The process of making brewed soy sauce

Soy sauce is a very common seasoning, and there are several kinds of soy sauce, such as soy sauce and soy sauce is a common soy sauce, but the color of soy sauce is darker, so it is more suitable to be used for coloring rather than seasoning, soy sauce is more suitable for seasoning, then we talk about the practice of soy sauce.

Home brew soy sauce

Soy sauce doesn't have to be purchased outside, but it can be brewed at home, so how do you brew soy sauce at home?

First of all, choose high-quality soybeans, poured into the tank or pool soaked for about 2-4 hours, washed and drained, cooked in a pressure cooker; flour and wheat rinds with a pan fried to a slightly burnt yellow. Soybean cooked material was reddish brown, slightly soybean flavor, cooled and mixed into the flour, wheat and soy sauce qu qu quintessence mix evenly. Pour the soybean curd into the jar or altar, add saturated brine, to reach the hand forcefully press the beans can be submerged as appropriate, the surface and then cover a thin layer of salt particles.

Put the soybean curd into the sun, after 1-3 months of natural sunlight and night dew is the mature sauce mash. Add salt water to soak the mature sauce mash for 3 days, suck out the sauce liquid juice thick sticky, reddish-brown color, flavor and aroma, and then add salt water to soak for 7 days, suck out the sauce, the third time to add salt water to soak for 7 days, and then suck out the sauce liquid. Will be three times sucked out of the sauce mixture, after 10 days of sun exposure, precipitation, adding star anise, peel, male cloves, fennel cooking out of the liquid, and then add monosodium glutamate, white wine, brown sugar and salt to make the sauce salt concentration of about 17% (about 10-15 pounds of soy sauce), heating and boiling filtering that is the finished product of the five-spice soybean soy sauce.

Soy sauce how to make it

Soy sauce is a relatively common seasoning in life, the color is usually black and red, but soy sauce how to make it?

Soy sauce is mainly made from soybeans, wheat, and salt through oil production, fermentation and other procedures. The composition of soy sauce is relatively complex, in addition to the composition of salt, there are a variety of amino acids, sugars, organic acids, colors and spices and other ingredients. It is mainly salty, but also has a fresh flavor and aroma. It can increase and improve the flavor of the dishes, but also add or change the color of the dishes.

The usual soy sauce ingredients are ingredients: 1000 grams of soybeans, 250 grams of flour, 50 grams of wheat rind, 1 gram of soy sauce qu qu quintessence, saturated brine, 1 gram of star anise, 2 grams of chenpi, 1 gram of fennel, 3 grams of male cloves, 2 grams of monosodium glutamate, 50 grams of white wine, 150 grams of brown sugar. Soy sauce evolved from miso, and ancient Chinese laborers mastered the brewing process thousands of years ago. Soy sauce generally comes in two varieties: dark soy sauce and light soy sauce: light soy sauce is saltier and is used to enhance freshness; dark soy sauce is lighter and is used to enhance color.

How to make traditional soy sauce

Nowadays there are a lot of soy sauce with various flavors added, but most people still prefer traditional soy sauce.

Prepare five pounds of beans, wash the beans, put the beans into the water to soak, a handful of soaking until the skin of the beans have no wrinkles can be. Soaked beans into the pot to cook, steamer steam is also possible. Generally one or two hours can be, do not cook the beans rotten on it. After cooking, drain the water and let it cool naturally. This time to prepare for the mixing of noodles, mixing the noodles generally need 8 two on the line, the flour into the dry pan fried, fried brown on it.

The flour is evenly mixed in the soybean, add soy sauce qu qu quintessence, generally three or four grams can be, will make the quintessence of beans into a clean glass jar or sauce jar, add about six pounds of water, and then add more than two pounds of salt. Seal the jar and put it in the sun. After a week add the same proportion of salt water as last time, with twice as much salt water. Usually about four months of exposure to the sun will be able to produce soy sauce. Strain the soybean paste through gauze to get out the soy sauce, put the soy sauce on the boil, you can add seasoning to enhance the flavor. Cooked soy sauce into a clean bottle and then half a month or so of sun exposure, you can eat.