How to make soy sauce at home, how to make soy sauce at home.

1. required ingredients and ingredients: 5 kg of soybean, 500 g of flour, 2 g of Aspergillus oryzae, 0/250 g of salt and 0/5 kg of water.

Generally, making soy sauce is similar to making soy sauce with us. The ratio of soybean to flour and water is 10 1 30. You just need to remember this ratio, and you can increase or decrease it when you do it yourself. As for the amount of salt, although there is no standard proportion, increasing it as much as possible will make the storage time longer.

As for Aspergillus oryzae, many people must be a little strange. In fact, it is a natural fermented substance, just like the yeast we use to make dough, so you can rest assured to add it and buy it in general seasoning shops.

4. Here's how to make it.

5. Choose good soybeans, clean them, soak them, then steam them and let them cool.

6. If cooked, drain.

7. Mix the flour and Aspergillus oryzae evenly. The amount of Aspergillus oryzae does not need too much, only 2 grams of flour is needed for a catty. When the cooked soybeans drop to about 35 degrees, the stirred flour and Aspergillus oryzae are evenly scattered in the soybeans.

8. Stir well so that each soybean is covered with flour.

9. Sterilize the curtains and gauze for fermentation with alcohol.

10. Then put the soybean koji on a bamboo board or cover curtain for fermentation, not too thick, generally 2 cm. If it is too thick and the temperature is too high, koji-making will fail. Also, remember not to use metal plates, but to use containers with small holes, because soybean koji will leak water during fermentation.

1 1. The third bottom is overhead and the lobster sauce is covered with a layer of gauze.

12. Leave it 16 hours or so. When the temperature rises, turn it over to dissipate heat (break up the caked song) and cover it with a cloth. As long as the temperature of the song is higher than 38 degrees, it is necessary to turn over to dissipate heat.

13. (The whitening time will be prolonged when the temperature is low).

The yellow-green mold grew for about 14.24 hours, and koji-making was completed at this time.

15. Prepare a 30kg glass bottle in advance, wash it and dry it. Put 1250g salt into 15 kg water, boil and cool.

16. Pour the newly-made koji into the bottle and stir it evenly. Cover the bottle with gauze to prevent insects.

17. Put it in the sun and cover it when it rains.

18. Stir every morning a few days ago to let the floating koji absorb salt water. After no koji floats, there is no need to mix it again. After 6 months, when the soy sauce is cooked, you can enjoy it.