Traditional wheat sauce

I. Raw material treatment: Raw materials include wheat, salt, pepper, fennel, cinnamon and grass leaves, leaves and so on.

(1) soak wheat germination: choose full, no moldy wheat, wash in water, soak in water for 30-40 hours, fish out and filter out the water, samples of bamboo containers, placed indoors for 1-2 days, to be 80% of the seeds can be sprouted.

(2) fermentation mold: first pick non-toxic, soft fresh broadleaf wood leaves, placed in the bamboo, according to a layer of malt a layer of leaves placed in the way, the top layer and then cover a layer of leaves, sealed with gauze, placed indoors in the natural environment of fermentation, mildew, generally 5-7 days that is the end of fermentation.

(3) sun crushed: pick out the leaves, the moldy malt spread outside the house in the sun. And then the appropriate amount of dried pepper, fennel and other ingredients and malt mix well, crushed into flour standby.

Second, the sauce: the prepared wheat flour in a large pot or other container, according to the material, water, salt 1:3:0.5 ratio of mixing, can be loaded.

Three, sun sauce: the sauce in the open jar, cans and other containers, with a fine gauze cover tightly, to prevent mosquitoes, flies and other access, and then put the container in the sun under the sun. Hot summer June-July is the best time to sunshine sauce, every morning when the cover is evenly stirred sauce once, but the sauce is hot in the sun should not be stirred, so as to avoid acidification. Prevent rainwater from entering during the tanning process. General sun 15-20 days can be stored and eaten.