What's the taste of wheat sauce?

Wheat sauce is a very traditional condiment. Wheat sauce is not only unique in flavor, but also very convenient to eat, especially delicious and high in nutritional value. Very popular with everyone. Wheat sauce is also widely used, and it is not troublesome to make. But for most people, the method of making wheat sauce has always been a concern. What is the method of making wheat sauce?

1. Raw materials

Wheat, salt, pepper, fennel, cinnamon and grass leaves.

2. Raw material treatment

(1) Soaked wheat germinated. Choose full wheat without mildew, wash it with clear water, then soak it in water for 30-40 hours, take it out, drain it, put it in a bamboo utensil, and let it germinate indoors for 1-2 days (not too long), and it will probably germinate.

② Fermentation mildew. First, the non-toxic and soft fresh hardwood leaves (which can also be replaced by wheat straw and rice straw) are picked, put into a bamboo vessel, covered with malt and the uppermost leaves layer by layer, sealed tightly with gauze, placed indoors, and fermented and mildewed in the natural environment. The fermentation usually ends in about 5-7 days.

(3) drying and pulverizing. After picking out the leaves, spread the moldy malt outside to dry. Then, ingredients such as dried peppers and fennel are evenly mixed with malt and ground into flour for later use.

Make sauce

Put the prepared wheat flour into a cauldron or other container, stir and mix evenly according to the ratio of material, water and salt of 1:3:0.5, and then dry in the sun.

Dried sauce

Sauce drying is the most critical step in making sauce. Put the sauce into an open container such as a pot or jar, cover it tightly with a fine gauze net to prevent mosquitoes, flies and leaves from entering, and then dry the container in the sun. Stir the sauce once every morning when opening the lid to make it uniform (don't stir it while it is hot to avoid acidification); Prevent rainwater from entering during drying. June-July in hot summer is the best season for drying sauce. Generally, it can be stored and eaten after drying in the sun for 0/5-20 days.

Matters needing attention

The main process is to grasp the steaming temperature, not too ripe. Second, pay attention to fermentation, wrap the completely cool steamed wheat in clean cotton cloth, and then wrap it in a quilt or something to keep warm. Ferment at high temperature in rice bran or fresh chaff.

The benefits of women eating wheat

1, benefiting qi and nourishing heart

Wheat has the function of invigorating qi and nourishing heart, and people with heart disease are suitable to eat wheat.

2. Beautiful and beautiful

Wheat flour (flour) has the effects of skin rejuvenation, wrinkle removal and freckle removal.

Step 3 Prevent colon cancer

Wheat is coarse grain. Regular consumption can eliminate toxins and reduce the risk of colon cancer.

4, regulate the stomach

Wheat is rich in nutrition and cellulose, which can regulate the stomach and promote digestion.

5. Relieve menopausal syndrome

Eating unprocessed wheat for menopausal women can alleviate menopausal syndrome.

6. Anti-depression

Bread and snacks made of wheat, especially whole wheat bread, are antidepressant foods and have a certain effect on relieving mental stress, tension and fatigue.