How to make lobster sauce and radish sauce?

material

dosage

Suiyi radish

Dou San sui yi

salt

thirteen?incense

working methods

1. Radish, super big, but super cheap, this pile is only a few dollars, just wash it.

2. cut into large pieces, but the size is arbitrary. Mom said that dad likes big ones, so he came according to his preference. Anyway, the radish will soften in the process of slow curing, and it will not be afraid when it is big.

3. Take a big basin without water and oil and spread a layer of cut radish.

This is tofu, which should be lobster sauce, similar to Japanese natto. I bought small natto in ole before, and the taste is too familiar. Obviously, it is a soy bean that northerners often eat! As for this, it should be semi-finished soy beans, which should be sold in the northern market. You should be able to do it yourself. As mentioned in the tip of the tongue, it is an important raw material for making watermelon sauce.

5. A layer of radish and a layer of soy sauce

6. Sprinkle another layer of salt, the more the better.

7. A layer of thirteen incense, how much do you like?

9. Pay attention to using an oil-free and waterless spoon when taking it. It is best to pour a few drops of sesame oil before eating, which will set off the umami flavor of the whole sauce. It goes well with steamed bread and porridge.