Practice of soy sauce in rural areas of Henan Province

First, put the cooked shredded soybeans on the hot kang, then cut the cabbage into small pieces, dice the radish (some of them are shredded and easy to be soft and rotten, so I tend to cut them into pieces), add ginger, salt and monosodium glutamate, stir them together, and put them in for seasoning all day and night.

1. Prepare fresh soybeans, soak them in clear water, and then cook them in a pot.

2. Put the cooked soybeans on a dustpan paved with Toona sinensis leaves and walnut leaves and ferment for about three days. After soybean fermentation, it is a Japanese specialty, natto.

3. Sprinkle the fermented soybeans with salt, add garlic, ginger, pepper, pepper and other seasonings and mix well.

4. Put the mixed soybeans in a jar and seal them, and put them in the sun for two or three days, and the soy sauce will be ready.