Method for making soy sauce

The production method of traditional soy sauce is introduced as follows:

Tools/materials: soybean, soy sauce jar, salt, water.

1 First, choose beans. Choose full and complete beans. You can directly soak them in water. Wash the selected beans and soak them overnight until the skins of the beans crack.

2. Then steam the soaked beans in the pot until the beans are cooked, which takes about two hours.

3. Pour out the steamed beans, spread them out to cool, dry the water, and then mix the beans and flour for fermentation. The dosage is probably a little more than one circle of flour per bean.

4. Break up the fermented beans, then clean them, dry them in the air, dry them overnight, prepare a pot of salt boiled water, put it in a clean oil-free tank, and use 3 kilograms of salt and 30 kilograms of water for 10 kilograms of beans. Put the dried beans in salt water, soak them fully, then cover the jar mouth with a breathable cover, and put the sauce jar in the sun to let it continue to ferment.

The sauce jar needs to be turned once a day. After turning, it will continue to cover the altar mouth to dry and dry in the sun. This process will last from spring to winter. When the beans are almost melted, the soy sauce will be brewed.