Farmhouse sauce practice

1. Pick out the broken beans and shriveled beans in soybeans, put them directly into the frying pan without washing, and don't fry them in the oil dry pan. If you can't fry it all at once, you can fry it several times.

2. Stir fry over medium heat until the beans are slightly burnt. Eating one will make you feel delicious.

3. Because cleaning before frying is not easy to dry or fry, wash it twice with cold water after frying and take it out.

4. Put the washed beans into the pot, pour 3 times the amount of water and boil.

5. Cover the pot and simmer for about 1 hour. Cook until the beans can be crushed with your fingers. Be careful not to stir the griddle frequently. If the water is boiled, you can reheat the water inside without adding cold water.

6. Take out the cooked beans and grind them with a meat grinder or a rolling pin while they are hot. If you like watercress in bean paste, you can use a rolling pin, not too broken. Don't pour out the soup of boiled beans in the pot yet.

7. Take a small pot or box, put some chopped beans in it, flatten it, and then pour it out and turn it into a brick-like block, which is called a sauce block (round or oval). Generally, it should not be too small, so that the fermented oil inside becomes less and less fragrant; If the broken beans are too dry to set, you can put some soup of freshly cooked beans in the pot, and don't dilute it into paste.

8. Air-dry the prepared paste, air-dry it for another day or night, dry the surface, and then wrap it in paper and put it in an unventilated and warm place (18~20 degrees is best) for fermentation, leaving it alone during the period; During this period, white hairs will grow on the sauce pieces, which is the cause of fermentation. If it doesn't grow, it means that the sauce is not fermented and it is impossible to make a big sauce.

9. Sauce is served every year (as the Northeasters call it, it is to start making liquid sauce), only on the eighth, eighteenth and twenty-eighth day of the fourth lunar month. I don't know why, but I know it's an old rule. Two days before making the sauce, take out the sauce pieces and remove the wrapping paper, and then brush them with a brush under running water.

10. Make the cleaned paste into small pieces, which can be broken off or cut with a knife or hit with a rolling pin, and then air it on the curtain to dry the water vapor on the surface.

1 1. Boil 20kg water with 1.5kg salt, turn off the fire, let it cool, pour it into an altar or jar, put small pieces of sauce into it, stir it evenly, cover it with breathable gauze, and put it in a ventilated place. You can eat it in a month.

12. During this period, you must beat the pestle (wood) 1 time or several times a day from bottom to top. There will be small pieces at first, and they will melt slowly. A month later, the sauce was ready, and the sauce just made was sparse. Whether it is soy sauce or fried sauce dipped in vegetables, the concentration is just right, and later, it will slowly melt with water.