What about soy sauce?

Soybean, also known as fermented bean, belongs to the essential food of Tujia families in western Hubei. Soybean is a kind of pickled fermented vegetable that northerners like to cook. It belongs to condiment, which can stimulate appetite and build up appetite. Chinese name: soybean. Ingredients: soybean, salt and monosodium glutamate. Taste: fragrant, salty and slightly spicy.

Soybean is generally fermented by frying and grinding soybeans, which is a traditional sauce in China. Yellow sauce has strong sauce flavor and ester flavor, salty and sweet, which can be used to cook various dishes and is also one of the ingredients for making Zhajiang Noodles.

The material dosage is as follows:

Ingredients: 5000 grams of soybeans.

Accessories: proper amount of Toona sinensis leaves, proper amount of walnut leaves, 500g of salt, 500g of ginger and garlic, 0/00g of mountain pepper/kloc-,0/00g of pepper/kloc-and 500g of pepper noodles.

The steps are as follows:

1. Choose big and full soybeans, wash and soak your hair, and cook with firewood until soft.

2. When the soybeans can be crushed by hand, pick them up and drain them.

3. Take a dustpan (made of bamboo with strong air permeability) and spread it with Toona sinensis leaves and walnut leaves.

4. Spread the cooked soybeans evenly on it and let them cool.

5, fermentation for two or three days, picking up soybeans can pull up filaments, and the longer the filaments are pulled, the better the fermentation.

6. Mix salt (the amount of salt needs to be more), add garlic, ginger, mountain pepper, dried tangerine peel, pepper noodles, pepper noodles and other seasonings and mix well.

7. Put the mixed natto into the jar.

8. Seal the jar mouth tightly with a clean plastic bag, tie it with a rope to prevent air from entering, and cover it.

9, and then bagged to prevent air from entering, and then put it in the sun for ten days and a half months, and stored in a ventilated and cool place.

10, this is the finished product.