Detailed process of brewing soy sauce by ancient method

The detailed process of brewing soy sauce by the ancient method is as follows:

Wash soybeans, soak them in flour, make them into blocks or cakes, cook them in a basin, then cover them with fresh and clean thatch or sunflower leaves, soak them in clear water, add salt, stir and expose them to the sun for a certain time = soy sauce. Soy sauce is made from soybean, wheat (flour) and other raw materials through cooking, koji-making and natural fermentation.

First of all, the most important thing is to smell soy sauce. Can soy sauce without soy sauce be called soy sauce? Soy sauce is a liquid condiment extracted from mature fermented grains. Brewing soy sauce, you can smell the unique sauce flavor of soy sauce when you open it. Secondly, the brewed soy sauce has the characteristics of mellow and delicious taste and long aftertaste. Soy sauce with flavor enhancers such as monosodium glutamate is especially delicious at the entrance.

Umami comes and goes quickly, and there is no stamina. There is also a astringent feeling, which makes my mouth uncomfortable. Finally, the color of the brewed soy sauce is naturally bright reddish brown or reddish brown, and the wine body is clear and transparent. The brewed soy sauce has a clear and bright appearance, can smell the sauce, has a smooth taste, and is good in color and fragrance. Time is the biggest cost of brewing soy sauce.

soybean

Soy sauce is a traditional condiment in China. Liquid condiment brewed from beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite. Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of soy sauce brewed by working people in ancient China was purely accidental.