How to make the Northeastern plate sauce?

You said the Northeast pan sauce should be the Northeast of the sauce, as the Northeast of me, since I remember know that every year my mother will do this so-called pan sauce is also known as the sauce, the main raw material is the soybean, but to do soybean sauce is seasonal, usually in February, March began to do, the following I said my mother every year is how to do it.

Preparation of raw materials: soybeans, salt

First of all, wash the beans, pick out the bad beans, soak a night, the pot into the water did not exceed the soybeans, large fire boil to small fire boil, about two to three hours, in the middle of the diligence to turn over a turn to prevent the paste pot, the best to open the lid of the pot to cook, people do not leave, cook to the water is just no longer on the can, but do not be too dry, cook the soybean, after the ceasefire, the best way to prevent the spread of the water, the best way to prevent the spread of the water. Cover the pot and simmer for about four hours, so that the soybeans on the color;

Then the soybeans out of the pot, put into the pot and mashed, not too broken, there are still beans inside can be, and then the beans pressed into a cube (can be mounted in a square mold, pouring knocked out), and then the soybean block into a cool place, let him fermentation (hairy is a normal phenomenon);

In May and June began to The next sauce. The soybean block above the long hair with water to wash clean, the soybean block with a knife chopped, or with the hands of the break, make a little broken, conducive to the sauce after the mix;

Put the salt into the water to melt, about 500 grams of soybean block with 150 grams of salt, the soybean block to the container, pour into the brine, the brine can be no more than the soybean block can be, and then it is used to breathe the cloth seal, put the sun under the sun for seven days, don't open, night and rainy days, and then put it in the sun. Do not open, night and rainy days should be covered with a lid to prevent rain;

After seven days, open the cloth, stirring once a day in the morning, skimming the top of the black froth, a month later you can eat, each time you eat the morning and evening of the sheng, to prevent the acidic and bad.

Every year in February of the lunar calendar to fry the sauce cited.

Practice steps: 1, two pounds of bracts a pound of soybeans, on the cauldron to fry, bracts soybeans to be fried separately, fried flavor, fried red (bracts red can be), cool soybeans and bracts to be crushed together, crushed and mixed with water and noodle blocks, two noodle blocks can be placed in a cool place for a month of fermentation (soy sauce will be hairy lead belongs to the normal).

2, the eighth, eighteenth and twenty-eighth of the fourth lunar month under the sauce. (These three days to catch which day which day to do)

The sauce cited the appearance of the brush with a clean brush, brush off the hairs, get into small pieces, sun dry (no water can be).

3, ten pounds of soybeans in a small amount of water in a pot of rotten (the best evening in a small amount of water), the night of the simmering (soybeans will turn red), to be cooled down mixed with soy sauce cited together with chopped, not too broken, visible small beans can be.

4, cleaned and dried sauce jar, began to sauce. Chopped beans and salt layered into, a catty of dry beans 4 two salt (10 pounds of soybeans should be put 4 pounds of salt), plate sauce do not add water. Fermentation for a month, during which every day to beat the steak (with sauce steak stirring stir).

5, stirring 1 time a day can be, the weather is clear with gauze cover can be (so that the fermentation is good), if the rainy days, the cylinder cover must be covered tightly (can block the rain can be), a month after the plate sauce on the fermentation can be eaten.

Old iron you will do?

Since this food is mostly eaten in the camping dish, so, to this day, the Manchu people still call the next sauce "Pan sauce". Later, due to the text

... A little bit of brain atrophy just look at him 2014-5-15 17:09:04 1# The traditional production method of Manchu "plate sauce" Manchu plate sauce is an indispensable condiment on the table of Manchu people. The production process is complex, and it is difficult to master the essentials of production. Recently, I searched on the Internet to find out some of the production methods of pan sauce, and found that none of the methods in line with the traditional production process of Manchu pan sauce. I am over sixty years old, grew up in the Manchu area, is pure Manchu. I have seen my parents and neighbors making pan sauce and have learned how to make it. I have learned how to make pan sauce, and I make pan sauce myself every year. In order to correct the deviation of the plate sauce production methods circulated on the Internet, in order to make the Manchu plate sauce production methods of this intangible cultural heritage can be inherited, now I mastered the production methods and points of the plate sauce summarized and summarized, dedicated to the concern of the traditional culture of the Manchu netizens. Pan sauce production steps: a small amount of sauce (do sauce lead) 1, choose beans: sauce beans need to be full of soybeans, which can not have broken half beans, grindstone beans (immature soybeans). 2, wash beans: wash with water three times, to achieve no impurities in the soy sauce beans, wash the beans in the water to a clear degree. 3, small amount of soy beans: according to the number of soy beans to choose the size of the iron pot, generally small amount of 20 pounds of soybeans with 12 Indian pot. Put the soybeans into the brush clean pot, fill with water, cover the pot lid (preferably wooden pot lid) fire start cooking beans. The link of small amount of beans is very important, the pot should be brushed clean, too much oil in the pot to use alkaline water brush. Cook beans in small quantities of water should be more than twenty-five centimeters above the beans, rather more than less, so as not to paste the pot. The fire should be well mastered, first to boil over high heat, and then use a small fire to cook in small quantities. This time, pay attention not to let the soup overflow, (Manchu people called puff out) because the beans of the aroma and nutrients are in the soup, the soup should be cooked in small quantities of water, cooked in small quantities of water to the soybean. The fire can not be rushed, to turn several times, cook in small quantities of water to the beans can not rise, beans with a hand pinch almost pinch off the degree of turning the pot (the upper side of the beans turned to the lower side) and then cease fire. Then cover the pot with a lid, cover the lid with a sack, and then cover the sack with about ten centimeters of grain bag (or bean bag) to keep warm. The stove is filled with moist gerbao, and then the door of the stove pit is closed (blocked) with adobe, with mud to walk on the seam, so that the stove does not enter the wind, so that the gerbao can burn slowly. With a very small fire to heat the pot, when the ear close to the lid of the pot can be heard inside the pot gurgling means that the fire is appropriate. After half a day and a night (about fifteen hours), open the lid and turn the pot over to see how much soup is left in the pot; if there is little soup left, boil some water into the pot. If there is much soup left, increase the fire to burn for a while, and then cover the lid of the pot, covered with a sack Gege capsule, the stove is stuffed with Gege capsule, was on the door of the stove pit, and continue to smother for twenty hours. After opening the pot, found that the beans turned brownish red, which means that the beans in a small amount of water. The whole process of beans in small quantities of water takes about two days and two nights, so that the beans in small quantities of water, the color is very dark, the taste is mellow. (One day can also be cooked in small quantities of water, but the color and taste of light poor) 4, do the sauce block son: to be cooked in small quantities of soy sauce beans a little cooler (not hot), with a special pestle and mortar pestle sauce (pestle soy beans into mud). When the beans are ready, divide them into equal portions (even numbers), and then break them into four-pronged cubes about 25 centimeters high with large bottoms and small tops. Sauce block should not be too large fermentation impermeable, too small sauce block will become dry, not separated (sauce block internal can not become oily sticky). 5, storage and fermentation: after the sauce block is done, put two or three days, and then tied with dry Malian, two pieces of tethered together, hanging on the rocking car pole (under the shed diameter of about 7, 8 thick horizontal bars.) Or put the finished sauce block on the top of the cabinet. (Under the bottom of broomcorn millet, block to block to have a space between. Sauce in a small amount of time is generally at the end of the winter month of the lunar calendar in the beginning of Lunar New Year. Second, under the sauce 1, drying sauce lead, through the drying so that the green hairs covering the sauce lead dry, the sun died part of the bacteria, the sauce fast surface drying. 2、Brush and wash the sauce guide, first put the sauce guide into a larger container to soak for more than three hours, and then use a clean brush to brush the sauce guide clean, dry. 3, into the tank, the sauce lead cut into about a centimeter thick sauce pieces, poured into the tank, and then according to the ratio of 2 pounds of soybeans and a catty of salt salt, and finally add the right amount of water, complete the whole process of the sauce. After the sauce management: 1, adhere to the daily raking, skimming (gently scooped off the green hair floating on the surface of the sauce soup, after the sauce need to be one, two weeks skimming). 2, adhere to the sunshine sauce, sunny days must be opened every day to avoid covering the lid of the sauce jar jar. 3, rain, cloudy days should be covered with a good sauce jar, to prevent the rain from entering the jar. 4, anti-fly, to keep the sauce jar cloth intact so as to avoid the fly into the jar to spawn, maggots. 5, don't use the oil spoon to scoop the sauce, and then add a little bit of water, to complete all processes. Don't use the spoon with oil to scoop the sauce, so that the sauce will not grow white hairs. The eighth day of the fourth month of the lunar calendar is the traditional Manchu people under the sauce days. Third, pick up the sauce pick up the sauce is the biggest difference between the Manchu plate sauce and the production method of the sauce, with the sauce under the longer and warmer temperatures, the sauce bubbles, which indicates that the sauce hair, to pick up the sauce time. Steps are very simple: 1, selected soybeans into the iron pot in a moderate fire fried, and with paste color. 2, the fried soybeans crushed with a pulverizer, powder fine, and then use boiling water to steep the bean face into a paste will be put into the tank. Can also be fried soybeans with boiling water soak through, and then ground into a paste into the sauce tank. 3, still with two pounds of soybean a catty salt ratio of salt. Pick up the sauce to master the timing, the sauce did not hair through pick up the sauce, sauce does not love to hair. The management after the sauce and the management after the sauce is basically the same. Reply Editor

Pan sauce because of the sweet and fresh, Northeastern people have been using it to do dishes, such as summer Northeast home cooking stewed bean curd is to use the pan sauce first fried meat and then under the bean curd stewed with the pan sauce to do dishes not only have a very soybean sweetness, to make the dish sauce is rich, is the South only with clear soy sauce completely unable to reach the taste.

The following I will share the Northeast plate sauce practice

Step 1

In the first month, the corn flour fried yellow (sauce is fragrant), and then scalded with boiling water, directly into a fist-sized dough. Wrapped in paper and placed in a cool dry place to wait for fermentation. When you take them out in the spring of the following year, you can see that the corn balls have grown a lot of yellow, black, green and red hairs, so that the sauce can be made. The sauce is cleaned with a brush, made into small pieces, and then dried in the sun.

Step 2

Stir fry the soybeans, and then cook, can be directly with the pressure cooker pressure, and when cooled mixed with the sauce cited together chopped, do not have to be too crushed, visible small beans can be.

Step 3

Take a cleaned and dried saucepan, if not available in the city, you can use a cooking oil drum with the top cut off. Put the chopped beans and salt in layers, a pound of dry beans 4 two salt, pan sauce do not add water.

Step 4

Similarly, cover tightly with fine gauze and place in the sun to ferment. After 7 days, every day with the sauce rake pounding, foam sheng out and throw away, to speed up its fermentation process, sealing should be sprinkled with a thin layer of salt on the top again. When the sauce hair can be eaten.

Pan sauce is the invention of Manchu ancestors, and later perfected the process, the production of sauce is called pan sauce. Since this food is mostly eaten in a camping dish, the Manchu still call the sauce "pan sauce". Later, due to cultural integration, not only the Manchus do pan sauce, Han Chinese also do pan sauce. It is just due to personal preferences of different flavors, but not the early concept. Pan sauce because of the sweet and fresh, Northeastern people have been using it to do dishes, pan sauce to do dishes not only have a very sweet soybean flavor, to make the dishes rich sauce, is only clear soy sauce can not reach the taste of the texture. The following is an introduction to the practice of Northeast plate sauce

Tools / raw materials

more

soybean (a number of)

homemade sauce cited (made of cornmeal) a number of

salt a number of

process and steps

1.

wash soybeans, the bad soybean pick out. Then soak for 5 hours. (It should be done at the end of February and the beginning of March)

2.

Cook the soybeans in small quantities of water for about two to three hours, and you need to be on a gentle fire. To often turn the pot, pay attention not to cook paste, I am open pot to cook. Then stirred, not particularly broken which there are a lot of half of the beans.

3.

Stirred beans into a four-square box, this box is used to fill the cake. Press down firmly on the beans, then turn the box over and slowly let the beans slide out.

4.

Cut the cubes of sauce into quarters with a knife and, with a little water in your hand, press the cubes flat on all sides. Put the cubes in the shade at night, I put them in the basement. During the day, put them in the sun, to dry each side into a shell, in fact, the center is still soft.

5.

The sauce starts in the fourth and fifth months of the lunar calendar. I chose around the end of the Dragon Boat Festival, before the rainy season, a steady rise in temperature to ensure that the hairy mold in the sauce normal and rapid fermentation. Wash the surface of the sun-dried sauce (hairy is normal) and make it into small pieces.

6.

Prepare an altar, put the water first, then salt, mix well, our old family rules are 1 catty sauce block half a catty salt, salt less not work, will be bad.

7.

Covered with fine gauze and placed in the sun (so that the sauce will ferment). You need to use the sauce rake every day (that is, a wooden stick with a plate stapled underneath) every day pounding (must), the foam out of the sheng throw away, every day to get the sauce will become very fine.

8.

When the sauce hair can eat, a move in June can eat.

Note

When sealing the sauce jar, sprinkle a thin layer of salt on top.

The Northeastern pan sauce is a kind of sauce made by the big buyers and sellers in the past, which is characterized by this kind of family, there is an irregular flow of people to eat, and the sauce can not be stale every year. But the more you do it, the more flavorful it is.

The more you do it, the more flavorful it will be.

Do dish sauce, to prepare the first winter sauce cited, sauce cited is generally used corn and wheat bran together, fried paste flavor, after crushing, with boiling water, clenched into a ball or pressed into a square, through the natural fermentation (commonly referred to as the separation of the). After the summer, the surface is brushed with water, dried (sun-dried), and then crushed. Soybean paste well (with fingers can be crushed), stirred together, plus salt, on the stranded sauce machine churned directly into the jar, pressed, and then the mouth of the jar with a cloth masked, in the sun in the sun hair jar. Can not rain. A month and a half later, there is a sauce flavor overflow, you can eat. Use water to dilute can be.

The mixing ratio is generally, 5 pounds of soybean 1 catty lead, 1 catty soybean half a catty salt.

The primer must be used with the skin of corn and wheat bran, because the use of bran acid.

This is the same process as the pasta sauce made.

Steam a pot of steamed buns cooked quickly simmering on the bottom put on the artemisia to warm the heat, the top of the newspaper, hot buns put on the top in the newspaper artemisia to cover the top, the top can be covered with a quilt, heating more quickly.

Above a layer of green hair fermentation is good, peeled off to cool, boiled a pot of seasoning water to cool, the bun with hair crushed and poured into the pot and stirred well. Remember to add salt.

Put outside in the sun, the time to stir. The top must be covered with a screen window step, breathable but also anti-mosquito flies, anti-return dust.

The sun is good red and shiny, do braised meat is very delicious

The sauce is a traditional Manchu cuisine, Manchu people do bean sauce has a long history, a long history. As early as in the Sui and Tang dynasties, the ancestors of the Manchu Mohe people planted beans to make sauce. The New Tang Book - Bohai Biography" recorded the "Jiecheng's black beans", "Jiecheng", that is, at that time, the Tokyo city of Longyuanfu, roughly including today's Hunchun City, Jilin Province, part of the southern coast of Russia's coastal region and North Korea's North Hamgyeong Province area, is one of the Bohai's economically developed areas. one of the economically developed areas of the Bohai Sea. The Three Kingdoms - Wei Shu - Dongyi Biography" said: "in the city of Dongyi is the most spacious, the soil is suitable for five grains," suitable for the cultivation of soybeans. "Edamame" is a bean brewing food, when the Japanese called Zhaoti bean paste.

Ingredients ?

Soybeans

Homemade Sauce Leads

Salt

How to make Northeastern Pan Sauce ?

1 in the first month, the cornmeal fried to yellow (sauce is only fragrant), and then scalded with boiling water, directly held into a fist-sized dough.

Wrap it in paper and put it in a cool dry place to wait for fermentation.

When the next spring to take out, you can see the corn balls grow a lot of yellow, black, green and red hair, so the sauce will be able to do.

Brush the exterior of the sauce with a brush, make it into small pieces, and dry it in the sun.

2. Stir fry soybeans, and then boiled, can be directly with the pressure cooker pressure, to be cooled mixed with the sauce cited together with chopped, do not have to be too crushed, visible small beans can be.

3. Take the cleaned and dried soy sauce jar, the city if not you can use cut off the mouth of the cooking oil barrel can also be. Chopped beans and salt layered into a pound of dry beans 4 two salt, plate sauce do not add water.

4. Similarly, covered tightly with fine gauze, placed in the sun to ferment.

5. 7 days later, every day with the sauce rake pounding, foam sheng out to throw away, to speed up its fermentation process, sealing to sprinkle a thin layer of salt on top again.

When the sauce hair can be eaten.

Selected soybeans, clean water, put into the pot with water to cook, to be soup 焅 net, do not scorch, soybean grains with a twist of the hand is extremely crispy, off the fire simmering to the next morning, the beans simmering into red. Then use a meat churn to grind into a uniform bean paste. Sauce mud dry and wet suitable, too dry is difficult to agglomerate into blanks, affecting the normal fermentation; too much moisture is too soft sauce blanks difficult to form, the core of the blanks are easy to hurt the heat, bugs, stinking defeat. Sauce billet size is generally appropriate to three pounds of dry soybean raw materials, about 30 centimeters long cross-sectional area of 20 square centimeters column, easy fermentation enzymes. In the indoor cool ventilated place to dry to the outside of the sauce billet dry (about three, five days), placed in a cool place ventilated, about a week time will be the sauce billet to switch positions to continue to store as before. Hair to a certain extent, the inside of the long white hairs are good. When the lunar calendar April 18 or 28 to start under the sauce. Remove the outer wrapping paper, the sauce billet into the water carefully cleaned, brush off the skin of all unclean things; then cut the sauce billet into the smallest possible pieces, into the tank. The jar should be placed in front of the window where the sun shines fully, in order to avoid too much shade, generally should be placed in the sauce jar on top of the masonry. Immediately after the large sea salt according to the ratio of two pounds of beans, one pound of salt with clean well water to melt, remove the precipitation, injected into the tank, water and crushed sauce billet is about two to one ratio. Then use clean white cloth to cover the mouth of the tank. Three days later, start raking. Every day with sauce rake (that is, a wooden stick stapled to a board below) rake, about a month of adherence to the rake, every morning and evening to play a rake, each time two hundred or so, the froth out of the sheng thrown away, until the hair of strength (the sauce surface of the froth born) to completely beat away until the sauce every day to rake the sauce will become very fine, and so on the sauce can be eaten on the hair.