Is the soy sauce we buy in the supermarket made from pure beans?

History of Soy SauceSoy sauce is a very common condiment in China, and even in Asia, and is widely used in cooking. It is a "universal oil" that adds freshness, flavor and color to food. The history of soy sauce can be traced back 3,000 years to the Zhou Dynasty. Immediately put the blanched pork into the rapid stir-fry so that the surface of the meat are coated with sugar color; then, pour into the wine, soy sauce, scallions and ginger stir-fry evenly, add an appropriate amount of water did not exceed the pork, large fire boiled, turned into a small fire, covered with a lid and stewed for about 1 hour.

The first ingredients to be prepared are: 800 grams of high-quality soybeans, 1 gram of mithril, 150 grams each of coarse and fine salt, and 70 grams of flour. Soybean soy sauce production steps: First, first do tempeh 1, choose high-quality soybeans, pour into the basin with water soaked for about 8 hours, then wash and drain the soybeans, remove the inside of the bad soybeans, and then use a steamer to steam the soybeans. 2, with the oil just fried onion and ginger, stir fry tempeh on a small fire. Under the crushed dried chili peppers and peppercorns, stir fry. Add the peanuts, soybean flour and sesame mixture and sauté. Add the dried chili noodles, stir fry, add the right amount of sugar, salt, a little soy sauce. Add moderate amount of boiling water, soy sauce and bring to a boil. 6: Place soybean curd on a bamboo tray or covered curtain to ferment. Do not use a metal disk. Because the fermentation process, the soybean curd will ooze out water.7. Cover the soybean curd with a layer of gauze. Then cover a container to seal. 8, if the June sauce-making fermentation is very fast, the rice curd fungus adults grow especially well at the right temperature.

There are many ways to make soy sauce with black beans, of course, if you have time I still recommend that you go to a professional training school to learn, in the school teacher will teach you the most authentic production methods. Soy sauce is the light-colored soy sauce that is poured over the fish when making steamed fish. It is a kind of soy sauce. Its use is mainly ng steamed various seafood as a sauce. The flavor is mellow and fresh. Such as lotus flavor soy sauce sole, soy sauce jade liquid shrimp, soy sauce dragon beard oysters. Seal the altar. Soybeans with good ingredients into the altar with a water seal groove (such as kimchi altar). The mouth of the altar is sealed with oil paper, plus the altar cover, water injection into the water sealing tank, pickling period should be frequently checked to prevent the tank water dry, or raw water seepage into the altar.