Where is the sauce made of wheat produced?

Wheat sauce is a traditional seasoning in the vast rural areas, with unique flavor and convenient eating. Making at home is not only economical, but also easy to store. The method is as follows: 1. The raw materials include wheat, salt, pepper, fennel, cinnamon and grass leaves. 2. Raw material treatment ① Soak wheat for germination. Choose full wheat without mildew, wash it with clear water, then soak it in water for 30-40 hours, take it out, drain it, put it in a bamboo utensil, and let it germinate indoors for 1-2 days (not too long), and it will probably germinate. ② Fermentation mildew. First, the non-toxic and soft fresh hardwood leaves (which can also be replaced by wheat straw and rice straw) are picked, put into a bamboo vessel, covered with malt and the uppermost leaves layer by layer, sealed tightly with gauze, placed indoors, and fermented and mildewed in the natural environment. The fermentation usually ends in about 5-7 days. (3) drying and pulverizing. After picking out the leaves, spread the moldy malt outside to dry. Then, ingredients such as dried peppers and fennel are evenly mixed with malt and ground into flour for later use. 3. Making sauce Put the prepared wheat flour into a cauldron or other container, stir and mix evenly according to the ratio of material, water and salt 1:3:0.5, and then sun-dry. 4. Dry sauce Dry sauce is the most critical step in making sauce. Put the sauce into an open container such as a pot or jar, cover it tightly with a fine gauze net to prevent mosquitoes, flies and leaves from entering, and then dry the container in the sun. Stir the sauce once every morning when opening the lid to make it uniform (don't stir it while it is hot to avoid acidification); Prevent rainwater from entering during drying. June-July in hot summer is the best season for drying sauce. Generally, it can be stored and eaten after drying in the sun for 0/5-20 days.