How to make homemade soy sauce

Soy sauce is an important condiment on people's table. Soy sauce in the vegetable market is colorful and varied. They have a matching feature and are all blended with soy sauce. The characteristic of blended soy sauce is that it can be raw at any time and meet the demand of people.

In Tunzi, people also have their own custom of making soy sauce, which can be said to be a traditional craft. So how can I make soy sauce? The detailed operation method is described below.

Soy sauce production is usually in May, and the temperature is neither too high nor too low. First select 10 kg of soybeans, drain and wash them, put them in a pot, add water, add appropriate amount of water according to the amount of dry flour, and heat them until the soybeans boil. Then add flour, mix into a dry paste and cook. Take out the cooked dry paste and let it cool. After cooling, make the dry paste into cakes, then cut the cakes into strips with a knife, spread them outdoors, and dry them to 90% dryness.

Put the dry bread sticks on the lotus seeds at home, spread them evenly, and cover them with a layer of novel pumpkin leaves or corn leaves to stop fermentation. Maybe after 7 days, sir, there will be a thick layer of yellow-green hyphae on the bread loaf, which is the most ideal fermentation, and it also means that the palatable soy sauce has won half this year. At this time, together with Chailian, the fermented bread sticks are dried outdoors, put into pockets and tied tightly for later use.

The brewing of soy sauce is particular. Choose a jar with a big mouth first, and then squat down to make brine. Brine should be boiled, also called cooked brine. The amount of brine should be controlled to be enough for a family to eat for one year. After the boiled water cools, add salt, add some salt to the water, put an egg in the water, and gradually add eggs. It is best to stand in the high-low shape brine. Pour the fermented dry cake strips into the brine for soaking, and cover the jar mouth with a fireproof cover. Put the scooped soy sauce in a jar or bottle with a small mouth, and the older it is, the more fragrant it will be.

The soy sauce made by myself is fresh in taste, pure in mouth and stomach, green and environmentally friendly, and it is a veritable soybean soy sauce!