How about soy sauce?

There are two kinds of soy sauce in Northeast China: bean paste and plate paste.

Let me talk about the practice of bean paste:

Materials; Soybeans, sake koji (a bacterium used for fermentation), salt and water.

Boil the soybeans in a pot first, and then crush them with a meat blender, which is not particularly broken. More than half of it is added to the song. What my mother did was to play two short pieces of music and ten Jin of soybeans. )

Make it into two cubes and put it in the sun. Each side should be dried into a shell. In fact, the middle is still soft. When all six sides are dry, put them on the paper for a while (the inside is basically dry).

There used to be a special day to put sauce. Now you can make the dry sauce into small pieces at any time. You will see a lot of hair, that is, long hair. Put them in a jar with water and salt. Cover with fine gauze and let it dry in the sun (so that the sauce will ferment).

Finally, you need to use a sauce rake every day (that is, point a board under a wooden stick) to pound it every day (definitely) and throw away the foam. The sauce will become very thin every day.

You can eat the sauce when it is cooked.

1. Boiled beans: In the middle and late July, when a large number of watermelons are on the market, clean the soybeans. After the beans are cooked in a large pot, they are spread on a plastic cloth with a thickness of about 5-8 cm, naturally fermented in warm and weak light, or inoculated with soy sauce koji. After about 7- 10 days, white hyphae with a length of 1-2 cm grew densely on the beans. At this time, the beans are placed on the plastic sheet.

2. Add watermelon juice: remove seeds and peel the ripe watermelon, then put it in a jar and brew bean granules or bean powder. The amount of watermelon juice added is subject to the submerged beans, and it is best not to add extra water.

Third, add salt: add about 0.25 kg of salt per kg of dried soybeans.

4. Fermentation: in the high temperature season from July to August, it is fermented in the sun, covered with multiple layers of gauze to prevent mosquitoes and flies from falling in, and covered in time in rainy days to prevent rainwater from entering. Stir every day to ensure uniform fermentation, and you can eat it in about a month.

Made of stinky tofu

Raw materials and formula:

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

Production technology:

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.

(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.