What is used for fermentation of soy sauce?

1. Choose large soybeans, the larger the beans, the more flavorful and fragrant. (Large soybeans do not have the problem of genetically modified)

2. Time to choose in the spring before and after, that is to say, in early and mid-February in small quantities of water in small quantities of beans to do the sauce block.

For different tastes, you can make pure soybean flavor sauce, or you can make "Northeast Stinky Sauce" with stinky tofu flavor.

If you do "Northeast stinky sauce", you need to cook soybeans in small quantities 25-30 days late, which is what many people call "February 2 sauce in small quantities", in the period from February 2 to February 12 of the lunar calendar, that is, the hibernation to the equinox season.

3. Pick and wash the soybeans, soak in water for 18-24 hours, and then use a pressure cooker (preferably 26cm pressure cooker, 5 ? pounds of beans per pot) boil, keep 15-20 minutes and then boil again, you can cook in small quantities of soybeans rotten.

4. When the pressure cooker is depressurized, open the lid, pour out the water inside and dry it, knead the soybean in small quantities into a block, a pot (more than 5 pounds of soybeans) to make a piece. The bigger the sauce block, the better the fermentation effect.

5. Sauce block in the light indoor put 3-4 days, the appearance of dry, the whole solid, can be put into the cardboard box to save fermentation. The bottom of the carton is lined with straw, and the ventilation of the carton is determined according to the degree of wetness and dryness of the sauce block. The temperature of the stored sauce block in 16-22 degrees, slow fermentation soybean flavor pure; normal fermentation sauce block will grow on the black and gray hairs.

If you want to make "stinky sauce", you need to ferment quickly at 25-30 degrees.

6. The time to put the sauce is determined by the weather during the rainy season, preferably on consecutive sunny days with the temperature at 18-25 degrees. Jilin, Liaoning (north) in late April in the rainy season, cold areas in early May.

If you do "Northeast stinky sauce", the time to be in late May, folk often choose the day of April 18 and 28 of the lunar calendar.

7. The size of the jar depends on the number of pieces of sauce, the more sauce in the jar, the better the fermentation effect; the location of the jar must be sunny and breezy, the more sunshine the better.

Break up the fermented soybean paste into pieces, put them in the jar, and add salt at the rate of 4 taels of salt per pound of soybeans. Add water according to experience, do not add too much water at first, you can gradually add.

8. 2 days later, began to play loi, the debris floating out to throw away, 5 consecutive days, to float out of the debris in addition to the net; and then every 2 days to play loi, until the fermentation is complete, about 45 days. Under the sauce 60 days strong flavor, this method to do the Northeast sauce and then after a winter better taste, continuous storage for 4 years can keep the flavor unchanged.