How to make soy sauce by ancient method

1. Wash and soak soybeans and flour, make them into lumps or cakes, and cook them in a water pot. After picking it, cover it with fresh and clean thatch or sunflower leaves, add water and salt, soak it, stir it, and expose it to the sun for a while = soy sauce.

2. Soy sauce is made from soybean, wheat (flour) and other raw materials through cooking, koji-making and natural fermentation. First of all, the most important thing is to smell soy sauce. Can soy sauce without soy sauce be called soy sauce? Soy sauce is a liquid condiment extracted from mature fermented grains. Brewing soy sauce, you can smell the unique sauce flavor of soy sauce when you open it. Secondly, the brewed soy sauce has the characteristics of mellow and delicious taste and long aftertaste. Soy sauce with flavor enhancers such as monosodium glutamate has a particularly prominent flavor at first taste, and the flavor comes and goes quickly, with no stamina, and it has a astringent feeling and is very uncomfortable to eat. Finally, the color of the brewed soy sauce is naturally bright reddish brown or reddish brown, and the wine body is clear and transparent. The brewed soy sauce has a clear and bright appearance, can smell the sauce, has a smooth taste, and is good in color and fragrance. Time is the biggest cost of brewing soy sauce.