What's the proportion of sauce? How much salt and water do you put in ten kilos of beans?

300 grams of salt. 5000 kilograms of water

Ingredients: soybean, distiller's yeast (a kind of bacteria used for fermentation) and 300 grams of salt. 5000 kilograms of water?

The practice is as follows

1: Take a certain amount of soybeans, and the quantity is self-determined, taking 5 kg as an example. Boil the soybeans for 8 minutes.

2. When the soybeans can be crushed with your fingers, pick them up and drain them for later use.

3. Take a dustpan (woven with bamboo, which is breathable) and spread it with Toona sinensis leaves and walnut leaves.

4: Spread the cooked soybeans evenly on it until it is cool.

5: Spread the cooked soybeans evenly on it until it is cool.

6: Fermentation for two or three days, picking up soybeans can pull up filaments (now called natto).

7: The more spinning, the longer it is, indicating that the better the fermentation.

8: Mix a large amount of salt, then add garlic, ginger, mountain pepper, dried tangerine peel, pepper noodles, pepper noodles and other seasonings and mix well.

9: Stir natto.

10: Put the mixed natto into the jar.

1 1: Seal the jar mouth tightly with clean plastic bags.

12: Tie it with a rope so that air can't get in.

13: put the lid on.

14: Bagging outside is to prevent air from entering, then drying in the sun for ten days and a half, and then storing in a ventilated and cool place. You can take it out to mix Chili noodles if necessary.

15: This is bean paste mixed with Chili noodles. Chili noodles are an essential seasoning in this production process. Every portion of lobster sauce should be wrapped and dried in a dustpan until it is five minutes dry. It can be stored in a box or jar and will not be damaged after eating for about a year.

Cuisine characteristics

Soybean sauce is a traditional sauce, which is made from fried and ground soybeans by fermentation. Yellow sauce has strong sauce flavor and ester flavor, salty and sweet, which can be used to cook various dishes and is also one of the ingredients for making Zhajiang Noodles.

Most of the high-quality yellow sauce is reddish brown or brown, bright and shiny, with moderate viscosity, fresh and mellow taste, salty and sweet, no odor, no impurities, pure natural brewing, and no preservatives.

Refer to Baidu Encyclopedia for the above content? soybean