How to make sweet sauce

Take1000g of white flour, ferment it and steam it in a drawer like steamed bread (remember not to use alkali). In order to keep warm, put it into the pot immediately, cover it tightly with the expected cloth, and ferment it in a place that is dark and airtight, and white hair will grow in about 3 days. Brush off some white hairs with a clean brush, break them and put them in a clean container. According to the ratio of white flour1000g, salt120g and water 300g, it is dissolved in a container, stirred with a clean wooden stick, and then exposed to the sun three or four times a day to make the batter evenly heated and dried for about 20 days to become a sweet batter.

Please note: salt and water must be put in proportion at one time, and no addition is allowed in the middle. After the sauce is dried, add a little sugar and monosodium glutamate and steam for 10 minute. The flour paste treated by this method has unique flavor, good color, fragrance and taste, and can be preserved for a long time.

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1. Mix the flour evenly, ferment it, steam it into alkali-free steamed bread, cool it, break it into jujube chunks, and spread it on the table (3 cm thick).

2. Then sprinkle 10g of yellow koji, ferment (indoor temperature is 28-36 degrees), and expose to the sun for 3 days to dryness.

3. Grind the dry koji into a jar, dissolve it with 5000 grams of water and 600 grams of salt, pour it into the jar after clarification, cover it with gauze, put it in the sun, pound it once a day, and eat it two months later.