Northern stupid sauce practice

There are two processes in making sauce:

1. Making process of batter: At the beginning of February of the lunar calendar (I chose the third day of February), add water to the selected soybeans according to the ratio of 1: 3 (soybeans: water), boil and simmer for about three hours, and stir frequently during the period. Four kilograms of beans can be made into one or two blanks and then put on the curtain to dry. When the surface of the blank is dry and non-sticky, wrap it in paper and put it in a dry and ventilated place. At the beginning, you should always turn over and let the blank dry on all sides, so that the big sauce pieces are ready.

2. The process of sauce:

From the third day of February to the eighth day of April, after more than 60 days of natural fermentation, many molds grew on the surface of the sauce, indicating that the sauce was sublimated for the first time. On the seventh day of the seventh day, take off the wrapping paper on the sauce block, brush off the brush on the surface with a brush, break it into small pieces, put it on the curtain to dry, and wash the jar of sauce for later use. The long-awaited eighth day of April finally arrived, and I began to get busy in the morning. I first put salt (beans: salt = 1: 0.4) in the jar, then put the dried broken beans, and finally add water (beans: water = 1: 4), and the water will not be boiled until it is cooled. In this way, the sauce is ready. After three days, I began to climb (that is, a special dipping tool made of wood), once in the morning and once in the evening, about 100 times each time. Skim off the foam after climbing and throw it away. A month later, after secondary fermentation, northeast soy sauce was made.

The prepared sauce can be used to make many northern pickles, such as pickles (most vegetables, green onions), stupid pickles, sauce bones and so on.