Farmhouse soy sauce practice

Materials; Soybeans, sake koji (a bacterium used for fermentation), salt and water.

Practice introduction:

1, first put the soybeans in a pot and then mince them with a meat grinder. It's not particularly broken, there's more than half of it, add it to the song. What my mother did was to play two short pieces of music and ten Jin of soybeans. )

2, pier into two cubes, put in the sun, each side dried into a shell. In fact, the middle is still soft. When all six sides are dry, put them on the paper bag for a while (the inside is basically dry).

There used to be a special day to put sauce. Now you can make the dry sauce into small pieces at any time. You will see a lot of hair, that is, long hair. Put them in a jar with water and salt. Cover with fine gauze and let it dry in the sun (so that the sauce will ferment).

Finally, you need to smash it every day with a sauce rake (that is, point a board under a wooden stick) and throw away the foam. The sauce will become very thin every day.

You can eat the sauce when it is ready.

There are many ways to eat soy sauce. You can wash some fresh vegetables, such as shallots, lettuce, Chinese cabbage or coriander, and bean products, such as tofu and dried tofu, and dip them in soy sauce directly. You can also use farm soy sauce to make egg sauce.