Method for making sun-dried soy sauce

Put the soybean wrapped in gauze in the sun, stir it once when you move out in the morning, and move it back indoors at night to prevent it from raining. Dry for half a month, and fry when you smell the sauce.

Soy sauce production

Step 1: Boil the beans.

Wash the selected soybeans with cold water and put them directly into the pot. Add tap water about two fingers deep to soybeans, and then cook soybeans like rice until they taste like noodles. Take out the soybeans, put them on a sieve and cool them overnight.

After the soybeans were dried, they began to mix the flour. Coat the soybeans with a thin layer of flour evenly so that they won't stick together. If the soybeans are too dry to mix, pour the reserved boiled soybean water on the soybeans and cover the noodles.

Step 2: Cover the beans.

Spread three or four layers of newspapers on wooden boards or some breathable materials (avoid glass plates or plastic sheets), and then spread a clean layer of white paper or kraft paper on the newspapers. Spread the mixed soybeans evenly on white paper, about a finger thick. Spread a layer of breathable paper on the spread soybeans. Don't open the doors and windows of the room full of beans often, and try to keep the hot and humid environment. Cover the paper with a towel when the temperature is low, which is beneficial to the fermentation of beans.

If the soybean is black on the third day, it means just right; If it is sticky, it means that the humidity is high, so you can take off the paper that covers it. Three days later, white hair grows on soybeans, and in another day or two, white hair becomes green hair. Put the green beans in a sieve and dry them in the sun for about two days. The whole drying process of covered beans will not exceed 7 days.

Step 3: drying the sauce.

It is very important to mix the sauce before drying. Be sure to listen to the weather forecast before mixing sauce. If there is no continuous rainy weather in a week, you can mix the sauce. It should be sunny on the day of mixing sauce. Before mixing the sauce, pick out the green hair or black hair wrapped in beans and throw it away.

500 grams of soybeans with about 200 grams of salt, two kilograms of watermelon pulp. Wash aniseed with water, take it out, add salt, soak it in a bowl of boiling water, pour it into a prepared big basin after the water cools, then pour in dried bean curd, stir and soak for two hours, then add watermelon pulp and stir. Cover the evenly stirred soy sauce with cotton gauze and sprinkle some pepper on the gauze to prevent flies.

Put the soybean wrapped in gauze in the sun, stir it once when you move out in the morning, and move it back indoors at night to prevent it from raining. Dry for half a month, and fry when you smell the sauce.