Speaking of soy sauce, everyone is familiar with it because it is an essential condiment in the kitchen. Soy sauce is very useful. It can not only enhance the freshness, but also color, making the color of the dishes more attractive. Soy sauce is used when cooking many dishes, such as some meat ingredients, which can remove the fishy smell.
When I was a child, my mother would often ask me to make soy sauce, because soy sauce at that time was all in bulk and purchased in a small workshop. This soy sauce was made by themselves, hence the term soy sauce, which is also a "patent" for children. It’s different now. There are all kinds of bottled soy sauces in supermarkets, as well as various flavors, and they all taste delicious. However, most of these soy sauces are blended with a lot of additives, which is not only unhealthy but also contains few nutrients.
So today I will teach you how to make soy sauce. You can also make it at home. Just a bowl of soybeans is enough. It is clean, hygienic and has no additives. It is simple to make.
Ingredients: 1 bowl of soybeans (4 pounds), 1 bowl of saturated salt water, 250g of flour, 50g of wheat bran, 1g of soy sauce and koji essence, 2g of tangerine peel, 1 star anise, 2g of cloves, appropriate amount of MSG, 50g of white wine, 150g brown sugar.
Method:
Step 1: Pour the soybeans into a basin, pour in appropriate amount of water and soak them for 3 hours, then take them out and drain them, and remove the empty shells and broken ones. soy. Then put the soybeans into the pressure cooker and cook them. While cooking, we pour the flour and wheat bran into the dry pot and fry them until they turn slightly yellow.
Step 2: Pour the cooked soybeans into a basin, wait until they cool, then pour in flour, wheat bran and soy sauce koji essence and stir evenly. Put the stirred soybeans into the container, cover and place in a warm place indoors for fermentation. Ferment for about a day and night until the surface of the soybeans is covered with white mycelium, then turn over and ferment again for a day and night.
Step 3: The surface of the soybeans is covered with green robes, then pour into the brewing jar, pour in saturated salt water, and submerge the soybeans. Then sprinkle some salt and leave it in the sun and night dew for three months, and it will turn into a soy sauce. After six months, the soy sauce will be mature.
Step 4: Put the prepared soy sauce into the pot, add various spices and cook until fragrant, add MSG, white wine, brown sugar and salt, cook until the concentration is suitable, filter it finally, and the five-spice soy sauce will be Done.