PS: This is a recipe a few years ago, and it has recently received unexpected attention. I have been doing bean paste for two years, and finally I feel that it is almost worse than expected. The sauce is not enough. It is estimated to be related to the strain. A single strain cannot produce a special compound aroma. If you want to try this, you have to buy the strain again. But in the past two years, energy has been limited, and there is no more. Sauces have a high climate requirement, usually only one chance a year, and my experience is limited. I am not a professional, so I am sorry that many questions cannot be answered. I hope that students who are interested in practice will share and exchange ideas and improve together. Finally, make delicious sauces. ^_^ When you are young, you will make sauce every year. Summer sauce, diced meat and pickled cucumber are all delicious in memory. There is also soy sauce, the color of the soy sauce is bright and delicious. It is mixed with tofu and used as a dip. It is not commercially available. No one made the sauce after Grandpa left. I have been buying sauce for many years, from the food market to the supermarket, I have tried a lot of brands, and finally decided a good one, the taste is so sloppy. Until one day last year, whoever had a kitchen with a scent of sauce, I was reading the book and I was stunned by this familiar taste. I almost rushed out of the door to go door to door to ask - where did this sauce come from? My thoughts on homemade soy sauce have recovered, and I am trying to make it. Trying a natural fermentation, it feels too difficult: technology, experience, and environmental conditions are not available. Many small flying insects were attracted during the fermentation process, and finally black mold was born, which was only thrown away. Later, I saw the pickles book written by the Taiwanese and found that they had ready-made rice bran and soybean meal to sell, and suddenly they were bright. Taobao searched the search, only the moldy good bean paste, the soybeans did not. However, I found the bacterium, bought two kinds, and started making bean paste. This is the first time this year, and everything is going well. Record it.
Soybeans pick bad broken, wash, add blisters.
The room temperature is 24 degrees, and it basically blooms in 3 hours.
Cook in a pressure cooker (steamed), remove and drain.
Spread out and let cool until the surface of the beans is dry.
Aspergillus oryzae is mixed with flour, and the beans are evenly mixed, so that each bean is covered with flour. Put the sieve about 2 cm thick, cover the clean cotton cloth, the bottom is overhead, and let the fermentation stand.
After the shelf is warmed for 6 hours, the material temperature is maintained between 35-40 degrees (the temperature will be deteriorated if the temperature is too high), and the white hair will gradually grow out, and the first time will be turned. Aspergillus oryzae is an aerobic species. (This is 22 hours.)
The material temperature is maintained at 32-35 degrees until the surface grows yellow-green hyphae. (40 hours look)
48 hours. The surface of the soybeans will be covered with yellow-green hyphae, and the hand will not feel as hot as before, but still feel a little warm. At this point the melody is nearing the end.
A mildew of beans will raise the yellow-green dust. At this time, you can put it in the sieve and dry two or three suns until the beans are dry.
Watermelon sauce: Choose sunny days, bean curd, watermelon crushed, salt mixed in a ratio of 1:4:0.4, wait for the water to pour into the container, seal with gauze, and dry the sauce. Stir up and down every day in the morning when it is cool. Be careful not to get rain.
Soy sauce: The ratio of bean curd, water and salt is 1:2.5:0.4. The salt is boiled in boiling water, and it is allowed to cool. Add the bean curd and mix it, and cover it with gauze. Be sure to pick up the sauce on a sunny day, at least for three days, it is not easy to break. At the beginning, the beans do not absorb water and will float on the surface.
1. Do not take too long the time of soaking beans. Basically, it should be soaked. 2. About boiled beans: steamed beans have better moisture control, which is a long time. I cook it in a pressure cooker. It's not bad. The bean is packed in seven or eight minutes. If the water is added to half, the beans are not used. After the gas is boiled for 5 minutes, the fire can be turned off. 3. Do not stack the bean material too high. If it is too thick, the temperature during fermentation will be too high and cause deterioration. If it exceeds 40 degrees, it must be lowered, ventilated, divided, and diluted to reduce the temperature as soon as possible. 4. The room temperature is best to be 25-30 degrees when making the song, try to put it in a dark, not very windy place. I put the carport. 5. It is best to put a layer of white cotton cloth on the sieve and then put the beans for easy turning. When the weather is dry, the covered cloth should be kept as moist as possible but not dripping. When you are dry, you can spray some water. 6. The most suitable season for the sauce is the summer sun after the plum blossoms, the sun is large and the temperature is high.