Is it fast to cover the sauce jar with plastic sheets?

There are two kinds of sauces, one is vegetable sauce and the other is big sauce. The sauce mentioned above was invented by Manchu ancestors, and later the process was improved, so the sauce made was called vegetable sauce. Why do you order a dish of sauce? Because this kind of food is mostly eaten in camps, Manchu people still call this sauce "vegetable sauce". Later, due to cultural integration, not only Manchu people made sauces, but also Han people made sauces. This is not an early concept just because personal preferences are different. The specific way is: in the first month after the Spring Festival, or in early February. People choose the best soybeans and fry them with slow fire. After cooling, it was ground into powder, and now it has been crushed by a pulverizer. Then live it with water and make it into a cuboid sauce block one foot long and half a foot wide. Don't make it too big. If it is too big, it will get hot easily. If it is too small, it is easy to lose water and get stuck. If you can't get through, there will be no gas. The sauce made in the future is of poor quality and delicious. How many pieces have been made in this room is still exquisite. Do odd numbers in leap years and even numbers in normal years. After cooking, put it in a cool and ventilated place indoors to dry outside the sauce blank (about three to five days), and then wrap the sauce blank with a layer of kraft paper or newspaper (to prevent flies and insects from corroding and dust pollution). ). Then tie it with a rope. Or hang it on the beam of the house, or find a hot place in the corner of the Kang cooking pot and put it there for fermentation. The distance between each piece is about one inch, but in a large family, the sauce pieces can be stacked in layers for a long time, but separated by thin wooden strips, and the sauce pieces will be replaced and stored as before in a week or so. To a certain extent, it is good to have white hair inside. Wait until the 28th day of the fourth lunar month. At this time, wash the fermented sauce. Break into small pieces. Expose yourself to the sun for disinfection and sterilization. At this time, the sauce will ferment and there will be oil in it. It's time to prepare the sauce. When adding sauce, the ratio of sauce pieces to salt is generally three to one, so the salinity is just right. Change salty salt into salt water with boiling water. At this time, you can put the gauze wrapped with star anise and pepper particles in boiling water to dissolve the fragrance. Then fix the sauce jar in the yard or garden and scrub it clean. At four or five o'clock in the afternoon, wash the "sauce rake" first, put it at the bottom of the tank, pour the sauce pieces, and then pour the melted salt water into the tank. Here is a "sauce rake", which is made of poplar or basswood. A straight rod is slightly higher than the sauce jar, and the other end is pressed by a square plate with a side length of 10 cm. Remember, it must be made into tenons and mortises, and nails must not be nailed, because nails will rust in salt. Why do you emphasize the need to use poplar or basswood? Because these two kinds of wood have no peculiar smell. Never use pine, it will taste like pine, and the sauce will not taste good in the future. After adding the sauce, cover the sauce jar with a piece of white cloth and tie it with a rope. A red stripe should be ordered on the white cloth. It is said that it is to protect the sauce in the sauce jar from insects and has the function of avoiding evil spirits. Covered with a "sauce cap", it is usually a cone made of iron. Do not move the sauce jar for three days after the sauce is put away. In order to make the salt water fully melt into the sauce, it will be easier to break in the future. Three days later, I began to rake, that is, I opened the "sauce cap" and started to stir the sauce in a certain direction in the sauce jar with the sauce rake in my hand. This is to make the sauce pieces fully dissolve and melt. At the same time, impurities in the sauce and some white hairs during fermentation will float on it, and the foam can be thrown away with a rice spoon.