The practice of bean paste

The specific way is: in the first month after the Spring Festival, or in early February. People choose the best soybeans and simmer them in a pot.

After cooling, it was fried and ground into powder, which has been crushed by a pulverizer.

Then live with water and make feet.

A cuboid sauce half a foot long and half a foot wide. Don't make it too big, it's easy to get hot, and it's easy to lose water if it's too small.

I can't let it pass. 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 finishing, put it in a cool and ventilated place indoors to dry the sauce blank (about three to five days), and then put the sauce blank outside.

Wrap with a layer of kraft paper or newspaper (to prevent corrosion by flies and insects, dust pollution, etc.) ). Then tie it with a rope. Or hang.

Find a hot place and put it on the beam of the house, or in the corner of the kang-cooker platform, waiting for fermentation. The spacing between each block is about 1 inch,

In a family with a large population, the sauce pieces can be layered for a long time, but they should be separated by thin strips of wood, and the sauce pieces should be replaced in a week or so.

Continue to store as before. 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. This is the right time.

The sauce is ready.

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 with boiling water.

Water, at this time, you can put the gauze wrapped with star anise and pepper particles in boiling water to dissolve the fragrance. Put the sauce again

The cylinder is fixed in the yard or garden and scrubbed clean. At four or five o'clock in the afternoon, wash the "sauce rake" first.

Put it at the bottom of the jar, pour the sauce, and then pour the melted salt water into the jar.

This paper introduces a kind of "sauce rake", which is made of poplar or basswood, with one straight rod slightly higher than the sauce jar and the other straight rod.

Press on a square plate with a side length of 10 cm. Remember, it must be made into mortise and tenon, and it must not be used.

Nailed, because nails 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

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. Don't move for three days after adding the sauce.

In order to fully melt the salt water into the sauce, the sauce jar is easier to break in the future. Three days later, we started raking, that is, opening sauce.

Hat "began to use.

Stir the sauce in a certain direction in a sauce jar with a sauce rake in hand. This is to fully dissolve the sauce.

Melt and crush. At the same time, impurities in the sauce and some white hairs left during fermentation will also float on it, so it is convenient to use a rice spoon.

Those models were thrown away.