When can I make soy sauce in Northeast China?

Generally speaking, you will make sauce in February. The temperature and environment in February are suitable for the reproduction of bacteria in the air and conducive to fermentation. If the temperature is too high, it will rot and mold easily. Northeast miso refers to a kind of sauce unique to Northeast China. There are two ways to make northeast miso: bean paste and dish paste, but now only bean paste is popular, so the so-called northeast miso is the bean paste of modern people.

Soy sauce can adjust the salty taste of food, and from a nutritional point of view, it can also supplement plant protein for human body. The main raw material is soybean, which is rich in protein and fat.

Extended data:

The main methods of soy sauce:

Ingredients: soybean, salt and water.

Clean soybeans, remove mildew and insect bites, wash away dust with clear water, and soak in clear water for 24 hours. And crush it with a jiaozi knife.

Make it into two cubes and put it in the sun. Dry each face into a shell. In fact, the middle is still soft. When all six sides are dry, wrap them in paper for a while and let them ferment in the shade.

Mash the soy sauce into fine foam with a sauce rake every day, and then make the sauce after the eighth day of the fourth lunar month next year.

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