How to make farmhouse miso delicious, the practice of Northeast farmhouse misen

How to make the large sauce cubes: first cook the soybeans in a pot, and then use a meat whisk to crush them, and they are not particularly crushed, and there are many half of the bean paste. Dun into two cubes, put under the sun to dry, to dry each side into a shell, in fact, the middle is still soft when the six sides are dried, wrap it in paper for a period of time (the inside is basically dry), wait for its own fermentation.

Ingredients. Ingredients.

Miso cubes 8 trimmings.

Appropriate amount of star anise 500g of salt

Appropriate amount of peppercorns.

Steps. 1.Air-dried chunks of miso sauce.

2.Pour in water and use a brush to clean the bristles on the surface of the miso cubes.

3.This is a large piece of miso that has been brushed.

4.Chop the large sauce cubes with a knife.

5.Put all the chopped miso cubes in a pot and let them dry in a sunny and ventilated place (I dried them all day in the sun).

6.Bring water to a boil in a pot, pour in 500g of salt and stir until the salt is completely melted, then add peppercorns and star anise to boil the peppercorns.

7.Cool the salted water and remove the peppercorns and star anise.

8.Put the miso in a clean jar.

9.Pour in the salted water and stir well.

10.Take a piece of clean gauze, seal it with an elastic band, pound it with a spoon every day, put the foam out and throw it away, speed up its fermentation process, and wait for the sauce to be ready to eat.

The practice of Tohoku miso:

Ingredients: soybeans, koji (a type of fermentation bacteria), salt, water.

Cook the soybeans in a pot first, and then use a meat whisk to crush them, but don't crush them in particular, there are many half of the bean paste, which can be put into the koji according to the ratio of 5 kg of soybeans to two small handfuls of koji.

The pier is formed into two cubes and placed under the sun to dry, and each side is dried into a shell, but in fact, the middle is still soft. When all six noodles are dried, wrap them in paper and leave them for a while (the inside is basically dry).

When it comes to the day of the sauce, there used to be a specific day, but now you can whenever you want, make the sun-dried sauce cubes into small pieces, and you will see that there are a lot of hairs, that is, long hairs, put water and salt in the jar. Cover with fine gauze and place in the sun.

Finally, you also need to pound it with a sauce rake every day, put the foam out and throw it away, and the sauce will become very fine every day, and you can eat it when the sauce is made.

Soybeans and soybeans in the Northeast are famous, and the soybean sauce in the Northeast is also famous, so do you know how this farmhouse sauce is made, please look down.

Tools Raw materials.

Soybeans: Soybeans.

Salt, water. Tohoku miso A brief introduction to the production process of farmhouse sauce.

Northeast sauce is very particular about time, generally there are two times a year to make sauce, one is the wax moon, one is the end of the first month, the beginning of February, the time to make the sauce is also eighteen or twenty-eight two times.

First of all, put the prepared soybeans into the water to foam, the soaked beans, the whole body swells, the bean skin is broken, and then the bean skin is picked out and the beans are cleaned.

Make a fire in a large pot and put the soaked beans and water into the pot to boil. The water should not be too little, so as not to paste the bottom, and not too much, so that the cooked beans will be thin. If you put less water, you can add it halfway, pay attention to the heat, and add some water if you find that there is a paste fragrance.

The beans are red after cooking, and the more red they are, the better the beans, and the sauce will be fragrant.

Wrap the sauce cubes in clean cotton paper and wrap them around the line to prevent the tissue from cracking.

The wrapped sauce cubes are then placed in a slightly warm place to prepare for fermentation.

It should not be too hot, then the sauce will be too dry and will not ferment. It can't be too cold, so the sauce won't be distributed.

Generally, the sauce cubes will be fermented for two months, and the pungent smell will be produced after the sauce cubes, so the sauce cubes can be opened for cleaning.

Because the sauce cubes are fermented, mold is often produced, so if you see mold, don't be afraid, it's normal.

After scrubbing the sauce with a brush, break it into small pieces and let it dry in the sun. It should be dried in the sun and not stored in water.

After the block is put into the tank, it still needs to be fermented, and at this time, it should be noted that the sauce to be made is used every day to climb the sauce pestle to hit the sauce tank. That is, every morning, the mixture in the jar should be stirred again and again to make the impurities in the sauce float on the surface of the water, and then use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest and most fragrant.

After the block is put into the tank, it still needs to be fermented, and at this time, it should be noted that the sauce to be made is used every day to climb the sauce pestle to hit the sauce tank. That is, every morning, the mixture in the jar should be stirred again and again to make the impurities in the sauce float on the surface of the water, and then use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest and most fragrant.

The sauce jar should be covered with a piece of cloth, and it should be breathable and impermeable to dust. The outside should be covered with a waterproof iron cover. When the sauce is fermented, it must be beaten once a day in the morning, and then it must be dried in the tank, that is, the tin lid is removed and dried in the sun.

If you don't dry the jar or hit the jar, the sauce will have an unpleasant smell and will not be delicious.

On rainy days, pay attention to waterproofing, close the lid, and do not let rainwater enter the tank.

The sauce will be yellow and red, and the sauce will have a strong aroma and can be eaten. Dipping pickles, egg sauce, all kinds of delicious ......

When taking the sauce, be careful not to use a dry spoon without water.

In the month of Layue, it is the day of making soy sauce beans in the Northeast, and this solar term is especially suitable for making farmhouse soy sauce, but it takes time to make soy sauce, and the production time is relatively long.

Soybeans need to be soaked for 12 hours in advance, and then put them in a large iron pot, add well water, just wipe the soybeans, the water can not be too much and not too little, pay attention to a forming, it is best not to add halfway, it depends on experience.

Bring the wood to a boil, cover the lid and simmer for about four hours, until the soybeans are cooked thoroughly and the color is red, and there is a slight soup.

The cooked beans are scooped into a clay jar and mashed with a traditional wooden pestle while they are hot, and the half-granules are mixed with the bean puree. Then the beans are broken and beaten into a wood mold and pressed and tamped, and so on, repaired into long strips, and put the mold off the mold and put it on the board to dry.

After about a week of semi-drying, the sauce blank is tied up with straw and hung on the beam, in a cool and ventilated place for about 40 days, until the sauce block grows mold and the water evaporates almost.

Put the sauce cubes into the sauce jar, pour well water and smear the sauce cubes, and sprinkle large grains of salt according to the size of the sauce cubes and water. Seal the cylinder mouth with a clean cotton cloth and cover it with an iron cover to prevent rain.

After three days, start pounding the jar every day, turning it up from the bottom, spreading the sauce cubes, pounding well, and letting the brine mix well with the sauce cubes. Open the sauce during the day, evaporate part of the water, seal the tank and tie it tightly at night, and so on for many days, until the sauce cubes come down to the sauce color, the salt water and the sauce cubes are fully integrated, and the sauce becomes more and more viscous. After about 30 days of drying, the color is yellow, the sauce is rich, and the farmer's sauce is basically completed.

Summary: 1. Each process must not be sloppy, otherwise the previous efforts will be wasted.

Second, when boiling beans, the time should be sufficient, the heat should be warm, and the simmering should be thorough, so that the color is good.

3. Continue to dry the sauce if it is too thin, and add an appropriate amount of well water to the thick sauce.

Fourth, when the sauce is fermented, pound the jar and turn it frequently, and the sauce is even. Otherwise, the sauce beans sink to the bottom, the fermentation is uneven, and the sauce is easy to sour.

5. Pay attention not to catch water during the drying of the sauce blocks. The same is true when drying the sauce jar, do not enter the rainwater. Take care to prevent bugs or bird droppings from falling in.

6. If there is an old sauce, it can be mixed with the new sauce and placed it

When making Northeast farmhouse sauce, the ratio of 1 kg of soybeans with 150g of salt and about 3 kg of water will be selected, and 4 kg of water will be added when making the sauce. Specific method: First of all, rinse the soybeans with water, soak them in mountain spring water or well water for more than 12 hours, and wait for the soybeans to expand in volume, and they will be broken by hand.

After the beans are soaked, add water to boil over high heat, then change to simmer, it takes about 1-2 hours to cook the beans until soft, and the amount of water needs to be kept at the same level as the soybeans when cooking. The boiled beans are then crushed, and the crushing effect can be selected according to your taste. Don't produce too much moisture in this process to avoid the sauce blank not forming a shape.

Make the crushed beans into 25*15*8 size blanks, and each blank should be beaten several times to make the blanks stronger and easier to ferment. The finished billet should be placed in a cool and ventilated place for 3-5 days, waiting for air drying, and should be turned over frequently during the bridge process. Then wrap the air-dried billet around it with wrapping paper, leave a certain gap, and put it back.

A large amount of Aspergillus oryzae will appear in the fermented blanks, rinse off the surface of Aspergillus oryzae, cut into small pieces and let dry in the sun. Put the crushed sauce into the pre-processed ceramic jar, boil and melt 150 grams of washed salt with water, remove the dirty foam that comes out, pour it into the jar, add 4 catties of water, and then cover it with a white cotton cloth and tie it, put it in a place that can be exposed to the sun, and wait for fermentation. Pound the sauce twice a day, and ferment it for a month after mashing the sauce.

When making the sauce, you don't have to worry about 4 catties of water diluting the miso because the longer the sun shines, the more the water evaporates, and the miso becomes more and more viscous.

We have usually eaten the noodle sauce, the taste is very delicious, whether the noodle sauce is cold vegetables or bibimbap, it is all very delicious, it is very popular in ordinary times, but most people eat the noodle sauce to buy it in the mall to eat, in fact, the noodle sauce can also be made by themselves, and the noodle sauce made by themselves is also very delicious, but many people usually do not know how to make noodle sauce, and the noodle sauce is very simple to make.

The way to make your own noodle sauce quickly.

1.Take out the prepared soybeans and pick out the bad ones.

2.Put the soybeans in a wok and fry them to bring out the fragrance, because the soybeans have not been washed before, so after frying, the soybeans are cooled twice.

3.After washing, take it out and put it in a basin, pour the soybeans into a large iron pot again, add water about 3 times higher than the soybeans to boil over high heat, turn to low heat and simmer, and cook until you can crush the soybeans with your hands.

4.Once cooked, grind the soybeans.

5.Then take out the small square box, grind the minced soybeans into small triangles, dry the good sauce for a day, and then use the paper package to develop alcohol, the temperature is generally 18 to 20 degrees.

6.The fermented sauce will have black hairs, it is normal, you can wash the black hairs with a soft brush, and then make the cleaned sauce cubes into small pieces and dry the carbonated drink.

7.Then add 20 catties of cold water and add catties of salt to the open to cool, pour it into the prepared pickle jar, put in the dried sauce block and stir evenly, cover the pickle jar with a layer of sand cloth, put the pickle jar into the natural ventilation and sunshine area, hold the sauce pestle island several times a day, and scoop up the gray and black dirt after pounding.

8.Repeat it every day, so that the sauce will be ready after a month.

The role and efficacy of noodle sauce.

1. Noodle sauce can supplement nutrients.

Soybean itself has a lot of soy protein, it will make the protein and the use rate higher after the production and processing of alcohol, in addition to the total number of protein lyses in the pasta, there are also some minerals and vitamins in the paste, which can supplement nutrients for the human body after taking together, and can also accelerate the digestion and digestion and absorption of food by the gastrointestinal tract.

2. Pasta sauce can replenish minerals.

There are many minerals in the pasta, among which phosphorus, calcium, iron and magnesium are relatively high, which can promote the differentiation of body tissue cells, and can also improve the specificity of somatic cells, which can reasonably improve the body's immunity and reduce the occurrence of a variety of common diseases.

3. Noodle sauce can benefit the brain and intellectual.

Pasta sauce carries a lot of microbial strains before alcohol, this microbial strain will be converted into vitamin B2 after alcohol, this kind of substance can immediately effect on the human brain, can promote brain nerve reconstruction, can also improve the specificity of brain cells, to enhance memory and promote brain development is very beneficial, so often eating noodle sauce can make everyone more and more intelligent.

Hello! Tools Raw Material: Soybeans (2500g)Seasoning (Appropriate amount)Salt (750g)Water Appropriate amount Method Step 1 12 Step by step ReadingPick out the soybeans and deflated beans, put them directly into the woks without washing, do not put oil in the dry pan to fry, you can fry them several times if you can't finish it at one time. 2 12 Stir-fry over medium heat until the beans are slightly mushy in color, and you can eat one that feels very fragrant.

3 12 Because it is not easy to dry or fry before frying, it is necessary to wash it twice with cold water and remove it after frying. 4 12Put the washed beans into a pot, pour in water 3 times the amount of beans, and bring to a boil over high heat. 5 12 Cover the lid and cook for about 1 hour on low heat, cook until the beans can be crushed with your fingers, be careful not to dry the pot and stir it frequently, if the water is boiled dry, you can heat the water in it again, do not add cold water.

6 12 Take out the boiled beans and crush them with a meat grinder or a rolling pin while they are hot. Don't throw away the soup for the beans in the pot first. 7 12 Take a small basin or a box, take some bean crushed beans and put them in it to press and flatten, and then buckle it upside down to become a block like a brick, called a sauce block (round and oval), generally a pound to make a piece, do not make it too small, so that the oil fermented in it is less fragrant; If the beans are too dry and don't like to be formed, you can put some soup in the pot where the beans were cooked, and don't make it thin and make it into a sauce cube. 8 12 Leave the prepared sauce cubes cool, dry for another day or night, the surface is dry, and then wrap it in paper and put it in an unventilated and warm place (18 20 degrees is best) for fermentation, and leave it alone during the period; During the period, there will be white hair on the sauce block, this is because of the fermentation, if it does not grow, the sauce block is not fermented, and it is not possible to make the sauce of 9 12 every year (the name of the Northeast people, that is, it begins to make liquid sauce), which can only be the beginning of the fourth month of the lunar calendar.

Eight, ten. Eight and twenty-eight these three days, I don't know why, I only know that this is the old rule, two days before making sauce, take out the sauce block to remove the wrapped paper, and then use a brush to brush the sauce block under running water. 10 12 Break the cleaned sauce into small pieces, which can be broken or cut with a knife or smashed with a rolling pin, and then dried on the curtain to dry the surface water. 11 12 Put 20 catties of water into the catty of salt, boil and stir well, turn off the fire to cool, pour it into a jar or jar, put the sauce pieces into small pieces, stir well, cover it with breathable gauze and put it in a ventilated place, and you can eat it after a month.

12 12 During this period, you must use the sauce pestle (homemade wood) on the picture every day to pound 1 or several times from the bottom up, there will be small pieces at the beginning, and slowly all melt away, a month later, the sauce is ready, the sauce is just done, whether it is raw sauce dipped in vegetables or fried sauce concentration is just right, the further back with the slow evaporation of water, the miso will become thicker and thicker, and the final fried sauce needs to be diluted with water.

Question: Is it okay to put salt directly after it is cooked?

Hello! It is recommended that you follow the steps to do so.