Miso making method, a quick way to make homemade miso

What I said downstairs is basically right! I'll talk about it too! Our family makes our own miso! The soybeans are first cooked, then pounded into bean paste, made into a sauce blank, and placed in a relatively hot place to ferment.

Then rinse the fermented sauce blank with water, and after rinsing, you can put it into the tank, and put it into the clean and salt!

Put the sauce jar in the sun, preferably with a glass head, and dried! The flavor of the miso that comes out of this way is first-class) Don't forget to put the top layer out often! If it is handled well, the musty smell of the miso is very small.

Old people often say that the miso will also pass the full moon, that is, after going down to the sauce jar, outsiders must not look at it (only the person who puts the miso in the jar can see it, and it can be eaten after 4 or 5 days, and the person who puts the miso in the jar will take it, and others can't) Otherwise, the miso will be bad and it will taste bad!

Finally, I wish you the best of luck too! Hehe.

Oh!! It's so good to bring back. Even the benefits are great.

Here's how to quickly make homemade miso:

Ingredients preparation: 5 kg of soybeans, 20 kg of cool white open, 1 small jar, 1 and a half kg of coarse salt, 1 pestle with sauce.

1. Choose high-quality soybeans.

2. Put the selected soybeans into the pot and fry them, if you like the color of the sauce is darker, you will fry the fire a little bigger, and if you like the color of the sauce is lighter, you will fry the fire a little lighter.

3. Put it in a pot, add water to boil over high heat, then change to a simmer and cook, it takes about 1-2 hours to boil the beans until they are soft and rotten.

4. Crush the beans and pile them into a sauce cube of about 25 15 8cm and ferment for about 3-4 weeks.

5. Good fermentation is like this.

6. Remove the packaging, put the sauce under running water and rinse it to brush off the hairs on the surface.

7. Put the sun-dried crushed sauce blank into the jar, boil and melt 750 grams of washed salt with water, remove the dirty foam washed out, pour it into the jar, and continue to add water to 10 kg.

8. Use the white cotton cloth used to make tofu, cover it and tie it up.

9. Use a sauce pestle from the bottom up, draw a circle from the outside to the inside to pound the sauce, and divide it twice a day into no less than 200 times.

10. The more the sauce is mashed, the more broken it becomes.

11. After a month, it can be eaten after fermentation.

How to make soybean paste.

Soak the soybeans in water overnight, then wash and drain.

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Add an appropriate amount of water to the soybeans and pour them into the electric pressure cooker, cook for about half an hour, and crush them with a pinch. Strain out the excess water from the cooked soybeans, pour them into a sieve, spread them out, and let them cool. Wait until the cooked soybeans are cool before sprinkling in plain flour.

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Mix the flour and cooked soybeans so that each bean is covered with flour.

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Spread the floured cooked soybeans evenly. Cover with gauze and ferment in an unventilated place.

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It is a state of fermentation at room temperature 36 degrees Celsius for a day. If you touch the outer layer of gauze, it will feel very hot, indicating that it is fermenting.

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In this kind of hot weather, it can be fermented in two days (3-5 days in low temperatures). Then expose the fermented soybeans to the sun for 1-2 days, so that there will be no white flowers after the sauce.

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The last step is to serve the sauce. Stir 12 kg of cold boiled water and 2 kg of salt until melted, pour in the fermented and dried soybeans, stir slightly, and then cover. Expose it to the sun for at least 15 days, and dry it until it is paste-like in the picture to make a variety of delicious sauces.

The fragrant Northeast miso method, pure handmade without additives, the method is taught to you, hurry up and collect it! Those who like to watch Northeast sketches or "Country Love Story" should know that Northeast people especially like green onions dipped in sauce, and it can be said that every meal is inseparable from these two things. Zhao Gangzi in my favorite sketch "Happy Rice Grains" especially likes to eat green onion dipping sauce, and there is an episode when Zhao Gangzi is about to be driven away by the eldest sister, and Ermili prepares a bundle of green onions and sauce for the eldest brother-in-law, which proves how much Northeast people like to eat sauce.

Although I have never been to Tohoku, I bought a bottle of Tohoku miso online, and as soon as I opened the lid, I smelled fragrant. My husband's aunt is working in a restaurant in the Northeast all the year round, and his aunt will make Northeast sauce, so I specially asked my aunt to teach me the method in detail, and then share it with everyone. We see that Northeast people make a large number of generally use large vats, in fact, we don't need so much if we make it ourselves, about 2-3 catties of soybeans can make delicious sauce, we make our own sauce is handmade, absolutely no additives, eat more assured.

To make the Northeast miso, you only need soybeans, and there can't be any broken beans or deflated beans in the soybeans. Put the soybeans directly in the wok and fry until they change color and smell mushy, and turn off the heat. After frying, wash it several times with cold water, put the washed beans into the pot, pour in water that is less than three times the amount of beans, and bring to a boil over high heat.

After boiling, reduce the heat and continue to cook for about an hour, until the beans can be crushed with your fingers, and then turn off the heat. Remove the cooked beans and crush them hot in a food processor or with a rolling pin. We just boiled the soup of beans and ate it, so don't throw it away.

Go to a small square crisper, put the beans in it and press it firmly, and turn it upside down to become the shape of a brick, which is what we call a sauce block, each sauce block weighs about a catty, and the oil fermented in the sauce block that is too small is relatively small, and it is not fragrant to eat. If the beans are too dry, they are not easy to form, so you can put some soup where the beans were boiled in the pot just now, but not too thin, otherwise they will not make a sauce cube.

The prepared sauce cubes are cooled until the surface is dry, then wrapped in newspaper and placed in an unventilated and warm place for fermentation. After about 1 to 2 months, you can take it out when you want to eat, you can see the white hair on it, don't be afraid, it is a normal phenomenon, brush the sauce with a brush, wash off the paper scraps on the surface, break it into small pieces, and then put it in the sun to dry, it must be dried, and no moisture can be stored.

Then put salt in the water and stir it to boil, then turn off the heat and let it cool, turn it into the jar, put the sauce cubes 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. The ratio of water and soybeans is about 3 catties of water, and 2-3 taels of salt are fine. During this period, you should use a sauce pestle to pound it several times from the bottom to the top, and there will be small pieces at first, and slowly it will all melt away.

First of all, prepare the miso cubes, be sure to use the fermented miso cubes and pour water into a basin. Pour in the sauce cubes and use a brush to clean the surface of the large sauce cubes. Chop the brushed miso cubes with a knife and be sure to be even.

Prepare a clean, dry jar or vat, put the large sauce cubes in, pour in the salt water and stir well. Finally, take a piece of clean gauze, seal it with an elastic band, and use a spoon to put the foam out and throw it away every day to speed up the fermentation process, and wait for the sauce to rise.

First of all, prepare the fermented miso cubes, pour water into a basin, pour the sauce cubes in, and use a brush to clean the bristles on the surface of the miso cubes. Chop the brushed miso cubes evenly with a knife and put them in a basin and let them dry in a sunny and ventilated area. Prepare the water, put water in the pot and bring to a boil, pour in 500g of salt and stir until the salt is completely melted, then add the peppercorns and star anise to boil the pepper water.

Prepare a clean jar or vat, put the large sauce cubes in, pour in the salted water and stir well.

Summary. Choose large soybeans, the larger the beans, the stronger the flavor and the more fragrant. (There is no GMO problem with large soybeans).

2.The time is chosen around the beginning of spring, that is, in early and mid-February, the beans are made into sauce cubes. 3.

Pick and wash the soybeans, soak them in water for 18-24 hours, and then boil them in a pressure cooker (preferably a 26cm pressure cooker, 5 catties and a half beans per pot), keep them for 15-20 minutes and boil them again, and then the soybeans can be boiled. 4.After the pressure cooker is depressurized, open the lid of the pot, pour out the water in it to control dryness, knead the rotten soybeans into pieces, and make a pot (more than 5 catties of soybeans) into a piece.

The larger the sauce cube, the better the fermentation. 5.The sauce cubes are placed in a bright room for 3-4 days, the appearance is dry, the whole is firm, and it can be put into a carton for preservation and fermentation.

The bottom of the carton is paved with bud rice straw, and the ventilation of the carton is determined according to the dryness and wetness of the sauce block. To keep the moisture and prevent air drying, you can use the leaves of the bud rice nest to seal the sauce cubes around the sauce cubes in the carton, store the sauce cubes at a temperature of 16-22 degrees, and the slow fermentation of the beans is pure in flavor; Normally, black-gray hairs will grow on the pieces of fermented sauce. 6.

The time of the sauce is determined according to the weather during the rainy season, preferably consecutive sunny days with a temperature of 18-25

Choose large-grain soybeans, the larger the beans, the more fragrant the flavor is. (There is no GMO in large-grain soybeans). 2.

The time is chosen around the beginning of spring, that is, in early and mid-February, the beans are made into sauce cubes. 3.Pick and wash the soybeans, soak them in water for 18-24 hours, and then boil them in a pressure cooker (preferably a 26cm pressure cooker, 5 catties and a half beans per pot), keep them for 15-20 minutes and boil them again, and then the soybeans can be boiled.

4.After the pressure cooker is depressurized, open the lid of the pot, pour out the water in it to control dryness, knead the rotten soybeans into pieces, and make a pot (more than 5 catties of soybeans) into a piece. The larger the sauce cube, the better the fermentation.

5.The sauce song only block is placed in a bright room for 3-4 days, the appearance is dry, the whole is strong, and it can be packed into a carton for preservation and fermentation. The bottom of the carton is paved with bud rice straw, and the ventilation of the carton is determined according to the dryness and wetness of the sauce block.

To keep the moisture and prevent air drying, you can use the leaves of the bud rice nest to seal the sauce cubes around the sauce cubes in the carton, store the sauce cubes at a temperature of 16-22 degrees, and the slow fermentation of the beans is pure in flavor; Normally, black-gray hairs will grow on the pieces of fermented sauce. 6.The time of the sauce is determined according to the weather during the rainy season, preferably consecutive sunny days with a temperature of 18-25

The size of the sauce jar depends on the number of sauce blocks, and the more sauce in the sauce tank, the better the fermentation effect; The sauce jar must be located in the morning and ventilated, and the more sunlight the better. Break the fermented sauce cubes, put them in the sauce jar, and add salt according to the ratio of 4 taels of salt per catty of soybeans. Add water based on experience, don't add too much water at first, you can add it gradually.

8.Two days later, start to beat the debris, float out and throw away the debris, and play for 5 consecutive days to remove the floating debris; Then beat the loquat every 2 days until the fermentation is complete, about 45 days. The sauce has a strong fragrance for 60 days, and the Northeast miso made by this method is better after a winter, and it can be stored for 4 years to keep the flavor unchanged.

Soybeans are cooked, minced, wrapped in clean paper or cloth, heated, all moldy and then made into small pieces, according to a catty of sauce and half a catty of salt and two times the water in the tank, cover the cloth, light, stir once a day before the hair, to prevent rain.

The detailed process of how to make miso is as follows:

Preparation: 200g of sand tea powder, sand tea, cooking oil, pot, peanuts, rock sugar, etc.

1. Add 150g of sand tea powder to an appropriate amount of water and stir, and add water to 250g of peanut butter and stir.

2. Heat the pot and add appropriate cooking oil.

3. Pour the sand tea sauce that has just been mixed into the oil pan and stir-fry until fragrant.

4. Then add some water appropriately, not too much water.

5. Add the diluted peanut butter Yunchun, stir, add water, salt and monosodium glutamate. You don't need too much water, and then the sand tea base is officially blended, and this base can be mixed with water to cook sand tea noodles, boil hot pot, roast sand tea meat skewers, and can also be eaten directly.

6. Add the bone broth, if you feel that the sand tea flavor is not strong enough, you can add the appropriate base.