How do you know that the sauce cubes are ready, and how to remedy the sauce cubes when they are dry

The large sauce cube can be judged by the following ways:

1.Observe the appearance of the miso cubes: the miso cubes have a dry surface and a dark brown color.

2.Observe the texture of the miso cubes: The miso cubes have a soft texture and a refreshing fragrance.

3.Observe the degree of fermentation of the miso cubes: the longer the miso cubes are fermented, the stronger the flavor.

The steps to make the sauce cube can be summarized as follows:

1.Pick the soybeans and fry them;

2.Add the fried soybeans to the boil, then change to a simmer and cook, it takes about 1-2 hours to boil the beans until they are soft and rotten;

3.The beans are crushed and piled into a sauce cube of about 25 15 8 cm and fermented for about 3-4 weeks;

4.Put the crushed sauce blank into the tank, remove the packaging, rinse the sauce under running water and brush off the hairs on the surface, put the sun-dried broken sauce blank into the tank, pour 750 grams of washed salt and water to boil and melt, remove the dirty foam washed out, pour it into the tank, and continue to add water to 10 kg;

5.Cover it with a white cotton cloth used to make tofu, tie it, use a sauce pestle from the bottom up, draw a circle from the outside to the inside, divide it into no less than 200 times a day, and ferment it after a month and you can eat it.

Small bubbles in the tank are just thatMisoThe production was successful.

When the sauce pieces are naturally fermented, they will grow a lot of green hairs, black hairs, and red hairs, brush and wash the sauce pieces with clean water, chop them into small pieces, and then wash them twice with cold water, and remove the dry water.

Ready to enter the tank. Soak for two days, start raking after two days, hit once a day in the morning, at least 200 times at a time, more is better, remember not to play less, there will be black foam when you start raking, you need to skim off.

Summary. 1. Air-dried miso cubes.

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

3. This is a large sauce block that has been brushed.

4. Chop the miso cubes with a knife.

5. Put all the chopped miso cubes into a basin and let them dry in a sunny and ventilated area.

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 salt water and remove the peppercorns and star anise.

8. Put the miso in a clean jar.

9. Pour in salt 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 eaten.

How to remedy the fact that the sauce cubes are dry.

Hello, I am a specially invited teacher Kuantong Qiqi, about your question has been received Ling pants is sorting out and analyzing for you, please be patient and cautious Wang Tan wait for a few minutes, no need to repeat the question. We're working on that.

Hello, I am a specially invited teacher Kuantong Qiqi, about your question has been received Ling pants is sorting out and analyzing for you, please be patient and cautious Wang Tan wait for a few minutes, no need to repeat the question. We're working on that.

1. Air-dried miso block 2, pour in water, use a brush to clean the surface of the miso block 3, this is the brushed miso block 4, chop the miso block with a knife 5, hold all the cut miso pieces and leak them into the basin, put them in the sunny and ventilated area to dry the jujube rot 6, boil water in the pot, pour in 500g of salt and stir until the salt is completely melted, then put in the peppercorn grains and star anise, boil the pepper water 7, let the salt water cool, take out the peppercorn grains and star anise 8, put the miso into a clean jar 9, pour in the salt water and stir well 10, Take a rock grind 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 the fermentation process, and wait for the sauce to be eaten.

Summary. It is the taste of fermented soybean mush. Freshly fermented sauce with a distinct bean flavor.

After that, the color gradually darkens and the flavor becomes stable. There will be a distinct fermented flavor in this one. Some areas also have a special smell, some say it is a foul smell.

But in fact no, it is a special taste, there is no suitable word, it can only be described as smelly.

It is the taste of fermented soybean mush. Freshly fermented sauce with a distinct bean flavor. After that, the color gradually darkens and the flavor becomes stable.

There will be a distinct fermented flavor in this one. Some areas also have a special smell, some say it is a foul smell. But in fact no, it is a special taste, there is no suitable word, it can only be described as smelly.

People who don't like it, that is, it stinks, and those who like to eat it are a kind of bean fragrance, I'm from the Northeast, and I like the Northeast miso.

I did it for seven days, and I felt a sour taste, and when I opened it, I saw that there was a green background and white hair, can it still be used?

That sour taste.

It's like the sour smell of spitting.

Is your temperature very high? It's best to wrap it in a newspaper.

Just take the newspaper wrap and put it in a sunny and ventilated place, this is fine, can this still be used? At first I wrapped it in white paper, which was just opened.

If someone says it's going to be open, I'll open it.

The temperature in your house is too high, which may cause it to smell a little sour.

Nothing works. Now in this case, I think it's in a box, you'd better take it out, put it in a ventilated place, take a newspaper wrapper, don't put it in a box.

The surface of the miso cubes has yellow-green Aspergillus flavus, black mucor mold, Penicillium, gray mold, and white Rhizopus. The surface is long white and yellow-green as well.

Bacillus subtilis grows inside the large miso cube. The inside is reddish-brown as well.

Before boiling the beans, soak the selected soybeans in water to make them swell, so that the beans are easy to rot.

When cooking the beans, put an appropriate amount of water to disperse, bring the pot to a boil, and simmer slowly.

The boiled soy bean yellow fingers are absolutely red and sticky.

Then the boiled soy beans are made into square lumps, commonly known as sauce pieces, wrapped in paper, sealed firmly, and placed in a dry place to ferment.

That's all you need, just wait for the sauce.

When it comes to the day of the sauce on April 18 of the lunar calendar, no one can say why the sauce is on this day, and it is customary!

Each family takes off the sauce cubes, washes the green hairs produced after fermentation with water, and breaks them into a vat.

The use of salt is very important, and the ratio of beans to salt is strictly controlled, and the ratio of beans to salt is 2:1. Put too much bitter and salty, it is not delicious; Put less sour, no side posture to eat.

It is also necessary to control the heat when putting water, so that the concentration of the miso after fermentation is appropriate, and it is not a good miso if it is thin or thick.

Every morning and evening, the sauce jar must be beaten, with a wooden sauce pestle with a square wooden board at the bottom, and hundreds of beats at a time, in order to gradually break the sauce beans and promote fermentation.

After about a month's worth of rice sauce, you can eat it, and it is commonly known as "passing the moon".

Summary. If the miso cubes are not fermented, you can try the following methods:1

Cleaning: Soak the miso cubes in clean water for 30 minutes, then rinse them off with clean water. 2.

Change the container: If the container you are using is not clean enough or there is residue, you can replace it with a clean container and put the miso cubes back in. 3.

Adjust the environment: Fermentation requires certain environmental conditions, such as suitable temperature and humidity. You can adjust the environment in which the miso cubes are stored to create conditions suitable for fermentation.

4.Add starter culture: If none of the above measures work, consider adding some starter culture to promote fermentation.

Starter cultures can be purchased at supermarkets or online.

If the miso cubes are not fermented, you can try the following methods:1Cleaning:

Soak the miso cubes in water for 30 minutes, then rinse them off. 2.Replace the container:

If the container you are using is not clean enough or there is residue, you can replace it with a clean container and put the miso cubes back in. 3.Adjust the environment:

Fermentation requires certain environmental conditions, such as suitable temperature and humidity. You can adjust the environment in which the miso cubes are stored to create conditions suitable for fermentation. 4.

Add starter culture: If the above measures are ineffective, you can consider adding some starter culture to promote fermentation. Starter cultures can be purchased at the supermarket or online.

However, please note that to ensure food safety, use clean tools and containers, and pay attention to hygiene.