What does farmhouse sauce look like after fermentation? How to ferment miso quickly?

When the contents of the vat bubble from reddish brown to yellow, and the fresh fragrance has been released in the vat, this is the beginning of fermentation. At this time, the pieces of the sauce and the remaining watercress in it should be crushed with a fine basket, which is called the sauce. Next, you will smell the fragrance of farmhouse sauce that is more and more fragrant day by day, which is the whole interpretation of Liaobei people from planting soybeans to making farmhouse sauce.

The first step is to soak the soybeans in warm water, and on the second day, when the soybeans are fully stretched into fat beans, put them in a pot and add enough water, boil them over high heat, change to a simmer and cook them slowly, this process is called boiled beans.

Seeing that when the pot is covered, it is half a pot of pale yellow and white fat beans, and when the pot is turned over, it is already light yellow-brown, so it is best to put out a bowl of soy beans and put a little salt. When the sauce beans in the pot are boiled to reddish brown, the beans are noodles, the fire is in the stove, cover the pot and stuff it for two or three hours, and then use the sauce pestle (a wooden stick with a thickness of more than one foot at the mouth of the small bowl, the bottom is flat, and there is a wooden handle that is horizontally pressed) to mash out of the pot, and fall into a rectangular shape on the panel, a bit like a pillow in ancient times, commonly known as sauce pieces. Wrap the sauce block with paper and put it in a ventilated place with natural fermentation, open the paper to wrap the sauce block after Qingming, the sauce block has been covered with white pick, brush the surface of the sauce block and break it into small pieces, put it into a tank filled with salt water, the mouth of the tank is covered with gauze to keep ventilation and prevent dust from falling, and then hand it over to the warm sun to bake and ferment, every morning with a sauce rake (palm-sized wooden board inlaid at the end of a wooden pole) rake will be stirred up and down, and the filth will be skimmed out, when the things in the tank bubble from reddish brown to yellow, The aroma is already coming out of the vat, and this is the beginning of fermentation.

At this time, the pieces of the sauce and the remaining watercress in it should be crushed with a fine basket, which is called the sauce. Next, you will smell the fragrance of farmhouse sauce that is more and more fragrant day by day, which is the whole interpretation of Liaobei people from planting soybeans to making farmhouse sauce. By the way, don't forget to cover the sauce jar with a sauce cloak (a funnel-shaped lid made of sorghum straw skin, pointed upwards to protect it from rain) on a cloudy and rainy day, because it will stink when it rains, which is true.

Thirty nights to wash the feet of the stinky sauce jar" is just a joke of the Northeast people in the past.

How to make miso in the countryside, how many days does it take to make it ready and eat? There is no exact time for this, but depending on the region, season, temperature and humidity, the time it takes for the miso to be made and matured is different. Let's put it this way:

1. What is miso.

Miso is a type of sauce. It is called soybean paste in the north, bean paste in the south, and soybean paste in the middle. In the Jianghuai region, it is called soybean paste, which is also made of soybeans and does not use other materials.

But in the north is not so simple, there are two kinds of soybeans and flour, the proportion of flour is large, and soybeans have to be mashed, unlike the south of the Yellow River, soybeans are all smashed. Sichuan has a unique taste, not only using broad beans, but also putting chili peppers, drying for a few years, I think it is the best in soybean paste. Of course, the bean paste that has been dried for a few years is not eaten by ordinary people, and it is not sold in supermarkets, unless you have relatives in the Pixian area, you may be able to have this blessing.

Second, the process principle of miso making.

Shandong soybean paste, Northeast soybean is the most. The principle of the process, the north and the south are the same, first soak the beans thoroughly, steam, mix the flour, and pile up and ferment. Then put it in the sauce jar, add water and salt, and dry it until the sauce is fragrant.

Third, the production process.

According to the practice of the Jianghuai region.

The difference in the method of Tohoku miso is that the beans are boiled and crushed into puree, then made into bean cakes, fermented and then broken, and everything else is the same.

The first step is to soak the soybeans thoroughly to make them easy to steam. Soak thoroughly and drain.

The second step is to steam the steamed buns thoroughly in the steamer, and generally steam the steamed buns for the heat and time. After steaming, the end comes out and cools. Northeast method, in order to make the soybeans have a higher moisture content and make it easier to be cooked and mashed into a puree, it is generally boiled rather than steamed.

The third step is to mix noodles, wheat noodles or cornmeal. In the Jianghuai region, it is not sticky between the beans and separates. In the Tohoku, the boiled beans are mashed into a dough during the mixing process, and then shaped into cakes.

In the fourth step, fermentation, the beans are spread out in a layer 2 cm thick, and the bean cakes are evenly arranged. Maintain a certain humidity, the temperature is above 20 and below 40, which is convenient for fermentation. This process takes 5-7 days.

The fifth step is to prepare the materials for drying. Put the fermented beans into the sauce jar, press 10 catties of beans and 2-3 catties of salt, do not add iodized salt or salt with other additives, and add water until the beans are completely submerged. and the bean cake shall be broken.

The sixth step is to get up early every day and stir the soybean paste thoroughly, and cover the mouth of the tank with a transparent object to prevent mosquitoes, flies, insects and dust from entering, and prevent rainwater from entering.

The seventh step is that after 20 days of drying in summer, there will be a strong sauce aroma, and the color will also become yellow and bright sauce. At this time, the sauce is ready. However, many of them have to be extended, and the longer the drying time will make the taste better. The dried sauce, put it up, generally seal it, and do not get wet in the whole process.

The farmer's miso is made with soybeans first. Wash the soybeans, cook them in a pot, remove them and control the moisture, mash the soybeans into a puree, make them into tofu cubes, wrap them in newspaper or cotton wool, or other things. Precautions, put indoors, in a cool and ventilated place.

Three or five days the outer skin is cracked, and then take it out and put it in a sunny place to dry, and white hairs grow inside, break it and wash it. A reddish-brown color was found inside, which proved that it had been fermented. Break into small pieces and put the watercress in the jar evenly, and add salt.

Find a white cloth to seal the mouth of the cylinder and let it dry in the sun. Every day, a nail rake is used to stir back and forth in the sauce jar, and what we call a nail rake is also a sauce rake, and the sauce rake is made of wooden squares and wooden sticks. After a long time, the sauce is ready, and it appears reddish-brown.

There was a layer of oil floating on it. When I opened it, I smelled a fragrant sauce.

The miso is put down to the vat and fermented until it is completely thick and has the flavor of the sauce.

The production process of miso is not complicated, after the main ingredient is fried and stir-fried, it is boiled once, cooked thoroughly, crushed into fine particles (it is okay not to crush), and made into a sauce blank of a certain shape, which is naturally fermented, and the raw blank after fermentation can be stored for a long time. When it is time to make the sauce, put the raw blank in the sauce jar, add a certain proportion of salt and water to stir up, put it under the sun to dry, and ferment until it is completely thick and has the flavor of the sauce can be eaten.

After the farmhouse sauce is fermented, it is similar to the barreled soybean paste sold in the supermarket, and the sauce is fragrant.

The Northeast miso has been lying for more than a month and has not yet fermented, so I can only take a glass plate, cover it to the mouth of the sauce jar, and put the sauce jar in the sun to dryThis helps in fermentation, and it is related to the temperature that there is no fermentation for a long time.

It is best 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. When the sauce is served, you can eat it. To make Tohoku miso, you should pay attention to the climate temperature.

Introduction to miso: Miso is a traditional food of the Manchu people, and the Manchu people have a long history of making soybean paste. As early as the Sui and Tang dynasties, the ancestors of the Manchus, the Tatam people, planted beans to make sauce. "New Tang Dynasty Book: Bohai Biography" recorded"The Templar of the Gateholder"，"Zhazza"At that time, it was the city of Yongwon, Tokyo, which roughly included Hunchun City, Jilin Province, part of the southern coast of the Primorsky Region of Russia and North Hamgyong Province of North Korea, and was one of the economically developed areas in the Bohai Sea.

The Chronicles of the Three Kingdoms, Wei Shu, and the Biography of Dongyi said:"The city of Dongyi is the most open, and the soil is suitable for five grains"It is suitable for the cultivation of soybeans. "Tempeh"It is a bean brewed food, which was called Toti bean paste by the Japanese at the time.

The Golden History records:"Liaojin's hometown is rich in salt, and Zhaozhou salt is eaten on Beijing and Northeast 2nd Road"。Jurchens"Beans are used as sauce to make bean paste, seasoned with garlic, mustard, vinegar and vegetables, and sweets are made with honey instead of sugar.

Put more sauce primers, don't put salt, and then put the sauce in a sunny place, it will ferment quickly.

Rural miso is to be put in a jar and dried in the sun. The one that will ferment in three or two days, the more you can't laugh, the more you shouldn't be able to use it.

Nongchun miso has not been sent for a month, so it is recommended to put it in a sunny place, and the miso will ferment when the temperature is high.

Answer: What should I do if the rural homemade miso has not fermented for more than a month? The best remedy is to put the sauce jar in the sun, and use the sauce rake every morning to rake the sauce jar, rake the sauce jar, and cover the sauce jar with gauze after raking, and tie the four corners of the gauze with screws, and fall down, and then put a piece of glass on the top, afraid of pouring it in the rain, and it can also promote the exposure of sunlight and ferment faster.

Fermentation requires a suitable temperature and humidity, which may be a low temperature.

Then pour it out! It's not good anymore! Don't eat it! so as not to affect the health of the body.

It may be that the temperature is not enough or there is little or no sauce primer, the solution is to put it in a place with a slightly higher temperature, rake it once a day, and then cover it with cotton gauze to prevent dust and microorganisms from falling into it, at the beginning of the rake once a day in the morning and evening, and rake once a day after 10 days, and cover the cotton gauze again after each rake, and let it breathe when the weather is sunny, because the cotton gauze itself is breathable, and the rainy weather should be covered with a laundry tub or plastic cloth to prevent the rain from falling into the mosquito and fly egg pollutionIn this way, it will be fermented after about a month, even after fermentation, it must be raked once a day, and when you eat, you can put some in a container and put it in the kitchen, and then still cover it with cotton gauze and fix the cotton gauze on the container with a rubber band, and it is convenient to rake and take the fermented sauce at any time!

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

2. Light 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.

3. Crush the boiled beans with a pestle, and do not have watercress. You can also use a manual shredder to crush the beans, so that the beans are crushed just right, and it saves effort. The chopped beans are placed on the plate and thrown hard, and the beans are thrown together to make a sauce block, and the broken sauce block will not crack.

4. Wrap the sauce cube in newspaper and wrap it around the outside to prevent the newspaper from cracking. The sauce cubes are then placed in a slightly warmer place in preparation for fermentation. Just at the end of the kang, make a little room and place the sauce cubes. It should not be too hot, then the sauce will be too dry and will not ferment.

5. Generally, the sauce will be fermented for two months, and the pungent smell will be produced after the sauce is made, so the sauce 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. Brush the sauce cubes with a brush and dry them in the sun.

6. Prepare a porcelain jar, put the dried sauce cubes into the jar with water as needed, and add salt. Add more salt, it's okay if the sauce is salty, but if it's not salty enough, the sauce will turn into a stinky sauce and it will be difficult to eat. Generally, 10 catties of beans should be put at least 4 catties of salt, of course, it is also related to the amount of water.

7. After the sauce 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 climbed every day, and the sauce pestle is used to hit the tank. It is to stir the mixture in the jar again and again to make the impurities in the sauce float on the surface of the water, and use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest.

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

If you don't dry the jar, the sauce will have a terrible smell and will not taste good. On rainy days, pay attention to waterproofing and do not let rainwater enter the tank.

9. The sauce will be yellow and red, and the sauce will have a strong aroma and can be eaten.

There are two factors in fermentation, one is temperature and the other is the strain, which is generally found in the natural environment, as long as you have not killed the bacteria. The rest is the temperature, and the miso is usually taken to the sun to dry to help ferment.

The temperature is not enough, this fermentation is oxygen-consuming, let it be in a ventilated place! The general temperature is about 30 degrees Celsius to ferment, Xixi, I'm not a gourmet person, I'm making fermentation equipment!!

Here's how:

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.