The detailed recipe of the old soil sauce in the countryside, the recipe and recipe of the soil sauc

The detailed preparation of rural old-earth sauce is as follows:

1. 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.

2. Light a fire in a large pot and put the soaked beans and water into the pot to boil. 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.

3. Crush the boiled beans with a pestle, and do not have watercress. You can also use a manual crusher to break 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.

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.

The production method of rural old-earth sauce can be divided into the following two steps:

1.Prepare the ingredients. The main ingredients of the rural old-earth sauce include soybeans, flour, dried chili powder, salt, toon leaves, high liquor, ginger ale and local soy sauce.

First of all, you need to soak the soybeans in water for 12 hours until the soybeans are swollen all over, then pick out the bean skin and clean the beans.

2.Cooking. Put the soaked beans and water into the pot and boil, pay attention to the heat, and add some water when you find that there is a paste fragrance.

Crush the boiled beans with a pestle, and do not have watercress. It is also possible to use a manual shredder to break the beans. The paprika is then mixed with flour, the coated soybeans are evenly spread on a sieve, covered with artemisia, and fermented.

Finally, add water and other seasonings to the pot, boil for 90 minutes and remove the residue, add fermented soybeans and high liquor, put them in a basin, cover them with gauze, expose them to the sun, and take them back at night, and repeat them for about 7 days until the sauce color turns brown-red.

The above is the production method of rural Lao Tu Sauce, the production process requires a certain amount of patience and skill, and the Lao Tu Sauce produced is fragrant and delicious, rich in nutrition, and is a very delicious traditional food.

Dear, hello, I am happy to answer your questions, the method and recipe of soil sauce are as follows: 500 grams of selected soybeans, 500 grams of flour, 150 grams of dried chili powder, 100 grams of salt, 15 grams of toon leaves, 20 grams of high liquor, 25 grams of ginger ale, 500 grams of local soy sauce, 20 grams of green onions, and a piece of gauze. Directions:

1. Soak soybeans in water for 12 hours, about 1500 grams of soybeans after rising, grind dried chili peppers into fine powder and mix with flour 2. Put the pot on the fire, add 1500 grams of water, pour into the soybean after the rise and cook for 5 minutes until cooked, drain the water sparrow bridge, and wrap it with chili flour (the flour should be wrapped evenly, and the soybeans are not sticky). 3. Spread the floured yellow milled beans evenly on the sieve, cover with Artemisia annua (scientific name Artemisia annua, belonging to the Asteraceae family) After drying for a day, put it in the shade and ventilate it, and ferment it outside until the wheat flour is white and clumpy. 4. Put 5 kg of water into the pot, add green onions, toon leaves, soy sauce and salt and boil for 90 minutes, remove the residue, add the fermented soybeans and high liquor into the basin, cover it with gauze, expose it to the sun, and take it back at night, and repeat it for about 7 days until the sauce color turns brown-red.

Select soybeans and soybeans, remove bad, deteriorated beans and other impurities, wash them with water, put them in a pot and add water to cook, wait for the soup to be clean, do not burn, the beans are twisted very crispy by hand, turn off the fire and simmer until the next morning, the beans are stewed into red. Qiaochun 2Grind into a uniform bean puree with a meat grinder.

The sauce paste is suitable for drying and wetting, and it is difficult to agglomerate into a billet if it is too dry, which affects the normal fermentation; If there is too much water, the sauce blank is too soft and difficult to form, and the core of the blank is easy to hurt heat, insects, and stink. The size of the sauce blank is generally three catties of dry bean raw materials, about 30 cm long cross-sectional area of 20 square centimeters column, easy to ferment enzyme change. Keep it cool indoors.

Place. 3.Wait for the 18th or 28th day of the fourth lunar month to start the sauce.

After removing the outer wrapping paper, carefully wash the sauce blank in clean water and brush off all impurities on the outer skin; The sauce is then cut into as small pieces as possible and placed in a vat. The jar should be placed in the place where the sun is fully illuminated in front of the window, and in order to avoid the ground being too cool, the sauce jar should generally be placed on the masonry. 4.

Rake with sauce rake every day, insist on raking for about a month, rake once a day in the morning and evening, talk about 200 times each time, put the foam out and throw it away, until the strength (the foam on the surface of the sauce) is completely removed, and the rake sauce will become very fine every day, and you can eat it when the sauce is made.

Tu sauce, also known as soybean paste or soybean paste, is one of the traditional Chinese condiments, often used in the preparation of various kinds of dishes and seasonings. Here's a simple recipe and recipe for earth paste: Ingredients:

500 grams of soybeans - Appropriate amount of refined salt - Appropriate amount of sesame oil Steps: 1Wash the soybeans and soak them in water for at least 6 hours to soften.

2.Put the soaked soybeans into a pot, add an appropriate amount of water, bring to a boil, turn to low heat and cook for 30 minutes until the soybeans are soft and rotten. 3.

Remove the boiled soybeans, put them in a large bowl and puree them with a spoon. 4.Add the soybean puree to an appropriate amount of salt and stir well.

5.Put the stirred soybean puree into a clean cloth bag, and squeeze out the water to turn it into dry soybean dregs. 6.

Put the soybean peishi dregs into a container, add an appropriate amount of sesame oil, and stir well. The recipe of the local sauce varies depending on the region and the individual's taste, but in general, soybeans, salt and sesame oil are indispensable ingredients. You can also add minced garlic, ginger, chili powder and other condiments to increase the taste and aroma.