How to make homemade soy sauce, how to make soy sauce Homemade

When it comes to soy sauce, I believe everyone knows that it is an indispensable seasoning in cooking, the main raw material is soybeans, which are mainly salty, which can increase freshness and color, especially for meat dishes, soy sauce can also play a role in removing fish, so it is also popular with many people.

Soy sauce is sold in major supermarkets, but I always feel that the soy sauce bought outside has additives inside, and it is not very safe to eat, so if you want to eat soy sauce, it is better to make it at home, which is to experience the fun of making food, and eat at ease, healthy, safe and simple. Let's share with you how to make homemade soy sauce.

Ingredients: 1000 grams of soybeans, 250 grams of flour, 50 grams of oatmeal, 1 gram of soy sauce koji essence, saturated brine, 1 gram of star anise, 2 grams of tangerine peel, 1 gram of fennel, 3 grams of male cloves, 2 grams of monosodium glutamate, 50 grams of white wine, 150 grams of brown sugar.

Production method: 1. Select high-quality soybeans, pour them into a basin and soak them in water for about 2-4 hours, then wash and drain the soybeans to remove the bad soybeans inside, and then cook them in a pressure cooker;

2. While boiling soybeans, you can heat the pot, pour the flour and oatmeal into the pot, and fry until slightly browned;

3. Take out the cooked soybeans, spread them evenly in the basin to cool, then pour the fried flour and oatmeal, and then add soy sauce koji essence into the basin, stir them evenly, and then put the mixed soybeans in bamboo slivers, about 2 cm thick, cover the lid, and put it in a warm place indoors for koji, about 24 hours;

4. Wait until the surface of the soybean is covered with yellow-green robes and wafts out the fragrance of koji, then pour the soybean koji into the rinsed jar, add saturated salt water, submerge all the beans, sprinkle a thin layer of salt on it, and then put the jar in the sun to the sun, and after about three months of sun and night dew, it can become a sauce mash;

5. Soak the soy sauce mash in brine three times, add salt water to soak the mature soy sauce mash for 3 days for the first time, the soy sauce liquid juice sucked out is thick and viscous, the color is red and brown, and the taste is fragrant, and the last two times are soaked for 7 days each.

6. Mix the sauce sucked out three times, after 10 days of sun exposure, precipitation, and then add star anise, tangerine peel, fennel, and male clove to the boiling liquid, and then add monosodium glutamate, white wine, brown sugar and edible salt (so that the salt concentration of the sauce reaches 17%, about 5-8 kg of soy sauce), put it in a pot and boil, and after filtration, it becomes spiced soybean soy sauce.

In this way, the fragrant and delicious soybean soy sauce is made, the method is very simple, and friends who like it may wish to give it a try

Soybeans are fried and have a small number of black spots. Soak overnight.

Not enough water, but not more, only one centimeter higher than soybeans.

Do not steam, boil, boil until the water is basically dry, and after cooling, the water will be sucked dry by the beans. Cook thoroughly over medium-high heat, change to slight heat.

The soybeans are fried and then washed, otherwise they will become soft immediately after washing, and there is no way to fry them.

The key to fried soybeans, the purpose? Produces aromas.

The key to fried soybeans, the purpose? Increase the color, including fried soybean paste residue.

Fried soybeans key. Objective? In addition to washing the soybeans after the first frying of soybeans. The rest of the time is no longer to change the water. The taste and aroma of soybean essence ** cannot be lost through the process of soaking. That is, the water in the process of soaking should be retained. The boiling process water should also be kept dry by hand.

After frying soybeans, soak them again, and the flavor of soybeans will not easily lose a lot of soybeans into the water, in fact, this is the most fundamental purpose of fried soybeans.

Soy sauce is a condiment that cannot be missing in people's diet, and there are many types of soy sauce, such as light soy sauce, dark soy sauce, straw mushroom soy sauce, etc., but the most reassuring thing to eat is the soy sauce made by yourself. When I was a child, my mother used to make a large sauce called melon beans in the summer, but now that I think about it, it is actually similar to soy sauce. Here I will talk about homemade soy sauce.

Homemade soy sauce should sound like a hassle, but it's not that complicated to operate. Think about the past, when there were few food additives, many things in our lives were also made by hand, vinegar, soy sauce, oil consumption, etc. are also pure natural handmade, and the taste is of course more intense, unlike now, many of which are blended with chemical additives.

The first step in making homemade soy sauce requires the preparation of soybeans, and beginners can say that they prepare some to avoid wasting beans in failure. You can prepare five catties of beans, wash the beans, soak them in clean water, and soak them until the skin of the beans is not wrinkled.

It is also OK to put the soaked beans in a pot and cook them, and it is also okay to steam them in a steamer. Generally, an hour or two is fine, and it is okay not to boil the beans. Drain the water and let it cool naturally.

At this time, prepare the noodles, the noodles generally need 8 taels, put the flour into a dry pan and fry it, beyond the brown color.

Mix the flour evenly on the soybeans, add soy sauce koji essence, generally three or four grams can be used, and soy sauce koji essence can be purchased online. Place the mixed soybeans in a clean cardboard box.

The following is the most critical one-making koji. The quality of koji making determines the quality of soy sauce. Move the beans to a warmer, darker environment.

The temperature is about 30 degrees, and in general, white mycelium will grow on the beans in a day, so pay attention to turning the beans to let them ferment evenly. Generally, within a week, uniform yellow-green hyphae will appear on the beans. This proves that the beans have been successfully fermented.

Dry the beans for two or three days.

The next step is fermentation. Put the beans that have been successfully made into koji into a clean glass jar or sauce jar, add about six catties of water, and then add more than two catties of salt. Seal the bottle tightly and expose it to the sun.

A week later, add the same proportion of brine as last time, twice as much brine as last time. Generally, soy sauce can be produced after about four months of exposure.

Strain the soy sauce out of the soy sauce with gauze, and put the soy sauce on top to boil, and you can add ingredients to enhance the flavor. Put the boiled soy sauce in a clean bottle and expose it to the sun for about half a month, and then it can be eaten.

The above comes from the scientific rejuvenation of agriculture.

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Soak the soybeans in clean water overnight to allow the soybeans to absorb the water fully.

2.The next day, after the soybeans are soaked, drain the water and steam the soybeans.

3.Spread the soybeans on the top of the bamboo fence and put them indoors for fermentation, paying attention to the temperature in the house above 30. After fermenting for about 48 hours, mash the soybeans and continue to ferment the soybeans until they are fully fermented.

Put large grains of sea salt in the pot and bring to a boil, let the sea salt completely dissolve, wait for the brine to cool, pour it into the container, then pour in the fermented soybeans, and stir well.

Stir once a day for the first month, every three days after a month, and once a month after that, and ferment after about four months.

Wash the soybeans, soak them in water and steam them for a few hours. It is fermented in a vat, sealed with salt and water, filtered into oil, and then filled in the sun.

Tools Ingredients: soybeans, soy sauce tank, salt, water.

1. Steam. Wash the soybeans that are going to be used for soy sauce, soak them to absorb enough water, drain them and steam them for about 6 hours.

2. Body temperature fermentation.

After the steamed soybeans are cooled at room temperature, they are put into the fermentation room, the sealed fermentation temperature is controlled at about 37 degrees, and the fermentation can be stopped once every three days.

3. Brewing. Fermented soybeans are put into wooden barrels, sprinkled with salt and water on top, covered with lids and sealed, and brewed.

4. Hair oil. After about 4 months of brewing and storage, the brewed soy sauce is filtered out with a leaky net.

5. Sunburn oil. Put the filtered soy sauce into the soy sauce tank and put it in the sun for about 10-30 days before it can be filled and marketed.

Traditional handmade soy sauce brewing method: soybean fermentation to produce soy sauce, the ancient method of soy sauce production, and the filtration method of soy sauce.

1. Soybeans ferment to produce soy sauce

Soybeans are fermented, and then soy sauce is produced, which is a very simple fermentation method, and it is also a very traditional fermentation method, first of all, soybeans, flour and wheat bran, put all these things together to ferment and then grow mycelium, and then continue to ferment to produce soy sauce, and the surface will be sprinkled with a layer of salt during the production process. This makes the fermentation more complete and the taste better.

2. The ancient way of making soy sauce

The ancient method of traditional handmade soy sauce is out of the soy sauce side, that is, a filter is placed in the middle, this filter is made of bamboo, after putting this in the middle, the oil will all leak to the middle 4 weeks are all sauce, at this time the sauce fragrance will be stronger, because the soy sauce and the sauce are not separated, and they have been continuously fermenting, and the fragrance will spread out.

3. Filtration method of soy sauce

In addition, you can also use the method of filtration to remove soy sauce, which is now often used in some factories, but it is rarely used in hand-making, and a filter is generally put in the middle to filter out the soy sauce.

Types of soy sauce

1. White soy sauce: The raw material is soybeans, which are amber in color, and the taste is mellow and fragrant. Compared with other dark soy sauces, it will not affect the overall color of the food texture, and it is mainly used as a condiment for Western food, and can also be used as a general stir-fry and cold dish preparation.

2. Seafood soy sauce: With special light soy sauce as the main ingredient, dried scallops and other seafood are added, the color is similar to that of light soy sauce, but the color is brighter than that of light soy sauce. Its fragrance is rich, the taste is fresh and sweet, and it integrates the flavor of sauce, fresh fragrance and seafood. It is mainly suitable for dipping and cold dressing.

3. Sushi soy sauce: Soy sauce made of bean dregs + wheat, in order to match different types of sushi, vinegar, white wine, white sugar and other ingredients are added, and there are many flavors. It is perfect for dipping sushi, seafood sashimi, boiled seafood and meat products to enhance the taste.

4. Black soybean soy sauce: Black soybean soy sauce is brewed from black beans, with thick color, black and bright color, rich sauce aroma, not too salty in the mouth, and a little sweet in the slightly salty. It has higher nutritional value than soybean soy sauce, such as containing a variety of vitamins and unsaturated fatty acids.

Traditional handmade soy sauce brewing method:

The first thing that traditional handmade soy sauce needs when brewing oil is the raw material, what is needed is flour, and wheat bran, that is, a layer of husk outside the flour, which can be bought directly in the market, flour is a must-have thing for every household, and the second thing you need is soybeans and some salt.

Then we need to put these things in the vat to ferment, after fermentation, about 7 days will grow a layer of white mycelium on it, these white mycelium is to make soy sauce things, with a shovel to stir these things, it will feel slimy, in fact, these things are very healthy, it is fermented products.

After that, you can put a cylindrical filter in the middle to make your own, this filter is inserted in the potato, and the soy sauce will leak out of it, and at this time, you can take the soy sauce water inside and pour it on the beans outside, repeat it many times, and after about three months, the soy sauce will taste very good.

Suggestions for making it:

The traditional handmade soy sauce brewing method is still quite simple, in fact, everyone can operate it by themselves, you can find a clean container at home to try to count Wang Chong to make this kind of soy sauce, the first time to make the amount is not too large, if you don't want to do it, you can also go to the Internet to buy, now there are a lot of places that sell handmade soy sauce, you can learn about the quality of buying a little better.