140 Days of Brewing-pure Natural Handmade Homemade Wheat Sauce
by Spring sister
Favorite
Difficulty
Hard
Time
48h
Serving
2
I used to buy a brand of noodle sauce. I don’t know whether it was a problem with the craftsmanship or the raw material. I found that the taste of his noodle sauce had a sour taste, which affected the taste. I tried several brands in the meantime, but none of them were particularly satisfying. Many of the noodle sauces on the market are made from soybeans, and they don’t feel exactly the same as the wheat sauce that I had eaten as a child. When I was a child, I saw my mother drying wheat sauce on the roof. The sauce was dried and it was very fragrant. Suddenly the idea of making sauce by herself came up, so she called to ask my mom how to do it. My mom said that she just did the job of drying the sauce. The sauce wheat was made by my dad’s aunt’s house. Fan will be exposed to her again, she doesn't know what to do before. So I called my mother-in-law again. She had spent many years in the countryside and should understand the whole process of making sauce. Sure enough, my mother-in-law is really an expert. She gave me an dictation on the phone. I recorded it with a pen and followed the steps to practice it once.
It was late summer when I started making noodle sauce, so I found a recipe and started looking for ingredients again. Although Shandong is a major wheat-producing province, there is a lot of flour on the market, but wheat is rarely sold. Many of my colleagues and relatives are here in the countryside, so they advertised the need to buy ten kilograms of wheat. A colleague of mine couldn’t laugh after hearing this. What a big deal, she said she just asked her aunt for the points. . Not only did I get it for me, but it also brought me a car from the village, which moved me to be careful. At the same time, my husband also asked his colleagues to help find ten catties of wheat in their department. The first time I did it, I was afraid of wasting food, so I only used ten catties, and the other ten catties were packed well, and we would wait for the next year.
When everything is ready, it is already late September 2012. I started washing and soaking wheat on September 23, and went through the processes of steaming, fermentation, fermented wheat, milling, and fermented sauce. By February 10, 2013, I judged that the sauce was cooked, which took 140 days in total. According to my pre-planned plan, prepare fermented for 180 days to get a satisfying taste. But at 140 days, I found that the wheat sauce was already very fragrant, with a long aftertaste and a sweet taste, which was better than the sauce in the supermarket. That is to say, it can be eaten from now on. I have filled two pots of sauce in total, and I will let it continue to ferment for 180 days, and then I will compare the taste.
This time, although it was not made during the prime time of drying the sauce in the summer, the wheat sauce was brewed in a room with an average temperature of about 15 degrees. "
It was late summer when I started making noodle sauce, so I found a recipe and started looking for ingredients again. Although Shandong is a major wheat-producing province, there is a lot of flour on the market, but wheat is rarely sold. Many of my colleagues and relatives are here in the countryside, so they advertised the need to buy ten kilograms of wheat. A colleague of mine couldn’t laugh after hearing this. What a big deal, she said she just asked her aunt for the points. . Not only did I get it for me, but it also brought me a car from the village, which moved me to be careful. At the same time, my husband also asked his colleagues to help find ten catties of wheat in their department. The first time I did it, I was afraid of wasting food, so I only used ten catties, and the other ten catties were packed well, and we would wait for the next year.
When everything is ready, it is already late September 2012. I started washing and soaking wheat on September 23, and went through the processes of steaming, fermentation, fermented wheat, milling, and fermented sauce. By February 10, 2013, I judged that the sauce was cooked, which took 140 days in total. According to my pre-planned plan, prepare fermented for 180 days to get a satisfying taste. But at 140 days, I found that the wheat sauce was already very fragrant, with a long aftertaste and a sweet taste, which was better than the sauce in the supermarket. That is to say, it can be eaten from now on. I have filled two pots of sauce in total, and I will let it continue to ferment for 180 days, and then I will compare the taste.
This time, although it was not made during the prime time of drying the sauce in the summer, the wheat sauce was brewed in a room with an average temperature of about 15 degrees. "
