140 Days of Brewing-pure Natural Handmade Homemade Wheat Sauce

Name: 140 Days of Brewing-pure Natural Handmade Homemade Wheat Sauce
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Ten catties wheat; Some Corn leaf; Some Cold water; 2 catties salt

by Spring sister

4.6 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

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. "

Ingredients

Ten catties Wheat
Some Corn Leaf
Some Cold Water
2 catties Salt

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140 Days of Brewing-pure Natural Handmade Homemade Wheat Sauce

1. Wash the wheat and soak for four or five hours first.

2. Steam it on the steamer, not too soft.

3. After letting cool, drain the water.

4. Then take a shau-kei, dustpan or baking pan and spread a layer of corn leaves, then spread the cooked wheat on the corn leaves, about 1-2 cm thick, and cover with a layer of corn leaves.

5. Then take a shau-kei, dustpan or baking pan and spread a layer of corn leaves, and then spread the cooked wheat on the corn leaves, about 1-2 cm thick.

6. Cover with a layer of corn leaves. If there is no flat utensils such as a bakeware, it is also possible to use a steamer or the like.

7. The wheat begins to ferment, and white hyphae slowly grow on the surface. Fermentation continues until the wheat no longer has a fever, and the temperature on the surface becomes cool when you touch it with your hand.

8. Take out the fermented wheat (leavened wheat), spread out and dry in the sun.

9. Sun-dried yeast wheat. Take a look at the close up.

10. Then grind into powder. You can use a small stone mill, a food processor, or go out to find a mill to grind the fermented wheat into flour.

11. Ground fermented wheat flour.

12. Moisten the fermented wheat flour with a little water and knead it into a dough.

13. Put it in a suitable container.

14. Leave it for about 12 hours.

15. In a container, knead the fermented wheat dough with your hands, and add an appropriate amount of salt (the sauce you usually eat is almost as salty, but it doesn’t matter if it is salty. I used 10 catties of wheat and used about 2 kg of salt. Take care to taste the saltiness when making it.

16. Add an appropriate amount of purified water or cold boiled water to soak the wheat flour until it becomes a thicker paste. It is recommended to use cold boiled water, the microorganisms and bacteria in it will be destroyed in the process of high temperature.

17. Put the noodle sauce in the sauce jar or glass container and stir irregularly until the fermentation is completed and the fragrant wheat sauce is formed. I didn't find a suitable jar at the time, so I temporarily installed it in a stainless steel pot.