Sour Sauce
1.
The specific method of the sauce primer is as follows: In October of the first year, add water to the bran and cornmeal and stir. Only a small amount of water can be added. That's it, it becomes a 饽饽
2.
Put the crimped pastry in a pot and steam it, then let it cool. Put the cold pastry in a carton to let them ferment and grow hair naturally. This thing will be fermented until the spring of the next year!
3.
When the sauce is to be made in the spring of the second year, take out the fermented pastry and crush it to become a sauce primer.
4.
Put the soybeans in a pan and fry them on low heat until they become slightly yellow. Let the fried soybeans cool.
5.
Put the stone mill in the big dustpan
6.
Rotate the fried soybeans while turning the stone mill, while filling the small eyes of the stone mill with soybeans, and grind the soybeans into two halves. At this time, the bean skin and soybeans are mixed together.
7.
The final result is that the beans are left in the dustpan, and all the bean skins are on the ground. Put water in the big pot
8.
Then put the ground soybeans in half (use a spoon to skim out the remaining bean skins floating on the surface of the water) and bring to a low heat. Wrap the pepper and star anise with gauze and put them in a pot, every five catties of soybeans , Put a small handful of soda noodles, cook slowly on low heat, at least two hours
9.
Boil the soybeans thoroughly and cook until they are gently twisted with your fingers, and the soybeans are easily broken. Let the soybeans in the pot and the soup cool together
10.
Pour the cooked beans and soup into the sauce jar, and then sprinkle about 2/3 of the sauce primer and add salt. Add more salt. If you put too little, the sauce will deteriorate easily! Put the sauce primer and salt on the side, and stir it by hand. Stir thoroughly
11.
After mixing the sauce, you can put the pickles. This pickle was also when the radish and mustard greens were harvested the previous year. Wash the radish and mustard greens and dry them, pickle them with a lot of salt, and press a big stone on top. When the sauce is marinated for the next year, take it out and let it dry. And put it in the sauce jar
12.
Finally, sprinkle the remaining sauce primer on top of the prepared sauce
13.
Then you can’t move them. Cover a layer of cloth prepared in advance and tie the sauce jar with a rope! Put a large basin on the top and let them ferment slowly. After about 20 days, the sauce will be ready. Ready to eat
14.
The fermented sauce is sour, not stinky! If it is stinky, it is enough to prove that the sauce is a failure and it cannot be eaten!
15.
The day to make the sauce is to choose the double days of the lunar calendar~! Moreover, it must be done before the sun is out, the sauce must be alive, and the lid must be covered to start fermentation.
