Northeast rural house makes a big sauce
By VicentaLakin
Northeast soy sauce is usually made of pure soybea fermentation, usually called "grass" or "northeast farm sauce", and early fermented sauce with soybeans, usually called "paste" or soy sauce, which is now commonly seen on the market, and soybeans harvested in the fall, which are dry for some time, then cooked with water, grinded to soybean mud, then made of soybean mud, usually done in November, then fermented in the interior by natural fermentation during the winter, so that the material becomes real soy sauce
Steps for Northeast rural house makes a big sauce
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The soybeans wash up and pick out the soybeans and soak them up for 12 hours
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It's best to cook the beans red for two hours
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Cooked beans, they're broken, they're mixed with a stick-cracker. Okay
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Crack it over and over again
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The beans are made of sauce
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It's a good piece of sauce to store fermentation under natural conditions
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After a long winter of fermentation in the northeast, the sauce is full of soybacterium
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Cut the sauce and put it in the jar
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Then a pot of salt water, when the water cools, pours into the cask, soaks for 24 hours, then smashs it with a rake, so it can ferment itself for a month