Homemade red soy sauce
By VicentaLakin
It's common knowledge that bean petal sauce is the soul of canine, and many dishes are indistinguishable from soy sauce. In the old Kawasu district, a lot of people live in red peppers every July and August. During the seasons, a large pot of bean petals is made and fermented using sunbath or caviar. fermented soy sauce is red for cooking or water. The bean petal sauce does not contain any additives, but with a high level of white wine, salt and vegetable oil, it can last years, as long as it is fragrance, and can be eaten for a year, two or several years at a time. Most of the young people today are not going to do it, and do not want to spend too much time studying these traditional home-based hand-breeding skills, with the option of linching sauce in by-product stores and supermarkets. These traditional, handmade sauces are the classics inherited from the ancestors of the Kawasu people. They are the simplest, pristine and comforting tastes that make home delicious and penetrate into the human heart and soul. And this time, I'm at Chongqing's home making this season. The old rule is that I have to write down my house's delicious daily work, so that even if I leave the world in the future, my children can look at my pictures and words and comfort themselves. Make bean petal sauce, which I've used before, and I've had to drink two sips of chili. It has to be fresh, red, thick, low seeds to make soy sauce better. Because the chili is hot, this year high-quality red tacos and chicken claws in Guizhou are chosen, and the ruby bean petals are chosen by the pomegranate, which is purchased online and clean. The practice is the simplest traditional one, without the ginger garlic on those videos on the Internet or the peppers. The percentage of raw materials for bean bean bean bean sauce is: Paprika, carbo, salt: vegetable oil = 10:3:3:3
Recipe Recommendations
- Erjingtiao 5 pounds
- Chicken claw pepper 5 pounds
- mouldy bean paste 3 pounds
- salt 3 pounds
- high-alcohol liquor 3 pounds
- rapeseed oil 3 pounds
- soy sauce 100g
- slightly spicy
- skills
- several days
- ordinary
Steps for Homemade red soy sauce
1
Five days in advance. Three kilos of ruby petals in a clean pot, usually without cleaning. If you really want to wash it, you can wash it with cold and white, or with high white wine, but you can't wash it with power. It's for fermented bean gravy. It is important to remember that raw water and sour oil should not be used throughout the production。
2
It's a high-level white wine immersed in bean petals. Conditional use of better white wine。
3
It's half a pound of salt, two or two cups of soy sauce, and it's pouring into a pound or so of vegetableseed oil, and the late bean petals are inundated. Soy sauce is tinkled or not。
4
I'm not sure if you're going to be able to break it。
5
Cut off the chili, clean up the containers and then leach it to the surface free of vapour (not at all important)。
6
It is important to have a small mass of chili, which cannot be muddled with a domestic meat grinder. As in chart status。
7
Ten pounds of pepper pours into two pounds of salt, mixs it evenly, places it for one or two days, waits until it gets softer。
8
Put the pore in the container. The bean petals want to be smaller, so they can break them with a meat grinder。
9
And then you pour the rest of the salt and mix it evenly. Those who want to put peppers can put them in this chain, dry peppers or fresh peppers。
10
Then we pourseed oil, with a level above 1-2 centimeters of soy sauce. Seed oil can act as a barrier to air。
11
After one or two days of placement, the peppers and bean petals can be loaded into the altar when they become softer。
12
The altar is washed with water and dried up, which is filled with high white wine and rolls in several rounds of fungus, and the base of the altar is filled with 1 - 2 (100 grams) of vegetable oil, which is then filled with soybean butter. Finally, a little bit of vegetable oil is pouring in to ensure that the soy sauce is flooded。
13
Put a lid on it and put it in the shade and ferment it. Without water, the oil in the horde can be a good way to isolate the air。
14
fermented bean petal sauce for six months, which is already fragrance and available, but is still a little spicy, and it is suggested that the extra fermentation will taste better and the spicy level will decline significantly。
15
I'll take another picture. You can cut the bean petals with a knife when you're cooking. I don't usually chop them. It's just for cooking。