Homemade wheat sauce

Used to buy a branded pasta, whether it was a technical or a raw material problem, and more than once it was discovered that his home sauce tasted sour and affected the taste. Several brands were tested without a particular sense of satisfaction. Most of the pasta on the market is made of soybeans, and it doesn't taste exactly the same as when I was a kid. When I was a kid, I saw my mom on the roof, and the sauce was tanned. It smells good. All of a sudden, she started thinking about making her own sauce, and she called her mother, who said she was only doing part of the work. The sauce was made at my father ' s aunt ' s house, made powdered powder, and she didn ' t know what to do before. So she called my mother-in-law, who had been in the countryside for years and should have known how to make sauce. In fact, my mother-in-law was an expert, and he gave me an oral statement on the phone, and I wrote it down in a pen and put it into practice once. It's the end of summer when you're thinking about making pasta. Shandong, which produces the province, has a large market of powder, but little wheat is sold. Many of my colleagues had relatives in this village, so they told me they needed to buy ten pounds of wheat, so one of my colleagues laughed. Not only did I get it, but the car from the village came and touched me. Meanwhile, my husband asked his colleagues to find ten pounds of wheat. For the first time, it took only 10 pounds to waste food, another 10 pounds to wrap it up well, and then next year. When everything was ready, it was late September 2012. On 23 September, I started washing wheat, barley, fermenting, fermentation, fermentation, grinding powder, yeast, etc., and on 10 February 2013 I decided that the sauce would be ready for 140 days. As I had planned in advance, I was prepared to ferment for 180 days to get a sense of satisfaction. But in 140 days, it was found that the wheat sauce was very good, very long, and smelled like sweet silk, better than the sauce in the supermarket. So from now on, you can eat. I've got two pots of sauce, and I'll let it go on for 180 days, and I'll do a taste comparison. This time, while it was not made in the prime of summer sunbath, it was also made in the room at an average temperature of about 15 degrees。