2, material: 500 grams of dried soybeans.
3. Wash the soybeans and fry them in the pot.
4. put water in the pot, and add soybeans after the water boils. After the soybeans are boiled soft, take out the soybeans and drain the water, put them on the panel and chop them into mud with a knife.
5. Knead the cut soybeans into small squares, press them, drop them on the panel several times, and squeeze out the gaps inside.
6. Wrap the soybean blocks in kraft paper or yellow paper and put them in the fresh-keeping room of the refrigerator for about 1 to 2 months.
7. 1 After February, the bean pieces will be fermented at low temperature, and then they will become sauce pieces. Take out the torn paper, and wash off the residual paper and pili on the sauce with clean water and a small brush.
8. Find a container with a lid and break the sauce.
9. Put the container in a warm place and wait for fermentation. After 3 to 5 days, open the lid, stir with a spoon, and break large pieces of sauce. Stir it every morning so that the sauce and water can be fully blended.
10, about 15 to 20 days. You can eat the soy sauce when it is ready.