东北大酱（Northeast miso）.docVIP

东北大酱（Northeast miso） Spread of the Northeast miso family tradition materials; soybeans, salt, water. The selection of soybean soybean, eliminating the bad, bad beans and other impurities, washed with water, into the pot and boil with water, until the soup Kujing, must not be burnt, beans by hand twist very tender, flameout stew to the next morning, a red bean stew. Then twist the meat mixer into a smooth bean paste. Suitable for dry and wet dry paste, it is difficult to agglomerate into blank, affect the normal fermentation; too much water is too soft to forming paste billet, billet, worm, heat core is easy to rancidity. The size of the paste is usually three kg of dried soybean material. It is about 30 cm long and has a cross-sectional area of 20 cm2. It is easy to ferment and change enzymes. In a cool ventilated room dry to dry outside the sauce billet (about three, five days), and then in the sauce billet wrapped in a layer of kraft paper (to prevent corrosion, dust flies and contamination), placed in ventilated place, the blank space of about an inch long, paste billet can be layered piled up, but to small wooden spaced about a week will continue to change the location of the sauce billet storage as before. To a certain extent, it has a long white hair. Wait until the 18th day of the fourth month of the Chinese lunar calendar or twenty-eight to start the sauce. Remove the outer packing paper after the paste billet into water carefully washed, brushed all skin unclean; and then the paste billet is cut into pieces as small, into the cylinder. Cylinders must be placed in the window to sunlight, to avoid the gas too cool, generally will be placed in the pot on the brick. Then the large grain of sea salt, according to two pounds of beans, a pound of salt proportion, with clean well water fully melting, remove precipitation, into the cylinder, water and broken paste blank is about two to one ratio. Then cover the jar with a clean white cloth. Three days later, began t