How to make northeast miso at home?

How to make soy sauce at home (common practice)

Ingredients: 5 kg of soybeans, 0.5 kg of salt/kloc-0, and appropriate amount of water.

Treat beans

Pick out the bad beans in the soybean, don't soak them, heat the wok on the fire, and then fry the beans directly in the wok until the color is slightly mushy. After frying, put it in a pot and rinse it twice with water. After the beans are washed, put them in the pot again and add water to boil. Cover and turn the heat down for 60 minutes. Take it out after cooking and crush it with tools while it is hot. If you like watercress, don't crush them too much. But leave the soup for boiling beans in the pot.

Make sauce pieces

Crushed beans in a small box or bowl of sauce are packed and compacted, and then poured out to form a piece of sauce, not too small. After it is done, let it cool, and then put it aside to dry for a day or two until the surface is dry. Then wrap it in clean paper and put it in a warm room for fermentation. The fermented pieces of sauce will grow hairy, indicating that you can make big sauce. No hair, which means you haven't fermented well.

Sauce (as it is called in northeast China)

Every year in the northeast, the fourth month of the lunar calendar can only be the eighth, eighteenth and twenty-eighth day. I don't know why it is Xiaobian. Anyway, every household has a sauce for three days, which is the old rule.

Two or three days before the sauce, take out the fermented sauce pieces, remove the paper and scrub them into small pieces to dry the water. Prepare a sauce jar, pour about 20 kg of water and 1.5 kg of salt into the pot, boil the salt, let it cool, pour it into the jar, then add the sauce pieces and stir well.

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Cover the cylinder with a layer of breathable gauze and leave it in a ventilated place for almost a month. It should be noted here that after adding the sauce, it should be pounded with tools several times a day, because there are small pieces at first, which are easier to melt.

At first, the concentration of the sauce on it was just right, but the more you eat, the thicker it gets. You can add an appropriate amount of water to dilute.