140 days of Brewing - pure natural hand-made wheat sauce
I used to buy a brand of noodle sauce. I don't know whether it was the process or the raw materials. I found that the flavor of his noodle sauce was sour more than once, affecting the taste. During this period, I tried several brands, but I was not particularly satisfied with the taste. Many of the flour sauces on the market are made from soybeans. The taste is not exactly the same as that of the wheat sauce I ate when I was a child. When I was a child, I saw my mother drying the wheat sauce on the roof. The sauce was very fragrant after drying. Suddenly, I had the idea of making my own sauce, so I called my mother to ask her how to do it. My mother said that she only did the part of drying the sauce. The sauce wheat was made by my father's aunt's house. She didn't know how to do it before grinding it into powder. So I called my mother-in-law again. She had been in the countryside for many years. She should know the whole process of making sauce. Sure enough, my mother-in-law was really an expert. She gave me a dictation on the phone. I took notes and practiced it once according to the steps.It was the end of summer when I tried to make flour sauce. I found a prescription and began to look for raw materials. Although Shandong is a big wheat producing province, there is a lot of flour on the market, but few wheat is sold. Many of my colleagues have relatives in the countryside here, so they advertised in the office that they need to buy ten kilograms of wheat. One of my colleagues couldn't laugh at this. What a big deal. She said that she would just ask her aunt for some points. Not only did he ask for it for me, but he also asked a car from the village to bring it to me. I was so moved. At the same time, my husband also asked his colleagues to help him find ten kilograms of wheat in their department. The first time I did it, I was afraid of wasting food. I only used ten kilograms. The other ten kilograms were well wrapped. I will do it next year.When everything was ready, it was late September 2012. From September 23, I began to wash and soak wheat. After steaming, fermentation, sun fermented wheat, flour milling, fermented sauce and other processes, I judged that the sauce was ripe on February 10, 2013. It took a total of 140 days. According to my plan in advance, prepare to ferment for 180 days to get a satisfactory taste. But after 140 days, I found that the wheat sauce was already very fragrant, with a long aftertaste and a sweet taste, which was better than the sauce in the supermarket. That means you can eat it from now on. I have two pots of sauce in total. I will let it continue to ferment for 180 days. Then I will compare the taste.This time, although it was not made in the golden time of drying sauce in summer, it also brewed a good taste of wheat sauce in the room with an average temperature of about 15 ℃.
Step 1 . Wash the wheat and soak it for four or five hours.
Step 2 . Steamed in steamer, not too soft.
Step 3 . Drain after cooling.
Step 4 . Then take the Shau Kei, dustpan or baking pan and lay a layer of corn leaves, then spread the cooked wheat on the corn leaves, about 1-2 cm thick, and cover them with a layer of corn leaves.
Step 5 . Then take a shau pan, dustpan or baking pan, spread a layer of corn leaves, and spread the cooked wheat on the corn leaves, about 1-2 cm thick.
Step 6 . Cover with a layer of bracts. If you don't have an open appliance such as a baking pan, you can also use a steamer.
Step 7 . The wheat starts to ferment, and white mycelium grows slowly on the surface. The fermentation lasts until the wheat no longer has a fever, and the temperature on the surface becomes cool by touching.
Step 8 . Take out the leavened wheat (leavened wheat), spread it out and dry it.
Step 9 . Baked yeast wheat. Take a closer look.
Step 10 . Then grind it into powder. You can use a small stone mill, a cooking machine, or go out to find a mill to grind the fermented wheat into flour.
Step 11 . Ground yeast wheat flour.
Step 12 . Wet the yeast wheat flour with a little water and knead it into a ball.
Step 13 . Put it in a suitable container.
Step 14 . Leave for about 12 hours.
Step 15 . In the container, knead the leavened wheat dough with your hands, and add some salt (the sauce you eat in peacetime is almost salty, it doesn't matter if it is salty at all. I use about 2 jin of salt for ten jin of wheat, and pay attention to taste the salt when making it.
Step 16 . Add proper amount of purified water or cold boiled water, beat the wheat flour thoroughly, and mix it into a thicker paste. It is recommended to use cold boiled water. Microbes and bacteria in the water will be killed in the process of high temperature.
Step 17 . Put the flour paste into the sauce jar or glass container, and stir it irregularly until the fermentation is completed, and then the fragrant wheat paste can be shaped. I didn't find a suitable jar at that time, so I temporarily dressed in a stainless steel pot.
Step 18 . The fermentation lasts 140 days. Wheat sauce is fragrant and sweet. Another pot is ready to ferment until 180 days
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