140 days of brewing -- pure natural homemade wheat sauce

140 days of brewing -- pure natural homemade wheat sauce

Introduction:

"I used to buy a brand of flour paste. I don't know whether it's the technology or the raw materials. I found more than once that the taste of his family's flour paste was sour, which affected the taste. During this period, several brands were tried, but they didn't have particularly satisfactory taste. Many of the flour sauces on the market are made of soybeans. It doesn't taste exactly the same as the wheat sauces I used to eat when I was a child. When I was a child, I saw my mother drying wheat sauce on the roof, and the sauce was very fragrant. All of a sudden, I had the idea of making sauce by myself, so I called my mother to ask her how to do it. My mother said that she only did the work of drying sauce. The sauce wheat was made by my father's aunt's family. She ground it into flour and then dried it for her. She didn't know how to do it. So I called my mother-in-law. She had been in the countryside for many years, so she should know the whole process of making sauce. Sure enough, my mother-in-law is really an expert. She gave me a dictation on the phone. I recorded it with notes and practiced it step by step. It was the end of summer when I wanted to make flour paste. After I found the recipe, I 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, so they advertised that they need to buy ten jin of wheat in the office. One of my colleagues couldn't help laughing. What a big deal it is. She said that she would ask her aunt for some points. Not only help me to, but also entrusted the village car to bring over, moved my little heart to a mess. At the same time, my husband also asked his colleagues to help him find ten jin of wheat in his department. The first time I did it, I was afraid of wasting grain. I only used 10 jin. The other 10 Jin was well wrapped. I'll do it again next year. When everything was ready, it was late September 2012. I started to wash and soak wheat on September 23, and after steaming, fermentation, drying and fermenting wheat, grinding flour and fermenting sauce, it took me 140 days to judge the sauce was ripe on February 10, 2013. According to my plan in advance, we prepare to ferment for 180 days to obtain satisfactory taste. But in 140 days, I found that the wheat sauce was very fragrant, with a long aftertaste and sweet taste, which was better than the sauce in the supermarket. That is to say, it can be eaten from now on. I've packed two sauces in total. I'll let them continue to ferment for 180 days, and then I'll compare the taste. This time, although it was not brewed 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 degrees. "

Production steps:

Materials required:

Wheat: ten jin

Corn leaves: moderate

Cold boiled water: appropriate amount

Salt: 2 jin

matters needing attention:

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: Original