1. Sweet noodle sauce is brewed by the fermentation of microorganisms (Qude) and the decomposition and transformation of enzyme systems. It contains protein fats, carbohydrates, calcium and phosphorus and other nutrients, and is an indispensable seasoning for people to pickle sauce melon and cook sauce and stir-fried meat when eating Peking duck.
2. The process of making sweet noodle sauce:
Ingredients for feeding → fermentation koji - + exposure sauce a finished product
Ratio of main ingredients to excipients
Flour 500 g salt 75 g cold boiled water! 750 g
Equipment steamers, bamboo plaques or curtains, cylinders, cloth covers (gauze) mixing rods, cylinder heads.
Procedure
1. Weigh the raw materials according to the proportion of ingredients.
2. Add an appropriate amount of water to the flour, stir well, and then make a dough cake.
3. Place the dough in a steamer basket and steam it.
4. Put the cooked dough cake in a bamboo plaque and ferment naturally for 7 days at room temperature of about 30C.
5. When you see the mycelium of Aspergillus growing on the dough cake, take it out and dry it, mash it and press it finely, that is, the sauce koji.
6. According to the proportion of ingredients, turn salt and cold boiled water into brine, and then inject it into the jar with sauce koji and stir well.
7. Put a cloth cover on the cylinder, tie the cylinder mouth tightly, and expose it to the sun. Stir once in the morning and once in the evening, and cover in the rain. After 20-30 days, it is made into a sweet noodle sauce.
The sauce is golden red in color, moderately sticky, salty and sweet, sweet and delicious, with a sweet aroma and no peculiar smell.