If you have canned food and soybeans at home, you can make miso that you can make all year round. The miso that is done does not need to be made into sauce cubes, and it is fermented naturally.

It is best to use the new beans of the year to make the sauce, the good sauce under the old beans is not fragrant, and the dry beans inside are picked out.

Don't pour the right amount of salt into the pot, pour both this granular salt and this refined salt.

Pour in the soybeans again and stir-fry the soybeans over low heat. Stir-fried soybeans must not be in a hurry, stir-fry slowly over low heat, if the sauce is made after frying, it will be bitter. Fry until the beans are all supported, and the kernel color of this sauce is exposed inside, and the beans are fried. If the beans are lightly fried, the color of the finished sauce will not go up.

Strain out the salt, put it on a plate, and the salt can be used next time to fry beans and peanuts.

‧ Put the beans not too hot, pour them into a large bowl at this time and wash the beans twice with running water.

Pour an appropriate amount of cold water into the washed beans and soak the beans for five or six hours. When the beans are soaked, they will become significantly larger.

At this time, even the water with beans is poured directly into the pressure cooker, and the beans are pressed for 20-0 minutes. I pressed it for 0 minutes, and I was bored for a night, or I could be bored for five or six hours.

Serve the beans directly, I put them directly in the stuffing machine, you can put them in the juicer. It is not so fine with a stuffing machine, and even finer than this with a juicer. This one is a little bit grainy in it, and I think that's just right. That's exactly a pound of beans.

Put 200 grams of salt, 0 grams of sauce primers, and put two and a half catties of water to two catties and seven taels. If you don't like to eat too dry sauce, like I'll put two catties and seven taels of water. The water can also be put into cold boiled water, I put it directly in cold water.

After the sauce is stirred, it can be put in a canned bottle. The miso can't be too full, just eight or nine points full. I have a larger bottle today, with 3 large bottles and a small bottle.

Cover it with a layer of gauze, so that it is not transparent to dust, and it can be better breathable.

The miso can be served all year round, but now the miso ferments faster this season.

I put it on the windowsill in a sunny place, and the sunny miso ferments faster.

Three days later, open it, use two chopsticks to rake the sauce once a day in the morning and evening, and each bottle of sauce should be whipped and raked with chopsticks, and it will be beaten for half a month to 20 days.

The miso I made last time has been thoroughly fermented, and I used two and a half pounds of water, and I feel that the sauce is a little dry after it is ready. When the miso is first fermented, it tastes slightly sour, but after it is fermented thoroughly, the sourness disappears.

This sauce is relatively dry, so I added some soy sauce to it, and then added a little cold boiled water, and it was smooth.

Crack an egg in a pan and fry a bowl of egg sauce.

There is no need to make sauce cubes, and the naturally fermented miso is more trouble-free.

I'm the treasure gourd, see you next time.