Small bag packaging, easy to make!
1. Soak and steam beans
Soak the soybeans for 4-8 hours until the surface of the beans is round and wrinkle-free; then steam them until they are 70% to 80% cooked
2. Mixed song
Take an appropriate amount of koji and mix it in after the cooked beans have cooled. (You can first dilute it with flour/skin and sauce baking powder to make it easier to mix evenly when mixing with beans)
3.Composition
Pile the stirred beans on a bamboo plate and let the Aspergillus grow for 8-12 hours in a dark place, paying attention to the humidity during the period. When the koji is yellow-green in color and full of spores, the koji is successfully made!
Put the finished koji into a tank together with salt water or other ingredients for fermentation.
You can use a funnel or gauze to filter out the soy sauce. Boil it at high temperature for 5-10 minutes (add spices and seasonings as needed) and seal it for storage.
4. Fermentation
5. Oil out