0:00 Start to make Soy sauce.
0:25 This is last movie, preparation for Soy sauce.
• 【醤油の作り方(仕込み編)】大豆と小麦を発酵...
Soy beans: 500 gram
Wheat: 500 gram
Rice KOJI: 100 gram (or KOJI powder: 0.5 teaspoon)
• 【米麹(米こうじ)の作り方】タッパー1つで手...
------ KOJI for Soy sauce: 1250 gram (approximately)
Salt: 300 gram
Water: 1500 gram (1.2 times of KOJI)
From first day to 1 month
Keep it in fridge.
Mix it once a month.
Ferment in low temperature.
From 1 month to 1 year
Keep it in room temperature.
Mix it for once a month.
1:50 1. Squeeze Soy sauce.
2L container
2 of strainer
Gauze towel
6:20 2. Raw Soy sauce
Raw Soy sauce: 1000 gram
Soy sauce lees: 1200 gram
7:41 3. Pasteurization
85 degrees for 20 minutes.
9:19 4. Filter Soy sauce
11:15 5. Bottle it
Keep it in room temperature.
#HOMEMADE #SOY #SAUCE
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