Ingredients and steps for making authentic Beijing sauce

Making authentic Beijing sauce requires certain weather conditions. Today we will introduce to you some simple methods of making authentic Beijing sauce. Friends who are interested can try it.

How to make authentic Beijing sauce

1. How to make traditional authentic Beijing sauce

Step 1: 2000 grams of soybeans, appropriate amount of flour, 1500 grams of salt.

Step 2: First, soak the soybeans and then put them into the pot to cook.

Step 3: After the soybeans are cooked through, take them out and add flour to the remaining soybean soup and mix well.

Step 4: Then put it into a plaque and let it ferment and mold, which usually takes about ten days.

Step 5: After ten days, move the moldy soybean powder under the hot sun and dry it.

Step 6: Place the dried soybeans in a basin, add appropriate amount of salt water, stir well and then dry in the sun.

Step 7: After about a week, if it can be exposed to direct sunlight, the authentic Beijing sauce will be ready.

2. How to make simple and authentic Beijing sauce

Step 1: Prepare 1500 grams of soybeans, 750 grams of flour, 5 grams of Aspergillus oryzae, 2250 ml of boiling water, and 450 grams of salt.

Step 2: Wash the soybeans and soak them in water. Then use a pressure cooker to crush the soybeans and take them out to drain.

Step 3: Mix Aspergillus oryzae and flour together, then add them to the soybeans and stir.

Step 3: Add the soybean mixture into the sieve, cover it with cotton cloth and let it stand at about 35 degrees for six hours.

Step 4: Turn the soybean flour over after six hours and dry it after three days.