How to make soy sauce in a noodle shop
In the past 10 days, hot topics and hot content on the entire Internet have mainly focused on food production, healthy eating and the revival of traditional crafts. Among them, the soy sauce cooking method in noodle restaurants has become the focus of many food lovers and cooking experts. This article will introduce in detail the cooking method of soy sauce in noodle restaurants, and combine it with structured data to help you easily master this traditional craft.
1. Basic steps for making soy sauce in noodle restaurants
Making soy sauce in noodle restaurants is a skill that pays attention to craftsmanship and proportions. Here are the basic steps for making soy sauce:
| steps | Operation | time |
|---|---|---|
| 1 | Preparation of raw materials: soybeans, wheat, salt, water | 30 minutes |
| 2 | Mixed cooking of soybeans and wheat | 2 hours |
| 3 | Add Aspergillus for fermentation | 3-7 days |
| 4 | Add salt water for secondary fermentation | 6-12 months |
| 5 | Pressing and filtering | 1 hour |
| 6 | Cook seasoning | 2 hours |
2. Key points for making soy sauce
In the process of making soy sauce, there are several key points to pay attention to:
1.Raw material selection: The quality of soybeans and wheat directly affects the taste and aroma of soy sauce. It is recommended to choose fresh, mold-free raw materials.
2.fermentation environment: It is necessary to maintain appropriate temperature (25-30℃) and humidity (70-80%) during fermentation to avoid contamination by miscellaneous bacteria.
3.Cooking temperature: When making soy sauce, simmer it over low heat to avoid burning. At the same time, you can add a small amount of rock sugar or spices to enhance the flavor.
3. Noodle shop soy sauce recipe ratio
The following is the ratio of soy sauce commonly used in noodle restaurants for reference:
| raw materials | Proportion | function |
|---|---|---|
| soybeans | 60% | Provides protein and umami flavor |
| wheat | 30% | Provides sugar and aroma |
| salt | 10% | Preservation and seasoning |
| water | Appropriate amount | Adjust consistency |
4. Common problems and solutions for making soy sauce
During the process of making soy sauce, you may encounter some problems. The following are common problems and solutions:
| question | Reason | Solution |
|---|---|---|
| Soy sauce moldy | Fermentation environment is unclean | Cleaning tools, temperature and humidity control |
| Soy sauce is too salty | Salt ratio too high | Adjust the salt ratio |
| Soy sauce has poor color | Not enough cooking time | Extend cooking time |
5. Preservation and use of soy sauce in noodle restaurants
Prepared soy sauce needs to be stored properly to maintain its flavor and quality:
1.Keep sealed: Soy sauce should be stored in an airtight container away from air and sunlight.
2.Refrigerated: Unopened soy sauce can be stored in the refrigerator to extend the shelf life.
3.Usage suggestions: Noodle shop soy sauce can be used for mixing noodles, dipping or cooking to enhance the flavor and aroma of dishes.
Conclusion
Making soy sauce in noodle shops is a traditional craft. By mastering the correct steps and recipes, you can make soy sauce with unique flavor at home. I hope the structured data and detailed steps in this article can help you successfully prepare delicious noodle shop soy sauce.
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