How to Make Soy Sauce - proper way of hand wash dishes in a restaurant

Soy sauce is an essential condiment, dipping sauce and pickled ingredient in all Asian cuisine.
Keep reading and learn how to make soy sauce easily at home.
Delicious Chinese food and other Asian food are the favorite of many people. soy sauce is one of the important ingredients of these foods.
Whether it is poured on rice, used for stir-fry, or as a dipping sauce, this seasoning is made by fermenting soy with mold rice and tobacco.
This, along with grilled grain, salt and water, is the perfect soy sauce used in ancient China for nearly 5,000 years.
Until the beginning of the 18 th century, European talents discovered the plant and used it to make soy sauce and other soy products.
Soy sauce is rich in protein and is a healthy and cheap alternative to protein.
Before the technology that allows you to take bottled soy sauce out of the shelf comes along, there are some traditional ways to make soy sauce at home.
For soy sauce, you need to first select the right soybeans from a good organic source and make sure they are all fresh.
Throw the bad out of the batch.
Soak soybeans in water for 12 to 16 hours.
Make sure to prevent the growth of bacteria by changing water at least twice.
Now take it out of the water and cook or cook it under pressure until the color of the beans turns yellow.
The beans should also be soft enough to break with their hands.
Now you need to prepare wheat flour.
If you are using wheat kernels, they must be baked and crushed in order to make wheat.
If you use wheat flour, steam for about 20 minutes.
Add about 20% sodium chloride to the saline solution.
Mix the soybeans with the flour and have them on the fermentation tray.
It covers about six to seven days to start the process.
This mixture is placed in a glass jar after the fermentation is over, which is well known.
The rest of the jar is filled with salt water.
Therefore, every two parts of the wine, there is about half of the salt water.
Let the mixture ferment for about a month.
After a month, you will need to add yeast starter or mold to the mixture around the percentage of the total volume.
Now you need to have this mixture fermented for about six months to a year.
The time of fermentation determines the taste and color of soy sauce.
If you want to speed up the process, stir at least once a week.
After six months or after the fermentation is completed, the liquid part of the mixture is separated from the paste.
There are two basic types of soy sauce, including light soy sauce and dark soy sauce.
And dark soy sauce used in red
Cooked dishes, longer aging time for cured meat, lighter light soy sauce color, thinner consistency and more salty taste.
It is believed that the lighter version of soy sauce is a better choice for cooking, because the pungent smell of dark soy sauce and dark brown Black will destroy the taste or appearance of the dish.
So if you want to know how to reduce the saltiness of soy sauce, then you can try to ferment more for a while to get a darker, thicker soy sauce.
In addition to this, there is mushroom soy sauce, a kind of dark soy sauce in China, which has added the essence of straw mushroom to the brewing of soy sauce.
Known for its deep, rich flavor, this soy sauce is used in most recipes and is also a table condiment.
Tamari is a dark Japanese soy sauce with rich texture and strong flavor. it is an excellent condiment and dipping sauce on the table.
So once you get the hang of making soy sauce, you can try aging and fermentation time to make the perfect soy sauce.