Soy sauce beans are the best meal, and they are also the poor and humble friends in the difficult years of my life in the countryside. At that time, I picked a few green peppers from the vegetable garden, chopped them, scoop a spoonful of soy sauce beans, mixed with some water, and steamed them in the rice pot. There is a charming and freshness that other dishes are not as good as those of other dishes. In the busy season, many families put a bowl of soy sauce beans on the morning and evening table. When the family cleans the soup and sifting the sauce, they still peeled up several large bowls of dried rice porridge. If they add dried tofu or dried shrimps to steam it, it will be a local version of food materials that you will never forget. In autumn and winter, the farmer's stove is fried with cabbage, radish, and potatoes. I will never forget to put some soy sauce beans to improve freshness.

The more you cook the fish in roasted pork, the more fragrant it is better than soy sauce. When the tofu is cooked until 80% mature, add one or two spoonfuls of soy sauce and beans, it can be especially good for removing fishy smell, adding salty and adding flavor. Use soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce pillows with a dreamy oily luster, and pillows with fat white and thin red bacon and pure white and beautiful thousand pieces. It looks like there is a touching poetic feeling of "a thousand-sounding jade pendant is exquisite"!

The aunts and grandmothers in the farmhouse in Jiangnan have almost all the skills of making soy sauce beans. After seeing it for a lot, I can even take care of them. Soak the soybeans in cold water until the particles are full, cook until they are 70% mature, then pour them into a bamboo dustpan and spread them flat and dry them. Cover them with a layer of dried yellow artemisia or straw to ferment and salivate. For about a week, the beans are covered with white hairs - the villagers call it "white flowers". Pick off some yellow beans and dry them in the sun - it is also called "fetal gas". Then rub them

Rub, pinch and mix with fine salt, cooking wine (rice wine), minced ginger, and dried red peppers. Put it into a jar with small mouth and big belly, seal the mouth of the jar with dry lotus leaves and wet mud, and place it in a cool place for about half a month. Soy sauce beans will be made. When the jar is opened, it will be fragrant. This soy sauce bean is light yellow in color, full in grains, sticky and silky, crispy and refreshing, with a slightly spicy flavor in the umami, and has a unique flavor. Scoop it as you eat, put it in the jar for a long time, and the aroma will not be dissipated. It is only a matter of avoiding the invasion of raw water to prevent it from getting dirty and spoiling.

I can only find "fermented black beans" in the book, but I can't find the name "soy sauce beans". Soy sauce beans are fermented black beans. The slightly different is that fermented black beans are mostly made of black beans. Because they have to be dried after fermentation and then dried in the sun before they are put into the jar, so they are dry and look a bit black, thin and harsh. Soy sauce beans are all soybeans, chubby and honest, and they are soft and slag-free. If the soy sauce beans are fermented into cakes, and their white hair grows vigorously, they will become "murglywood" like stinky tofu mold, such as "stinky tofu mold," which is similar to "stinky tofu mold,"

"Fermented black beans". I couldn't recognize the word "Fermented Black Beans". Later, I became a Chinese medicine. There is a Chinese medicine called "Fermented Black Beans", which is the function of driving away wind and dispelling cold, clearing heat and relieving fire. I also recognized "Fermented Black Beans" because of my medical treatment. Fermented black beans can be divided into light, salty, spicy, fragrant and smelly types. In some big restaurants, "Fermented Black Beans" and "Fermented Black Beans" can be regarded as famous dishes; in addition, on the large food stalls on the roadside, it is also indispensable for stir-fried chili, fried potato shredded potatoes, and roasted Mapo tofu.

Northerners love sauce, southerners love soybeans. After middle age, they lingered in the bitter and soybeans in Shu. The poem says that water shield soup should be seasoned with fermented black beans to be delicious. Most of the time spent in his life in Lu You, who spent most of his life, had a poem saying: "The plum blossoms are skillfully matched with white salt in Wu, and the bamboo shoots are more beautiful than the fragrance of fermented Sichuan." Yang Wanli, another great poet of the "Four Great Masters of the Southern Song Dynasty", was also mostly about the customs and customs of Jiangnan. Yang Wanli once wrote a book with a famous scholar in a village, saying that the key point is "combined with salt and sweet beans". The person did not understand it, so Yang Wanli said that these four words are from "Rhymes of the Ministry of Rites"

"The most common local specialty of fermented black beans in our hometown, is the method of making the most common local specialty of fermented black beans! (See "Qi Dongyeyu") Really, if this Lao Yang himself did not say it out loud, he would probably be fooled, besides the famous Jiangxi scholar, there are many of you and me. In this way, the fermented black beans that are not stolen makes this "combined salt and sweet soybeans" very elegant. In fact, if you look closely, this is a joint phrase of the verb-object structure: "combined" is "salt", and "what" is "shu". "shu" is the ancient name of beans, like Shushui Chenghuan,

Distinguish beans and wheat, drink water and sip beans, and fish and beans are everywhere. "小" means sealed... and translated together, which means steaming beans, adding salt as seasoning, and fermenting them in a closed tank. Liu Xi's "Shi Ming" interprets it in more detail: "小氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏氏�

When Urumqi was working in Baihuang City, he finally had fermented black beans a day, so he excitedly wrote a long poem: "Please go to the kitchen with salt and beans, and the precious things come from across the ridge. Only peas in the mountain are good, and alfalfa is fed without the effort. The beans are grinding carefully, and the fat is cut into jade in front of the street. I only want to go back to spring, but not the willows and red waters. I can't taste the newly squeezed shiny shiny, but I can't taste it. At first, I mistakenly recognize the girl from the rooftop and once regarding peach blossom rice Ruan Lang..." It is very resentful, and when a discerning person sees it, he knows that it is not just the taste of mouth and tongue.

However, I don’t know if the above is the dry, hard and fragrant black fermented black beans, or the fat, crispy soy sauce beans from our farmer in Jiangnan? However, the Tang Dynasty said, “Golden sweets can be refreshed, while jade fermented beans can be chewed”, which shows that this “jade fermented beans” is not caused by pigmented black beans.

Don’t laugh at it. Nadal, a world-class top-notch player in tennis today, is jokingly called "Natto". Nadal himself would never know that Nador is the folk term for fermented black beans in the Tang Dynasty of my country. Nadal, who is used to steak and bread, probably never saw fermented black beans, let alone soy sauce beans. These two "beans" in Eastern and Western cultures cannot collide at all.
Chapter completed!