Reborn Farmer's Businesswoman

Chapter 218 Soy Sauce
Mother Lin prepared a jar of self-brewed sorghum wine, about ten catties of bacon, and ten red eggs.

Han Qing quickly nodded in agreement, she was worried that she had no excuse to go to Uncle Fu Hai's house.

Right now, by giving gifts... to visit my husband!

After quietly cleaning up the "traces" from last night, Han Qing went out with a basket.

Thinking back to last night, Han Qing couldn't help but giggle again.After bouncing and walking for a while along the way, he thought about being reserved, so he quickly restrained his steps and put on a solemn face.But I couldn't bear the joy in my heart, and walked forward with the same hands and feet.

It was not until arriving at the destination that Han Qing straightened her appearance, cleared her throat and knocked on the door.

It was Lin Yan who opened the door. The delicate girl was full of doubts.

Han Qing smiled brightly at her: "Miss Lin, my mother brought some things for Uncle Fu Hai, please take care of them these days."

After finishing speaking, he handed the basket in his hand to Lin Yan.

Lin Yan took the basket, Han Qing's sleeves slipped off, and out of the corner of her eye, she caught a glimpse of the exposed white jade bracelet.

Lin Yan was stunned for a moment, isn't this the white jade bracelet she saw with her sister-in-law last time?

The fine jade pattern on it is exactly the same, because she liked it at the time, she couldn't help but look at it a few more times, she definitely couldn't make a mistake.

Caiyun's sister-in-law also said that her eldest brother was entrusted by someone and asked her sister-in-law to help buy it...

My sister-in-law is from a family of jade carvings, and she has seen many stone and jade wares. This white jade bracelet may be dismissed by the daughters of wealthy families, but it is also a rare treasure in ordinary people's homes.

This jade bracelet will appear in Han Qing's hand, which means that the person who received it from the eldest brother is Lin Youtian...

Thinking of this, Lin Yan's heart twitched for some reason, and she couldn't even hear what Han Qing was saying, and she just wanted to escape quickly in a trance.

Han Qing saw that Lin Yan's expression was not very good, so she couldn't help calling again: "Miss Lin?"

Lin Yan regained her composure and hurriedly said: "Daddy and Lin Sange went out, I will tell him when my dad comes back, Yan'er first thank Auntie on my dad's behalf."

Since Lin Youtian was not here, Han Qing didn't stay, said goodbye, turned and walked towards the workshop.

Yesterday, the raw materials for brewing soy sauce were prepared, and the work can start today.

Soybean meal and wheat can be used to make soy sauce, because soybean meal is made from defatted soybeans. Today, soybeans and flour are used in ancient times.

The process of brewing soy sauce is complicated, and each step requires skill and patience.

Going to the workshop, everyone is busy.

Han Mu is leading the group to marinate bean paste, bean paste, and fermented bean curd. The fresh tofu just brought from the tofu shop can also be used to marinate fermented bean curd. Generally speaking, there is a shortage of manpower, but fortunately no one is lazy.

Han Qing didn't waste time, and immediately took an elder sister and younger sister in the village to start brewing soy sauce.

In fact, she also intends to teach Ziyue, how much she can learn depends on one's own ability, as the saying goes, the master leads the way, and the cultivation depends on the individual.

Carry the screened soybeans into the steam room, and pour bags of fresh soybeans into a wooden barrel as big as a bathtub to soak and expand first.Then put it into a large steamer and steam until cooked, cool it to about [-] degrees, mix and stir the flour evenly, and shovel it regularly during the period.

Sow koji until the surface of the bean grains is covered with yellow-green koji fungus. If it is winter or rainy, put it in a greenhouse to keep room temperature. The fermentation time is generally three to six days.

After the koji is successfully made, salt and water are added to the koji bacteria in a certain proportion, and finally covered with a thin layer of salt for fermentation.

During the fermentation period, it has been exposed to the sun for as little as one month and as much as a year and a half. During this period, bamboo baskets with small gaps can be placed in the water tank, and the successfully fermented soy sauce will seep into it.

In order to avoid rain, it is also covered with a tarpaulin and covered with a fine bamboo hat.

After fermentation, there is oil pouring, after filtration, it needs to be exposed to the sun, and finally, it is boiled and sterilized, so it takes at least three months for soy sauce to be released from the oven.

(End of this chapter)