Secret soy sauce recipe

Although there are many types of soy sauce on the market, everyone can choose different soy sauce according to their needs. However, since the method of making soy sauce is very simple, many people choose to make soy sauce at home, because the soy sauce they make themselves is not only hygienic, but also makes people feel a sense of accomplishment when eating it. If a person makes his own secret soy sauce at home, what are the methods?

1. Recipe for soy sauce 1. Prepare the ingredients, tie the green onions into a knot, and put the auxiliary ingredients into gauze to make a bag;

2. Mix water and soybean sauce into the pot;

3. Add brown sugar, white sugar, scallion and ginger, and heat until the sugar melts;

4. Add the sauce bag to a boil over high heat, then simmer over low heat until the sauce is thick (not too thick), about 2/3~1/2 of the original. Turn off the heat, filter the residue, let cool, bottle, seal and refrigerate.

2. Perilla soy sauce:

Ingredients: 500 ml soy sauce, 20 seaweed leaves, 20 cloves of garlic

1. Take fresh perilla leaves and rinse them with water, then wipe the moisture on the surface with kitchen paper. Make sure to dry them completely. If there is water, perilla soy sauce will easily go bad.

2. Cut the perilla leaves into shreds and the garlic into thin slices. Put the perilla and garlic into a sealed glass box and pour in light soy sauce to cover the ingredients.

3. Cover with a sealed lid and refrigerate for 24 hours. The basil soy sauce is ready.

3. Steamed fish with soy sauce

Ingredients: 500 ml soy sauce, 250 ml water, 100 g sugar

1. Put soy sauce, water and sugar into a pot and bring to a boil.

2. The steamed fish soy sauce is ready.

4. Copy soy sauce

Ingredients: 500 ml soy sauce, 60 ml water, 2 shallots

4 slices of ginger, 1 star anise, 2 bay leaves, 1 piece of tangerine peel

2 grass fruits, 100g rock sugar, 50g brown sugar

1. Pour soy sauce and water into the pot and bring to a boil over high heat

2. Then put all the spices into the pot

3. Turn to low heat and simmer for 10 minutes

4. After 10 minutes of fully stimulating the aroma of these spices, add rock sugar and brown sugar. Rock sugar can enhance the flavor, while brown sugar can make the soy sauce thicker and more flavorful.

5. Keep simmering on low heat until only 2/3 of the original amount is left and the soy sauce becomes thicker, then you can turn off the heat.

6. Use a strainer to filter out all the residue, pour it into a glass container, cool it thoroughly, seal it, and store it in the refrigerator.