古法制淡豆豉需历时20多天,速度甚慢,笔者在此介绍一种快速制法。每100kg黑大豆配青蒿(干)7kg,冬桑叶(干)7kg,酱油曲精15g。黑大豆除净杂质抢水洗净,青蒿与冬桑叶煎汤放凉后(防黑大豆皮胀破)与黑大豆拌匀使吸尽上笼蒸至上汽4h。闷过夜,仔细出笼防压碎,阴干或晒至皮干而肉软(太湿易烂、太干不利于酱油曲精生长)。与酱油曲精拌匀,摊成6cm厚。上用麻袋盖严,使室温保持在30℃以上。第2天翻拌1次,第3天表面就上遍黄衣,晒干即可。使用本法整个加工过程仅6d即成,比古法快3 The ancient legal system of light bean pods takes more than 20 days, and the speed is very slow. The author here introduces a rapid method. Every 100kg of black soybeans is mixed with 7kg of Artemisia annua (dried), 7kg of winter mulberry leaves (dry), and 15g of soy sauce. The black soybeans were washed with water in addition to the net impurities. After the dried Artemisia and Winter Mulberry Decoction was allowed to cool, the black soybean hulls burst, and the black soybeans were mixed until they were exhausted and steamed on the cage until they were steamed for 4 hours. Bored overnight, carefully out of the cage against crushing, dried or dried to dry skin and flesh soft (too wet and dry, too dry is not conducive to the growth of soy sauce Qujing). Mix well with soy sauce koji and spread into 6cm thick. Cover it with a sack and keep the room temperature above 30°C. On the second day, mix and stir once. On the third day, the surface is covered with yellow clothes and dried in the sun. The entire process of using this method is only 6d, faster than the ancient method 3