我们以多年来制作淡豆豉的实践证明,传统制作方法存在下列问题;常温下药液(辅料汤)难以被黑豆吸尽,势必不能充分发挥辅料的作用,并且常温下黑豆吸收药液缓慢,从而费时。因此,我们对淡豆豉的制作方法作了如下改进:取定量桑叶、青蒿置锅内加水煎煮,捞出药渣,再按比例加进洗净的黑豆,不加盖文火煎煮,并不断翻动,蒸发掉部分 Our practice of making light bean paste for many years has proved that the traditional production methods have the following problems; at room temperature, liquid medicine (auxiliary material soup) is difficult to be exhausted by black beans, and the effect of auxiliary materials is inevitably not fully utilized, and black liquor absorbs liquid slowly at room temperature. Time-consuming. Therefore, we made the following improvements to the production method of SSP: Take quantitative Mulberry and Artemisinin and add boiling water to the pan, remove the dregs, add the washed black beans in proportion, and do not cover the simmer fire. And constantly turning, evaporating part