Around the summer solstice, the new wheat is harvested and put into the warehouse, the weather is hot, the temperature is high, the sunshine is strong, and it is the best time of the year to make wheat flour sauce.
The main raw materials are 5 catties of wheat and half a catty of soybeans, and after washing the wheat and soybeans, soak them in clean water for six hours (one night).
After mixing wheat and soybeans, they are steamed, and the wheat and soybeans are cooked for later use, and after the wheat and soybeans are naturally cooled, the water is poured out, and the wheat and soybeans are wet.
Wash the fresh yellow artemisia in clean water, dehydrate and dry it for later use. Prepare another plate and spread it with linen.
The function of Artemisia annua is to prevent insects and enhance taste, and Artemisia annua is a spice that has a special aromatic smell.
Spread the wheat on a plate about 3 to 4 cm thick and flattened.
On top of the flattened wheat grains, draw a few shallow grooves and spread a layer of fragrant wormwood. Then cover the washed Artemisia annua tightly, place the plate in a cool and ventilated place, pay attention to mosquitoes and flies, and point mosquito coils around the periphery.
During the summer solstice, the indoor temperature is 30 degrees, and the wheat will ferment in an environment of 120 hours for five days, five nights, and the process of miso plus one is the fermentation process, and the fermented mold will be judged to be a new color: generally there will be white hair, green hands and black hair. Shirae is an ideal fermentation state, and there are many microorganisms growing during miso fermentation. Aspergillus, mucormyces, Rhizopus, Bacillus subtilis, etc. Aspergillus secretes more proteases, long white hyphae and yellow spores. There are many bacillus subtilis in the sauce cubes, and bacillus subtilis secretes nattokinase. The sauce cubes are white on the surface and yellow on the inside.
Care should be taken to minimize the production of Aspergillus niger during the fermentation process. It's also impossible to avoid it completely, but try to minimize it.
When the yellow artemisia is covered for 20 hours, due to the heat mold begins to produce and multiply, if the white hair is the best phenomenon.
When the white hair continues to grow, it means that the wheat and bean grains have been fermented, at this time, touch it with your hands, the temperature is about 45 degrees.
After another 100 hours, the white color gradually disappears, the temperature gradually drops, and the whole body changes from wet to dry, at which point the first stage of fermentation ends.
The reason why wheat noodle sauce is made around the summer solstice is, first, the new wheat has just entered the warehouse. Second, the yellow artemisia and wormwood have grown, and third, the temperature has been around 30 degrees Celsius at this time, which is the best temperature for wheat and soybeans to heat up and produce mold after cooking. It should be noted that firstly, the humidity should be maintained before the fermentation of wheat grains and soybeans, and secondly, to prevent insects and mosquitoes.
Dry in the scorching sun, peel the fermented lumps into small pieces and expose them to the scorching sun for two days, shake them with your hands, and the phenomenon of ash can appear.
Using a home dry shredder, the fermented wheat beans are crushed into dough. According to the ratio of ten to one, put six taels of salt. Put purified water, put a little pepper (10 grains, not too much,) ginger slices one or two. After boiling and cooling to a low temperature, the noodles are mixed, put in a pot, and then sealed with white gauze, dried in the sun, and in the process of drying, stir once a day, find that the water evaporates, and then add water, so that a week's time will be successful. Because the wheat pasta we make is not added with additives and preservatives, and its slow fermentation process is going on all the time, the homemade new sauce will "swell" and the more you dry it, the more flavorful it becomes.