Recipe for Wheat Paste Sauce
Knead wheat flour into a stiff dough and steam until done. Cover and ferment until yellow, then sun-dry and remove the outer skin. Soak in brine to make wheat sauce.
Ingredients
wheat flour
as needed
salt (boiled with water to make brine)
200 g per 500 g of flour
Instructions
1
Mixing the dough
Mix with cold water to form a stiff dough.
2
Steaming
Cut into slices about one finger thick and steam in a steamer until cooked through.
3
Culturing the yellow mold
Spread out to air-dry for about three hours, then sprinkle the koji starter evenly on top. Cover with paper mulberry leaves, cocklebur (Xanthium), and wheat straw until a uniform yellow coating has formed.
4
Flipping and sun-drying
Remove the covering and flip the pieces over. The following day, sun-dry thoroughly, then brush off the yellow coating and crush into small pieces.
5
Adding the brine
Pour the boiled salt-water brine over the crushed pieces.
