The strongest two-dimensional store owner

Chapter 84 Preparation of Salt Koji

After eating, he was busy for a while, packed up the melons and fruits he had picked, and went back.

On the way back, Sakaki Ryoko said to Su Luo: "Little brother, do you want to go with me now! Or tomorrow?"

"Please, big sister, just talk as you say, what the hell is the connotation of what you say? Also, what does your ambiguous expression mean? Finally, please don't call me little brother, I am not young anymore." Looking at Sakaki Ryoko's appearance, Su Luo was extremely speechless, what kind of rhythm is this!

"Go!" Su Luo knew that she would receive the notice of [Residence Study] today. If she didn't go now, she might not be able to squeeze out much time. After all, after the study was over, the autumn trials would start. Well, in these cases, Shiokoji may be used.

Although Suluo also knows a little bit about salt koji, but it is not very proficient, but I heard that it is quite simple to make. After all, things like salt koji were not popular in China at that time. What health care, weight loss and other effects, so there is a sign of becoming hot, it can be said that it is favored by female friends.

"I'm going to my salt koji workshop, I wonder if you want to go together?" Ryoko Sakaki turned her head and said to everyone.

"Me! I'll go with you!" At this point, Chuangzhen immediately raised his hand and shouted. It seems that he is very active in this kind of thing!
At this time, Isshiki said that he still had something to do, so he didn't go. As for the others, they were all interested in salt koji. Since as a chef, they had some useful materials, they naturally wanted to go and have a look.

Although a few people know about Shiokoji and how to make it, although Shiokoji is very simple to make, different production steps and materials will affect the quality and taste of Shiokoji, and for Shiokoji, Sakaki Ryoko It can be said that they specialize in this aspect, so naturally they have some real skills.

"You guys go! I won't go, give me what you have in your hands!" However, after picking so many vegetables, Isshiki really couldn't move them back by himself. Tiansuo's nature is kind and gentle, so he said so.

In fact, there is no need for Tiansuo to do this at all. After all, the courtyard is only a few steps away from the dormitory. It is entirely possible to move the vegetables back to the dormitory first, and then go there.

Everyone didn't say much about Tian's decision.

"Then, let's go first." Everyone waved to Isshiki Wada and said.

In this way, it was divided into two groups.

"Wine koji, rice koji, I know what kind of thing is salt koji?" , asked.

"This koji is a fermented food, which is produced by the microorganism "koji bacteria" in steamed rice and barley. It is also indispensable for the production of traditional Japanese fermented foods such as miso soup, soy sauce, and wine. It's missing. Adding salt and water to the koji and then fermenting it is salt koji." Listening to Su Luo's question, Sakaki Ryoko explained.

Ryoko Sakaki's work place is very close to here. While chatting, after a while, everyone came to Ryoko Sakaki's studio. Ryoko Sakaki opened the door and said, "Come in, everyone!"

After entering, you can see a lot of boxes, and the fans are covered with plastic wrap. Through the plastic wrap, you can clearly see the white rice grains inside.

"These are Shiokoji that are still in production, and they will be finished in a while." Ryoko Sakaki pointed at the Shiokoji that was still in production.

"Huh? What is this?" Yoshino Yuki asked curiously as he looked at the rows of shelves with labels.

"This is their material composition." Ryoko Sakaki looked over and said.

"Material composition?" At this moment, Yoshino Yuki was confused. Isn't that what the production of Shiokoji looks like?How come there are so many tags?

Seeing Yoshino Yuki's puzzled look, Ryoko Sakaki said solemnly: "Yes, everyone knows that salt koji is relatively simple to make, but even so, it will take at least ten days. If something goes wrong, it may not be successful..."

"Liangzi, why is this color different from this one." At this moment, Chuangzhen's voice suddenly came, and Chuangzhen pointed to the two salt koji being made, and said curiously.

"This is exactly what I want to say. In the market, the production of Shiokoji is relatively common, but if you want to make more delicious Shiokoji, naturally the first consideration is the material for making Shiokoji, so in order to study this , I used different types of salt, koji, and water. Of course, what is more important is the ratio of their production, which directly affects the taste of the salt koji.” As soon as Sakaki Ryoko mentioned this opposite, she became serious Got up, and talked non-stop.

"Then how can I make a more perfect salt koji?" Su Luo immediately asked after hearing this.

"I really don't know about that." Ryoko Sakaki spread her hands and said.

Hearing such an answer, Su Luo and the others thought it was Sakaki Ryoko's secret, so they didn't say anything. However, Sakaki Ryoko's next sentence directly shattered their doubts. It turned out that things were not what they imagined. : "Salt koji is relatively simple to make, but different materials and combinations can be used to produce different tastes and qualities, so these can be prepared according to the chef's own needs. For example, if you want If you use shiokoji for dipping sauces, you can use less salt.”

Under Sakaki Ryoko's explanation, everyone suddenly realized.

"Then I don't know, can you tell us the method of making salt koji?" Su Luo said to Sakaki Ryoko.The others also looked over intently.

Seeing their nervous faces, Ryoko Sakaki covered her mouth and couldn't help laughing lightly: "Of course there is no problem! I thought it was a big deal!"

Immediately afterwards, Ryoko Sakaki explained: "The method of making salt koji is very simple. Put the rice koji and salt in a basin, mix thoroughly and put them in a fresh-keeping box. When making this step, it is best not to use metal utensils. Pour about 150ml of water into it, if you feel that there is some water, it is enough. Spread plastic wrap, cover the lid, and store it at room temperature. In summer, put it in the refrigerator. The next day, the rice koji will absorb all the water, just like the day before Add about 30ml of water in the same way, mix thoroughly and continue to stand. Stir every day (no need to add water) or open the lid slightly once to let the air in, so that the salt koji will become more fresh and sweet. Fermentation will be completed in 10 to 14 days. "

(End of this chapter)