After eating, I was busy for a while, and I packed up the melons and fruits I picked and went back. Pen ~ fun ~ pavilion www.biquge.info

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

"Please, eldest sister, you can just speak, what the hell is the connotation of what you say? Also, what does that ambiguous expression of yours mean? Finally, please don't call me little brother, I'm not too young. Looking at Ryoko's appearance, Su Luo was extremely speechless in his heart, what kind of rhythm is this!

"Go!" Su Luo knew that he would receive a notice from [Live Study] today, if he didn't go now, he might not be able to squeeze out much time, after all, after the study was over, the autumn selection competition would almost begin, and in these cases, maybe salt koji would be used.

Although Shio Koji Suluo also knows some, but it is not very proficient, but I heard that it is very simple to do, after all, at that time, this kind of thing was not hot in China, but when I was in Japan, I heard that Shio Koji has any health care, weight loss and other effects, so there is a sign of popularity, 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 along?" Ryoko Sakaki said as she turned her head to the crowd.

"I! I'll go with you!" Speaking of this, Chuangzhen immediately raised his hand and shouted, it seems that he is very positive about this kind of thing!

At this time, Isshiki said that he still had something to do, so he didn't go, and as for the others, they were all a little interested in shioji, and since he was a chef, he had to go and see what useful materials he had.

Although there are a few people who know this kind of thing and know how to make it, although the salt koji is very simple to make, but different production steps and materials will affect the quality and taste of the salt koji, and for the salt koji, Sakaki Ryoko can be said to specialize in this aspect of things, and naturally has some real skills.

"You go, I'm not going, give me what you have in your hands!" However, after picking so many vegetables, Isshiki really couldn't move back alone, and Tian was kind and gentle by nature, so he said.

Actually, there is no need to do this at all, after all, the courtyard is only a few steps away from the dormitory, and it is completely possible to move the vegetables back to the dormitory first, and then go.

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

"So, let's go first. Everyone waved their hands with Isshiki Wada and said.

In this way, it was divided into two groups.

"Koji, rice koji, I know what kind of thing is koji?" At that time, China had not yet begun to spread salt koji, so Su Luo really didn't know about this thing, so he took advantage of the time to walk and asked.

This koji is a fermented food made by microorganisms called koji bacteria that multiply steamed rice and wheat and are indispensable for the production of traditional Japanese fermented foods such as miso soup, soy sauce, and sake. Salt koji is made by mixing salt and water with koji and then fermenting it. Hearing Su Luo ask this, Ryoko Sakaki explained.

Sakaki Ryoko's work is very close to here, and in the chat, after a while, everyone came to Sakaki Ryoko's studio, and Sakaki Ryoko pushed open the door and said, "Everyone come in!"

After entering, you can see a large number of boxes, the fan surface is covered with plastic wrap, through the plastic wrap, you can clearly see the white grains of rice inside.

"These are the salt koji that is still in the process of being made, and it will be ready in a while. Ryoko Sakaki pointed to the salt koji that was still in the process of being made and said.

"Huh, what is this?" asked Yoshino curiously, looking at the labels on the rows of shelves.

"This is what they're made of. Sakaki Ryoko looked over and said.

"Ingredients?" At this time, Yoshino Yuhime was confused for a moment, isn't that what the production of koji is?

Seeing Yoshino Yuhime's puzzled look, Ryoko Sakaki said seriously: "Yes, everyone knows that salt koji is relatively simple to make, but even if it is so, it will take at least ten days, and if something goes wrong during the period, it may not be successful..." ”

"Ryoko, why is this different color from this. At this time, Chuangzhen's voice suddenly came, and he saw Chuangzhen pointing to the two salt koji that were being made, and said with a curious expression.

"That's exactly what I'm trying to say, in the market, it's all the common ones that are made, but if you want to make more delicious koji, the first thing you want to consider is the material used to make koji, so in order to study this, I used different varieties of salt, koji, and water. Of course, what is more important is the proportion of their production, which directly affects the taste of the koji. As soon as Sakaki Ryoko mentioned the opposite of this, she began to become serious and gushed endlessly.

"Then I don't know how to make a perfect koji koji?" Su Luo asked immediately after hearing this.

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

Hearing such an answer, Su Luo and the others thought that this was Sakaki Ryoko's secret, so they didn't say it, but Sakaki Ryoko's next sentence directly broke the doubts in their hearts, it turned out that things were not as they imagined: " Shio koji is relatively easy to make, but with different ingredients and combinations, it can be made with different flavors and qualities, so these can be prepared according to the chef's own needs, for example, if you want to use shio koji for dipping sauces and the like, then you can put a little less salt. ”

Under Ryoko Sakaki's explanation, everyone came to their senses.

"Then I don't know, can you tell us how to make koji?" Su Luo said to Ryoko Sakaki. The others also looked at it without turning their eyes.

Seeing their nervous looks, Ryoko Sakaki covered her mouth and couldn't help but chuckle: "Of course there is no problem with this!

Immediately afterwards, Ryoko Sakaki explained: "The method of making koji koji is very simple, put the koji and salt in a basin and mix them well and put them in a crisper box, and when making this step, it is best not to use metal utensils, pour about 150 ml of water into it, and feel that some water is enough." Spread plastic wrap, cover with a lid, leave at room temperature, put in the refrigerator in summer, and the next day, the koji will absorb all the water, add about 30 ml of water like the day before, mix well, and continue to place. Stir once a day (without water) or open the lid slightly once to let air in, so that the koji will become sweeter. Fermentation is completed in 10~14 days. ”