What kind of sauce do people in Northeast China dip in green onions?

The Northeastern people usually make their own soybean paste. The soybeans must be cooked first, then mashed and made into paste blocks, which are then air-dried. In March or April every year, they start making the paste. As it gradually ferments, it can be eaten after a while. In the Northeast, it can be said that every household in many areas makes their own soybean paste, and each household has its own unique flavor.

Ingredients for Northeastern soybean paste : soybeans, salt, water. First, cook the soybeans in a pot, then use a meat grinder to grind them into pieces. It’s not too finely ground, and there are still many half beans in it. Shape it into two cubes and put them in the sun. Make sure each side is dried into a shell, but the middle is still soft. When all six sides are dried, wrap them in paper and leave them for a while (the inside is basically dry), waiting for self-fermentation. When it’s time to make the sauce, there used to be a specific day, but you can make it anytime you want. Break the dried sauce into small pieces, and you will see a lot of green hairs, which means it has grown hair. Put it in a jar, add water and salt (taste it). Cover with gauze and place in the sun (so the sauce can ferment). Finally, you need to use a sauce rake (a wooden stick with a board underneath) to pound the sauce every day (a must), scoop out the foam and throw it away. The sauce will become very fine if you make it every day. You can eat it after the sauce has fermented.

How to eat it: Northeastern soybean paste is a must-have pickle, especially in rural areas, where it is eaten at every meal. It is mainly used for dipping raw vegetables, such as spring wild vegetables, garlic chives, dandelions, etc. In summer, cucumbers and green onions are also a must-have for every meal. Northeastern soybean paste can also be used in cooking, but because soybean paste is made from long-term fermentation, it is relatively smelly (not smelly if it is made well), and is not suitable for too many dishes. However, stewing eggplant with soybean paste is very authentic and appetizing.

Until 30 years ago , children did not need any other medicine when they hit their heads while playing or were stung by bees. Spread some soybean paste on pumpkin leaves and wrap it around the sore area, it will naturally form a scab and heal. Although there is no scientific proof, these are the functions of soybean paste that we know from life experience. Doenjang can adjust the saltiness of food, and from a nutritional point of view, it can also supplement plant protein for the human body. Soybeans are used as the main raw material, and soybeans are rich in protein and fat. Soybeans have regained the world's attention as a healthy food and are also called "meat grown in the fields." Soybean is not only a food with high nutritional value, but also a food with many benefits. In particular, soybeans are rich in plant protein that does not increase cholesterol. People who are concerned about arteriosclerosis and heart disease can eat them boldly, and they can also promote blood circulation.