Thursday, DNUM_EZJZCACF

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Coconut bean sauce is in high demand during Tet holiday

Thu - Phuc• DNUM_AHZACZCACE 08:09

(Baonghean.vn) - In Tuong Son commune, Anh Son district (Nghe An), there is still a single household that has maintained soybean sauce production for more than 15 years, supplying thousands of liters to the market every month. Especially during the Lunar New Year, the demand is strong, with orders increasing higher than usual.

One of Nghe An’s famous agricultural products is Nam Dan soy sauce, which is mainly produced in Nam Dan district. However, in the land of Coconut - Anh Son district, there is a household that has maintained the production of Nam Dan’s traditional soy sauce for 15 years. That is Mrs. Nguyen Thi Tuyet’s household in hamlet 11, Tuong Son commune. Photo: HT

Talking about the stages of making soy sauce, Ms. Nguyen Thi Tuyet said that one must be persistent and hard-working to be able to meet the requirements. Because producing this type of product must ensure food safety, ensure the traditional taste as well as quality through time measured in months, years and daily implementation steps, without neglect. The entire process of making soy sauce was passed down by Ms. Tuyet's parents, and now after more than ten years, she has also passed on the secret to her grandchildren to maintain the profession of making soy sauce in Tuong Son land. Photo: TP

To have a batch of delicious, flavorful soy sauce, the first and most important step is “making mold”. This is a natural yeast to help ferment soybeans. Mold (soy sauce yeast) is made by Ms. Tuyet mainly from corn flour. Each month, Ms. Nguyen Thi Tuyet’s household uses about 1 quintal of corn to make mold. Corn is bought from people in the commune, dried, roasted, ground into powder and mixed with other ingredients to make mold. Photo: HT

After being exposed to the sun and dew for 7 days, the yeast will form mold and be put into the jar with the unripe soybeans to prepare for the "falling" stage of the soy sauce. Photo: TP

The next important step to have a standard batch of soy sauce is "making the beans". After carefully selecting the soybeans, removing the damaged beans, roast them until golden brown, and remove the shells. This is the most important step. After roasting, put the beans in a pot for about 10-12 hours to soften the beans, let them cool overnight, then put them in a jar, dry them in the sun for about 7 days to ferment the beans, making them fragrant, then add the crushed mold and mix them in the jar to ferment. "Nowadays, there are machines to support the bean roasting process, so it is less difficult, and helps the beans to cook more evenly," said Ms. Tuyet. Photo: HT

The “falling” stage of the soy sauce: put salt and mold into the jar with the roasted and cooked soybeans, leave for about 15 days. “Depending on the weather, the “falling” time of the soy sauce can be fast or slow. Usually in the summer, the soy sauce will ripen faster. The earthenware jars containing the soy sauce will be checked and stirred daily. Photo: HT

Every month, the Nam Dan soy sauce production facility in the Coconut Land of Ms. Nguyen Thi Tuyet sells about 1,000 liters to the market. In the months leading up to Lunar New Year, the consumption volume is higher, especially sold to retail stores. Currently, 5 people in Ms. Tuyet's family take turns working, and during the peak period before Tet, they hire 2 more people to help pack and send products according to customer orders. She is moving towards registering soy sauce as an OCOP product of the Coconut Land. Photo: HT

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