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| black plumpers , healthyeating, fatty liver , chubby puppy , wbkelley, smartmedia, chubby movie , chubby lesbians , special offers, articles, bonazzo, concert dates, fat sex tgp , baseball history stories, graphic novels, chubby woman , chubby men , | This resulting sauce, bottled without being heated or pasteurized, is considered the very best soy sauce, i.e. "first grade". European food fans can consider this the equivalent of extra virgin olive oil.Meanwhile, more salt water is added to the original vats and fermented for another 1-2 months before chubby face a second drawing. This method of drawing might be repeated a total of 3-4 times, with each drawing representing a lower grade of soy sauce. All of these chubby face soy sauces, I should point out, are what people are speaking of when they refer to "light soy chubby face sauce". Dark soy sauce, which is both darker and thicker, is essentially light soy sauce mixed with caramel.Our new friends and guides convinced us to buy several bottles of both light and dark soy sauce from Kilang Kicap Kwong Heng Loong. They especially recommended buying the first grade soy sauce, or "virgin soy sauce" as S and I have taken to calling it. |
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| couple, they explained, were part of a dying tradition, that of making soy sauce by hand, with no extra ingredients, unwanted additives or preservatives. They make their sauce the same way that it had been made for generations before them special offers but which, sadly, special offers is becoming more and more rare today.This traditional method for making Chinese soy sauce uses cooked soybeans, wheat flour and sometimes a powdered starter from a wheat-flour based mold block. This is mixed with salt water and left to sit in large earthenware pots or vats. The special offers vats are then left outdoors, open during the day (positioned under the sun) and covered at night. This is stirred once or twice a day. The warmth from sunning accelerates the fermentation and enhances the sauce's color and aroma. After about 3-6 months, a slender strainer or sieve made of woven bamboo (sometimes wrapped with a course cloth) is pushed down into the surface of the fermented mash; the liquid soy sauce that is collected in it is ladled or siphoned off into smaller earthen jars, covered with cloth and bamboo leaves, placed in the sun for about 2 more weeks. |
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