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Scope: 齊民要術
Condition : Contains text 「鉒」
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十二月、正月為上時,二月為中時,三月為下時。用不津甕,甕津則壞醬。嘗為菹、酢者,亦不中用之。置日中高處石上。夏雨,無令水浸甕底。以一鏉一本作「生縮」鐵釘子,背「歲殺」釘著甕底石下,後雖有妊娠婦人食之,醬亦不壞爛也。 用春種烏豆,春豆粒小而均,晚豆粒大而雜。於大甑中燥蒸之。氣餾半日許,復貯出更裝之,迴在上者居下,不爾,則生熟不多調均也。氣餾周遍,以灰覆之,經宿無令火絕。取乾牛屎,圓累,令中央空,燃之不煙,勢類好炭。若能多收,常用作食,既無灰塵,又不失火,勝於草遠矣。齧看:豆黃色黑極熟,乃下,日曝取乾。夜則聚、覆,無令潤濕。臨欲舂去皮,更裝入甑中蒸,令氣餾則下,一日曝之。明旦起,淨簸擇,滿臼舂之而不碎。若不重餾,碎而難淨。簸揀去碎者。作熱湯,於大盆中浸豆黃。良久,淘汰,挼去黑皮,湯少則添,慎勿易湯;易湯則走失豆味,令醬不美也。漉而蒸之。淘豆湯汁,即煮碎豆作醬,以供旋食。大醬則不用汁。一炊頃,下置淨席上,攤令極冷。 預前,日曝白鹽、黃蒸、草𦺖居恤反、麥麴,令極乾燥。鹽色黃者發醬苦,鹽若潤濕令醬壞。黃蒸令醬赤美。𦺖令醬芬芳;𦺖,挼,簸去草土。麴及黃蒸,各別擣末細簁——馬尾羅彌好。大率豆黃三斗,麴末一斗,黃蒸末一斗,白鹽五升,𦺖子三指一撮。鹽少令醬酢;後雖加鹽,無復美味。其用神麴者,一升當笨麴四升,殺多故也。豆黃堆量不概,鹽、麴輕量平概。三種量訖,於盆中面向「太歲」和之,向「太歲」,則無蛆蟲也。攪令均調,以手痛挼,皆令潤徹。亦面向「太歲」內著甕中,手挼令堅,以滿為限;半則難熟。盆蓋,密泥,無令漏氣。 熟便開之,臘月五七日,正月、二月四七日,三月三七日。當縱橫裂,周迴離甕,徹底生衣。悉貯出,搦破塊,兩甕分為三甕。日未出前汲井花水,於盆中以燥鹽和之,率一石水,用鹽三斗,澄取清汁。又取黃蒸於小盆內減鹽汁浸之,挼取黃瀋,漉去滓。合鹽汁瀉著甕中。率十石醬,用黃蒸三斗。鹽水多少,亦無定方,醬如薄粥便止:豆乾飲水故也。 仰甕口曝之。諺曰:「萎蕤葵,日乾醬。」言其美矣。十日內,每日數度以杷徹底攪之。十日後,每日輒一攪,三十日止。雨即蓋甕,無令水入。水入則生蟲。每經雨後,輒須一攪。解後二十日堪食;然要百日始熟耳。

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