Hello, I'm Chef Lei. I insist on cooking by myself every day and make the most appetizing home-cooked food with the simplest ingredients. Welcome attention!
Every year around beginning of autumn, it is the best time for Hunan people to make fermented beans. Beginning of autumn didn't have time to do it before he went to his hometown in Hunan this year. After returning to Shanghai, my mother began to cook lobster sauce. Since childhood, our family likes to put lobster sauce in cooking, which is also the most famous lobster sauce in Hunan. Douchi made by the traditional methods of the older generation of farmers will not be sealed for a year or two, and it will take a long time.
This traditional practice of the older generation is almost lost now, and it is difficult for young people to do it now. Raise your hand in the comments section if you have anything. I grew up eating this stuff when I was a kid. I put some delicious food on it. I think we can put some in any Hunan food. This thing is more popular here than Laoganma. Today I will share with you the practice of the traditional family version.
Hunan douchi sauce
Ingredients: soybean, millet pepper, rice wine, salt,
Exercise:
1. Step 1: Cook and ferment soybeans, clean them, soak them for two hours, add water without ingredients, and cook them in a pressure cooker.
2. Pour the cooked soybeans into the dustpan while it is hot, and drain the excess water.
3. Cover the surface with a clean cloth, put it in a big carton, cover it and seal it for fermentation. It usually takes 72 hours, but you should pay attention to observation during this period. After two days, open the box and try the temperature of the lobster sauce. The temperature during fermentation is very high. If the temperature drops, it will be fine if there is no hot air to avoid secondary fermentation, which is easy to go bad.
It's time to open the box, take out the fermented lobster sauce, put on gloves, grab the lobster sauce evenly, and then sprinkle a handful of salt. The amount of salt is put according to the usual amount of cooking. Put a little less seasoning first, then add it when it's light. Don't add too much at a time, and then stir well. It can be seen that this lobster sauce has a lot of wiredrawing, which shows that the fermentation is particularly successful.
5. In the process of fermented douchi, we can make Chili sauce, rinse the millet pepper, dry it in the sun, and then remove the pepper.
6. Put the processed peppers into a cooking machine in batches and break them, then add salt and mix well. Everyone must remember the proportion here. 500 grams of pepper, put 100 grams of salt, more will be salty, less lobster sauce will be sour.
7. Then put the lobster sauce and Chili sauce together and mix well.
8. Then put it in a clean, water-free and oil-free bottle, then pour in half a bottle of rice wine, and insert it with chopsticks a few times to facilitate the downward flow of rice wine. Rice wine and lobster sauce are more fragrant. Cover and seal for two years, the longer the fragrance.
What the kitchen wants to say
I grew up eating this kind of lobster sauce and have special feelings for it. Even when I was a child, I often ate it, but I never got tired of it. The taste of my hometown is still the most to my taste. I like to put a little in everything I make. No matter how many delicacies you eat in your life, the food in your hometown is not as good as your appetite.
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