It is dougu, and the dialect is dousi:

Materials

Soybeans and soy sauce, white sugar, salt, pepper, etc.

Method

1. To make moldy beans, take 3.5 kilograms of soybeans, wash them with water, and soak them for 8-15 hours (8 hours in summer, 15 hours in winter). After the soybeans have swollen, change the water into the pot (to (submerge the soybeans to the degree), heat to boil, then simmer for 5-6 hours until the soybeans are crispy (when cooking the beans, if the soup is dry, add an appropriate amount of hot water, do not add cold water), then pour the soybeans into the bamboo Place in a bowl, drain the juice, cool to 40°C and leave for 1-2 days. It can be eaten 2 days after preparation. After the moldy beans are cooked, there is a slight ammonia gas. You can open the lid to let the ammonia gas evaporate. The prepared moldy beans have long sticky threads that get longer and longer, which is a sign of success. If the silk cannot be pulled out, there may be bacteria infiltrated into it and it is not edible.

2. How to make tempeh: Pour 1 kilogram of moldy beans into a container, add 30 grams of salt, mix well, leave it for 24 hours, take it out, spread it out in the sun, dry for 1 day, and then put it back Sprinkle 20 grams of flour into the container and continue to spread it in the sun the next day until it is completely dry and then canned for storage. Mix 250 grams of soy sauce, 50 grams of white sugar, 10 grams of salt, 1 gram of pepper, 1 gram of mixed seasonings (chili, sesame, tangerine peel, hemp seeds, sansho pepper, mix well) and 1 kilogram of mold beans, and let it sit for 3-5 days. When the liquid has completely penetrated into the molded beans, take them out and spread them out to dry in the sun, and you will have top-quality tempeh.