Material preparation:

Ingredients: 400g of soybean and 0/000g of radish/kloc.

Accessories: pepper, salt, ginger, liquor.

Douchi, radish and pickle:

1. After the soybeans are cooked, control the moisture and put them in a warm place for fermentation for a while.

2. Cut the radish into cubes.

3. Cut the ginger into pieces.

4. Sit in the pot, boil the pepper water, melt the salt and let it cool.

5. Wash the jar, dry it, add lobster sauce, and then pour pepper water.

6. Add diced radish.

7. Pour it into Jiang Mo.

8. Drop a few drops of white wine at last.

9. After three days of sealing, you can take it out and eat it.

Douchi has a high nutritional value, which is not inferior to ordinary high-nutritional foods. It is high in protein, and contains many vitamins and minerals, especially vitamin E, even higher than other foods.

Every winter, it is also a kind of happiness for my mother to sit on the stall with black beans and pickled radishes, drinking hot porridge and eating pickles. My mother is not with me this year. Try to make a stand of fermented bean pickles by yourself. Not bad, and it tastes like mom's cooking!

Tips:

1, soybean fermentation takes about 15 days, and most of them are slightly dark.

2. You can match your favorite ingredients when eating.