Douchi is the fermented product of beans, with black beans or soybeans as the main raw materials. Generally, people will cook it with other vegetables as ingredients, which is very delicious. The following is the complete menu of douchi.

Douchi recipe 1 Steamed pork ribs with Douchi ginger sauce

500g ribs/30g lobster sauce/30g ginger/4 cloves garlic.

Raw flour 1 spoon/soy sauce 1 spoon/edible oil 1 spoon.

1, Douchi washed, drained and chopped.

2, peeled ginger, ground into ginger paste, peeled garlic, cut into rice grains.

3. Put the ground ginger and garlic into a bowl, add all the seasonings and stir well.

4. Wash the ribs, drain the water, and add 1 tablespoon of cornflour.

5. Add the evenly mixed seasoning and stir well.

6. Put in a pot, cover with fire, and steam for 15 minutes. Steam until it is fully cooked and serve.

Diced lobster sauce and radish

Half a white radish/a carrot

A tablespoon of oil/lobster sauce/water starch

1, peeled and washed radish, cut into diced radish with the same size.

2. Heat oil in the pot, pour in diced radish and fry over low heat.

3. Add lobster sauce and simmer with a little water.

4, a little water starch can be used to thicken the pot.

Douchi fish

1 fish/1 tablespoon half bean paste /2 teaspoons douchi.

A green pepper/a red pepper/1 slice of ginger

2 cloves of minced garlic/chopped green onion/1 tablespoon of cooking wine/chopped green onion.

Marinade: 65438+ 0 tbsp cooking wine/2 tsp salt.

1. Wash the fish, pour in the cooking wine, and marinate with salt evenly 10 minute.

2. Bring the pan to the fire, pour the oil, add the fish, fry until both sides are golden, and serve. When putting fish, the oil should be warm but not hot.

3. Pour oil into the pan, stir-fry ginger, garlic and onion over medium heat, add bean paste and lobster sauce and stir-fry until red oil.

4. Put the fish in the pot, add 1 tbsp cooking wine and pepper slices, cover the pot and cook for 2 minutes, then turn the fish over and cook for 2 minutes, and then take out the pot.

5, sprinkle with chopped green onion, add some shredded pepper, it looks better ~

Doudou douchi

Cowpea 200g/ lobster sauce 15g/ two spoonfuls of sesame sauce.

A proper amount of chopped green onion/two slices of ginger/a garlic.

A little salt /2 tablespoons soy sauce/sesame oil/cooking oil

1. Wash cowpea and cut it into two or three sections with the same length.

2, onions, ginger, garlic and so on.

3. Boil the water in the pot and blanch the cowpea.

4. Blanch the cooked cowpea in cold water, control the water and set the plate.

5, pour the right amount of oil into another pot, stir-fry the onion, ginger and garlic, add sesame sauce, sesame oil, soy sauce and a little salt after stir-frying, you can put some water and juice or sesame sauce will dry, and quickly turn it twice.

6. Pour the prepared juice on the cowpea, and finally pour some hot oil to make it taste better.

Steamed fish fillets with black bean sauce

A snakehead/a teaspoon of salt/sugar

A tablespoon of black bean Chili sauce/ginger/onion/garlic

A tablespoon of oil/egg white/corn starch.

Two tablespoons of cooking wine/two tablespoons of light soy sauce.

A handful of Flammulina velutipes/a red pepper

1. Cut the fish in half, take out the internal organs, clean them and dry them with kitchen paper. Fish can be frozen for a while in advance, and the knife makes an angle of 30 with the fish. When cutting fish, the knife should be dipped in water, and kitchen paper should be placed under the fish to prevent slipping.

2, chopped green onion, garlic slices, ginger

3. Add cooking wine, salt, egg white and corn starch to the fish, and then marinate it in chopped onion, ginger and garlic for 20 minutes.

4. Mix the steamed fish with black soybean oil, soy sauce, sugar, black pepper, chopped green onion and garlic to make juice.

5. Take a bowl and spread the Flammulina velutipes on the bottom to wash off the roots.

6. Spread the fish on the Flammulina velutipes and add onion, ginger and garlic.

7. Steam the fish fillets in a steamer for five minutes.

8. When steaming fish, stir-fry shallots and garlic in the oil pan, and add the sauce prepared before to stir fry.

9. Pour the hot oil sauce on the steamed fish fillet and sprinkle a little chopped green onion and pepper on the surface.

Steamed chicken legs with black bean sauce

Chicken leg/onion/onion/ginger/garlic

Light soy sauce/light soy sauce/oyster sauce/cooking wine

Pepper/lobster sauce/sugar/salt/white pepper

1, the drumsticks are washed and cut into knives for convenience; Shred onion, and chop onion, ginger and garlic for later use.

2. Shred the chicken leg with onion, onion, ginger and garlic, then add soy sauce, soy sauce, cooking wine, white pepper, pepper powder, lobster sauce, sugar and a little salt; Stir evenly; Put it in a fresh-keeping bag and marinate it in the refrigerator overnight (if you can't wait, marinate it for 2 hours)

3. Put in a steamer; After the water boils, steam for about 20 minutes over medium heat.

Tips:

Soy sauce and lobster sauce have salt, so add salt as appropriate; Seasoning is added according to your own taste.

Douchi recipe 2 1, steamed ribs with Douchi.

Ingredients: 200g of sparerib, 50g of lobster sauce, 5g of garlic, 3g of ginger, 2g of sugar, 5ml of peanut oil, 5g of sweet potato starch, 5g of medlar, 3g of salt, 2g of pepper, and 0/2ml of rice wine/kloc, soaked for half an hour.

Drain or blot with kitchen paper.

Add half a spoonful of sugar.

Add half a spoonful of peanut oil.

Add a few slices of ginger, cover with plastic wrap and refrigerate for 3-4 hours.

Rinse Yangjiang Douchi and pat it flat with the back of a knife.

Chop garlic, take the marinated ribs out of the refrigerator, add salt, pepper, lobster sauce, minced garlic and rice wine, mix well and marinate 15 minutes.

Add thick wet starch.

Boil the water and steam it in a steamer for about 18 minutes.

2. Douchi herring

Wash a shad, separate the bones from the fillets, stir the fillets with cooking wine, salt and marinade, marinate for 5 minutes, add a little cornstarch and stir evenly for later use.

Add water to the pot for seasoning, salt, monosodium glutamate, chicken essence and cooking wine, then put the fish bones down, cook and beat them evenly, put them on a plate, put some vegetables at the bottom of the plate, then put the fish fillets in the pot, smooth them and beat them on the fish bones.

Stir-fry, pour oil into the pan, add Redmi and spicy rice, stir-fry minced garlic until fragrant, add a little water and seasoning, steamed fish and soy sauce, chicken essence, spicy dew, a little sugar and a little vinegar. Pour the hook on the fish and you can get out of the pot. Put some coriander on it.

3. Braised hairtail with lobster sauce

Ingredients: hairtail 1.

Accessories: oil, salt, lobster sauce, red pepper, ginger, garlic, soy sauce, raw flour and cooking wine.

Absorb the water on the surface of hairtail and pat a layer of raw powder.

Heat the pan, add oil and hairtail.

Fry hairtail until golden on both sides, and then take it out.

Leave a small amount of oil in the pan, and add the lobster sauce, Jiang Mo, minced garlic and minced red pepper to stir fry.

Stir-fry until fragrant, add appropriate amount of water and a small amount of light soy sauce and cooking wine, and bring to a boil.

Add the fried hairtail.

Cover and cook for two or three minutes.

Turn it over in the middle and add seasoning such as salt.

Just collect the juice over high fire.

4. Stir-fried clams with spicy lobster sauce

Ingredients: 500g of clams.

Accessories: appropriate amount of oil, salt, chives, coriander, dried chili, lobster sauce, shredded ginger and cooking wine.

Rinse the bought clams with clear water.

Drain the soaked clams and put them on a plate.

Prepare dried Chili, lobster sauce is very shredded ginger.

Leek, garlic, coriander and cooking wine.

Heat oil in wok. Stir-fry lobster sauce, shredded ginger and pepper.

Then add clams and cooking wine and stir-fry over high heat.

Add other ingredients together, add appropriate amount of salt and stir well.

The ingredients in the pot are all fried. Pick up the pot while it's hot and enjoy it.

Douchi recipe 3 What goes well with Douchi and cooking?

1, the first dish with lobster sauce is chicken wings. Chicken wings made of fermented soybean are very delicious, and chicken wings belong to meat food. When they are cooked together in a pot, the flavors of the two are mixed together, and we have delicious chicken wings. With the help of Douchi, chicken wings become delicious, and because of the chicken wings, Douchi also has some meat flavor. They are two.

2. Douchi can also be eaten with ribs. The principle is similar to chicken wings. After all, they are all delicious foods that can be eaten with lobster sauce, and they are all foods that make the other party feel delicious. Perhaps this is a key collocation principle when two or three kinds of food are eaten together. If they are not as sweet as they were at first, why eat them together?

3. Douchi can also be eaten with tofu. Both of the above are delicious when eaten with meat, but the combination of lobster sauce and tofu is actually delicious. Tofu was originally light and delicious, and it can make the taste heavier after eating with lobster sauce, but compared with light, this slightly flavored tofu is more popular with everyone.

Therefore, when we eat lobster sauce dishes, we can all find one thing in common. It makes the taste heavier than before, which is also a favorite food for people who don't like light food.

Efficacy and function of douchi

1. Efficacy of relieving exterior syndrome and dispelling cold: Douchi has the function of relieving exterior syndrome and dispelling wind, and can be used for common cold, chills, fever, anhidrosis, headache, nasal congestion and other symptoms caused by exogenous wind and cold.

2, clearing away heat and annoying lobster sauce can not only disperse external evils, but also disperse the depression of the lungs and stomach, which has the effect of clearing away heat and annoying. It is effective for fever, insomnia, chest distress and dysphoria.

Moderate consumption of lobster sauce is helpful to enhance the brain power of human body, increase the detoxification ability of liver and help the digestion of human body.

The practice of douchi

1. Preparation materials: dried tangerine peel, salt, Chili noodles, garlic, ginger, soybeans, pepper powder and fragrant leaves.

2. Stir-fry soybeans with low fire, add some dried tangerine peel and fragrant leaves, stir-fry the fragrance, wash the fried beans with clear water, and filter the water with a colander.

3. Boil the washed beans in water, not too high. Squeeze the beans by hand, and the beans are easily kneaded into mud. Drain the boiled beans, take out the fermented beans, add appropriate amount of salt, pepper noodles, onion ginger and pepper powder, stir evenly and dry, and the beans will turn black after a few days.