1. Wash the soybeans, soak them in clear water for more than 5 hours (the time depends on the temperature, in short, soak the soybeans until soft), and then put them in a pot to boil.

2. Take out the cooked soybeans (no need to dry them in the sun), put them in a container while they are hot (it is best to use that kind of ceramic container), then seal the container, and it is best to cover it with a mattress, and keep the temperature at least above 10 for 7- 10 days, until the soybeans become the kind of sticky strips clamped with chopsticks.

3. Prepare suitable condiments: ginger slices, pepper grains, star anise, star anise, dried peppers, etc. Boil the above condiments into appropriate seasoning water, then add salt, add vegetables (usually Chinese cabbage, pumpkin, carrot, etc.), stir well, and then seal, which can be eaten up and down in a week.

Exercise 2

1. Choose beans. Choose prepared soybeans, pick out rotten, bad and moth-eaten soybeans and throw them away.

2. soak beans. Put the selected soybeans into a pot and pour in water. The speed of water is not enough for soybeans. If you find that there is less water in the middle, you can add more water until there are not enough soybeans. Soybeans need to be soaked for more than 12 hours.

3. Boil beans. Wash the soaked beans once, put them in a pot and boil them, then turn down the heat and cook them again until you can grind them with your fingers.

4. Wu Douzi. Take out the water, put it in a clean basin while it is hot, cover it with a cage cloth, then cover it with a fresh-keeping bag and put it around the radiator. The room temperature should be kept at 20-25 degrees, and it will take about 7 days to grow a white and slightly green viscose pili. If you pick it with chopsticks, you will find it sticky.

5. add beans. Stir-fry Zanthoxylum bungeanum (about 5g) and Illicium verum (about 5g) in a pot until they fade slightly, and crush them with a blender; Stir-fry dried red pepper (about 50g) until the color tone begins to turn yellow, and you can smell the fragrance of pepper. Crush it with a blender and put it into mellow soybeans. Add some salt (about 50g) and ginger slices (about 30g) and stir them repeatedly with chopsticks to make them symmetrical.

6. dried beans. Put the finished soybean in a sunny place and dry it for 4-5 days. It's better to cover it with fresh-keeping bags, which is cleaner.

7. Eat beans. There is nothing to write about. I know everything I have eaten. It will taste better if you put some sesame oil on it!