Making black bean sauce cannot be made in any season. It is usually made around the beginning of autumn. A few days before the beginning of autumn, cover the soybeans with mugwort and add the sauce on the day of the beginning of autumn. Only in this way will the black bean sauce be delicious. If the weather is too hot, the sauce will easily grow insects, and if it is too cool, it will not ferment, so it is the right time to make sauce in the early autumn. The raw materials that must be used to make homemade country black bean sauce include Artemisia annua (see the picture, don’t make a mistake), soybeans, chilli padi, salt, ginger slices, and river water. First of all, you need to go to the wild with a long knife to chop Artemisia annua. Artemisia has a light fragrance, which I quite like, and the made tempeh also has a light fragrance.

Find a piece of clean plastic to wrap up the dustberg, and place it in a cool, dry place for fermentation. Generally, within three days or so, the soybean will release a slight amount of alcohol. Artemisia aroma. When you open it, you will see that the soybeans will be covered with long and thin fungi, which means that the soybeans are fermented. Pick out the fermented soybeans and use chopsticks to stir them into pieces of watery tempeh. Prepare the sauce in advance on the day of the Beginning of Autumn. At this time, the chili padi at home happens to be bright red. Wash and chop the chili padi into fine pieces. Add the ginger slices and chop them together. Then add the water and tempeh together, pour in enough salt, and mix evenly with chopsticks. First, choose soybeans with rounded particles and no mildew, and stir-fry them in a wok over high heat until they become fragrant. Then add water and boil for about 20 minutes, then drain the water and use a dustpan stand to open it to the sun for about 2 hours. Then go to the mountains to cut some yellow locust trees with lush leaves, mash the soybeans together, and cover the yellow locust trees tightly. If the ambient temperature is not enough, you can put a quilt on top. In about three days, white fungi will form on the soybeans. Roll them with chopsticks and they will feel sticky. After two days, you can chop peppers, ginger slices, garlic, cut a small amount of perilla leaves, peppercorns, pickling salt and fermented Mix the soybeans and put them in the jar.

This type of tempeh must be made from fresh green broad beans. Peel the green broad beans out of the bean net, cook them, put them into a cloth bag while they are hot, and place them in a bag lined with pine or bamboo leaves. in the basket. Leave it on for three days and two nights. During these three days, it cannot be opened or allowed to breathe, otherwise it will become smelly. The stink here refers to the natural fermentation of soybeans, but the smell after anaerobic fermentation is indeed that of daddy. Three days later, when you open the bag, you will find that Douban is hot and poopy. When you pick it up, you will see a metal wire drawing, indicating that the roasted peppers are very successful. If Douban is neither cold nor smelly nor wired when opened, it means that the steaming process was unsuccessful, Douban has not been completely fermented, the soybeans are a bit hard, and the pickled tempeh is not tasty.