2) The next day, put it in a steel pot or other container and cook it for as long as possible.
3) Take water, filter, and put it in a cool place to cool.
4) After cooling, mix in half a catty of flour (raw), stir well, and basically take shape by hand. It is laid in a bamboo pole with air permeability at the bottom (there is no need for big holes and sealing), and the thickness is as thick as that of the palm. Cover it with cloth or something. Cover it tightly and thickly. Then put it in the shade for fermentation.
5) Soybeans and flour will start to ferment, showing fever. Don't be too curious. Open them often, or you will catch cold. After about two days, yellow spots and white hairs will appear on the surface, and the fermentation is successful. At this time, the temperature is very high, so it is necessary to dissipate heat: take off the top cover, turn over the soybean pieces, and put the bamboo pieces flat on the hanging place, otherwise there will be water below because of the hot air.
6) After returning to normal temperature, you can bask in the sun. The drier the sun, the better, at least three or four days. If it rains at this time, it is the most troublesome, and it is likely that all previous efforts will be in vain.
7) The dried watercress has an odor, and you will know whether it is good or bad when you smell it. If you are not in a hurry to make bean paste, you can collect it at this time.
8) If you want to make bean paste immediately, please take 3 or 4 salts. Boil more than a kilo of purified water in advance and let it cool to room temperature. Add salt to watercress and gradually add water. The concentration can be controlled by itself. You don't need to add any other materials, or you can add chopped red pepper and ginger at this time. Not too thin and not too dry. It looks a little thinner than the bottled bean paste on the market.
9) Take one or two glass bottles that can be sealed, put the douban mixed below into it, and fill it with three quarters, otherwise it will overflow in the future.
10) There are two ways to make bean paste. Method 1: add one or two sesame oils to the bottle, then seal it and keep it in the shade for two weeks or more. This method is simple, and the bean paste is very fragrant. After opening, the impurities on the oil surface can be removed and eaten. The longer it is sealed, the more fragrant it is.