Ingredients: Choose fresh soybeans, salt, white wine, ginger. Trichoderma species Process: cleaning soybeans → boiled beans → cooled to 40 ℃ → inoculated with Trichoderma species → pre-fermentation → late altar → late fermentation → finished products.

Production points: cleaning: the commercially available soybeans selected to remove impurities, deflated grains, weighed, washed with water. Cooking: Pour the soybeans into a stainless steel pot, add the right amount of water (the amount of water to submerge the soybeans shall prevail), after 6 hours of high-fire cooking, and then 3 hours of low-fire cooking, in order to uniformly cooked grains of soybeans, soft but not rotten, color changes are not obvious as a standard. Cold treatment: take out the cooked soybeans, filter out the excess water, and place them in a near-sterile environment to let them cool naturally or ventilate them to force them to cool to 40℃, not hot. Inoculation: the prepared Trichoderma species with wet inoculation, according to the wet bean weight of 0.5% of the prepared Trichoderma species, add an appropriate amount of cold boiled water, will be sufficiently stirred to make the species in the conidia fully dispersed in sterile water, will be the spore suspension sprayed to the cooked soybeans, and mix well. Pre-fermentation: Prepare the door plate with nylon screen cloth and spread the washed white cotton cloth, spread the inoculated soybeans on the door plate, and incubate the fermentation for 48 hours to 72 hours under the temperature of 25℃. Post-fermentation: the surface is full of mold mycelium and has not yet produced conidia of moldy soybean blanks out, into the stainless steel basin sterilized with boiling water, every 5 kg of boiled soybeans add 350 grams of salt and the appropriate amount of ginger and grain wine, mix well and then put into the homemade fermentation container (such as tile cans, ceramic jars) in the sealing of the fermentation (fermentation containers beforehand with the grain wine to wet once again), at a temperature of 25 ℃ under the conditions of the fermentation of 10 days! When the soybeans have the characteristic flavor of Lapa beans, then modulation processing to form fragrant, spicy, soft, fresh and other flavors of different series of Lapa bean products.