Ingredients: appropriate amount of soybean, 1 small bottle of Erguotou, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of chopped pepper, appropriate amount of salt, appropriate amount of sugar and appropriate amount of sesame oil.
1. Wash the soybeans, skim off the empty skins and residual particles, soak them in cold water, take them out, add water to the pressure cooker (boiling water should cover the soybeans by one inch), cook them on high fire for 5 minutes, then cook them on low fire for 10 minute, then turn off the fire and let off the air.
2. Use a clean non-woven chef's hat as a support, then put on a cage cloth, and use a colander to take out the soybeans without draining too much, so that the bean fermentation drawing effect is good.
3. Wrap it with a clean towel and a T-shirt that you don't wear, that is, it is very important to keep warm and breathe. Put it in the corner of about 20 degrees Celsius, the soybean will be hot after 2 days, and fluff will grow after 3 days of fermentation, accompanied by a smelly and fragrant fermentation flavor.
Four days later, I smelled the smell of fermented soybean like moldy tofu. Haha, is it a bit contradictory?
5. At this time, you can open the package and pull out the long silk from the fermented soybeans. The best state of successful laba beans is this.
6, wine (according to the amount of soybeans, I put half a bottle of this amount), salt, ginger broken a lot, antiseptic, fresh. They are the best companions of laba beans.
7. Add some chopped peppers and prickly ash according to your personal taste, and put them in the microwave oven for 2 minutes. The fragrance is overflowing. Add all the ingredients into the soybean shreds and stir well.
8. Put it on the surface of the clay pot and sprinkle with a thin layer of salt. The clay pot is chosen because it is breathable and the beans are alive.
9. Cover with plastic wrap to block impurities and bacteria in the air. It is best to let it stand in a cool and dry place for 6 to 10 days, so that all the flavors can blend.