Water edamame is made from soybeans, which are cooked and then piled up for heat preservation. Due to the role of bacterial (mainly cocci and bacilli) enzymes hydrolyze the protein in the raw material, and at the same time, due to the heat of respiration and decomposition of the heat of the depression, so that the raw material in the accumulation of warming up to more than 50 ℃. Most of the bacteria in the growth of unfavorable conditions to quickly form this product's special mucus, and in the decomposition of the special odor.

Raw material formula: (output 400 kg) 100 kg of soybeans, 48 kg of ginger, 0.4 kg of pepper, 58 kg of salt, 20 kg of dried chili

Practice 1: 1. soybeans and skimming the empty skin remnants of cool water soaked and swollen fish out of the pot with water (cooking water to cover soybeans an inch) first cooked over high heat and then cooked over low heat and cooked to the hand of the hand to squeeze into the mud. 2. and then the beans out of the water (boil beans in the water to put some salt to save a spare) spread cool in the bag 3. and then put the bag in a straw bag or other containers around the straw or cotton wool around the insulation in 20 degrees Celsius or so. About 2-3 days after the soybean hot fermentation grow hairy mold species removed and cooled; 4. Then the beans in the bowl to add the original cooking beans water; then add ingredients according to each catty of soybean salt 50 grams of peppercorns 2 money chili powder 5 money can also be added to the appropriate amount of ginger and mix; mixing, such as salty enough to add some salt to add some white wine in order to increase the aroma will not be bad beans. 5. Take an altar with white wine rubbed inside the last mix of soybeans into the altar to seal the mouth of the altar can be taken after 10 days, can also add parsley according to taste when eating.