material

Soybeans and soy sauce, sugar, salt, pepper, etc.

working methods

1, molded beans Take 3.5 kilograms of soybeans, wash them with clear water and soak them for 8- 15 hours (8 hours in summer and 15 hours in winter). After the soybeans swell, change the water into the pot (subject to the submerged soybeans), heat and boil, and cook for 5-6 hours with low fire until the soybeans are crisp and rotten (when cooking beans). After the moldy beans are cooked, there is a little ammonia, and the pot cover can be opened to volatilize ammonia. The prepared moldy beans have long sticky filaments, which are getting longer and longer, which is a sign of success. If you can't pull out the silk, there may be mixed bacteria infiltration, so you can't eat it.

2. Production of Douchi: Pour 1 kg moldy beans into a container, add 30 g of salt, mix well, leave it for 24 hours, take it out, spread it in the sun, dry it 1 day, put it back into the container, sprinkle 20 g of flour, spread it the next day until it is completely dry, and then can it for storage. Mix 250g of soy sauce, 50g of sugar, 1 0g of salt, 1 g of pepper, 1 g of mixed seasoning (pepper, sesame, dried tangerine peel, pitted seeds and mountain pepper) with1kg of moldy beans, stand for 3-5 days, take out and dry.