1, soak in water
First, choose soybeans and clean up the rotten and moldy soybeans and other impurities. Then clean it and soak it in water. Add more water, because the volume of soybeans will increase a lot after expansion, and it is necessary to ensure that they will be flooded after expansion. Soak for about 24 hours until the soybeans are completely swollen.
Step 2 cook soybeans
Drain the soaked soybeans and add water to the pot. Water should submerge soybeans. Then boil it. After boiling for about ten minutes, turn on the low heat and continue cooking. It is best to cook until the soybeans can rot with a gentle pinch. This time will take about an hour. You can also cook it hard or hard according to your own taste.
If it takes too long, you can also cook it in a pressure cooker. Soybeans cooked in pressure cookers are generally soft and rotten.
Step 3 let it cool naturally
Pour the cooked soybeans out of the pot, drain, spread out and naturally cool.
Boiled bean water can't be poured out, so it needs to be collected, and the later process will be useful. It's best to put it in the refrigerator to avoid damage.
4. Low temperature fermentation
When the cooked soybeans drop to more than 40 degrees (equivalent to the temperature of bath water), they can be put into a prepared container for fermentation. Fermentation takes 3 days. If the temperature is low, it can also be fermented for about 5 days.
The temperature is high in summer, so there is no need to keep warm. If it is spring and summer, the temperature is low and you need to keep warm. The general method of heat preservation is to wrap a thick quilt outside the container. It's like hatching a chicken.
Another method is to ferment in a smoldering pot like Bian Xiao. Plus the room temperature is about 20 degrees, so you don't need a quilt. In addition, you can also use heat preservation barrels, heat preservation boxes and the like, as long as you keep the temperature of soybeans at about 20 or 30 degrees.
5. condiments
It's time for fermentation. When you open the lid, you can smell the unique fragrance of Douchi. But this is not enough, you need to add seasonings to taste. Add spices such as salt, chopped pepper, ginger, pepper, star anise, kaempferia kaempferia, Amomum tsaoko, cardamom and so on in turn. Then stir well, and then add the remaining water from boiling soybeans, just enough to drown the soybeans. If there is not enough water, you can use cold boiled water instead. But you can't use raw water. To avoid bacteria and parasites.
The amount of seasoning depends on your own taste, and there is no specific formula. As long as there is salt, pepper, pepper and ginger, it doesn't matter if there are other seasonings.
6. Sealed cans
Canning is very simple, just put it in a big glass jar that can be sealed. Keep in a cool and ventilated place. You can also keep it in the refrigerator.
Glass jars should be cleaned and dried in advance. It's best to divide it into several small cans. It's convenient to eat this way. Open a can and eat a can. You can also put it in a big jar, but the jar will be opened every time you take food, which is easy to go out of shape and inconvenient to keep.
You can eat it the next day after canning. As time goes on, the taste will become more and more fragrant.
Second, how to make lobster sauce?
Steamed salted fish with black bean sauce
Ingredients: Spanish mackerel, sea salt.
Exercise 1:
1. When the Spanish mackerel is half thawed, cut it flat, take out the internal organs, clean it thoroughly, then dry the water and sprinkle a layer of salt evenly.
2, marinate for one night, you can turn it in the middle to make the salty taste even. Then take it out and put it on the clip, and dry it in the sunshine for 2-3 days. On cloudy days, you can extend the time appropriately until you see the meat tighten and become slightly hard.
Ingredients: cured fish 1 strip, 2 tablespoons lobster sauce, several cloves of garlic, several slices of onion and ginger, 2 tablespoons of lard, and a little cooking wine. It can be steamed with bacon, which tastes better. )
Exercise 2:
1. Cut the preserved fish into pieces, soak for a while in advance, wash and drain. Chop garlic. Heat lard in the pan, saute chives and ginger, add lobster sauce and stir-fry over low heat. (The soaking time can be adjusted according to the air-drying degree and salinity of pickled fish. )
2. Add preserved fish, add a little cooking wine and mix well, then turn off the fire, add minced garlic and mix well, and pour into the plate. Steam for 40 minutes.
Fried lettuce with diced lobster sauce and fish.
Ingredients: 400g of lettuce, 50g of canned shad, scallion 1 root, ginger 1 small piece, 3 cloves of garlic.
Seasoning: edible oil 30g, sesame oil 1 tsp, broth 3 tsp, cooking wine 2 tsp, lobster sauce 1 tsp, refined salt 2 tsp, sugar 1/2 tsp, monosodium glutamate 1/2 tsp.
Exercise:
1. Cut the lettuce into sections 10 cm long, blanch it with boiling water and put it on a plate.
2. Chop onion, garlic and ginger.
3. Put oil in the pot, saute shallots, garlic, ginger and fermented soya beans, add seasonings such as stock, add shad after boiling, remove and put it on the oil wheat dish, and pour with sesame oil.
Note: the blanching time of oil wheat vegetables should not be too long, and it can be interrupted.
Steamed spareribs with black bean sauce
Ingredients: ribs
Seasoning: Douchi, garlic, sugar, starch, chicken essence, cooking wine and light soy sauce.
Exercise:
1. Take a container, pour ribs, fermented beans, minced garlic, white sugar, cooking wine and soy sauce, mix well, marinate for about 5 minutes, then add water starch and stir;
2. Take a plate, pour oil on it, and add the marinated ribs;
3. ignite to make a steamer. After boiling, steam the ribs for 60 minutes.
Fried bitter gourd with black bean and herring
Ingredients: Bitter gourd and black bean herring.
Accessories: garlic, dried pepper, salt.
working methods
1. Open the canned shad with black bean sauce, take two shads and tear them into large pieces, with a spoonful of black bean sauce for later use.
2. Break up two garlic slices and chop them up.
3. Wash bitter gourd and cut it into two sections, cut it in half, dig out the pulp in the middle and cut it into pieces of moderate thickness.
4. Add a little salt to the enlarged bitter gourd bowl, marinate for 15 minutes, and pour out the salt water. Wash bitter gourd in drain blue to remove salt and drain for later use.
5, the oil is 50% hot, turn to a small fire and add half of minced garlic and lobster sauce. After the fragrance bursts, add bitter gourd and stir fry. After the bitter gourd changes color, add herring and the remaining half of minced garlic and stir-fry for a while, add a little sugar and stir-fry.
Piaoxiang douchi duck
Ingredients: a duck (about 600g), green pepper 100g, shredded onion 25g, fermented soybean 50g, noodles, mashed garlic, refined salt, soy sauce, white sugar, vinegar, sesame paste, cooked sesame seeds, red oil, pepper noodles, sesame oil and salad oil.
Making:
1. Soak the whole duck in lobster sauce and salt water for a few minutes, then take it out and bake it in the oven until cooked.
2. Cut the roast duck breast into pieces; Half of the green and red peppers are cut into thick shreds and half into filaments, and the filaments are soaked in water for a while; Then mix well with salt, soy sauce, sugar, vinegar, sesame sauce, garlic paste, red oil, pepper oil and cooked sesame seeds for later use.
3, net pot fire, add salad oil to heat, and fry the roast duck slightly.
Leave the bottom oil in the pan, stir-fry the garlic and lobster sauce until fragrant, then stir-fry the thick green pepper, then stir-fry the roasted duck until fragrant, take the pan and put it on a large plate, sprinkle with fine green pepper and onion.
Features: it has the fragrance of marinade and fermented soybean, and the meat is soft.
Spicy douchi fish
Ingredients: 300g herring.
Ingredients: 2 small red peppers, 5g lobster sauce, a little onion, ginger, salt, cooking wine and light soy sauce.
1, cut the herring into small pieces, add salt, cook wine, and marinate the ginger slices for 2-3 hours;
2, cutting each ingredient into small particles;
3. Add an appropriate amount of oil into the oil pan, and add salted fish pieces that have dried their surface moisture to fry on low fire;
4. fry the fish pieces on both sides and take them out for later use;
5. Add chopped green onion, lobster sauce and pepper to the remaining oil in the pot and stir-fry until fragrant;
6. Stir-fry the fish pieces, add a little water, stew for a while, and finally pour in soy sauce and sprinkle with shallots.
Grass carp with black bean sauce
Ingredients: 750g grass carp, 35g lobster sauce, 75g pork tenderloin, 0g ginger10g onion10g garlic10g soy sauce15ml cooking wine15ml salt.
Exercise:
Step 1: Wash the fresh fish, wipe off the moisture, marinate it with salt, cooking wine, pepper and monosodium glutamate for half an hour, and put it on a plate for later use; Chop onion, ginger and garlic.
Step 2: Dice the tenderloin, mix in lobster sauce (washed), red pepper, onion, Jiang Mo, garlic and soy sauce, pour it on the fish, steam it over high fire until it is just cooked, and take it out.
Step 3: put cooking oil in the pot, heat it to 70% and pour it on the fish.
Stir-fried lotus root slices with lobster sauce
Ingredients: lotus root 1 knot, 2 peppers (choose spicy varieties), 2 cloves of garlic, and a proper amount of lobster sauce.
Seasoning: salt, light soy sauce, cooking oil and chives.
Exercise:
1. Wash the lotus root, scrape off the epidermis and slice it for later use.
2. Mash and peel the garlic, chop the lobster sauce, wash the pepper and cut it into pepper rings for later use.
3, put the right amount of oil in the pot, add garlic, lobster sauce, pepper ring to saute, then add lotus root slices, add a little water, stir-fry until the lotus root slices become discolored and mature, then add the right amount of salt and soy sauce, stir-fry evenly and take out the pot.
4. Cut a little chopped green onion with a clean knife and chopping board and sprinkle it on the fried lotus root to eat.