Douchi, also known as fermented soybean, is one of the core raw materials for making tofu, dried tofu, bean skin, edamame and other bean products. The production process of douchi is mainly to ferment soybeans in salt water to make dark brown douchi. In the production process, the time and method of fermentation have great influence on the color and taste of douchi. Therefore, the following introduces the fermentation method of making douchi in refrigerator.

1. Prepare beans. Soak soybeans in water for about 8- 12 hours to allow them to fully absorb water.

2. Steamed beans. Put the soaked soybeans in a steamer and steam them at high temperature until they are completely cooked to prevent mildew. It usually takes about 40-60 minutes to cook.

3. Put the steamed soybeans into a clean basin and wait for the temperature to drop to room temperature.

4. Add seasonings such as onion and ginger, and appropriate amount of salt, red yeast and other leavening agents, and mix well. Be careful not to add too much salt, otherwise it will affect the fermentation result of lobster sauce.

5. Put the mixed soybeans into a clean and sterile box, and put some rubber bands on it to prevent air from entering.

6. put the box in some cotton cloth to isolate oxygen and dust, then put it in the refrigerator, and keep the temperature at about 8- 10 degrees, which takes about 20-30 days to ferment.

7. In the process of fermentation, open the box and check it every once in a while to see if there is mildew and deterioration. If there is deterioration, it needs to be handled in time.

8. When the lobster sauce is dark brown and has a certain smell, it means that the fermentation has been completed. You can take it out, rinse it, dry it and put it in a bottle to keep it fresh.

The above is the fermentation method of making douchi in refrigerator. It is necessary to pay attention to hygiene and prevent deterioration in the production process in order to make healthy and delicious lobster sauce.