pick up rotten soybeans, wash them, and soak them in water for 12 hours. The longer they soak, the easier it is to steam. Drain the water (scoop it up with a colander first, and then scoop the beans in a leaky basin with holes, so as to avoid scooping up sand). Sell coal and make a fire. If the firepower of the induction cooker is not enough, steam the beans, and the cooking is almost the same. Steaming the beans is a key step. Make a nest for douchi with straw, which can turn it into douchi, promote fermentation and keep warm at the same time. Now that the land has been expropriated for building houses, I don't know where to find straw in the future. Put a quarter of the water in the steamer, boil it for a long time, and put the beans. There is less water steaming, so we should add boiling hot water in time. Always look after the fire and add coal in time. Scoop it into a sieve with a colander, then scoop it into a steamer and filter the water twice. It's been steaming for about four or five hours, and it's very embarrassing to taste it. Steamed soybeans should be cooked quickly and dried. Put the beans in a rice bag that can filter out the water, and tie the mouth of the bag with thread. Press the straw and cover it with something warm. Use a quilt to keep warm and let it ferment. It can be fermented for four days, so it is called Dousi. Mix with Jiang Mo, salt, and freeze in a small bag in the refrigerator. You can also mix with sweet wine and dry it into dried fermented beans. I cooked too much this time, so the fermentation time was almost a week, and it was almost rotten. Next time, cook less, cook more, drain the water, and spread it out in a bamboo bowl. Boil the green vegetables in water, put the cold douchi in the vegetable water and soak it with salt, sweet wine, monosodium glutamate and cold dish water, and it becomes douchi.