Steam. Put the drained soybeans into a steamer and steam until the soybean particles are completely steamed.
Fermentation. Spread the steamed soybeans on a summer sleeping mat, put them in a ventilated, dark and insolated house, and let them ferment 15 ~ 20 days. According to the length and fragrance of yeast, they can be taken off the shelf.
Ingredients. After being taken off the shelf, mix 13kg of soybean salt, 1kg of white wine and 6kg of clear water, and put them into the jar.
Seal the altar. Put the prepared soybeans in an jar with a water seal (such as a pickle jar). Seal the jar mouth with oil paper, add the jar cover, and fill the sealed jar with water. During the curing period, it should be checked frequently to prevent the water in the tank from drying up or the raw water from infiltrating into the tank. After 6 months, Douchi granules are moist, sweet and black, which is the finished product. Pay attention to sealing the altar mouth and change the sealing water frequently.
Soybean is made from black beans or soybeans as the main raw materials, and soybean protein is decomposed by Mucor, Aspergillus or bacterial protease. When it reaches a certain level, adding salt, wine and drying can inhibit the activity of enzyme and delay the fermentation process.
There are many kinds of lobster sauce, which can be divided into black lobster sauce and yellow lobster sauce according to processing raw materials, and salty lobster sauce and light lobster sauce according to taste. Douchi is a common seasoning in Jiangnan area of China, and it can also be dipped directly. Douchi is a traditional fermented bean product, which is characterized by complete particles, black and shiny, soft and instant, and no musty smell.