1, wash the soybeans, soak them in clear water for more than 5 hours (the time depends on the temperature, in short, soak the soybeans until soft), and then put them in a pot to boil.

2. Take out the boiled soybeans (no need to dry them), put them in a vessel immediately while it is hot (it is best to use that kind of earthenware vessel), and then seal the vessel, preferably cover it with a mattress, at least keep the temperature above 10 degrees, and leave it for 7- 10 days, until the soybeans become that kind, and the sticky strips will be pulled when picked with chopsticks.

3. Prepare appropriate condiments: ginger slices, pepper granules, star anise, star anise, dried Chili, etc. Boil the above condiments into appropriate seasoning water, then add salt, then add vegetables (usually Chinese cabbage, pumpkin, carrot and the like), stir them evenly, seal them again, and generally eat them up and down in a week.

Practice 2

1. Choose beans. Choose the prepared soybeans, and pick out the rotten, bad and insect-eaten soybeans and throw them away.

2. soak beans. Put the selected soybeans into the basin, and pour in water. The water flow rate is not enough for the soybeans. If you find that there is less water in the middle, you can add water again until the soybeans are not enough. Soybeans need to be soaked for 12 hours or more.

3. Boil beans. Wash the soaked beans once, put them in a pot to boil, then turn off the slow fire and cook them again until the beans can be ground with your fingers.

4. Wu beans. Take out the water, put it into a clean basin while it is hot, cover it with a cage cloth, then cover it with a fresh-keeping bag and put it around the radiator. The room temperature should be maintained at 20-25 degrees, and it takes about 7 days to grow a white and greenish viscose fimbriae. If you pick it with chopsticks, you will find that it is very sticky.

5. Put in beans. Stir-fry pepper (about 5g) and star anise (about 5g) in a pan until they fade slightly, and crush them together with pepper with a blender; Stir-fry dried red pepper (about 50g) until the color tone turns yellow at the beginning and you can smell the aroma of pepper. Crush it with a blender and put it into the mellow soybeans. Add some salt (about 50g) and ginger slices (about 30g) and mix them repeatedly with chopsticks to make them symmetrical.

6. sun-dried beans. Put the finished soybeans in a sunny area and dry them for 4-5 days. It is best to cover them with fresh-keeping bags, which is cleaner.

7. Eat beans. There's nothing to write about. I know everything I've eaten. Put some sesame oil on it and it will be more delicious!