Babao Douchi is made from eight raw materials: black bean, eggplant, fresh ginger, almond, pepper, purple eggplant leaves, sesame oil and white wine by fermentation for more than 60 days, so it is called "Babao". Babao Douchi is rich in nutrients such as protein, vitamins, glutamic acid, lysine and aspartic acid, and has health-care functions such as warming the middle warmer and strengthening the spleen, invigorating qi and kidney, nourishing and moistening dryness, relaxing tendons and activating collaterals.
Babao Douchi is one of the specialties in Linyi City, Shandong Province. It is a famous Douchi product invented and produced by the old-fashioned "Unique Zhai" sauce garden in this city. It is famous at home and abroad for its rich nutrition, mellow fragrance, refreshing taste and convenient eating.
Second, the production method and steps of eight-treasure douchi
The production of eight-treasure douchi takes a lot of materials, complicated preparation and a long time.
1, First of all, the preparation of raw materials is an important part of making eight-treasure fermented beans: black beans are cooked, taken out and dried, then sealed for fermentation, taken out again after about a week, washed and dried, then soaked in water to restore the original state when cooked, and then dried until the water content is about 30%; Wash eggplant, slice it, add salt and marinate it in a jar 10 day, and stir it once a day; Zanthoxylum bungeanum, perilla leaf, fresh ginger, etc., pickled with appropriate amount of salt for later use; Cook almond rice and rub off the skin for later use. Most of the above raw materials are easy to get in autumn, so the season to make lobster sauce is mostly in autumn.
2. After the raw materials are ready, start pickling: firstly, press the pickled eggplant out of water with a cloth bag, then soak the black beans in the pressed eggplant water 15 minutes, and finally put all the prepared raw materials into a pickling container, mix well with a certain proportion of sesame oil and wine, and seal tightly. The container for pickling douchi is made of ceramic products, which is easy to store for a long time without losing aroma. Sealed containers should be placed in the sun in spring and autumn, and in the shade in summer. Let them ferment naturally and avoid water. After a year's fermentation, the douchi was pickled until around the Mid-Autumn Festival in the following year. At this time, when the sealed container was opened, you could see that the black beans were round and full, black and bright, smelled fragrant, and tasted fragrant and refreshing, mellow but not greasy.
3. How long is the shelf life of Babao Douchi?
Generally, the shelf life of douchi is 9- 12 months.
Douchi is a fermented bean product seasoning. During the production process, salt, wine and drying are added, which can prevent corrosion and prolong the shelf life of food. However, if Douchi is stored in a sealed jar in a cool and ventilated way, its storage time will be shortened once it is opened or opened. How long it can be stored depends on the storage methods, but it can be stored for 9-9 months without being affected by moisture and insects.
4. What dishes can Babao Douchi cook?
(1) lobster sauce fish
1, clean the herring, cut it into pieces, and put it in a bowl for pickling.
2, fish pieces with yellow wine, onion and ginger together for at least two hours.
3. The wok should be heated first, then peanut oil should be poured in. After 70% heating, fish pieces can be put in for frying.
4. Fish pieces can be fished out after both sides are golden yellow.
5. Stir-fry the onion and ginger slices in a wok until fragrant, add the fish pieces and chicken soup, and then cook with lobster sauce.
6. After the chicken soup is boiled, stew it with low fire until the fish pieces become soft and collect the juice.
7. Add some balsamic vinegar before cooking, and then put it on the plate.
(2) Roasted bean curd with lobster sauce
1, starch is mixed with water to become water starch for later use.
2. After the tofu is cut into small pieces, put it in a bowl, slice the garlic, chop the lobster sauce and add it to the water starch.
3. After the tofu is first fried into golden yellow, drain the oil.
4. After pouring out a little oil, add soy sauce and lobster sauce, garlic and monosodium glutamate to the remaining oil, stir-fry evenly and saute until fragrant.
5, add tofu, stir fry repeatedly, and then go out of the pot.