Lead: Teach you the traditional method of Sichuan dried lobster sauce by hand, and you can't lose the skills handed down from the older generation.
Douchi, which I believe many friends have eaten, is made by fermenting soybeans as raw materials. There are two kinds of Douchi: one is dry Douchi, and the other is water Douchi. Its flavor is unique. In my hometown of Sichuan, it is also called "stinky lobster sauce" in some places. Although it is called "stinky lobster sauce", it actually tastes delicious.
When I was a child, I ate the most dried lobster sauce made by my grandmother, which was very fragrant for frying meat, Chili, steamed ribs or steamed bacon. When I was a child, I watched when my grandmother cooked lobster sauce. Now I miss my grandmother very much every time I eat lobster sauce. Today, I will share with you the method of watching my grandmother cook dried lobster sauce when I was a child. Let's take a look at the making method with me:
Practice of Sichuan Dried Douchi
Prepare ingredients: soybeans, salt, and high-alcohol liquor.
Step 1: Prepare full-grained soybeans without washing, pick out the bad ones, put them in a wok, and stir-fry slowly until there is a little crust on the surface of the soybeans, and each grain has a cracked mouth on it.
Step 2: Put the fried soybeans in cold water and soak them for three hours. You can add a little salt when soaking. Adding salt can make soybeans absorb water quickly, which can shorten the soaking time.
Step 3: Clean the soaked soybeans, put them in a pot, add water that hasn't touched the soybeans, boil them over low fire for 30 minutes, cook the soybeans, remove the water and cool them thoroughly.
Step 4: Prepare a breathable tool, spread a layer of gauze, put the beans in the gauze first, then wrap them, cover the surface with a clean towel to keep warm, and put them in a warm place for fermentation for 3-4 days. You can have a look at them halfway. When operating this step, be sure to cool the beans before putting them into the gauze, and make the beans breathable, otherwise the lobster sauce will go bad easily.
Step 5: After four days of fermentation, there will be a layer of wire drawing on the surface, just like this. Then, pour it out, put it in a larger pot, add a proper amount of high-alcohol liquor for sterilization, add a proper amount of salt to increase the bottom flavor, stir it evenly, and then put it on a clean and breathable tool to dry in the sun. If the weather is good, it can be dried in about three days.
Ok, our Sichuan dried lobster sauce is ready. It is very fragrant when used for cooking and frying meat. Nowadays, there are not as many people who cook lobster sauce as before, and they are all troublesome. I believe many people who grew up with grandparents have eaten this kind of lobster sauce, which is full of happy memories. I suggest that friends who like lobster sauce can try it!
Today, the practice of Sichuan dried lobster sauce is shared here. If you like the sharing of Youlan, please remember to pay attention to it, like it, forward it and collect it to support me! Your support is the driving force for Youlan to continue to create. Thank you for your company. See you next time!