Soybean is 2.5 Jin

2 Jin of homemade chopped pepper

Tender ginger 1 kg

Proper amount of salt

2. Wash the soybeans and soak them in water overnight.

3. Cook the soybeans and ferment them in a warm place for about 3 days. After fermentation, there is a sticky liquid between the beans. Add a little salt to the boiled water and keep it in the refrigerator.

4. Add salt, chopped pepper, pepper noodles, pepper powder and Jiang Mo to the fermented soybeans, mix well, then pour in the boiled water and drop a little white wine.

5. Put the soy beans mixed with seasoning into a fresh-keeping box and put them in the refrigerator for about 7- 10 days. It can be used for cooking, porridge, bibimbap and noodles.

Shuidouchi takes soybeans as raw materials, which are cooked and piled up for heat preservation. Protein in raw materials is hydrolyzed by enzymes of bacteria (mainly micrococcus and Bacillus), and the temperature of raw materials is raised above 50℃ due to stagnation of respiratory heat and decomposition heat. Most bacteria quickly form the special mucus of this product under unfavorable growth conditions, and produce a special smell during decomposition.