How to make lobster sauce is delicious and simple. There are many kinds of food, and many times everyone is willing to try to make their own food. In fact, the production of many foods in life is very simple and can be carried out according to certain steps. How to make lobster sauce is delicious and simple.

How to make douchi is delicious and simple. 1 Wash soybeans and soak them in water for one day.

Cook the soybeans and control the ratio of water to beans to be 2: 1. I like my beans to be soft.

Squeeze the boiling water out of the beans and put some salt in the refrigerator (or not).

Put the beans in a stainless steel pot with a cover and ferment in a warm place for about a week until there is slippery mucus between the fermented beans.

Cut ginger into powder.

Pour boiling water into fermented soybean, add Jiang Mo, salt and chopped pepper into fermented soybean and mix well. This water lobster sauce becomes. The amount of salt depends on the number of beans. Because chopped pepper has salt, the weight of salt is not indicated here. Just add it to eat salty.

Stir well, and the lobster sauce will be fine.

Keep the fermented soybean in a glass container. You can eat for half a day. Don't leave the tempeh at room temperature for too long, it will turn sour. You can put it in a fresh-keeping box and refrigerate it for a long time.

How to make water fermented soybean meal delicious and simple

2 kg of soybeans

Proper amount of salt

Appropriate amount of pepper

Sichuan pepper

chinese anise

rhizoma kaempferiae

cardamum

Appropriate amount of Amomum tsao-ko

Ginger quantity

Production steps of douchi

carbonated water

First, choose soybeans and clean up the rotten and moldy soybeans and other impurities. Then clean it and soak it in water. Add more water, because the volume of soybeans will increase a lot after expansion, and it is necessary to ensure that they will be flooded after expansion.

Soak for about 24 hours until the soybeans are completely swollen.

Boiled soybean

Drain the soaked soybeans and add water to the pot. Water should submerge soybeans. Then boil it. After boiling for about ten minutes, turn on the low heat and continue cooking.

It is best to cook until the soybeans can rot with a gentle pinch. This time will take about an hour. You can also cook it hard or hard according to your own taste.

If it takes too long, you can also cook it in a pressure cooker. Soybeans cooked in pressure cookers are generally soft and rotten.

natural cooling

Pour the cooked soybeans out of the pot, drain, spread out and naturally cool.

Boiled bean water can't be poured out, so it needs to be collected, and the later process will be useful. It's best to put it in the refrigerator to avoid damage.

Low temperature fermentation

When the cooked soybeans drop to more than 40 degrees (equivalent to the temperature of bath water), they can be put into a prepared container for fermentation. Fermentation takes 3 days. If the temperature is low, it can also be fermented for about 5 days.

The temperature is high in summer, so there is no need to keep warm. If it is spring and summer, the temperature is low and you need to keep warm. The general method of heat preservation is to wrap a thick quilt outside the container. It's like hatching a chicken.

Another way is to ferment in a smoldering pot like me. Plus the room temperature is about 20 degrees, so you don't need a quilt. In addition, you can also use heat preservation barrels, heat preservation boxes and the like, as long as you keep the temperature of soybeans at about 20 or 30 degrees.

special flavour

It's time for fermentation. When you open the lid, you can smell the unique fragrance of Douchi. But this is not enough, you need to add seasonings to taste.

Add spices such as salt, chopped pepper, ginger, pepper, star anise, kaempferia kaempferia, tsaoko, cardamom and so on in turn. Then stir well, and then add the remaining water from boiling soybeans, just enough to drown the soybeans. If there is not enough water, you can use cold boiled water instead. But you can't use raw water. To avoid bacteria and parasites.

The amount of seasoning depends on your own taste, and there is no specific formula. As long as there is salt, pepper, pepper and ginger, it doesn't matter if there are other seasonings.

Sealed canning

Canning is very simple, just put it in a big glass jar that can be sealed. Keep in a cool and ventilated place. You can also keep it in the refrigerator.

Glass jars should be cleaned and dried in advance.

It's best to divide it into several small cans. It's convenient to eat this way. Open a can and eat a can. You can also put it in a big jar, but the jar will be opened every time you take food, which is easy to go out of shape and inconvenient to keep. .

You can eat it the next day after canning. As time goes on, the taste will become more and more fragrant.

Matters needing attention

The amount of spices depends on your own taste. But not too much, the longer the time, the stronger the fragrance. Too much will do the opposite.

It is best to choose soybeans grown by farmers themselves, which taste more pure.

In the whole production process, you must not stick oil, otherwise the lobster sauce will taste bad if it is left for a long time.

After long-term storage, white mold may grow on the upper surface of douchi, which means that bacteria enter the tank. But it doesn't matter. Scoop it out when eating, and only eat the lower layer.

If the taste turns sour after long-term storage, don't eat any more. Well-preserved lobster sauce will only make the flavor of lobster sauce stronger and stronger, and will not stink.

How to make douchi is delicious and simple. 3. Efficacy and function of fermented soybean

1, supplement nutrition

Supplementing nutrition and promoting digestion are the most important effects of douchi, because the hat is only a food with high nutritional value. It is rich in plant protein and carbohydrates, as well as vitamins and minerals, and some active enzymes. After being absorbed by human body, these substances can maintain normal metabolism and improve gastrointestinal digestive function.

2, disease prevention and disease resistance

Light fermented soybean can not only supplement and enrich nutrition for human body, but also maintain the balance of intestinal flora and prevent intestinal inflammation. Compared with human intestinal health, regular consumption can also purify blood, prevent the increase of blood pressure and blood lipid, slow down human aging, improve the detoxification function of human liver and improve human disease resistance.

How to eat lobster sauce?

1, light sufu soup

You can make soup with tofu. When making, you need to prepare 500 grams of tofu, cut it into blocks, then prepare 20 grams of onion, cut it into sections, then prepare 15 grams of tofu, fry the tofu in a pot until the surface is slightly yellow, add the washed tofu, then add a proper amount of' clear water' to the chopped onion and cook together for 20 minutes.

2. Stewed duck with fermented soybean

Light fermented beans can also be stewed with duck meat. When stewing, wash and chop the prepared fresh duck meat and blanch it in boiling water for two minutes. Remove the floating foam, take it out, put it in a soup pot, add a proper amount of minced onion and ginger, add yellow wine to the prepared fermented soybean, and stew it with edible salt until the duck meat is soft and rotten. After mixing, you can eat out of the pot.

Today, I will introduce some knowledge about Douchi to you, so that you can understand the efficacy and function of Douchi and how to eat it. You can eat lobster sauce according to the correct method described above when you need it in the future, and it will have a particularly good therapeutic effect after eating it.

Light fermented soybean is a special food with dual functions of medicine and food. It is a special food obtained by processing and fermenting soybean seeds. It contains most nutrients of soybean and has high medicinal value. Here, I will take you to understand the efficacy and function of fermented soybean, and also let you have a comprehensive understanding of how to eat fermented soybean.

Efficacy and function of douchi

After being used as medicine, fermented soybean can relieve exterior syndrome, relieve depression and detoxify. It has an excellent therapeutic effect on a variety of adverse symptoms, such as high incidence of cold and heat diseases, headache, irritability and chest tightness. In addition, fried lobster sauce can detoxify and reduce swelling. It can treat human yellow sores. In the course of treatment, the fried lobster sauce is ground and directly applied to the affected area, which can expel toxins from the body and quickly relieve the symptoms of swelling and pain.

Edible method of douchi

1, steamed crucian carp with light lobster sauce

Steamed crucian carp with lobster sauce is one of its common eating methods. Usually, the crucian carp can be washed and put into a steamer, sprinkled with fermented soybean, added with appropriate amount of cooking wine and sugar, then steamed in the steamer for 20 minutes, taken out and eaten twice a day, 30 to 50 grams each time. It can play an important role in clearing away heat and toxic materials, promoting diuresis and reducing swelling.

2, light sufu soup

You can also make soup with lobster sauce and tofu. Usually you need to prepare two or four pieces of tofu,15g of lobster sauce,15g of scallion. First, fry the tofu in a pot until the surface turns yellow. Take it out, add lobster sauce and two bowls of water, and fry together. When there is more than one bowl of water, put the onion and take it out after five minutes. This fermented bean curd soup is edible. It can stop sweating and relieve exterior syndrome, and also clear away heat and penetrate rash.