? Douchi is cooked all over the country, each with its own flavor. I remember many times when I was a child, I didn't cook at noon in winter. When I came home from school and saw my parents busy, I went to the pancake jar and took a piece of dried sweet potato pancake. I rolled lobster sauce into the pancake with a spoon, grabbed it with one hand and covered the bottom of the pancake with the other to prevent lobster sauce from falling out and swallowed it in a few bites. Douchi, which has both the nutrition of beans and the fragrance of radish, is absolutely indispensable in winter.

? This delicious lobster sauce is not as tall as other places, but it is simple and easy to make. Every family should have a pot or a jar of lobster sauce and radish cabbage, enough to spend the whole winter. Let's review the practice of lobster sauce and check the saliva.

First, choose beans

If you want to make a good lobster sauce, you must first choose the top-quality soybeans, and it is best to choose the soybeans that farmers hand-pat. Choose soybean with bright yellow color, full shape and no insect mouth. Those bitten by insects or crushed by machines must be removed, otherwise they will be moldy and mixed bacteria will appear during fermentation.

Second, cleaning and cooking.

? Soybeans must be cleaned, and no sediment or sundries can be mixed in. After washing, put it in a large pot and cook it carefully. It is not easy to cook them thoroughly by fire, and even the phenomenon of cooking outside and producing inside appears. After the first boiling, turn off the fire for a while before boiling. The heat must be well controlled, neither raw nor cooked too badly. It is advisable to gently bite with your mouth.

Thirdly, cooling, bagging and fermenting.

? This step is the most critical, and many people are not sure about it, which leads to all previous efforts being wasted. First of all, take out the cooked soybeans and drain them, and let them cool. When the surface of soybean is slightly wet and there is still a certain residual temperature, flour should be sprinkled as soon as possible and mixed evenly. The amount of flour should cover all soybean surfaces. Then bag the soybeans mixed with flour, and be sure to compact them after bagging. The bag mentioned here is the woven bag at home. This kind of bag is warm and breathable, but it must be washed with clean water and scalded with boiling water several times to kill the bacteria on the surface. After the bag is packed, tie the mouth with a rope and hang it in the house. Generally 10 days or so will be fine. The surface of douchi is preferably yellow mold, which indicates that the fermentation is successful. If it is white, it means the temperature is not enough. If it is black, it means the temperature is too high. In the past, rural areas were generally bagged, and then covered with straw for insulation and fermentation. However, this practice often leads to excessive temperature and fermentation, which leads to rot. Finally, I found it better to hang up. You can touch the bag at any time to master the fermentation temperature, which is convenient to adjust the temperature at any time. When the temperature is low, you can wrap an extra layer of clothes. When the temperature is high, it can be slightly ventilated to cool down.

Fourthly, drying.

Fermented soybeans will form a lump. At this time, you have to rub it by hand and divide it into a state one by one. If you can't separate at that time, you can wait until the sun dries. After the beans are dried in the sun, the mold scattered during rubbing should be screened out with a sieve, and the next step is to wait for the water.

Verb (abbreviation for verb) emit.

It is best to use clay pots as containers to make fermented beans. The inside and outside of the clay pot should be washed repeatedly with salt water, and finally scalded with boiling water to kill the bacteria on the surface. The water used for douchi must be boiled water, not cold water. If you use cold water, it will turn white easily in the future, which is caused by miscellaneous bacteria. Boil the cold water in a large pot and cool it, then pour it into the prepared pottery pot, put the lobster sauce into the water, and add a proper amount of salt, pepper, ginger, pepper, enough diced radish, star anise and other seasonings. There is no standard for the amount of seasoning, depending on personal taste. If you like Chili, you can put more Chili. Finally, put something on the jar and eat it in about 20 days. Very delicious. Under the action of lobster sauce, diced radish will melt in the mouth. If the diced radish is raw, the sealing time will be shorter.

?

? Douchi is usually cooked in early winter. If the radish is cooked too much after harvest, it may not be eaten next summer. But the temperature will be very high in summer, and the water will be sour after the temperature is high. Here, I'll teach you a solution. We can take out the lobster sauce and cook it in a pot. After cooking, you will find that the color will turn into deep sauce color, and then take it out to dry. After drying, put it in the refrigerator and take it out when eating. It tastes more delicious at this time.