(1) raw materials
Corn flour 70%+ flour 30%+ yeast
(2) Manufacturing method
Mix corn flour and flour evenly, blanch with boiling water, knead evenly when it is slightly cooked, add fresh yeast (or dry yeast) melted with warm water, blanch with boiling water, and put it in a jar or plastic bag for sealed fermentation. Pay attention to whether it is packed in a jar or a plastic bag to ensure that it is airtight. Put the jar in an outdoor place with suitable temperature and no humidity for a week or so, and the flour bait will be sour and slightly smelly. If you want to stink completely, you can put more time, because it is sealed, so it will not be moldy (of course, it will still be moldy if it is not handled properly, so this kind can't be used).
Step 2, making stinky bait with sesame sauce residue.
(1) raw materials
50% sesame sauce residue +50% water
(2) Manufacturing method
Sesame paste residue is the residue left over from making sesame paste, which is generally found in workshops selling sesame oil and is a good fertilizer. When used as stinky bait for fermentation, half of sesame sauce residue and half of water are naturally fermented in a sealed jar, which is worse than some stinky tofu. It should be noted that it is best to keep the jar clean. Before use, you can wipe it with a rag and then disinfect it with hot water twice.
Third, the leftovers steamed bread fermentation
(1) raw materials
Leftover rice, leftover steamed bread, leftover steamed buns, etc.
(2) Manufacturing method
In hot summer, food tends to go bad, such as steamed bread, steamed stuffed bun and rice. Although it can't be eaten by people, we fishermen can't waste it. Put leftovers, leftover steamed bread, leftover steamed bread and other foods into a sterilized jar for sealed fermentation. This time is estimated according to the local temperature. Generally speaking, around 25℃~30℃, the speed of food spoilage will be greatly accelerated.
Note: leftovers already contain a small amount of mold when they turn sour, so a layer of mold will grow after a long fermentation time and should be taken out immediately. Generally speaking, it stinks in about a week, and the temperature is about 25℃~30℃ for 3~4 days.
Fourth, the onion stinky bait
Onions are mashed with a soymilk machine (meat grinder) and soaked in water, which has the taste of "Ferula".