material

The skin or leaves of soybean, salt and pepper seeds.

working methods

1. In late autumn or years ago, soybeans were cooked thoroughly and smashed into pieces.

2. Then make a solid cone pier.

3. Dry the skin of the chopping board and put it in a place with warm air for fermentation.

4. Go through it in a few days. Slowly, hyphae will appear.

5. Find a spring day, take out the soy sauce cutting board, sweep off the hyphae on the table, cut the soy sauce cutting board into small pieces and expose it to the sun.

6. Dry in the sun. Then break the pieces.

7. Then put it in a jar and add salt according to the proportion of seven bowls of ingredients and one bowl of salt. Not too salty or too light. It will taste sour when it is weak.

8. Boil a pot of water with the skin of pepper leaves or seeds, and then take out the skin of pepper seeds. Pour the water into the big sauce jar. Seal the cylinder.

9. After half a month, you will find a thick layer of mycelium on the surface of the sauce. Don't throw it away. The stewed eggs are delicious. You can eat fresh sauce at this time.

10. The sauce in the jar is exposed to the sun and stirred many times a day. The sauce is getting thicker and thicker, and finally there is a big ball in Tuancheng. Put it in a jar, it is delicious all year round.

Douchi is made from beans through cooking, cooling, fermentation, pickling and finally drying. Sweet, cool and slightly bitter, it can enter the lung and stomach meridians, and has the functions of dispersing exterior syndrome, dispelling depression and relieving annoyance.