2. Drain the water, grab a handful of water when it is dry, sprinkle with flour and stir, so that each bean is evenly covered with flour, and it is ok, not much.
3, evenly spread in a dustpan (a basket for washing vegetables without dustpan can be used) with a thickness of 3-5 cm. Wrap the beans up and down with cotton cloth, don't expose them outside, clamp them with a clip, and put them in a dark and damp place with the bottom overhead.
4. The next step is to wait for mildew, which takes about 5 days. During this period, the surface of the cloth is heated by hand, indicating that it is fermenting. Don't open it. The beans will catch cold when exposed to the outside, and will grow bad black bacteria when exposed to the outside air.
5, it's good to feel cool. It takes about 3-5 days in summer, depending on the seasonal time. On the third day, you can open a corner and secretly take a look. Yellow mold is the best, followed by white and black mold. Can't want it.
6. After that, put it into a container without oil and raw water, and add cold salted boiled water. The amount of salt is more than that of cooking (if it is too light and easy to break, if it is not salty enough, it can be added later when stirring). Pay attention to the sun-dried bean koji and salted boiled water. Wait until it is cooled before operation, otherwise it will sour.
7. After drying for at least half a month, the mushy state will be dried. After drying, pour sesame oil on the surface, seal the refrigerator and take it out when eating. Stir-frying can replace soy sauce, which is very fresh.