Practice of Sichuan pea and Douchi

Practice of Sichuan pea and Douchi

Introduction:

"The finished product is half peas and half soybeans! Douchi is usually the best in winter!"

Production steps:

Step 1: wash peas and soak < br > peas are hard to soak, so soak for a long time.

Step 2: soak well and drain.

Step 3: put the peas in the pot and cook them longer than the soybeans.

Step 4: after the peas are cooked, take them out and drain them. < br > put them in a container and spread them out until they become moldy. < br > < br > the container for peas must be breathable below, otherwise it will be broken.

Step 5: what you'll look like in a week or about 10 days;. Take a look at the moldy shape. Don't you dare to eat it, but the Douchi has to go through this process. Think about the stinky tofu fermentation, it's even more terrible. Don't you also eat it? Don't you mean it's clean if you can't see? You can pull out some hair with your hands.

Fermented black bean sauce: the sixth step: make sauce with lobster sauce: salt pepper powder, pepper <, pepper powder >, Baijiu < must be highly alcoholic >

Step 7: peas are also put in a basin, salt, basin must not have oil.

Step 8: add salt and mix well.

Step 9: put chili powder < br > put chili powder according to your own taste.

Step 10: put pepper granules.
My mother said: put the whole pepper after bottling more fragrant.

Step 11: I'm afraid the whole pepper will be too numb, so I asked my mother to put less whole pepper and some pepper powder instead.

The twelfth step: put it into a food bag and pour it into a high baijiu. It's very important that the Douchi is not bad.

Step 13: mix all the ingredients well and put them in the food bag, then tie them tightly and put them in place. In two days, open it and taste it. According to your own taste, you can add whatever flavor is bad.
After more than 10 days can be modified in a sealed bottle!
The more preserved the Douchi, the more fragrant it is.

Materials required:

Peas: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Baijiu: moderate amount

Chili powder: appropriate amount

Fermented black bean, fermented black bean Baijiu will be sour and sour. It is impossible to eat sour wine. It is necessary to use highly Baijiu liquor. It is to protect the fermented bean sauce. It is all the whole pepper that my mother did before. After bottling, open it and smell it better than pepper powder! If you want to ask me the weight of all the materials, I can't answer! Because my mother is familiar with it, she can basically master the quantity

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: slightly spicy