Douchi with Soybean Water

Douchi with Soybean Water

Introduction:

"It's a typical Sichuan dish. Many people can cook it, but the way of doing it is slightly different because of personal preference. It's rarely seen in the market. People who can do it do it at home. This dish is very simple. It doesn't have strict requirements on climate and temperature. It can be made all year round. "

Production steps:

Step 1: wash soybeans and soak overnight.

Step 2: cook the soybeans. Make sure they are soft and can't be rotten.

Don't pour out the boiling water, put it in the fresh-keeping box, add about 50 grams of salt, mix well, and keep it in the refrigerator.

Step 3: when the temperature of soybean drops to hand temperature, put it in an oil-free and waterless container (I do more this time, using stainless steel steamer), cover it, then wrap it in a plastic bag, and ferment it in a warm place (38-42 ° C) for about 3 days (because of the low temperature in autumn, I wrapped the pot tightly with a thin quilt to keep the fermentation warm. In summer, beans are fermented without wrapping. Fermented beans have smooth mucus on the surface.

Step 4: chop the tender ginger into minced ginger. If there is no tender ginger, old ginger can be used.

Step 5: homemade chopped pepper.

The chopped pepper I used this time was hand chopped with the fresh red pepper of the season, and fermented for half a month after adding salt. If you don't have a good chopped pepper, you can chop it with fresh red pepper, but you need to put the hot water Douchi for a period of time before it can fade. If you don't have fresh pepper, you can use dry pepper, but you need to soak the dry pepper with water before you chop it. My family like to eat Douchi, so I will hoard more red chopped peppers for a year.

Another way to be lazy is to buy some canned chopped peppers from supermarkets, such as spicy and red peppers from Hunan and Sichuan. However, this will make the production cost very high.

Step 6: mix the fermented soybean with salt, homemade chopped pepper, minced ginger and boiled soybean water. If there is little water, add some pure water or cold boiled water.

Step 7: put the Douchi into a glass jar, seal the mouth of the jar with plastic film, and then cover it. If you don't have such jars at home, you can use tile jars, pottery jars or fresh-keeping boxes. The box can be kept in the refrigerator.

Step 8: the prepared Douchi can be eaten after half a day.

Materials required:

Soybeans: 2.5 Jin

Homemade chopped pepper: 2 jin

Tender ginger: 1 jin

Salt: right amount

Fermented black bean sauce, some people love to put some Baijiu in the lobster sauce, and then put them for half a month. No Baijiu Baijiu, fermented black bean sauce, fermented black bean sauce. I didn't put any liquor in it because the liquor flavor could not be removed at one thirty. Note that all materials and containers should not be stained with oil or raw water during the manufacturing process. Douchi can be eaten directly or mixed with vegetables. My family often uses it to mix shredded white radish with coriander, Chinese prickly ash noodles, monosodium glutamate and sesame oil. It can also be used to pickle head vegetables and other side dishes. It is a special appetizer. The nutrition of Douchi is super good. You can check the information on the Internet, so I won't write any more. o(∩_ ∩)o...

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: medium spicy