Douchi

Douchi

Introduction:

"In my hometown, many people make lobster sauce, but my mother didn't want to eat it or do it, so I didn't learn how to do it when I was a child. I learned how to make Douchi in 2003. My mother-in-law brought her children to my side. After a long time away from home, she wanted to eat this Douchi. So she made it in my home once. So I learned how to make authentic Douchi. The method is very simple. Douchi is very delicious. At that time, I wanted my mother-in-law to do more. My mother-in-law said that she didn't have to do so much, just do it after eating. There was no season limit. Well, there's no limit. You can do it if you want. The nutrition of this Douchi is very good, which is basically the same as natto, but it is easier to make than natto. It does not need to introduce natto bacteria, but directly depends on its own bacteria and constant temperature for fermentation. By the way, I would like to remind mothers that they must pay attention to the balance of diet, and never partial diet. Mother's bad eating habits will imperceptibly affect the children. "

Production steps:

Materials required:

Soybeans: 2 kg

Ginger: half a catty

Chopped pepper: half a catty

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: slightly spicy