A list of the contents of this article:

How to marinate Douchi?

Production steps: soak the soybeans after they are cleaned, remember to use a larger container, the beans will swell after soaking, drain the pot and put a little more water into the pot, pour the beans into the boiled beans and drain thoroughly and then put the beans into an absolutely oil-free container.

Pour the boiled bean water into the fermented soybeans and mix the minced ginger, salt and minced pepper into the beans. The tempeh in this water will do. The amount of salt is determined according to the number of beans, because minced peppers have salt, so the weight of salt is not indicated here, just add it to eat salty. Please click on the input picture description 7 to stir well, and the Douchi is ready.

First of all, prepare ingredients: water 500ml, beans 300g, liquor 20ml, salt 30g, dried pepper 20g, ginger 20g. Then soak the beans in water, as shown in the picture. Then dry the chili and cut the ginger into pieces, as shown in the picture. Then add water to the pot, boil the beans, remove and drain, leaving the water to boil the beans. Then put the beans in a basin and ferment them in a warm place.

How to make salted Douchi delicious

Steamed pork hoof with salted Douchi, wash 1 pig's hoof, 2 chopped pieces, 3 prepare bean paste, 4 pans with oil and stir well, 5 add salt, 6 sprinkle with soy sauce, 7 stir well, 8 pour into soy sauce, 9 stir well, 10 bowls, 11 put into voltage pan and adjust to high pressure, tips salted Douchi steamed pig feet, fresh but not greasy.

A pig's foot. Cut into pieces. Taste it with boiling water. Then rinse with cold water for use. Heat oil in the pan and pour into the pig's feet. Add salt to taste. Drizzle with soy sauce and stir well. Add the salted bean paste and stir well. Stir well. Put it in a bowl and steam it in a voltage pan. Just adjust to the pig's hoof stall. Steamed pig's hoof with steamed salted Douchi.

First of all, prepare the right amount of Douchi, this Douchi itself has a salty taste, so it is not suitable to put too much, put too much will be salty, first put into a leaky spoon, add the right amount of water, wash the Douchi clean, and then control dry moisture. Sun-dried tempeh is relatively hard, add water to the pot, put it in the steamer, put it on the steamer, and steam it over medium heat for ten minutes after boiling, so that the steamed tempeh will not taste hard.

What should I do with soy beans?

Soy sauce Ying into the jar, add salt, ginger, etc., and mix evenly, the next day to turn the cylinder, and then stir once a day.

This is 1 jin of soybeans, soaked in water for one night, then washed and put into the pot, add the water that has not passed the beans, and then add two pieces of spring onions, ginger, star anise, cinnamon, incense leaves, boil the beans over high heat. This is 3 jin of chili peppers, wash and dry, then cut it into small pieces with scissors to avoid hand contact with chili peppers.

This is to make it ferment better), then store it in a cool, ventilated place and stir with chili noodles whenever you need it. This is the soy bean mixed with chili noodles, which is an essential seasoning in the production process. Each tempeh must be fully wrapped, then put in a dustpan and dried in the sun until it is five minutes dry before it can be boxed or stored.

Pickling method of Douchi with Lao Gan Ma Flavor

1. Production steps: soy beans are soaked in water after cleaning. Remember to use a larger container. The beans will swell after soaking. Drain the water pot and put a little more water. Pour the soybeans into the boiled beans and drain the water thoroughly. Then put the beans into an absolutely oil-free container.

2. Production method: peeled pork leg is washed and sliced, garlic seedlings are cut into horse ears, ginger is sliced, garlic is sliced. Put the wok on the fire, heat the mixed oil until 60% hot, stir-fry the sliced meat until it becomes a lamp nest, remove the remaining oil, add red soy sauce, ginger and garlic slices and continue to stir-fry. After the sliced meat is dry, add Douchi, cooking wine, garlic, stir-fry and stir-fry a little to serve.

3. Wash the pot and pour the oil first. This oil must be put in more and no less, otherwise the sticky pot will paste and the ratio of oil to material would be better at 2:1.

4. Then go to the mountains to cut some leafy yellow locust, put the soybean ball together, cover the yellow black locust tightly, and if the ambient temperature is not enough, you can spread the quilt on it again. About three days on the soybeans will cause white bacteria, roll with chopsticks, there is a sticky feeling, two days later can be minced pepper, ginger, garlic, cut a small amount of perilla leaves, sesame pepper, pickled salt and already mellow soybeans mixed with the jar.

5. Steaming or cooking soybeans or black beans. The fermented food is Douchi. Lao Gan Ma is a kind of chili sauce, which can be seasoned when cooking.