Practice of Sichuan soybean and Douchi(si chuan huang dou dou chi zuo fa )

Practice of Sichuan soybean and Douchi

Introduction:

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

Production steps:

Step 1: wash and soak soybeans for several hours.

Step 2: soak like the above.

Step 3: soak and drain.

Step 4: cook in a pan.

My mother said: if you like hard food, don't cook it so soft.

Step 5: after the soybeans are cooked, take them out and drain them. Put them in a container and spread them out to wait for mildew. The container for spreading soybeans must be breathable, otherwise it will be broken.

Step 6: a week later & lt; or about 10 days & gt; < br > look at the moldy appearance, don't you dare to eat it < br > but the Douchi has to go through this process < br > think about the stinky tofu fermentation is more terrible, don't you also eat it?
Don't you mean it's clean if you can't see it.

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

Step 8: put the moldy soybeans in a basin, and there must be no oil in the basin! < br > then put in salt.

Step 9: add salt and mix well.

Step 10: Chinese prickly ash < br > my mother said: the whole Chinese prickly ash is more fragrant after bottling.
So I listen to my mother, then put some whole pepper.

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.

Step 12: add chili powder < br > the amount of chili powder depends on your taste.

Fermented black bean sauce thirteenth step: high Baijiu
is very important.

Step 14: mix all the ingredients well and put them in the food bag, then tie them tightly and put them in place. Open it in two days to see if it's enough. According to one's own taste, 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:

Soybeans: moderate

Salt: right amount

Chili powder: appropriate amount

Zanthoxylum bungeanum: right amount

Highly Baijiu: moderate

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: Original

Chinese PinYin : Si Chuan Huang Dou Dou Chi Zuo Fa