The most appetizer of Douchi: dried Douchi(dou chi zui kai wei xiang gan dou chi )

The most appetizer of Douchi: dried Douchi

Introduction:

"People here like to call them Douqi. Douchi is made from soybeans or soybeans as the main raw materials. It uses Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, it is made by adding salt, wine and drying to inhibit the enzyme activity and delay the fermentation process. There are many kinds of Douchi, which can be divided into black Douchi and yellow Douchi according to processing materials, and salty Douchi and light Douchi according to taste. It is salty and tasteless. [Guijing] Guifei and Weijing. [efficacy] harmonizing the stomach, eliminating vexation, relieving fishy poison, removing cold and heat. Should: Douchi as a home condiment, suitable for cooking fish flavor solution. Douchi is also a traditional Chinese medicine, cold cold, fear of cold and fever, cold and heat headache, stuffy nose, sneezing, abdominal pain, vomiting and diarrhea are suitable to eat; chest diaphragm full of stuffy, irritable heart is suitable to eat. 　”

Production steps:

Step 1: 500g dried beans, 2 tablespoons pork leg, 300g garlic, 1 slice seasoning: half a teaspoon of oil, moderate amount of salt, moderate amount of monosodium glutamate, moderate amount of pepper and salt

Step 2: wash and slice the meat and dried incense, cut the garlic and set aside.

Step 3: put the fat meat into the pot, fry out the oil, pour in the minced garlic and saute until fragrant.

Step 4: pour in the bean drum and stir fry until fragrant. .

Step 5: pour in the lean meat and stir fry to change color.

Step 6: pour in dried incense and stir fry.

Step 7: pour in the oil.

Step 8: pour in the salt.

Step 9: pour in monosodium glutamate and stir fry.

Step 10: add salt and pepper and stir well.

Materials required:

Dried incense: 500g

Pork leg: 300g

Douchi: 2 tbsp

Garlic: 1 clove

Oyster sauce: half a teaspoon

MSG: right amount

Moderate amount: salt

Note: * Don't cut the dried incense too thin, otherwise there will be no flavor of dried incense. *Lard fried will be more fragrant, taste better. *Those who don't like lard can have vegetable oil

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Dou Chi Zui Kai Wei Xiang Gan Dou Chi