Xiaoxian stinky bean(xiao xian chou dou zi )

Xiaoxian stinky bean

Introduction:

"A few days ago, I suddenly thought of the smell of stinky beans in my hometown, so I had a whim. I wanted to do it by myself, so I searched for methods on the Internet, and finally found some methods. After calling my parents for advice, I decided to have a try. Why Xiaoxian stinky beans? Because as early as our hometown, every winter many people begin to cover stinky beans. In fact, this kind of stinky bean is found in Northern Anhui, Northern Jiangsu and southern Shandong, but there are some differences in details. The online method is suitable for the environment in rural areas, because the rural winter is colder, so we can only use the method of covering this thing to make the beans ferment. The method I use is an improved method of the traditional method, which can make the beans ferment with a relatively simple method, and the actual effect is also good. "

Production steps:

Step 1: choose beans. Choose the prepared soybeans, and pick out the rotten, bad and worm eaten soybeans and throw them away.

Step 2: soak beans. Put the selected beans in the basin and pour in water. The amount of water required is less than beans. If there is less water in the middle, you can continue to add water until there is no beans. Beans need to soak for more than 12 hours.

Step 3: Boil the beans. Wash the soaked beans, put them in the pot and boil them. Then turn down the heat and continue to cook until the beans can be crushed by fingers.

Step 4: cover the beans. Pick up and drain the water, put it into a clean basin while it is hot, cover it with cage cloth, then cover it with plastic wrap, and put it near the heater. Indoor temperature should be maintained at about 20-25 degrees, it takes about 7 days to grow a kind of white and green myxomycetes. If you pick it with chopsticks, you will find that there are very sticky myxomycetes.

Step 5: add beans. Stir fry Chinese prickly ash (about 5g) and anise (about 5g) in a pot until they change color slightly. Smash them in a blender with Chinese prickly ash. Stir fry dry red pepper (about 50g) until the color turns yellow and you can smell the flavor of pepper. Smash them in a blender and put them into fermented beans. Then add some refined salt (about 50g) and shredded ginger (about 30g). Stir them repeatedly with chopsticks to make them even .

Step 6: Sun beans. Put the next good beans in a sunny place to dry for 4-5 days. It's better to cover them with plastic wrap. It's cleaner.

Step 7: eat beans. There's nothing to write about. You know what you've eaten. Put some sesame oil to eat better!

Materials required:

Soybean: 500g

Zanthoxylum bungeanum: 5g

Star anise: 5g

Salt: 50g

Dry red pepper: 50g

Ginger: 30g

Note: 1. Don't turn the beans in the process of covering them. 2. The basin and chopsticks should not have oil, otherwise the beans will be bad. 3. You can put some pieces of wax gourd, wax gourd or radish into the beans. It's more delicious, but you should pay attention to the thickness of wax gourd or radish. It's easy to cover too thin, but it's difficult to cover too thick.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: slightly spicy

Chinese PinYin : Xiao Xian Chou Dou Zi