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Douchi
Douchi is a traditional Chinese special seasoning. It can use soybeans or black beans as raw materials to decompose soybean protein through fermentation, and then add appropriate amount of salt and white wine to control the fermentation state by drying and other methods. The seasoning made is very delicious.
The Douchi I made mainly uses soybeans. You can also use other ingredients. Douchi is very popular in Southeast Asia. Japan also has a condiment similar to Douchi, which is natto. The method is slightly different, and the production principle is similar. Friends can try it.
Ingredients
  
  • 500 g soybeans
  • salt
  • Liquor
Instructions
 
  • Today we will make Sichuan Douchi,It's very simple,Prepare a pound of soybeans,Remove broken soybeans.
  • First put the soybeans in the pot and fry until fragrant,Stir fry slowly,Stir-fry until the soybeans crack,Just reach this state.
  • Then soak the soybeans in water for three hours,Add the right amount of salt,,Table salt allows soybeans to quickly absorb water and shorten the soaking time,Wash the soaked soybeans several times.
  • Then remove it and put it in a basin,Add water to the pot, add the soybeans, and bring to a boil,Boil the soybeans for 30 minutes,Cook the soybeans.
  • Then remove the soybeans to filter the excess water,Spread out the soybeans and let them dry for 20 minutes.
  • Prepare a breathable bamboo basket,Put a clean gauze on it,Must be fermented in a ventilated container,So that the soybeans won't go bad.
  • Put the cooked beans into the gauze and wrap it up,Cover the surface with a clean towel,Ferment in a warm place for about 4 days.
  • This is the state of soybeans on day 4,Already fermented,I can see that the soybeans have a lot of filaments.
  • Transfer the soybeans to the pot,Add appropriate amount of white wine, the purpose is to sterilize,Add some salt to increase the flavor.
  • Stir the Douchi well,Put it on the breathable bamboo curtain.
  • Then put it in the sun to dry,Generally, let’s dry for three days, and our Douchi is ready,The Douchi is especially fragrant when used for stir-frying vegetables and meat.
Notes
1、 When frying soybeans, the heat should be low throughout the whole process to avoid frying, which will affect the fermentation of soybeans.
2、 The soaking time of the soybeans should be sufficient to ensure that the soybeans fully absorb water.
3、 Control the time and temperature of the soybean fermentation process. You can check the soybean status during the fermentation process. If there is silky material, it means that the fermentation is complete.
4、 After the Douchi is ready, it can be stored in a sealed glass jar and placed in the refrigerator for storage.
 
Cooking Difficulty
Difficulty(1-10) Time(minuts) taste Skill
2 40 Salty Boil and ferment
 
Nutrient Content
Content Per 100 g
Calories 270 kcal
carbohydrate 39.7 g
Fat 3 g
protein 24.1 g
Cellulose 5.9 g
 
Matching Food
Beef, cod, pork belly
 
Suitable People
People Recommend value(1-10)
High blood sugar 4
High blood pressure 7
high blood fat 7
lose weight 5
child 8
Recommend value:0-3(Try to avoid eating),4-6(Control eating less),7-8(No effect),9-10(Eat more)