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.