How does the family cook douchi?
Step two, let it ferment. When fermenting, try to use bamboo containers. You can spread a layer of straw on the bottom of the container first, or you can not spread it. Whether placed or not, fermented soybeans will have the unique fragrance of straw or bamboo. One thing to pay attention to when fermenting is that beans should not be spread too thick or too thin. Too thick is not conducive to ventilation, too thin will make water evaporate too fast. As far as I know, many people make lobster sauce by hanging it on the beam for fermentation, which can ensure ventilation and cleanliness, and will not be affected by excessive humidity on the ground. Let it go. Douchi can be covered with nothing. Of course, if you feel a little dry, you can cover it with some fresh banana leaves that have been torn into strips. If there is Huang Jinshu nearby, it is better to have branches and leaves of Huang Jinshu. Don't cover it too tightly. Be sure to keep it ventilated. Otherwise the beans will rot before they are ripe. It is cold in winter, and the fermentation time is generally 15 to 25 days, depending on the humidity conditions at that time.
After fermentation, each bean will be covered with a layer of white or green. Take it out and wash it with water first, then with wine. After washing, you can see the lovely lobster sauce. Don't get wet after washing the wine, seal it in a jar. You can also skip the altar, but the taste will be slightly worse. When you want to eat, scoop some and cook according to your own taste. If you are lazy, scoop it up and eat it. Absolutely delicious!
Question 2: The homemade method of douchi is 1, and the soybean is n Jin (there are dried soybeans in the supermarket), and it is soaked in water for half a day.
2. Boil more than half of the water in the pot with high fire (remember to clean the pot without sticking oil), wash the soybeans and pour them into the pot to continue cooking, then turn off the fire and slowly cook until the soybeans become soft. When the water is almost dry, you can turn off the fire and wait for a while.
3. Prepare a bamboo basket valve in advance (the kind that can seep water is basically used in rural areas, and it is hard to find in big cities. It is estimated that it can only be sold at the farmer's market. I went to a nearby ceramic market selling building materials and found a similar one. As long as it's made of bamboo, it's OK. I'll make do with it. My classmates told me never to make it out of plastic, or it would produce a chemical reaction or something. Pick up the soybeans and put them in the bamboo basket. And you can't get oil, or it's over. I heard that this process will take about a day or two, and then I stirred the soybeans with chopsticks and saw that there were silk strips in the soybeans, which proved that I could proceed to the next step.
4. Pour the soybeans into the prepared ceramic bowl and add a certain amount of salt and shochu. As for how much, I don't know. In short, I only remember that this lobster sauce was salty after it was made. It is estimated that it will take half a pack of salt to enlarge. Otherwise, how can it be preserved for about a year? Put more shochu), stir well and expose to the sun! ! !
5. After drying for a week or half a month, you can call it a day. Hehe, put the lobster sauce into the prepared clean and dry crock and seal it! Grab a handful when you want to eat. This is a delicious meal. I'm not afraid of salt anyway. Of course, you can also get some shallots or something and cook them with fermented beans, and put some blending oil in them. It smells good.
Question 3: How to cook lobster sauce at home? When making lobster sauce, the hardness of beans is very particular, and the cooked lobster sauce will be bitter and unsightly. If it is cooked too hard, it will feel undercooked. So when cooking, it's best to cook just over the top and keep the fire down. Try not to let the beans break the skin, so that the last lobster sauce can be black and bright, and people will move their index fingers when they see it.
Step two, let it ferment. When fermenting, try to use bamboo containers. You can spread a layer of straw on the bottom of the container first, or you can not spread it. Whether placed or not, fermented soybeans will have the unique fragrance of straw or bamboo. One thing to pay attention to when fermenting is that beans should not be spread too thick or too thin. Too thick is not conducive to ventilation, too thin will make water evaporate too fast. As far as I know, many people make lobster sauce by hanging it on the beam for fermentation, which can ensure ventilation and cleanliness, and will not be affected by excessive humidity on the ground. Let it go. Douchi can be covered with nothing. Of course, if you feel a little dry, you can cover it with some fresh banana leaves that have been torn into strips. If there is Huang Jinshu nearby, it is better to have branches and leaves of Huang Jinshu. Don't cover it too tightly. Be sure to keep it ventilated. Otherwise the beans will rot before they are ripe. It is cold in winter, and the fermentation time is generally 15 to 25 days, depending on the humidity conditions at that time.
After fermentation, each bean will be covered with a layer of white or green. Take it out and wash it with water first, then with wine. After washing, you can see the lovely lobster sauce. Don't get wet after washing the wine, seal it in a jar. You can also skip the altar, but the taste will be slightly worse. When you want to eat, scoop some and cook according to your own taste. If you are lazy, scoop it up and eat it. Absolutely delicious.
Question 4: How to make simple lobster sauce at home? If you want to ferment, cook it, put it in the dark, cover it with a quilt and mold it, then dry it, mix it with pickled peppers, add a little salt and put it in the jar.
Question 5: How do families make lobster sauce? There are black fermented beans and yellow fermented beans. To make black beans, you should first wash and soak them for more than eight hours, then stew them in an electric cooker, dry them in a bamboo dustpan, dry them in the shade, ferment them, then wash and dry them, add salt and appropriate amount of rice wine, mix them well and put them into glass bottles or porcelain. You can eat it for about two months. Add brown rice to make lobster sauce. First, take equal amounts of soybeans and brown rice, wash them, soak them in water, then steam them, mix them evenly, put them in a dustpan to dry the water, that is, dry them in the shade for fermentation, then wash them with clean water and expose them to water, and then add salt and stir them evenly for later use. In addition, boil a pot of glutinous rice porridge equal to that of soybean and brown rice, let it cool, pour it into an urn until the mixing is finished, and finally seal the mouth of the urn, and put it under a sunny eaves for fermentation and softening into juice, which can be eaten in about a week. Douchi can be used to water melons and other foods. Melons in lobster sauce include shadow melon, thorn melon, watermelon and wax gourd. Other foods are more common, such as cabbage, rags and bamboo shoots.
Question 6: I don't know how to cook simple lobster sauce at home, but buy ready-made lobster sauce.
Question 7: Can I make my own lobster sauce at home? Yes, the method is as follows: the production method of douchi is 1. Put the soybeans in a bucket, add cold water to submerge the soybeans for about 10 cm, take them out after 2 hours, and drain the water. Put the drained soybeans into a steamer, steam them over high fire, and steam for 2 hours after the steam comes out. Be sure to steam the soybeans thoroughly. 2. Put the steamed soybeans in a ventilated and sheltered room, and don't ferment in the sun for about 15 ~ 20 days. After fermentation, the bacteria will grow fluffy fragrance. 3. Mix1000g of soybeans with130g of salt,100g of white wine and about 600g of clean water, and then put them in an altar with a sink (such as a pickle jar). The jar mouth is sealed with plastic paper, and the jar cover is added. 4. Check frequently during maintenance to prevent the sink from drying up or water from entering the jar. After 6 months, the Douchi granules are moist, sweet and black, which is the finished product.
Question 8: How to make eight-treasure douchi at home, mainly how to ferment beans and dried soybeans, soak them one day in advance and cook them in a pot for about 4 hours. [Here is 250 grams] If it dries in the process of cooking, you can add boiling water.
Drain the water after cooking, add a little salt to the boiled soybean water, cool it and put it in the refrigerator for later use.
Soybeans are a little warmer and put in a cloth belt, wrapped in several layers of warm cloth, or put in a quilt at home. Just let it go for three days. Now this kind of weather began to get used to in my twenties. ]。 If the temperature is low, you can add a hot water bottle, similar to steaming wine.
After three days, there will be mucus on the surface of fermented beans.
Chop fresh ginger and old ginger, and chop slightly spicy green pepper and red pepper.