A list of the contents of this article:

How to make Guizhou water Douchi? Must be authentic and offer a high reward.

1. Put the processed soybeans into a basin, rub them evenly with hands, cover with plastic wrap, and ferment at room temperature for 12-15 days, kneading 2-3 times a day to make the salt penetrate into the soybeans more evenly.

2. Prepare the soybeans. Wash the soybeans and put them in a container to bubble. This is the state of soaking, draining water. Put a little more water in the pot, pour in the soybeans, and boil in an ordinary pot for about 20 minutes. Drain the boiled beans thoroughly, and remember to keep a bowl of boiled beans.

3. Ingredients: soybeans, ginger, minced pepper sauce. Wash soybeans and control water. Pour into a bowl and soak in water for 12 hours until it rises completely. Put it in an electric saucepan. Simmer in low temperature and water for one night. Soybeans crisp soft, a pinch is rotten, out of the pot. Control the moisture content.

How to make Douchi with Water

1. Get the beans ready. Wash the soybeans and put them in a container to bubble. This is the state of soaking, draining water. Put a little more water in the pot, pour in the soybeans, and boil in an ordinary pot for about 20 minutes. Drain the boiled beans thoroughly, and remember to keep a bowl of boiled beans.

2. First, prepare ingredients: water 500ml, beans 300g, liquor 20ml, salt 30g, dried pepper 20g, ginger 20g. Then soak the beans in water, as shown in the picture. Then dry the chili and cut the ginger into pieces, as shown in the picture. Then add water to the pot, boil the beans, remove and drain, leaving the water to boil the beans.

3. Ingredients: soybeans, ginger, minced pepper sauce. Wash soybeans and control water. Pour into a bowl and soak in water for 12 hours until it rises completely. Put it in an electric saucepan. Simmer in low temperature and water for one night. Soybeans crisp soft, a pinch is rotten, out of the pot. Control the moisture content.

4. Wash the beans and soak them overnight. Boil in a high-pressure cooker with beans to water at 1:2 and cook for 10 minutes. Drain the beans and put them into a stainless steel basin with a lid. put the stainless steel basin with Pita Bread Plain and ferment in 5-10 days. Shred dried chili and ginger.

Make Douchi, how to ferment the boiled beans

Pour the soft and rotten soybeans on the Douchi grass, then cover the soybeans and flatten them, then put heavy things on the Douchi grass and let it ferment for 10-15 days.

Now the weather is getting used to in the twenties.] . If the temperature is low, you can heat the water bag, which is similar to steaming wine. Fermented beans after three days, fermented beans will have slime on the outside. Chop the fresh ginger and the older ones into pieces, and the spicy green chili peppers into small pieces.

The specific steps are as follows: the first step is to prepare clean materials. The second step is to rinse the soybeans with clean water and control the moisture. The third step, pour into the bowl, soak in water for 12 hours, until the full rise of the fourth step, put the fully rising soybeans into the electric saucepan. Step 5, then set low temperature and stew overnight.

Step: wash the beans and soak overnight. Boil the soybeans, do not pour the water, add salt and keep in the refrigerator. Soybeans are fermented in a warm place for about 3 days. When fermented, it looks like there is a sticky liquid between the beans. Mix the fermented soybeans with salt, minced pepper, chili noodles, pepper powder and minced ginger.

Soak the soybeans overnight and boil them in a pot. After boiling for more than an hour, the soybeans are poured into a corn husk frame. Press the soybeans layer by layer with corn husks, then press something heavy on it, about 25 degrees, and ferment for 15 days.

How to make Douchi? pour boiled bean water into fermented soybeans and mix minced ginger, salt and minced peppers into beans. The amount of salt depends on the number of beans, because minced peppers have. Stir well. Put the tempeh into a glass container and store it for half a day.

The practice of water Douchi

The practice of Douchi is as follows: materials / tools: a large plate of soybeans, 10g ginger, right amount of chili noodles, right amount of pepper, two and a half tablespoons of light soy sauce, right amount of sugar, one spoonful of liquor, clear water, pot, container, plastic film, refrigerator. Get the soybeans ready. Wash the soybeans and put them in a container to bubble.

Wash the beans and soak them overnight. Boil in a high-pressure cooker with beans to water at 1:2 and cook for 10 minutes. Drain the beans and put them into a stainless steel basin with a lid. put the stainless steel basin with Pita Bread Plain and ferment in 5-10 days. Shred dried chili and ginger.

First of all, prepare ingredients: water 500ml, beans 300g, liquor 20ml, salt 30g, dried pepper 20g, ginger 20g. Then soak the beans in water, as shown in the picture. Then dry the chili and cut the ginger into pieces, as shown in the picture. Then add water to the pot, boil the beans, remove and drain, leaving the water to boil the beans.

What is the practice of Sichuan water Douchi?

Practice 1: wash the soybeans and remove the empty skin and grains and soak them in cold water and add water to the pot (the boiling water should cover the soybeans by an inch). First boil them over high heat and then boil them over low heat until they are squeezed into mud by hand.

The practice of Sichuan water Douchi is as follows: raw material formula: soybean 2 jin; self-made minced pepper 2 jin; tender ginger 1 jin; salt right amount.

Chop tender ginger into minced ginger and use old ginger if there is no tender ginger; homemade minced pepper. Mix the fermented soybeans with salt, homemade minced pepper, minced ginger and soy water. if there is little water, you can add some pure water or cold boiled water.

The practice of Douchi is as follows: materials / tools: a large plate of soybeans, 10g ginger, right amount of chili noodles, right amount of pepper, two and a half tablespoons of light soy sauce, right amount of sugar, one spoonful of liquor, clear water, pot, container, plastic film, refrigerator. Get the soybeans ready. Wash the soybeans and put them in a container to bubble.

Step 1: wash the soybeans and soak them in water for a day. Boil the soybeans and control the ratio of water to beans at 2:1. I like soft-boiled beans. Force the boiled beans out of the water and store a little salt in the refrigerator (or not).

The practice of water Douchi: ingredients: soybeans, ginger, minced pepper sauce. Wash soybeans and control water. Pour into a bowl and soak in water for 12 hours until it rises completely. Put it in an electric saucepan. Simmer in low temperature and water for one night. Soybeans crisp soft, a pinch is rotten, out of the pot. Control the moisture content.

How to make Douchi with Water

1. Ingredients: soybeans, ginger, minced pepper sauce. Wash soybeans and control water. Pour into a bowl and soak in water for 12 hours until it rises completely. Put it in an electric saucepan. Simmer in low temperature and water for one night. Soybeans crisp soft, a pinch is rotten, out of the pot. Control the moisture content.

2. First, prepare ingredients: water 500ml, beans 300g, liquor 20ml, salt 30g, dried pepper 20g, ginger 20g. Then soak the beans in water, as shown in the picture. Then dry the chili and cut the ginger into pieces, as shown in the picture. Then add water to the pot, boil the beans, remove and drain, leaving the water to boil the beans.

Step: soak the soybeans in advance, drain the water pot and put a little more water into it. Pour the soybeans in and cook for more than 20 minutes. If the pressure cooker or electric pressure cooker is more than 10 minutes, it will be fine.

4. The raw material formula of Yunnan Douchi is as follows: black bean 40 kg, eggplant 65 kg, pepper 2 kg, almond kg, sesame oil 15 kg, liquor 15 kg, ginger 5 kg, perilla leaf 250 kg, salt 15 kg, sodium phenylpotassium in small amount. Production method: main material koji making.