Dujiangyan soybean and black bean

A small dish for rice--making of Dujiangyan soybeans and fermented beans
Winter is a good season for making fermented beans, especially when the Chinese New Year is approaching, and the diet is oily. Congee for dinner is paired with homemade fermented beans, which is really delicious and low-fat. There is no need to elaborate on the nutritional value of fermented soybeans here. Shasha personally practiced and achieved great success by presenting her mother's specialty recipes to lovers.

Recipe Recommendations

ginger 50g切成碎粒
chili powder appropriate amount
pepper powder appropriate amount
spiced powder appropriate amount
cooking wine 1 teaspoon
salt 50g
sugar small amount

slightly spicy
other
several days
simple

Steps for Dujiangyan soybean and black bean

Select materials, add 500g of soybeans, wash them with clean water, and soak them in cold water for about 48 hours.

After the soybeans are fully swollen, pick up and place them in an iron pot to boil pa (meaning that the soybeans are just soft but the soybeans have not been cooked to pieces). After picking up, drop the water to dryness and place them in a roasting pan (a container made of bamboo). Cool naturally in the container for holding things, then cover it with plastic wrap and seal it, and wrap it with a layer of small cotton wool to allow it to ferment.

About 7-10 days later, open it for observation. All the soybeans are covered with white fluff but the beans are not black, so you can mix in the seasoning.

Seasoning: appropriate amount of chili powder, pepper powder, five-spice powder, salt, cooking wine, ginger 50g, cut into grains and a small amount of sugar. Mix the above ingredients into fermented bean, mix well, place it in a glass jar, seal for three days, and then serve. Tip: Add more salt to keep it for a longer time.

Dujiangyan soybeans and fermented beans have been successfully released