The finished product picture is half of peas and half of soybeans!
Douchi is generally best made in winter!
Sichuan soybean and fermented bean
Recipe Recommendations
Steps for Sichuan soybean and fermented bean
1
Wash the soybeans and soak them for a few hours.
2
Soak like the picture above.
3
Soak well and drain.
4
Put it in the pan and cook it. My mother said: If you like hard food, don't cook it so soft.
5
Remove and drain the soybeans after they are cooked, put them in a container and spread them out until they can mold. The container used to spread beans must have a breathable bottom, otherwise it will break.
6
Looking at the moldy appearance in a week or 10 days or so, do you dare not eat it? But this fermented bean curd has to go through this process? Think about the fermentation of stinky tofu, which is even more terrifying. Didn't everyone eat it? Didn't you say that out of sight is clean? You can pluck out some hair with your hands.
7
Seasonings for making tempeh: salt, chili powder, pepper, pepper powder, pepper powder, white wine must be highly alcoholic.
8
Put the moldy soybeans into a basin. There must be no oil in the basin! Then add salt.
9
Add salt and stir well.
10
My mother said: The whole pepper is more fragrant after bottling. So I listened to my mother and put some whole pepper in it.
11
I was afraid that the whole pepper would be too numb by then, so I asked my mother to put less of the whole pepper and put more pepper powder instead.
12
The amount of chili powder to put on depends on your taste.
13
It is very important to put high-level liquor in this part. If you don't put liquor, the fermented soybeans will easily go bad.
14
Mix all well and place them in food bags, tie them tightly, and place them well. Open it in two days and try if it's enough. Depending on your own taste, add whatever flavor is lacking. It can be modified in a sealed bottle after more than 10 days! The fermented beans become more fragrant as they survive.Sichuan soybean and fermented bean Make Tips
Note: My mom says that when making fermented black beans, it is better for them to be a bit salty than too bland. If they are too bland, they will turn sour, and once sour, they cannot be eaten. Also, you must use high-proof liquor; the high-proof liquor protects the fermented black beans from spoiling! What my mom made before used all whole Sichuan peppercorns! After bottling, when opened and smelled, it is indeed more fragrant than using Sichuan peppercorn powder! If you ask me the measurements for all the ingredients, I cannot answer! Because my mom is so familiar with making it, she basically has mastered the proportions.