The finished product picture is half of peas and half of soybeans!
Douchi is generally best made in winter!
Sichuan pea fermented bean
Recipe Recommendations
- slightly spicy
- skills
- several days
- senior
Steps for Sichuan pea fermented bean
1
Wash and soak peas. Peas are difficult to soak, so soak for a longer time.
2
Soak well, then drain.
3
Put it in a pan and boil it. Peas will take longer to boil than soybeans. Cook it well.
4
After the peas are cooked, remove, drain, and put them in a container to spread out while waiting for the beans to be moldy. The container must be breathable under it, otherwise it will break.
5
What it will look like in a week or about 10 days. Look at the moldy look, do you dare not eat it? But this fermented bean curd has to go through this process. Think about the fermentation of stinky tofu 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.
6
Seasonings for making tempeh: salt, chili powder, pepper, pepper powder, pepper powder, white wine must be highly alcoholic.
7
Peas are also placed in a basin with salt. There must be no oil in the basin.
8
Add salt and mix well.
9
Put chili powder chili powder according to your taste.
10
Add pepper grains. My mother said: Put the whole pepper into the bottle more fragrant.
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
Put it into a food bag and pour in high-quality white wine. This one is very important. It will easily go bad without wine.
13
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 is enough. Add whatever flavor is missing based on your own taste. It can be modified in a sealed bottle after more than 10 days! The fermented beans become more fragrant as they survive.Sichuan pea fermented bean Make Tips
Note: My mom says: when making fermented black beans, it is better to be a bit salty than too bland; if it is too bland, it will turn sour, and once sour, it cannot be eaten. Also, you must use high-proof white liquor, as high-proof liquor protects the fermented black beans from spoiling! My mom used to put whole Sichuan peppercorns in everything! After bottling, opening it up for a smell proved it to be more fragrant than using Sichuan peppercorn powder! If you ask me the measurements for all the ingredients, I can't answer! Because my mom is so practiced at making it, she basically knows the amounts by heart.