Douchi (China traditional condiment)

Douchi is a traditional condiment in China, which is mainly fermented by beans and salt. Its history can be traced back to the Tang Dynasty, with a history of thousands of years. Douchi is widely used in southern China, especially in Guangdong, Fujian and Taiwan Province provinces. It is an important condiment for family dishes and local specialties.

The production process of douchi is simple, but it takes patience and time. First, beans are mixed with salt, and then fermented in a closed container. In the process of fermentation, the starch in beans will be converted into sugar, and microorganisms such as lactic acid and yeast will be produced. These microorganisms will decompose protein in beans into amino acids and peptides, thus forming the special flavor of douchi.

Use of fermented soybean

Douchi can be used to flavor all kinds of dishes, especially stir-frying and cooking soup. It tastes delicious and has a certain degree of salty and sour taste, which can increase the taste and nutritional value of dishes. Douchi can also be used to make traditional dishes, such as lobster sauce chicken and lobster sauce meat, which are indispensable condiments on tables in southern China.

How to use lobster sauce?

The usage of douchi is very simple. First, wash the douchi with clear water, then chop it with a knife or crush it by hand. Put the chopped lobster sauce into a dish and stir well. If you want a stronger flavor of lobster sauce, you can soak lobster sauce in clear water for a while, and then add lobster sauce water to the dishes.

Preservation method of douchi

Douchi is a fermented food, so we need to pay attention to the preservation method. First of all, put the lobster sauce in a dry and ventilated place to avoid direct sunlight and humidity. Secondly, Douchi can be stored in the refrigerator, but care should be taken to avoid contact between Douchi and other foods, so as not to affect the taste. Finally, douchi can be sealed with plastic bags or glass bottles to prevent air from entering.