Preparation method of pickle fermented soybean

Delicious pickled douchi in rural areas, originally only need to do this, the method is as simple as that.

Yi Xiang samadhi

08-26. High-quality creators in the field of agriculture, countryside and farmers.

Brief introduction: In the season when bright red peppers and edamame are on the market, the countryside adopts a simple production method to mix the two materials together and become a favorite delicacy. In rural Yunnan, cooking is simply difficult and more enjoyable than eating meat.

In rural Yunnan, there is a habit of making fermented beans and pickles. The traditional pickling method is to use dried soybeans, which need to be steamed and fermented, usually for three days.

1. Prepare materials

The main ingredients for making fresh douchi are bright red pepper, edamame and new ginger. In addition, you have to prepare ingredients: sugar, salt, pepper and white wine.

Chop pepper

Select fresh peppers, wash them, control the water, and then chop them. In the past, chopping vegetables with traditional wooden troughs was tiring and slow. Now it can be used for grinding, which is very convenient. Of course, if the quantity is small, it can be chopped.

3. New ginger

Peel fresh ginger gently, wash it, and cut it into large or even small grains for later use.

Peeling edamame

Peel the cut fresh edamame, wash it, and control the water.

Steamed soybean

Put the washed soybean grains into a steamer for steaming, and the steaming time depends on the quantity, generally about 20 minutes. You can try it. Steamed. Then put it in to cool for later use.

pickle

Put the edamame in a pot, add fresh ginger, chopped pepper, pepper, salt, sugar and white wine, stir well, and then put it in the jar.

7.canning

Whether you use a crock, glass bottle or plastic bottle, you should wash it without oil, rinse it with wine and then mix it in.