The practice of douchi

Yunnan douchi 1. Raw material formula: 40 kg of black beans, 62.5 kg of eggplant (pedicled), 2 kg of pepper, almond 1 kg, sesame oil 17.5 kg, liquor 15 kg, 5 kg of ginger, 250 g of perilla leaves, salt 12.5 kg, etc.

Second, the production method:

1. Cook black beans in a pot with water, take them out and put them on a mat to dry, then put them in a koji-making room for fermentation and koji-making. About 1 week, the beans will be covered with yellow mold. Then put the beans on the mat to dry, rub off the yellow mold, and then soak the beans in cold boiled water. When the beans return to the original state when cooked, take them out and put them on the mat to dry, keeping the water content of the beans at about 30%.

2. Processing of auxiliary materials. Add salt to the cut eggplant and pickle it in a jar. Turn the jar 1 time every day for 10 days. Take Zanthoxylum bungeanum, perilla leaf and fresh ginger, add appropriate amount of salt and pickle them separately for later use. Boil almond rice in a pot until it can be peeled, take it out, soak it in boiling water, and rub off the skin.

3. Mixed preparation. Take the pickled eggplant out of the jar and put it in a cloth bag to dry it. Put the processed black beans into a jar, soak them in pressed eggplant water for 15 minutes, pour in sesame oil, white wine and other raw materials, and stir well.

The altar is closed. Put the prepared raw materials into a small jar, use 10 piece of mulberry paper, coat it with blood, tie the jar mouth, then fasten 1 bowl on the jar mouth, and seal the jar mouth with small mud.

5. Fermented products. After sealing the altar, it should be placed outdoors in spring and autumn and naturally fermented in the shade in summer. It takes about 1 year to get the finished product. Use dried lobster sauce to make lobster sauce, the hardness of beans is very particular, and the cooked lobster sauce is too soft, which will be bitter and unsightly; If it is cooked too hard, it will feel undercooked. So when cooking, it's best to cook until it's just over the top and over low heat. Try not to let the beans break the skin, so that the last lobster sauce can be black and bright, and people will move their index fingers when they see it.

Step two, let it ferment. When fermenting, try to use bamboo containers. You can spread a layer of straw on the bottom of the container first, or you can not spread it. Whether placed or not, fermented soybeans will have the unique fragrance of straw or bamboo. One thing to pay attention to when fermenting is that beans should not be spread too thick or too thin. Too thick is not conducive to ventilation, too thin will make water evaporate too fast. As far as I know, many people make fermented lobster sauce by hanging it on the beam, which can ensure ventilation and cleanliness, and will not let it be affected by excessive humidity on the ground. Douchi can be covered with nothing. Of course, if you feel a little dry, you can cover it with some fresh banana leaves that have been torn into strips. If there is Huang Jinshu nearby, it is better to have branches and leaves of Huang Jinshu. Don't cover it too tightly. Be sure to keep it ventilated. Otherwise the beans will rot before they are ripe. It is cold in winter, and the fermentation time is generally 15 to 25 days, depending on the humidity conditions at that time.

After fermentation, each bean will be covered with a layer of white or green. Take it out and wash it with water first, then with wine. After washing, you can see the lovely lobster sauce. Don't get wet after washing the wine, seal it in a jar. You can also skip the altar, but the taste will be slightly worse. When you want to eat, scoop some and cook according to your own taste. If you are lazy, scoop it up and eat it. Absolutely delicious!