Cuisine and ：Pickled Condiments

Taste: Salty and Fresh Process: Soy Sauce

　　DoubanjiangSoy Sauceand Doubanjiang mixed with chili paste is made of the following materials:

Main ingredient: 5000 grams of soybeans

Secondary ingredients:WheatFlour1000 grams

Seasonings: 750 grams of salt,Star Anise100 grams,Sichuan Pepper50 grams, Cornflower 25 grams, Citrus Peel 50 grams

1. Mix 100 grams of star anise, 50 grams of Sichuan pepper, 25 grams of cornflower, and 50 grams of citrus peel to prepare 7500 grams of seasoning water.

2.Yellow beansSoak in water until swollen and cook thoroughly. FlourSteam,Cook the yellow beans and steamed flour together while they are still warm, cool down to about 40 degrees Celsius, then mix in yellow koji;Stack the mixture inside a room at 25-30 degrees Celsius for 8-12 hours until the temperature rises to around 40 degrees Celsius. Mix thoroughly and spread evenly on an rack with a thickness of 2 centimeters. Cover with a damp object, and frequently water the floor to maintain indoor temperature.

3. After being on the rack for 6 hours, start increasing the heat so that the material temperature is maintained between 38-43 degrees Celsius (to prevent overheating which could cause spoilage). Gradually form lumps and grow white hair, turning into yellow-white mycelia; as the temperature gradually decreases, the yellow-white mycelia turn to a yellow-green color;Take the half-finished product from the rack and add salt before mixing it with 40-degree Celsius seasoning water. Put it in a jar and maintain an indoor temperature of 30 degrees Celsius for another 7-10 days, stirring several times per day until the material emits soy sauce and sweet aromas during fermentation; when fermented to perfection,Fermented half-finished products should be put into a roasting jar with used seasoning bags (containing old seasonings). Roast for 4-5 days while stirring several times daily, keeping the internal temperature at about 65 degrees Celsius until they turn soy sauce red. Then they can be eaten.

4. If making Doubanjiang with chili paste,Chilican be stir-fried lightly and then chopped finely. Mix this with the almost ready Doubanjiang, and roast for one day to complete the process.