1、Video
2、Introduction
Douchi is a traditional Chinese special seasoning. It can use soybeans or black beans as raw materials to decompose soybean protein through fermentation, and then add appropriate amount of salt and white wine to control the fermentation state by drying and other methods. The seasoning made is very delicious.
The Douchi I made mainly uses soybeans. You can also use other ingredients. Douchi is very popular in Southeast Asia. Japan also has a condiment similar to Douchi, which is natto. The method is slightly different, and the production principle is similar. Friends can try it.
3、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 2 | 40 | Salty | Boil and ferment |
4、Ingredients
- 500 g soybeans
- salt
- Liquor
5、How To Make
1、Today we will make Sichuan Douchi，It’s very simple，Prepare a pound of soybeans，Remove broken soybeans.
2、First put the soybeans in the pot and fry until fragrant，Stir fry slowly，Stir-fry until the soybeans crack，Just reach this state.
3、Then soak the soybeans in water for three hours，Add the right amount of salt,，Table salt allows soybeans to quickly absorb water and shorten the soaking time，Wash the soaked soybeans several times.
4、Then remove it and put it in a basin，Add water to the pot, add the soybeans, and bring to a boil，Boil the soybeans for 30 minutes，Cook the soybeans.
5、Then remove the soybeans to filter the excess water，Spread out the soybeans and let them dry for 20 minutes.
6、Prepare a breathable bamboo basket，Put a clean gauze on it，Must be fermented in a ventilated container，So that the soybeans won’t go bad.
7、Put the cooked beans into the gauze and wrap it up，Cover the surface with a clean towel，Ferment in a warm place for about 4 days.
8、This is the state of soybeans on day 4，Already fermented，I can see that the soybeans have a lot of filaments.
9、Transfer the soybeans to the pot，Add appropriate amount of white wine, the purpose is to sterilize，Add some salt to increase the flavor.
10，Stir the Douchi well，Put it on the breathable bamboo curtain.
11、Then put it in the sun to dry，Generally, let’s dry for three days, and our Douchi is ready，The Douchi is especially fragrant when used for stir-frying vegetables and meat.
6、Important Tips
1、 When frying soybeans, the heat should be low throughout the whole process to avoid frying, which will affect the fermentation of soybeans.
2、 The soaking time of the soybeans should be sufficient to ensure that the soybeans fully absorb water.
3、 Control the time and temperature of the soybean fermentation process. You can check the soybean status during the fermentation process. If there is silky material, it means that the fermentation is complete.
4、 After the Douchi is ready, it can be stored in a sealed glass jar and placed in the refrigerator for storage.
7、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 270 kcal |
| carbohydrate | 39.7 g |
| Fat | 3 g |
| protein | 24.1 g |
| Cellulose | 5.9 g |
8、Matching Food
Beef, cod, pork belly
Beef 
cod 
pork belly
9、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 4 |
| High blood pressure | 7 |
| high blood fat | 7 |
| lose weight | 5 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Douchi nutrition
The ingredients used in making Douchi are soybeans, which are fermented to obtain more abundant and diverse nutrients. Douchi can reduce the cholesterol content in blood pressure, and also has the effect of lowering blood pressure. Douchi is also a kind of Chinese herbal medicine, and it has certain health benefits. Douchi contains many nutrients, which can help the human body improve intestinal flora, improve human digestion, and prevent diseases.
Many elderly people like to eat Douchi because it has anti-aging effects, can also increase memory and prevent diseases such as Alzheimer’s. Young people can also eat more Douchi, and they can eat a small amount of Douchi after hard work every day, which can eliminate fatigue and promote sleep. Douchi also contains a variety of enzyme proteins, which have the effect of promoting thrombolysis. Adding an appropriate amount of Douchi when cooking is helpful to human health.
How to store Douchi
Douchi is a kind of fermented food. It is very important to preserve it after it is done, otherwise it will be easily damaged. I will make more Douchi each time and keep it well, and I will add an appropriate amount of Douchi to make the dish more unique. , while also adding more nutrients. Douchi is an important seasoning in China, it’s delicious, and I like to store it in a glass jar and keep it airtight, refrigerated, or in a dry, cool cupboard. It cannot be placed in a high temperature environment, otherwise it will easily continue to ferment and go bad. I don’t make a lot of Douchi each time, usually enough for 2 months, so it’s easier to store and can eat fresh Douchi.
Can Douchi be eaten directly?
Many people use Douchi as a seasoning for various dishes, such as sea bass in Douchi, ribs in Douchi, etc. They are all delicious. Some people also want to eat Douchi directly, is that okay? The answer is yes. But I don’t recommend you to eat Douchi like this, because a lot of salt is added during the marinating and fermenting process of Douchi, it tastes very salty, so eating it directly is not good. Difference. Do not consume a lot of salt when eating vegetables, so it is not healthy to eat Douchi directly. Excessive intake of salt will increase the risk of high blood pressure.
Can pregnant women eat Douchi?
Douchi is rich in nutrients and can be eaten by pregnant women. But pregnant women need richer nutrients, so they can’t eat too much Douchi, it can be better with other ingredients. Douchi can regulate the intestinal flora, so it is very healthy for our body. When cooking, adding Douchi in an appropriate amount can make the flavor of the dish more unique, and can also obtain the nutrition of Douchi. Usually, you can make more Douchi and keep it well, and use it as a common seasoning. It’s really good.
11、Recipe
- 500 g soybeans
- salt
- Liquor
- Today we will make Sichuan Douchi，It's very simple，Prepare a pound of soybeans，Remove broken soybeans.
- First put the soybeans in the pot and fry until fragrant，Stir fry slowly，Stir-fry until the soybeans crack，Just reach this state.
- Then soak the soybeans in water for three hours，Add the right amount of salt,，Table salt allows soybeans to quickly absorb water and shorten the soaking time，Wash the soaked soybeans several times.
- Then remove it and put it in a basin，Add water to the pot, add the soybeans, and bring to a boil，Boil the soybeans for 30 minutes，Cook the soybeans.
- Then remove the soybeans to filter the excess water，Spread out the soybeans and let them dry for 20 minutes.
- Prepare a breathable bamboo basket，Put a clean gauze on it，Must be fermented in a ventilated container，So that the soybeans won't go bad.
- Put the cooked beans into the gauze and wrap it up，Cover the surface with a clean towel，Ferment in a warm place for about 4 days.
- This is the state of soybeans on day 4，Already fermented，I can see that the soybeans have a lot of filaments.
- Transfer the soybeans to the pot，Add appropriate amount of white wine, the purpose is to sterilize，Add some salt to increase the flavor.
- Stir the Douchi well，Put it on the breathable bamboo curtain.
- Then put it in the sun to dry，Generally, let’s dry for three days, and our Douchi is ready，The Douchi is especially fragrant when used for stir-frying vegetables and meat.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 2 | 40 | Salty | Boil and ferment |
| Content | Per 100 g |
|---|---|
| Calories | 270 kcal |
| carbohydrate | 39.7 g |
| Fat | 3 g |
| protein | 24.1 g |
| Cellulose | 5.9 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 4 |
| High blood pressure | 7 |
| high blood fat | 7 |
| lose weight | 5 |
| child | 8 |
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