Leping Huangdouchi [Jiangxi Leping Specialty]

What is Leping Huangdouchi? Authentic specialty of Leping, Jiangxi: Leping yellow fermented soybean

Content summary:Do you want to know what Leping yellow fermented soybean is? This article is a detailed introduction to the special product of Leping, Jiangxi Province - Leping Yellow Fermented Black Bean. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Leping Yellow Fermented Black Bean. The full text takes about 5 minutes to read, mainly including the basic introduction of Leping Yellow Fermented Black Bean and its nutritional value? The production method of Leping yellow fermented soybeans, etc

Basic introduction of Leping yellow fermented soybean

Leping yellow fermented soybean is refined using ancient folk formulas and traditional techniques.

. It does not contain any artificial colors, additives, or preservatives, and is a natural green food. Delicious taste, spicy and appetizing; It is an indispensable cold dish at the dining table and banquet, and also the most popular gift for visiting relatives and friends

Leping yellow fermented soybeans are especially famous for their famous mouth yellow fermented soybeans. The production process of yellow fermented black beans is particularly particular. It is divided into two stages: embryo making and pickling. The production time for fermented soybean paste is from June to July in the lunar calendar every year, and it cannot be produced at any other time

Select locally produced good soybeans, stir fry them over low heat, soak them in cold water for 24 hours, put the soaked soybeans in a pot, and dry them over high heat. Pour the dried soybeans into a dustpan and let it cool in a well ventilated place for one day. Cover it with a sheet or yellow twig the next day to keep it warm for fungal growth. The first fungus to grow is white. When the fungus turns yellow, it should be promptly curled up and constantly moved until the fungus is full and slightly green. Finally, dry it and store it well, and the fermented soybean paste is ready. The time for making yellow fermented soybeans is chosen during the period after the beginning of winter and before the beginning of spring in the lunar calendar each year. Choose high-quality red chili peppers, ginger, garlic seeds, salt, peel the ginger and garlic seeds, remove the stems of the red chili peppers, and wipe them clean. Chop the ginger, garlic seeds, and red chili into small pieces, add fermented soybean sprouts, add an appropriate amount of salt and stir well. Bottle the bottle the next day, label it, pack it, and place it in a ventilated and cool place

The production method of Leping yellow fermented soybean

The production process of yellow fermented soybean is particularly particular, divided into two stages: embryo making and pickling