Hani fermented black beans [Yunnan Honghe specialty]

What is Hani Douchi? Authentic Yunnan Honghe specialty: Hani Douchi

Content summary:Do you want to know what Hani Douchi is? This article is a detailed introduction toYunnan Honghe specialty - Hani fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hani fermented black beans. The full text takes about 3 minutes to read, mainly including the basic introduction of Hani fermented black beans and their nutritional value? What are the product characteristics of Hani fermented black beans? The production method of Hani fermented black beans, the tasting and eating method of Hani fermented black beans, etc

Basic Introduction to Hani Douchi

Douchi is a unique soy food made by the Hani people, using their unique traditional production techniques. It has a delicious and sweet taste, is very appetizing, and has a strong and special aroma.

What are the nutritional values of Hani fermented black beans

The Hani people use fermented black beans as medicine, which are roasted and then ground into warm boiled water for consumption. They treat gastrointestinal pain, discomfort, diarrhea, and bloating when separated from food, and the effect is good

Beans are mostly black brown in color, with a delicious and sweet taste that is very appetizing. Their aroma is strong and unique, and they come from afar with the wind, making people salivate

The Hani compatriots in Lvchun have different ways of making fermented soybeans from other places. The traditional way of making fermented soybeans is original and authentic

Method of making Hani fermented black beans

Hani women soak soybeans in water overnight, wait for them to swell and soften, then pound them into fine residue, take clean and seedless buckwheat stalks, dry them in the sun, put them in a basin or on a stone slab, and light them on fire to turn them into white ash powder; Mix about 5% to 10% of the buckwheat stem ash into the soybean residue, add appropriate salt and a little warm water, and mix well. Then pinch it into a small flat ball the size of a child's fist, and place it in a dustpan. Cover it with straw and let it sit in a shaded and ventilated place for about ten days, allowing it to fully ferment until it spreads its unique thickness

When making fermented black beans, some even add spicy seeds and Sichuan pepper powder to enhance their flavor. For those that are not suitable for the Chinese Academy of Sciences at the moment, they are steamed, dried, and placed on the edge of a pond for two or three years without changing their taste

Tasting and eating methods of Hani fermented black beans

Fermented black beans are often used as seasonings, and can also be cooked separately, such as boiling vegetables or pumpkin leaves. For example, breaking a small piece of fermented black beans and baking them on charcoal, crushing them, and mixing them in, the dish and soup are both fragrant and fresh. After frying the fermented black beans in oil, scoop them into a bowl and add some soup, along with some seasonings, to make the best dipping sauce. If there are no other dishes, you can also add a piece of fermented black beans to your meal at the last minute