【Haichuan Food Guessing Game】Nutritious snacks to pair with meals; their taste turns quite strong when consumed in large quantities
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This post was last edited by Desert Fish on 2017-7-30 at 16:47. It is one of the common fermented seasoning foods in Guizhou, Sichuan, and Hunan; it has a delicious and fragrant taste. It is a fermented food produced mainly through bacterial action, and can be eaten as a side dish or used as a seasoning for cooking or dipping.
It’s not in sauce form; there’s also a dried version, and its flavor is amazing
Douchi is made from soybeans or yellow soybeans as the main ingredients. By using Mucor, Aspergillus, or bacterial proteases to break down the proteins in the soybeans, and when a certain degree of decomposition has been achieved, salt, alcohol, drying, and other methods are employed to inhibit the activity of these enzymes and slow down the fermentation process. There are many types of fermented soybeans. Based on the raw materials used in their production, they can be divided into black fermented soybeans and yellow fermented soybeans; based on their flavor, they can be classified as salty fermented soybeans or mild fermented soybeans.
Actually, Eastern natto is pretty similar to this
There must be soybeans, chili sauce, and salt; I’m not sure about anything else