Douchi is made by decomposing soybean protein with Mucor, Aspergillus or bacterial protease. When it reaches a certain level, it is made by adding salt, wine and drying to inhibit the activity of enzyme and delay the fermentation process. There are many kinds of lobster sauce, which can be divided into black lobster sauce and yellow lobster sauce according to processing raw materials, and salty lobster sauce, light lobster sauce, dry lobster sauce and water lobster sauce according to taste.
Douchi, called "Youlong" in ancient times, is also called "addiction". The earliest record can be found in Liu Xi's Interpretation of Names and Diet in the Han Dynasty. According to records, the production of Douchi was first spread in Taihe County, Jiangxi Province, and then spread overseas through continuous development and improvement. The Japanese once called lobster sauce "Nachi", and later referred to sugar natto invented in Japan. Douchi is also widely eaten in Southeast Asian countries, but it is not so popular in Europe and America.
Extended data
The party and the state attach great importance to the protection of intangible cultural heritage. As representatives of "Douchi Brewing Techniques", the brewing techniques of Yongchuan Douchi in Yongchuan District of Chongqing and Tongchuan Douchi in Santai County of Mianyang City of Sichuan Province were announced as national intangible cultural heritage (traditional techniques) by the State Council on June 7th, 2008.
Douchi family formula:
After cooking soybeans in dog days, cover them with hemp leaves or plastic wrap for fermentation (to prevent water loss), and wait until a long layer of white hair or gray-black hair grows on the soybeans (gray-black is a sign of maturity of Mucor albicans, so you can safely eat them.
But if you have yellow hair, it means that Aspergillus flavus can't be eaten, which will cause poisoning. Then add salt and wine to sterilize, add some ginger and star anise, seal it, and it will be ready in a minute.
Baidu Encyclopedia-Douchi