Eight treasure pods making method

Raw material formula: 40kg black beans, 62.5kg eggplant, 2kg prickly ash, 2kg almonds, 17.5kg sesame oil, 15kg white wine, 5kg ginger, 250g basil leaves, 12.5kg salt, and a small amount of sodium phenyl potassium.

Production methods: 1. Ingredients made of music. Put the black beans into the pot, add water, cook them, remove them and let them dry on the mats, and then put them in the koji-making indoor fermentation. The beans are covered with yellow mold for about 1 week. Then put the beans on the mat to dry, remove the yellow fungus, lift the net, then soak the beans with cool boiled water, wait until the beans return to their original state when cooked, remove and dry them on the mat, and keep the beans moist. %about. 2. Excipient processing. The salted eggplant is marinated in a cylinder and is turned in a cylinder once a day for 10 consecutive days. Take pepper, basil leaves, and fresh ginger into appropriate amounts of salt and marinate separately. Put the almond rice in the pot until it can be peeled and remove it. Soak it with boiling water and remove the skin. 3. Mix preparation. Remove the marinated eggplant from the tank and place it in a cloth bag to dry it. Put the processed black beans into the jar and soak in the pressed eggplant water for 15 minutes. Pour sesame oil, white wine, and other ingredients and stir. 4. The altar is closed. Put the prepared raw materials into a small mouth altar, use 10 mulberry papers, coat with blood, and tie the mouth of the altar, then detain a bowl on the mouth of the altar, and seal the altar with mud. 5. Finished fermentation. After the altar was sealed, the spring and autumn seasons should be put on outdoor drying, and in summer, natural shades should be allowed to ferment naturally.

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