How to Make Dry Yellow Soybean Paste

　　Doubanjiang sauce is made. Production method

Doubanjiang is a fermented condiment produced through the interaction of various microorganisms, resulting in complex biochemical reactions. It is primarily made from soybeans (in some regions, silkworm beans are used instead) and wheat flour,as well as added flavoring oils, monosodium glutamate, and chili peppers among other ingredients to enhance its variety.The soybeans are carefully selected, with the bad and spoiled seeds removed along with any impurities. They are washed in clean water, placed in a pot with an appropriate amount of water until cooked through. Do not allow them to burn or become too dark; they should be soft when tested by hand. Allow them to cool overnight.

The soybeans are then ground into a smooth paste using a meat grinder. The consistency of the paste must be suitable for forming molds, neither too dry nor too wet;excess moisture makes it difficult to shape properly and can lead to spoilage or insect infestation. Each mold should be about 30 centimeters in length and have a cross-sectional area of around 20 square centimeters, to facilitate the enzymatic changes during fermentation. Allow the molds to dry on the outside for three to five days before wrapping them in a layer of cowhide paper to protect against insects and dust. Place them in a cool, well-ventilated area with sufficient spacing between each piece; if there are many molds, stack them using thin wooden strips as separators. Continue this process until the inside of the mold is fully covered with white fuzz, which typically occurs around April 18th or 28th in the lunar calendar. Remove the outer paper wrapping and thoroughly wash the mold pieces under clean water to remove any dirt on the surface. Cut the mold into as small a size as possible, then place it in a jar. The jar should be placed near a window with plenty of sunlight; elevate it slightly using bricks or stones to avoid dampness from the ground. Mix sea salt at a ratio of two pounds of beans to one pound of salt in clean well water and dissolve thoroughly, removing any sediment. Pour this solution into the jar along with the small pieces of paste. The liquid should be about twice as much as the volume of the crushed paste. Cover the jar's mouth with a clean white cloth. Start stirring after three days. Stir using a wooden stick with a board attached at one end, doing this twice daily (morning and evening) for approximately one month. Each session should involve about 200 strokes, collecting the foam produced on the surface and discarding it to prevent any off-flavors from developing. This process will make the paste finer; once fermentation is complete, the sauce can be consumed. Be especially cautious to avoid "overfermenting" — when the liquid has fermented too much and starts giving off unpleasant odors. Use a "sauce jar cover," traditionally made from local materials such as sorghum stalks or reed stalks, which are woven into a large conical shape. This allows for proper ventilation while preventing rainwater intrusion. To ensure ventilation and prevent rain, the jar opening should be covered with a "sauce jar hat". The traditional method for making rural sauce hats involves using local materials such as millet stalks or reed stalks to weave large conical hats that are both breathable and waterproof.