On August 4, 2018, in the fourth group of Baili Desert Village in Yiling District, Yichang City, Hubei Province, the local specialties of farmhouses such as tempeh, moldy bean residue, sweet and sour garlic, soybean sauce, and squeezed pepper were made in the mountain farmhouse restaurants, and the aroma was fragrant.
Moldy okara.
Moldy okara is a kind of side food made by fermenting soybean residue after making tofu. Mold bean residue free amino acid content is high, delicious taste, is a nutrient-rich flavor soy products.
Tempeh.
Tempeh is a traditional Chinese seasoning for fermented soy products. With black beans or soybeans as the main raw material, the use of mucorb, aspergillus or bacterial protease action, decomposition of soybean protein, to a certain extent, add salt, add wine, drying and other methods, inhibit the vitality of enzymes, delay the fermentation process and make.
Squeeze the pepper.
Squeezed pepper is a local snack made from red pepper and corn flour (cornmeal) as the main ingredients.
Soybean paste.
Soybean paste, tempeh, moldy okara, are all soy products, which is more nutritious? What do you like to eat?
Sweet and sour garlic.
Sweet and sour garlic is a traditional snack in Jiangnan and northern regions. Sugar garlic is brown in color and has a crisp, sour and sweet taste.
Garlic is a natural bactericidal hormone, which has a good inhibition and killing effect on a variety of coccips, bacilli, viruses, amoebic insects, pinworms, etc. Sweet and sour garlic improves the spicy taste of garlic.
This is homemade kimchi from a farmhouse on the mountain. Visitors who come to eat can eat a plate for free, no money.