Alias Daku, Xiangchi and Kangbo

The appropriate dosage is about 40 grams per day.

Douchi takes soybean or soybean as the main raw material, and decomposes soybean protein through the action of 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 and light lobster sauce according to taste. Douchi is a common seasoning in Jiangnan area of China, and it can also be dipped directly. Douchi is a traditional fermented bean product, which is characterized by complete particles, black and shiny, soft and instant, and no musty smell.

Relevant people can be eaten by the general population, especially patients with thrombosis.

Nutritional analysis

1. Douchi contains high urokinase, which can dissolve thrombus;

2. Douchi contains a variety of nutrients, which can improve the gastrointestinal flora. Eating lobster sauce often can also help digestion, prevent diseases, delay aging, enhance brain power, lower blood pressure, relieve fatigue, relieve pain, prevent cancer, and improve liver detoxification function (including alcoholism);

3. Douchi can also solve various drug poisoning and food poisoning.

The basic method of making douchi is to steam soybeans or black beans and put them into ceramics for fermentation.

Dietotherapy effect Douchi tastes bitter and cold, and enters the lungs and stomach;

Has the effects of dispelling pathogenic wind, relieving exterior syndrome, clearing away heat, eliminating dampness, relieving vexation, relieving depression, and detoxicating;

Can be used for treating exogenous typhoid fever, common cold, headache, dysphoria, and chest distress.

The historical and cultural agreement of douchi came into being during the Spring and Autumn Period and the Warring States Period. There is "great bitterness, salty and sour" in "Songs of the South". According to the annotation, great bitterness is lobster sauce. There is also a saying that there is no lobster sauce in the pre-Qin literature, which appeared in the Qin and Han Dynasties. Historical Records. Biography of Huo Zhi began to see the description of douchi.

Qi Yaomin's book contains techniques for making fermented beans. The eastern Han dynasty began to use medicine. In the later dynasties, there were records about lobster sauce in food books and medical books. It is still one of the important seasonings. In the Tang Dynasty, lobster sauce was introduced to Japan and became natto.