1 First, we wash the wheat and put it in a cold water container to slightly expand 1 hour.
2. Put a proper amount of water in the steamer, put the steamer on it, spread clean cotton gauze in the steamer, then pour the soaked and drained wheat into the steamer, cover the pot, and steam over high fire for 15 minutes.
3. Then pour the steamed wheat into a container and let it cool naturally, as shown in the figure below.
4. Smooth the container, cover it, and then put some chopsticks in the middle to facilitate ventilation and fermentation.
After 5 or 5 days, the fermentation is completed (it is normal for wheat to grow thick and long white fimbriae, and it is normal to have a little noise at home).
6. Then spread the fermented wheat flat and put it in the sun until it is completely dry, as shown below.
7. Then use a food processor to beat the cooked dry wheat into coarse particles and fine particles, as shown in the figure below.
8. Wash and drain the red pepper, drain the pedicle and cut it into pieces with a knife; You can also use a food processor. Wash the dishes and dry them. Note: Red pepper juice is used for wet and dry cooked wheat flour.
9. Pour the wheat flour into a slightly larger container, add the chopped red pepper, add salt and mix well.
10, add minced garlic, dried Chili powder and Jiang Mo, and stir evenly, as shown in the following figure.
1 1, spoon into the vegetable tank, 5 cm away from the mouth of the tank to avoid overflowing after fermentation, cover it, and fill the tank with cold water. Sealed fermentation, stored in a cool place 1 month before eating.