Soybean residue fermented black beans

Soybean residue fermented black beans

　　In addition to making fermented black beans from soybeans and peas, the Tujia people commonly also consume a type called soybean residue fermented black beans. This is made by boiling soybean residue, mixing it with powdered sesame oil cake, and fermenting it in a warm place. The mixture is then shaped into small balls and smoked dry on a heated kang (a traditional heated bed). When eating, they are washed, boiled into a paste, and seasoned with scallions, garlic, chili peppers, and minced ginger to make a flavorful dish. Especially when mixed with wild wild onion, the flavor becomes even more fragrant.