Homemade Douban in red oil: a condiment for Sichuan cuisine(zi zhi hong you dou ban mei wei chuan cai li bu kai de diao wei pin )

Homemade Douban in red oil: a condiment for Sichuan cuisine

Introduction:

"Red oil bean paste is actually made by injecting a large amount of ripe vegetable oil into the home bean paste to isolate the air, and then fermenting for years. The color is bright red and the taste is mellow. It is one of the most important condiments in Sichuan cuisine. Every year, Chaotianjiao and erjingtiao are on the market, which is the best time to make Douban. It was made in the first year, eaten in the second year, tasted better in the third year, and almost disappeared in the fourth year. Every year, I repeat the actions of the previous year, patiently waiting for the cocoon breaking of high-quality Douban. Every time I eat a variety of red Sichuan cuisine, I feel that every year's effort is so worthwhile. "

Production steps:

Step 1: remove the pedicel of red pepper, wash and drain the surface moisture.

Step 2: take a large water and oil-free container, chop the pepper with a water and oil-free knife and chopping board, or smash it with a clean food processor (don't smash it too much, just coarse).

Step 3: add about 5 jin of salt, stir well, and put into the jar. The salt should be salty enough. It doesn't matter if it's a little salty.

Step 4: soak the moldy watercress in beer for two to three days (keep the beer just submerged in the watercress), soften and add about half a jin of salt. It's sold on Taobao.

Step 5: pour the pickled moldy watercress and beer into the pepper jar, mix well, and then sprinkle with a layer of salt.

Step 6: heat the oil, pour in some corn oil and heat to 100%.

Step 7: cool and pour into the watercress jar to drown the watercress sauce. Seal the jar mouth with plastic film and cover it. Because now I live in the north, I use more peanut oil, corn oil, and no rapeseed oil. Because peanut oil solidifies at low temperature, I choose corn oil.

Step 8: after fermentation for a period of time, the pepper has no spicy flavor and starts to become mellow, so it can be used. If possible, it can be put in the sun to accelerate fermentation. In the process of Douban fermentation, it should be stirred irregularly.

Materials required:

Fresh Chaotian pepper: 30 jin

Mouldy watercress: 2 kg

Vitex negundo L.: moderate amount

Salt: 5 jin

Corn oil: right amount

Beer: moderate

Note: 1. You can put some pepper in the Douban jar, the taste is more fragrant. I usually like to put two jars, one is put, the other is not put, I like green pepper, more mellow. 2. The mouth of the jar needs to be covered with a layer of plastic film, and the edge of the jar should also be covered. The edge of the jar can be sealed with water, so that the edge of the jar water will not be sucked into the jar, affecting the quality of Douban. 3. Douban must put enough salt, so that the Douban will not be bad for many years.

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: medium spicy

Chinese PinYin : Zi Zhi Hong You Dou Ban Mei Wei Chuan Cai Li Bu Kai De Diao Wei Pin