Homemade cottage version of bean paste
Introduction:
Production steps:
Step 1: cook the right amount of soybeans
Step 2: put it into the pot and mash it
Step 3: slice ginger, soak chili and chop
Step 4: Chop
Step 5: chopped ginger
Sixth step: add the chopped pickled peppers and ginger, salt, five spices, thirteen incense, chicken essence, and baijiu.
Step 7: add five full spoonfuls of cooked oil.
Step 8: dish
Step 9: peel and wash, quarter of all small pieces
Step 10: cut and pour into the basin, mix well with other ingredients, and remember not to get wet in the whole process.
Step 11: bottling.
Step 12: save some for later
Materials required:
Cooked soybeans: moderate
Ginger: right amount
Pickled pepper: right amount
Dish: right amount
Thirteen spices: appropriate amount
Salt: right amount
Chicken essence: appropriate amount
Five spice powder: appropriate amount
Baijiu: moderate amount
Oil: right amount
Note: dish is similar to radish, some places are also called turnip. No, it can be replaced by white radish. It's just as delicious. It's not suitable to do more than one time. It can be stored for about a week. If you put more salt, it can be stored for a longer time. However, it's not good to eat too much salt. I still advocate to do it now and eat it now.
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Zi Zhi Shan Zhai Ban Dou Ban Jiang
Homemade cottage version of bean paste
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