Production of bean paste(dou ban jiang zhi zuo )

Production of bean paste

Introduction:

"If you want to make Sichuan cuisine well, you can't do without Dongdong ~ Douban * the soul of Sichuan cuisine! We all know Pixian Douban, but in fact, most of the Douban eaten by Sichuan people are made by themselves. Every year when the pepper is ripe, there are people queuing up to fight for it. Although the weather is hot and the sun is baking, they still can't stop the pursuit of it. Many restaurants also make it by themselves! Every Douban is different, but it has something in common! It's necessary for Sichuan people to have a jar of simple and pure Douban for their own family! Do you want to have one too

Production steps:

Step 1: This is mouldy bean paste. You need to add one kilogram of beer and two liang of salt to ferment it until the beer water is dry and dark. I bought the fermented bean paste directly

Step 2: cut off 10 jin of erjingtiao pepper and wash it for 3 times

Step 3: drain the water, add 1 jin ginger and 1 jin garlic, and crush them

Step 4: add 2 jin to 3 jin of salt, add 2 jin of fermented moldy bean paste and 1, 2, 5-spice powder, stir well

Step 5: after three to five days in the sun, the bean paste will gradually turn red (you can also keep it on the balcony for half a month to January)

Step 6: seal the dried bean paste in the jar, smooth the surface, add one jin of wine and five Jin of rapeseed oil to seal the jar, and you can use it for cooking after a period of time!

Materials required:

Pepper: 10 jin

Fermented mustard: 2 kg

Salt: 2 jin to 3 jin

Five spice powder: 1 liang

Ginger: 1 jin

Garlic: 1 jin

Rapeseed oil: 5 kg

Baijiu: 1 jin

Note: Douban sauce can also be sealed directly without much sun drying, which is what we call Yin Douban. I think the more sun drying, the more fragrant the Douban is, the better the color will be! The longer the bean paste is stored, the more fragrant it is. It's even more delicious when it's been used for several years! There is also a just done Douban after the sun to taste salty, if the light to add an appropriate amount of salt, or Douban will be sour failure, generally more than two points the most secure!

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: medium spicy

Chinese PinYin : Dou Ban Jiang Zhi Zuo