The soul of Sichuan cuisine(chuan cai zhi hun si chuan jia chang dou ban de zuo fa )

The soul of Sichuan cuisine

Introduction:

"In Sichuan and Chongqing, most people make Douban sauce (directly known as & quot; Douban Er & quot;) for home cooking. The raw materials of home-made Douban are basically the same as those of Pixian Douban. The latter is mainly industrialized mass production, with special formula, complex process and higher production requirements. However, the former has simple process, no restrictions on production environment and site, and is suitable for home-made. The materials used in the bean paste are fresh and sufficient, healthy and hygienic. It does not contain any pigment and additives. The finished product tastes better than the one bought. When frying, it will not make the pot (paste the bottom of the pot). The dishes are bright red and fragrant. When you buy Pixian Douban from abroad, you have to open your eyes and choose the products from famous factories. Otherwise, you will buy something that is not authentic if you are not careful. When I bought Douban and chili sauce, I was worried. In those years, many factories used "Sudan red" in order to reduce costs and improve quality. Some would add flour and other raw materials to reduce the consumption of chili. The color of Douban darkened and completely lost the brightness of chili itself. Every other two years will do Douban, good Douban as long as properly stored, will be more and more fragrant, put a few years without any problem. I'm used to eating my own bean paste, and I want to make it myself. It doesn't take much time to think about it. Compared with the time-consuming and laborious past, it takes only a few hours to make one at a time, but it can be eaten for one or two or even three years. Moreover, the production process is also a process of enjoyment. I often think of the whole process of helping my mother to make homemade bean paste at home when I was a child: chopping bean (broad bean) & gt; peeling bean shell & gt; Wo bean paste (bean paste fermented with Aspergillus flavus) & gt; beating sea pepper (pepper) & gt; making bean paste for jar. This series of work is usually done in the summer. When I was young, I was sitting on a small bench with a high bench in front of me. There was a whole grain of Hu Dou in the basin on my left hand and a small basket under my feet. I grabbed Hu Dou in my left hand and a small chopper in my right hand. I fixed Hu Dou under the chopper blade with my thumb and index finger, and then "pa" it on the bench. Hu Dou was completely split into two pieces from the middle, and my fingers were broken A loose, Douban fell at the foot of the basket, not long effort can knock on one or two Jin. Then soak the Pea Petals in clear water, peel off the pea shell, drain the water, and when the sun is half dry, pick the fresh Broussonetia papyrifera leaves or pumpkin leaves, take a bamboo made dustpan, spread the leaves evenly on the dustpan, then spread the Pea Petals evenly, and then cover with two layers of Broussonetia papyrifera leaves or pumpkin leaves, and put them in a cool place to grow mold (Aspergillus flavus). Waiting for the green and black moldy hairs (not the moldy ones), the moldy watercress will be ready. Moldy watercress need not be washed. They can be directly softened to make watercress sauce. They can also be used after drying. If properly stored, they can be preserved for several years. Now, there is no such fun, because in the market can buy already Wo good hu Dou ban Er, directly soak soft can use, save the very troublesome process of chopping Wo Hu Dou ban er. When I went back to my hometown this year, I saw that I was sitting on the stool of chopping Hu Douban when I was a child. It was still the same shape, the same color and the same firmness. My dad said that he had this stool when he was a child. It seems that this stool can be used for 100 years. "

Production steps:

Step 1: buy fresh red pepper with few seeds.

Step 2: after removing the pedicels, cleaning and draining the moisture on the surface of the red pepper, take a large container without water and oil, chop the pepper with a water-free 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 3 jin of salt, stir well, and put into the jar. The salt should be salty enough so that the watercress don't sour easily. 2-3 jars for 30 jin. Because of different uses, one of the jars can put some Zanthoxylum to increase fragrance. I like the smell of green pepper.

Step 4: soak the moldy watercress in beer for two to three days (observe all the time, keep the beer just submerged in the watercress, if the beer is not enough, add half a catty of salt and even after softening. You can soak the watercress well in advance, or you can make hot pepper first, and you can add it when the watercress are ready.

Step 5: pour the pickled mouldy watercress and beer into the pepper jar, mix well, sprinkle a layer of salt, seal the jar with plastic film, cover the jar, and seal the edge with water.

Step 6: after fermentation for a period of time, the pepper has no spicy flavor and starts to become mellow, so it can be used. In the first few months of fermentation, remember to stir up the bean paste and observe the fermentation. If you find the white wine, pour it into a suitable amount of Baijiu.

Materials required:

Red pepper: 30 jin

Mouldy watercress: 2 kg

Salt: about 3.5 Jin

Green pepper: 50g (optional)

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. You can pour proper amount of lettuce oil or vegetable oil into the bean jar to seal. It is not easy for the air to enter and the bean is not easy to whiten. 3. The mouth of the jar needs to be covered with a layer of preservative film, and the edge of the jar should also be covered, so that the water along the jar will not be sucked into the jar, which will affect the quality of Douban. 4. Always replenish the water along the edge of the jar to keep it clean.

Production difficulty: Advanced

Process: others

Production time: several days

Taste: medium spicy

Chinese PinYin : Chuan Cai Zhi Hun Si Chuan Jia Chang Dou Ban De Zuo Fa