What to do if bean paste is too salty

Many families with elderly or children like to make bean paste. Firstly, bean paste is rich in nutrients, and secondly, it has a unique flavor. In our fast-paced life, it can be used as one of the most common condiments on people’s tables. However, there are many things to pay attention to when making bean paste, and if you are not careful it is very likely to be too salty. So what should you do if the bean paste is too salty? What methods can be used to prevent this problem when making bean paste in daily life? Let’s learn more about it together.

How to adjust the bean paste if it is too salty?

In our daily cooking, we often use sauces such as bean paste. Bean paste is salty but fragrant. Adding it when cooking can increase the aroma of the dish and blend the taste of the dish. It should be noted that when adding bean paste when cooking, there is no need to add salt if the taste is not very strong, because the dish is easy to be salty. When cooking, the bean paste is very salty, so you need to add sugar and a little vinegar and chicken essence to blend it. This can reduce the salty taste of the bean paste.

The place I use it most is to make the famous Sichuan dish - twice-cooked pork. First, put the processed meat slices in a wok and stir-fry with oil until the meat slices are in the shape of a lamp window, then add the bean paste and stir-fry together. If the bean paste is too salty at this time, do not add any more salt. You can add some light black beans to reduce the saltiness. Finally, add the green garlic sprouts and a plate of delicious twice-cooked pork is ready.

Similarly, this method can be used to reduce the saltiness of bean paste when used in soups or steamed dishes. The key is to dilute the heavy salt with light fermented black beans.

What kind of rapeseed oil is used in homemade bean paste

When making bean paste, it is recommended to use cooked rapeseed oil, so that the bean paste will be bright red in color and have a pure oil flavor. The oil used in different regions may be different. In Meishan area, cooked rapeseed oil is not often used to make bean paste. If we have to talk about maturity, it is the interaction of time and temperature that "ferment" the ingredients.

Doubanjiang is usually made with cooked broad beans, which are added with soy sauce (to add color and flavor), rapeseed oil, and salt, and mixed well. The mixture is then placed in a container without a lid. It needs to be dried enough and misted enough, and during the process, it is necessary to stir it with chopsticks to bring up the bean curd pressed at the bottom of the container. It is not suitable to be put into the jar until it is dried and misted to produce a strong aroma. Douban can tolerate sun and fog but not rain, otherwise its quality will change. After squeezing the chili peppers, ginger, garlic, peppercorns and other ingredients, pour the dried bean paste in and mix well. There is no need to add rapeseed oil to the chili peppers, so there must be enough oil before drying the bean paste.

Lettuce seed oil is produced by cold pressing, which means that the oil crops are directly put into the oil press for pressing without being steamed or fried in a frying pan. Cold pressed oil has good color, clear color, crystal clear, cold pressed oil machine has light fragrance, nutrients are not easily destroyed by high temperature, and it will not cause internal heat when consumed. The most important thing is that cold-pressed oil will not foam or clog the pan when frying.

Cooked rapeseed oil is made by frying the oil in a frying pan and then pressing it in an oil press. The color of ripe pressed oil is darker, and the taste is pure and fragrant, especially the oil-rich oil such as rapeseed. The disadvantage is that if it is not treated, foam will form and the pot will clog when frying, but this problem can be solved with simple treatment.