How to make Pixian Douban

Qixian bean paste is very famous throughout the country because it tastes very delicious. When we add some Pixian bean paste when cooking, it not only makes the dishes taste more fragrant, but also makes the color of the dishes look more attractive. Many people will imitate the method of Pixian bean paste at home and make some bean paste. So what is the specific method of making Pixian bean paste?

Pixian bean paste recipe!

Ingredients: 1300 grams of beauty pepper, 500 grams of dried chili pepper, 500 grams of dried bean paste, 250 grams of old ginger, 100 grams of red pepper, 200 grams of high-proof liquor, 250 grams of salt, and appropriate amount of rapeseed oil.

practice. 1: Wash the dried bean paste, steam it for 10 minutes, remove it and dry it, then pour in white wine and soak it for 12 hours.

2: Blend the beauty pepper into chili sauce, blend the dried chili into powder, blend the old ginger into powder and set aside.

3: Put chili sauce, minced ginger and chili powder in a bowl and stir well.

4: Then add the fermented bean curd soaked in white wine, salt and peppercorns, add some rapeseed oil and mix well, seal and marinate for 30 days.

5 tips for making Pixian bean paste:

1: You can replace the beauty pepper with fresh red pepper. The method is the same, but the taste will be slightly worse.

2: Douban can be bought in the market. It must be drained of moisture before being soaked in high-proof liquor.

3: Do not let the ingredients get wet during the marinating process and all ingredients must be drained.

4: When using peppercorns, it is best to use red peppercorns, as the flavor is purer. Green peppercorns taste slightly bitter and are not easy to use.

5: Add salt according to your taste, and the amount of rapeseed oil added is determined by the dryness and wetness of the peppers.

The spicy and delicious Pixian bean paste is ready. The fermented bean paste can be used to make boiled fish, boiled pork, mapo tofu, fish-flavored shredded pork and other classic Sichuan dishes.

[Main ingredients] 2 catties of fresh chili peppers, 1 catties of fermented bean paste

[Ingredients] 1 pound of old ginger, 5 cloves of garlic

【seasoning】

1. 3 star anise, a small piece of cinnamon, 3 bay leaves, a handful of peppercorns (spice water)

2. 300g salt (the amount of salt can also be tasted according to the saltiness of the bean paste, very salty is fine), 30g strong liquor, 50g pepper powder, 100g chili powder (optional), a handful of rock sugar, 1 pound of lettuce oil

practice

1. If you want to make more authentic [Sichuan Pixian Doubanjiang], the most indispensable ingredient is the [moldy bean paste] shown in the picture below.

2. Rinse the moldy bean curd lightly under running water, pick out the blackened and bad ones, be gentle when washing, retain most of the yellow mold, then remove and drain the water.

3. Pour clean water into the pot, add 3 star anise, a small piece of cinnamon, 3 bay leaves, and a handful of peppercorns, bring to a boil over high heat, and then turn off the heat.

4. After the seasoning water has cooled down, pour in the drained fermented bean paste and soak for more than 3 hours.

5. Take advantage of this time to start preparing fresh peppers. Wash 2 pounds of red pepper with clean water and spread it out to dry.

6. Prepare several bottles and jars, wash them and boil them in boiling water for 7 or 8 minutes to remove oil and sterilize them, then turn them upside down and dry them.