What is the process of making bean paste?

I believe that many families have bean paste on hand. It is made from fermented ingredients such as broad beans, soybeans, chili peppers, and sesame oil. It is a condiment that can make food unique. Whether you make it yourself or buy it from outside, you can taste delicious food as long as you use it correctly. Today I will share with you a method of making bean paste. How much do you know about the whole production process?

Doubanjiang can be made from broad beans or soybeans.

1. Using broad beans as raw materials, the production method is:

① Features of the finished product: dark brown in color, rich in aroma, and tastes salty and slightly sweet.

②Main points for preparation: Soak the broad beans in boiling water, peel them, put them into a pot and cook until they are soft when squeezed by hand, then pour them onto a wicker mat and spread them flat, cover with straw about 3 cm thick, place them in a place without sunlight and air circulation, stir them once every 3 days, after about a week, move them to a ventilated place, when yellow hair (mold) grows on the broad beans, add salt, mix well and put them into a jar, then pour the washed, dried and chopped peppers together with the boiled spice water into the jar and mix well. Be careful not to get it wet with water or oil to avoid insects or spoilage. Finally, seal it with yellow mud. Let it sit for about half a month, and the sauce will turn into a dark brown color, smell fragrant, and taste salty and sweet.

2. The production method using soybean as raw material is:

①Features of the finished product: slightly red sauce color, fragrant and sweet taste.

②Ingredient ratio: 7 parts soybeans, 3 parts flour, 1.7 parts salt, and 10 parts water.

③Main points for production: remove impurities from soybeans, wash off dust with water, soak for 8 to 10 hours until the soybeans are swollen and wrinkle-free, then drain the water and put them into the pot, cook until they break into pieces when squeezed by hand (usually cook for 2 hours, then simmer for 6 to 8 hours), and become a paste and yellowish brown. Then cool the cooked beans. When the temperature drops to about 37°C, mix them with flour, cover them with a clean cloth, and place them in a slightly higher temperature place to ferment. A layer of yellow-green hair will grow in about a week. At this time, mash it into small pieces, put it into a jar, add salt and water, and stir evenly. Then place the jar in a warm sunny place. 10 days later, the fight was over. When the sauce turns slightly red and emits fragrance, it is ready to eat.