How to make homemade bean paste, simple and delicious!

Everyone has eaten Sichuan cuisine, right? In fact, the soul of Sichuan cuisine is not the meat or the vegetables, but its color, aroma and taste. Among them, the spicy taste is the most memorable, and a supplementary ingredient is very popular in Sichuan cuisine - bean paste. Without the incorporation of fermented black bean paste, Sichuan cuisine would probably not be accepted by people across the country or even the world. Want to make bean paste at home? The following method guarantees your success.

Pixian Douban is known as the "soul of Sichuan cuisine". It can enhance the color and aroma of dishes when stir-frying. It is the most famous specialty of Pixian County and an essential seasoning for cooking Sichuan cuisine. Famous dishes such as "Twice-Cooked Pork", "Fish with Douban", "Mapo Tofu" and "Steamed Pork with Rice Flour" are all made with it. It has a very strong Sichuan flavor and is a representative work of Sichuan cuisine seasoning.

The bean paste you make yourself is gorgeous and bright, without any pigments or preservatives added. If stored properly, it can be preserved for many years like kimchi. It tastes better than the fermented bean curd sold outside. In this age where food hygiene is emphasized, home-cooked food is the safest.

Pixian Douban brewing method:

Ingredients: 5 jin of fresh red peppers (beauty peppers), 2 jin of dried peppers (or 6 jin of fresh red peppers and 1 jin of dried peppers), 2 jin of dried bean paste, 1 jin of old ginger, a handful of red peppercorns, 8 liang of strong liquor, 1 jin of salt, and some vegetable oil;

Preparation method:

1. How to process the bean curd: First wash the bean curd with clean water, pick out the bad parts, boil it in boiling water for a few minutes, then take it out and dry it.

Soak the bean curd in white wine overnight;

2. Beat the fresh chili peppers into chili sauce; use a blender to grind the dried chili peppers and ginger into powder;

3. Put fresh chili sauce in a container, then add minced ginger;

After stirring, add chili powder and mix well;

Add in bean curd and mix well;

Add salt and pepper and mix well;

Add appropriate amount of vegetable oil and stir;

4. Put the stirred bean curd into a sealed container and seal it with vegetable oil.

It can be eaten after fermenting for 1 month;

Note: Do not touch water during the preparation process, and drain the ingredients; the amount of salt can be added according to your taste; the liquor must be high-proof and dry.