What dishes can be made with Pixian bean paste, and can Pixian bean paste often be used for cooking

Sesame tofu, fish-flavored shredded pork, fragrant pot, braised pork, spicy shrimp, braised prawns, boiled pork slices, **chicken, as long as it is Sichuan cuisine, it can be seasoned with Pixian bean paste. Eat cold rabbits, rabbit heads, dried fish, dried fish.

Mapo tofu. 1.First, prepare all the materials.

2.Wash the tofu and cut it into small cubes.

3.Pour an appropriate amount of peanut oil into the pan. When the oil is hot, add the peppercorns and stir-fry over low heat until fragrant.

4.Then add chopped green onion and garlic and sauté until fragrant.

5.Add the Pixian bean paste, stir-fry the sauce until fragrant, then add the chili noodles and stir-fry until even.

6.Then pour an appropriate amount of water into the pot, add a little soy sauce and an appropriate amount of salt, and bring to a boil over high heat.

7.Once boiling, add the tofu cubes and gently flatten the tofu with a spatula.

8.Cover and cook over medium heat for 3 minutes.

9.Then reduce the juice and turn off the heat.

10.The finished product is shown below.

Stir-fried cowpeas with bean paste, fried crispy fish with bean paste, fried winter melon with bean paste**, fried clams with dumen bean sauce, stir-fried cabbage with bean sauce, stir-fried soybean sprouts with soybean sauce, stir-fried stuffed chicken mushrooms with soybean sauce, fried rice cakes with eight-treasure sauce .........

In fact, the materials used to make bean paste are different in different places, but the main function has not changed, which is to help us increase the taste of food, help digestion, increase appetite, and eat bean paste correctly, which has a lot of surprise health effects.

Demonstration: Stir-fried baby squid with onions in bean paste.

Ingredients: 6 small squid, 1 onion, appropriate amount of red pepper. Excipients: 1 tbsp Pixian bean paste, salt, chicken essence, sugar, and five-spice powder.

1.Clean up the squid and cut it into shreds; Wash the onion and cut into shreds.

2.Stir-fry the chili peppers until fragrant, add the bean paste and stir-fry until fragrant, then add the shredded squid and stir-fry, and then add the onion to stir-fry together.

3.Finally, add the remaining seasoning and stir-fry to remove from the pan.

Supplements: The seasoning can be replaced with 2 teaspoons of bean paste and Lao Gan Ma spicy sauce, an appropriate amount of ginger, garlic and salt, and fried into a home-style flavor, and the small squid can be replaced with cuttlefish, octopus, etc.

In fact, bean paste can be eaten with many foods, mainly depending on your own taste, but it should be noted that bean paste contains more ingredients than chili peppers, so we also need to pay attention not to overeat, because it is easy to bring harm to your health.

Back to the pot meat, kung pao chicken, boiled pork slices, boiled fish, Mao Xuewang, fish-flavored shredded pork, mapo tofu, spicy chicken, Pixian bean paste can also be used as sauces, used to eat hot pot or noodles and so on.

Back to the pot meat as an example——

Ingredients: 500 grams of pork belly, appropriate amount of garlic sprouts, 1 green pepper, 1 red pepper, 1 tablespoon of Pixian bean paste, 1 tablespoon of tempeh, 1 teaspoon of sugar.

1. Prepare the materials.

2. Pot the pork belly under cold water, set 18 cooking gears on the Supor induction cooker, and cook for a few minutes after the water boils.

3. Remove the meat and let it cool, and slice the pork belly.

4. Prepare chili peppers and garlic sprouts.

5. Put some oil in the pot, set up 6 cooking stalls on the Supor induction cooker, pour in the pork belly and stir-fry until the meat slices are rolled up and put on setback.

6. Pour out the excess oil, leave some base oil, pour in the bean paste and chopped tempeh and stir-fry.

7. Pour in the green and red peppers, and stir-fry the end of the garlic sprouts to bring out the fragrance.

8. Pour in the pork belly and stir-fry.

9. Finally, pour in the garlic sprouts, add a teaspoon of sugar, and stir-fry for 2 or 3 minutes.

Pixian bean paste can be used to make mapo tofu.

Ingredients: 300 grams of tofu, 20-30 peppers, 2 spoons of chili noodles, 2 spoons of Pixian bean paste.

Excipients: appropriate amount of water, appropriate amount of peanut oil, appropriate amount of monosodium glutamate, 4 cloves of garlic, a little light soy sauce, 1 shallot, appropriate amount of salt, appropriate amount of starch.

1. Prepare all the materials first.

2. Wash the tofu and cut it into small cubes.

3. Pour an appropriate amount of peanut oil into the pot, after the oil is hot, add the peppercorns, and fry over low heat until fragrant.

4. Then add chopped green onion and minced garlic and stir-fry until fragrant.

5. Add Pixian bean paste, stir-fry the sauce until fragrant, then add chili noodles and stir-fry until even.

6. Then pour an appropriate amount of water into the pot, add a little light soy sauce and an appropriate amount of salt, and bring to a boil over high heat.

7. After boiling, add the tofu cubes and gently spread the tofu with a spatula.

8. Cover the pot and cook over medium heat for 3 minutes.

9. Then collect the juice and turn off the heat.

9. The finished product is as follows.

Pixian bean paste is generally used in Sichuan cuisine, such as boiled pork slices, boiled fish, bean crucian carp, kung pao chicken, and spicy minced eggplant. Using Pixian bean paste to make boiled pork slices can make the soup more ruddy and enhance the flavor of the soup. Pixian bean paste must be fried fragrant, and fried red oil, so that its spicy taste can be completely released.

Pixian bean paste is relatively salty, so you should pay attention to putting less salt when stir-frying. Using Pixian bean paste to make boiled fish can make the taste of the fish more fragrant, and it will also add its spicy taste, and it tastes better.

Pixian bean paste can be bibimbap, can be stir-fried, mapo tofu, fish-flavored shredded pork, spicy fragrant pot, back to the pot meat, spicy shrimp, braised prawns, boiled meat slices, ** chicken, can also be summarized as as long as it is Sichuan cuisine can be seasoned with Pixian bean paste. Eat rabbit cold, rabbit head, dry roasted fish, and dry roasted fish.

In addition, the reason why bean paste is called the soul of Sichuan cuisine is because it is necessary for every family, as long as it is stir-fried, most of them are no problem to put a little bit, the correct way to use it is to fry it in oil, and then add other ingredients to fry the fragrance and color.

Pixian bean paste can be made with a variety of meat dishes, such as: boiled pork slices, pork ribs with bean paste, kung pao chicken, etc.; It can also be stir-fried with various vegetarian dishes, such as: fried lotus root slices with bean paste, fried oil and wheat vegetables, fried beans, etc., it is a versatile sauce, and one of the methods is introduced below

Preparation materials: 1250 grams of pork ribs, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 2 star anise, more than 20 Sichuan peppercorns, a piece of cinnamon, 2 tablespoons of Pixian bean paste, 1 tablespoon of cooking oil, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of liquor, 1 tablespoon of sugar, appropriate amount of water.

Production steps: 1. Chop the pork ribs into small pieces and boil them in cold water with ginger slices and cooking wine, skim off the blood foam, and remove the ribs for later use.

Do not cover the pot when blanching, so that the smell in the ribs will evaporate.

2. Put the bottom oil in the pot, don't wait for the oil to be overheated, put in the Pixian bean paste and stir-fry, the oil temperature of the pixian bean paste can not be too high, otherwise the pepper skin is easy to fry.

3. After stir-frying the Pixian bean paste until fragrant, add ginger slices, cinnamon, ingredients and Sichuan pepper to fry until fragrant.

4. Add the blanched pork ribs and stir-fry constantly, so that each rib is coated with hot sauce.

5. Pour in the soy sauce and continue to stir-fry, the soy sauce must be fried to make the color beautiful.

6. Put the fried pork ribs in the pressure cooker.

7. Inject an appropriate amount of boiling water. Pour in a little white wine to enhance the flavor.

8. Cover the pressure cooker with a lid, turn to low heat and simmer for another 5 minutes after steaming on high heat for 7-8 minutes, turn off the heat and wait for the gas to finish.

9. Pixian bean paste pork ribs are ready.

10. Finished product drawing.

This is necessary for back to the pot meat.

Method 1 [Raw Materials]: Pork hind leg two knife meat (under the tip of the rump meat, about 2kg per pig).

Step 1 of the return to the pot meat

PS]: Of course, you can use pork belly and buttocks meat.

Excipients]: Green garlic sprouts.

Seasoning]: bean paste, black bean sauce (black bean sauce represented by Yongchuan tempeh and Pixian bean paste), cooking wine, sugar, monosodium glutamate.

Cooking process] :

1.Preliminary cooking treatment of meat: cold water meat, boil the water in the pot on high heat, and then change to medium and low heat to cook until it is broken (meaning just cooked), pick up and put a handkerchief on the meat to cool naturally.

Note: When cooking meat, a little green onion, ginger, cooking wine, and refined salt should be added to remove the fishy smell).

2.Treatment of green garlic seedlings: pat the garlic sprouts (white parts) (conducive to fragrance overflow), cut the white parts into horse ear shapes, and cut the green leaves into inch knots (about 3cm).

3.Knife forming of meat: Cut the meat into large slices (generally about 8 cm long * 5 cm wide * thick).

4.Back to the pot process:

4-1.Put a little oil in the pot, add the white meat, stir-fry, the fat becomes curly, and the lamp nest is raised.

Shoveling meat to the edge of the pot is a lazy man's practice! It should be shoveling out the meat first and then frying the bean paste)

4-2.Add the bean paste and sweet noodle sauce, stir-fry until fragrant and color (see the oil color red and bright).

4-3.First add the green garlic sprouts (white part), stir-fry slightly and smell fragrant, and then fry the garlic sprouts (green part) together.

4-4.Add a little tempeh (to chop), sugar, monosodium glutamate, and you can add a little tempeh to taste. (The saltiness can be added according to the specific saltiness of the dish or personal taste).

5.Notes:

5-1: Cut the meat after it is cold, otherwise it will be crumbly (if you are in a hurry, you can use tap water to shower).

5-2: Taste the saltiness of the watercress to determine the amount of salt.

5-3: Dilute the sweet noodle sauce with water in a 1:2 ratio before use.

5-4: Sweet noodle sauce and soy sauce for toning and flavoring.

Method 2 [Ingredients]: Pork belly (fat: lean = 3:2, with skin), Pixian watercress, cooking wine,

Return to the pot meat step 2

Garnish]: garlic sprouts, green peppers.

Process: 1Cook the fresh meat until eight ripe.

2.Slice the cooked meat.

3.Burn the oil. 4.After the oil is boiled, add Pixian watercress and fry over high heat until the fragrance overflows.

5.Stir-fry the sliced meat until the fatty part becomes smaller and rolled.

6.Add the garnish and stir-fry it.

Home-cooked tofu is a home-cooked dish with tofu as the main ingredient. The addition of Pixian bean paste gives the tofu that does not have much flavor a taste. Served with bell pepper and black fungus, it perfectly creates a beautiful and delicious dish.

Pixian bean paste can often be used for cooking. Because bean paste is originally a seasoning, as long as we like the taste of this seasoning, it can be used for cooking often, its taste is very unique, and it can cook a lot of food, such as hot pot, braised dishes, etc.

Pixian bean paste is generally used in home-cooked stir-fry and braised dishes, can play a role in enhancing flavor and color, in the process of use, generally add oil in the pot first, when the oil temperature is burned to seventy percent hot, pour in the bean paste, fry out the fragrance, and then put in meat, vegetables and other ingredients.

The process of Pixian bean paste.

The traditional handmade skills of Pixian Douban have been included in the list of national intangible cultural heritage, it can be said that the production techniques of Pixian Douban sauce are ancient and long, all of them are made by traditional craftsmanship, among them, the selection of broad bean paste, to go through natural fermentation, to the point of entering the slag, and the jar of drying Douban needs to reach the standard of 5 inches into the ground.

The home-cooked dishes that can be made in Pixian bean paste are: mapo tofu, fish-flavored shredded pork, spicy fragrant pot, back to the pot meat, spicy shrimp, braised prawns, boiled pork slices, **chicken, braised fish head, rabbit meat, boiled fish, steamed pork, braised hairtail, minced eggplant, dried stir-fried green beans, fatty beef enoki mushroom, braised winter melon.

Bean paste is called the soul of Sichuan cuisine, because every family must have it, as long as it is stir-fried, they are used to adding some to it. The correct way to use it is to add bean paste and stir-fry it in oil until fragrant, and then add other ingredients.

Pixian watercress is one of the top seasonings in China, which is unique in the selection of materials and technology, distinctive, mellow fragrance but no spice, and oily color.

Relevant instructions for Pixian Douban

Pixian Douban has a unique flavor and is closely related to the local water quality status. Pidu District belongs to the Dujiangyan artesian irrigation area in the upper reaches of the Minjiang River, the water source is pollution-free, in line with the national water standards, the water quality conditions are good, and it is included in the scope of Chengdu Water Source Protection Zone.

There are many rivers in the territory, the water system is evenly distributed, and many water system rivers have formed rich groundwater resources in Pidu District, and the excellent water quality conditions provide rich mineral nutrients and water for the microbial survival in the brewing and fermentation process of Douban in Pidu District, so that they can fully grow and secrete a large number of enzymes, so as to promote the decomposition of various raw materials in Douban, so as to form the unique "color, fragrance, taste and shape" of Pixian Douban.

The above content reference: Encyclopedia-Pixian Douban.

Pixian bean paste can make dishes such as mapo tofu, green pepper back to the pot meat, kung pao chicken, boiled pork slices, fish-flavored shredded pork, braised crucian carp, dried fried green beans, ants on the tree, boiled fish, etc. Pixian watercress is one of the top seasonings in China, which is unique in the selection of materials and technology, distinctive, mellow fragrance but not add a little spice, the color is oily, all rely on fine processing technology and the excellent raw materials to achieve the standard of color, fragrance and taste.

Pixian douban has the characteristics of heavy spicy taste, bright red and oily, large chili pepper pieces, and sweet aftertaste, which is a commonly used condiment in Sichuan recipes, and is known as the "soul of Sichuan cuisine". Its production technology is listed in the second batch of national intangible cultural lead waxing heritage list.

How to make mapo tofu:

1. Chop the lean meat of green onion and ginger first, cut the tofu into pieces for later use, and add water to the starch to dissolve. 2. Add oil to the pot, add green onion, ginger, dark soy sauce and chili pepper and stir-fry until fragrant. 3. Put the minced meat into the oil pan and stir-fry, add the bean paste, stir-fry until it changes color, add tofu and salt and stir-fry evenly, then add peppercorn noodles and starch water, and boil until boiling.

How to make green pepper back to the pot meat:

1. Slice the pork belly, then pour water into the pot, put the cut pork belly into the pot and cook over medium heat for 3 minutes. 2. Wash the green pepper and cut it into coarse and scattered oblique knife sections, put the cut pork belly slices in the pot without oil, stir-fry until the meat slices are curled, the fat is transparent, and remove after frying. 3. Add rapeseed oil to the pot over high heat and heat the pot, add Pixian bean paste and fry until fragrant, then add parsley and rock jishi, onion pieces, garlic slices, green pepper pieces, and pork belly and stir-fry for a while.

4. Finally, add cooking wine, sugar, salt, and light soy sauce and stir-fry evenly before serving.