Which dishes must use bean paste? Which kind of bean paste is good for stir frying?

Stir-fried small squid with onion in bean paste Ingredients: 6 small squid, 1 onion, appropriate amount of red pepper. Excipients:

1 tablespoon Pixian bean paste, salt, chicken essence, sugar, and five-spice powder. Preparation: 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. Added:

The seasoning can be replaced with 2 teaspoons of bean paste and Lao Gan Ma hot 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. Raw materials for stir-fried fresh mushrooms with bean paste: 50 grams of enoki mushrooms, 50 grams of willow pine mushrooms (tea tree mushrooms), 100 grams of Xiuzhen mushrooms, 50 grams of fresh shiitake mushrooms (shredded), appropriate amount of minced ginger, 1 2 auxiliary ingredients of chili pepper (shredded).

Ingredient A: Appropriate amount of vegetarian spicy bean paste Ingredient B: Appropriate amount of soy sauce, appropriate amount of pepper, appropriate amount of sugar Ingredient C:

Appropriate amount of water starch and a little sesame oil: heat the oil in the pot, add minced ginger, chili pepper and vegetarian bean paste and stir-fry until fragrant, then add the rest of the ingredients and seasoning B to stir-fry, and finally add seasoning C. Hint:

The recipe for this dish is simple, and if you don't want too many mushrooms, you can substitute green peppers or other ingredients of your choice. Green and red pepper bean paste fried salted meat Ingredients: green and red peppers, Sichuan bean paste, salted meat Method:

1。The figs are salted for 2-3 days and then thinly sliced. 2。

Cut the green and red peppers into long strips and set aside. 3。Use Sichuan bean paste to stir-fry in the pot, then put the pork belly and keep stir-frying, fry until the oil is forced out, then put the green and red peppers and fry well, add seasonings, the meat and sauce have salty salt according to the specific situation, I put a little sugar and chicken essence and stir-fry well to serve.

This dish is first-class no matter whether it is served with rice or porridge.

The recipe for shredded green onions in bean paste is detailed Cuisine and efficacy: marinated pickles Spleen appetizing recipe.

Taste: Spicy Process: Sauce bean paste shredded green onion production materials: Ingredients: 5000 grams of soybean oil.

Seasoning: 250 grams of salt, 2500 grams of bean paste, 15 grams of chili powder, shredded green onion in bean paste Characteristics: Sauce red, spicy and sauce fragrance.

Teach you how to make shredded green onions in bean paste, how to make shredded green onions in bean paste to be delicious1The green onion is made of thick stems, remove the roots and old leaves, wash and dry, and cut into shreds and marinate with salt to taste.

2.After marinating for 24 hours, take out the shredded green onion and drain it, put it in the jar and mix it with bean paste and chili powder, cover it tightly, and the sauce can be used for 2 days. Details of the practice of roasting fatty fish in bean paste Cuisine and efficacy: Hunan cuisine.

Taste: Spicy Process: Sauce Roasted Douban Sauce Roasted Fatty Fish Production Materials: Ingredients: 1500 grams of catfish.

Excipients: 70 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (fresh).

Seasoning: 100 grams of lard (refined), 50 grams of cooking wine, 10 grams of salt, 15 grams of vinegar, 50 grams of bean paste hot sauce, 10 grams of white sugar, 15 grams of soy sauce, 2 grams of monosodium glutamate, 15 grams of green onions, 15 grams of ginger, 15 grams of garlic (white skin), 13 grams of starch (peas), 15 grams of sesame oil The characteristics of roasted fatty fish in bean paste: spicy and tender, delicious and delicious.

Teach you how to make roasted fatty fish in bean paste, how to make roasted fatty fish in bean paste to be delicious 1The catfish scrapes off the saliva fluid, removes the gills and fins, disembowels and guts, and washes;

2.Chop off the head and tail from the middle of the fish body, chop the abdominal backbone slightly, marinate it with salt and cooking wine, and wash it;

3.Remove the stems and wash the shiitake mushrooms, and cut the shelled and washed winter bamboo shoots into shreds;

4.Mince the green onion, ginger and garlic;

5.Bring the oil to a boil, wipe the catfish dry, fry it in the oil pan until it is five ripe, and remove it;

6.Then bring the lard to a boil, add shredded bamboo shoots, shredded mushrooms, ginger, minced garlic and bean paste to stir-fry until spicy, then add catfish, soup, soy sauce, sugar and monosodium glutamate;

7.After boiling, transfer to low heat and simmer, dilute with 25 grams of wet starch (13 grams of starch and 12 grams of water) to thicken;

8.Put it on a fish plate, sprinkle with chopped green onions, and drizzle with sesame oil. The key to making roasted fatty fish in bean paste: because there has been a frying process, you need to prepare about 1000 grams of vegetable oil.

Tip - Food Restraint:

Catfish: Catfish should not be eaten with beef and sheep fat, beef liver, venison, wild boar, pheasant, and Chinese medicine nepeta.

I knew that bean paste must be used for back to the pot meat, and most Sichuan dishes must use bean paste.

Most Sichuan dishes use bean paste.

When stir-frying, Pixian bean paste should be used, Pixian bean paste's unique technology and raw materials, the color of the bean paste is ruddy, the taste is mellow, and the bean paste should be stir-fried with hot oil when using Pixian bean paste, and the red oil and fragrance should be stir-fried. The taste of Pixian bean paste is relatively salty, and you should pay attention to the amount of salt when adding bean paste.

What kind of bean paste is used for stir-frying.

Stir-fry dishes are generally made with Pixian bean paste, which is one of the four famous sauces in China, among which the bean paste produced in Pixian County, Sichuan Province is the most famous. Pixian bean paste is very unique in the selection of materials and technology, the raw materials are selected from high-quality red peppers and broad beans produced in eastern Sichuan, and they are made by a number of complex and delicate processes such as hulling, soaking, koji-making, and fermentation. Pixian bean paste has the characteristics of ruddy and shiny color, mellow taste, and crispy petals.

Pixian bean paste is very widely used, and it will be used in daily cooking, such as adding a little Pixian bean paste when stir-frying, which can make the taste spicy and delicious, and you can add a little bean paste when making some dishes with a heavier taste, and it looks more appetizing after stir-frying red oil. Pixian bean paste can also be used to make hot pot base and dipping sauce.

When using Pixian bean paste to stir-fry, we should pay attention to the way of use, many people are to add a little bean paste to flavor after the dish is fried, in fact, the bean paste should be oiled first, and the red oil should be used to fry the bean paste with oil before stir-frying, so that the fragrance of the bean paste can be squeezed out. The taste of Pixian bean paste is relatively salty, so when adding bean paste, you should pay attention to the amount of salt to avoid the taste of the dish being too salty.

The bean paste is still fragrant with the bean paste from Pixian County, Sichuan, and the color is very good-looking.

Of course, the stir-fry is made of Pixian bean paste, my family loves to eat bright color, good taste, stir-fry when adding some is very good, you can try it.

The commonly used in our home-cooked stir-fry is Pixian bean paste, which tastes delicious and the stir-fried dishes are very flavorful.

The dishes that are suitable for stir-frying with bean paste are: thirteen spiced spicy pork ribs, back to the pot meat, mapo tofu, yellow stewed chicken, boiled black fish fillet, beer stewed chicken wings, homemade eggplant, stewed beef brisket with tomato and potato, cabbage, green vegetables and eggs.

1. Thirteen spiced spicy pork ribs.

Ingredients: Appropriate amount of fine row, appropriate amount of green onion, a small handful of Sichuan pepper, a small handful of sesame pepper, an appropriate amount of bay leaves, an appropriate amount of rock sugar, an appropriate amount of Pixian bean paste, an appropriate amount of hot pot base, a bottle of beer, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of thirteen spices, an appropriate amount of oyster sauce, an appropriate amount of ginger, and an appropriate amount of garlic.

2. Return to the pot meat.

Ingredients: 200g pork belly, 4 green garlic, 2 slices of ginger, 5 green onions, 1 star anise, 1 bay leaf, 1 cinnamon, 20 Sichuan peppercorns, 2 spoons of cooking wine, appropriate amount of oil, 2 spoons of Pixian bean paste, half a spoon of flavor.

3. Mapo tofu.

Ingredients: appropriate amount of tender tofu, appropriate amount of minced pork, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of minced green onion, appropriate amount of Sichuan pepper powder, appropriate amount of chili powder, appropriate amount of bean paste, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of water starch.

4. Yellow stewed chicken.

Ingredients: 4 chicken thighs, 1 green pepper, 1 onion, appropriate amount of potatoes, appropriate amount of green onion, appropriate amount of cooking oil, appropriate amount of garlic, 3 tablespoons of June chives mate bean paste, a little pepper, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, appropriate amount of oyster sauce, 1 tablespoon of sugar.

5. Boiled black fish fillet.

Ingredients: a black fish, an appropriate amount of bean sprouts, an appropriate amount of green vegetables, an appropriate amount of green onions, an appropriate amount of red pepper, an appropriate amount of Sichuan pepper, an appropriate amount of rattan pepper, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of bean paste, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of starch, an appropriate amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of five-spice powder, an appropriate amount of water, an appropriate amount of sugar, and an appropriate amount of chili powder.

6. Stewed chicken wings with beer.

Ingredients: appropriate amount of chicken wings, a can of beer, an appropriate amount of green onion, an appropriate amount of garlic, an appropriate amount of white sesame seeds, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of soy sauce, an appropriate amount of cooking wine, and an appropriate amount of bean paste.

7. Home-cooked eggplant.

Ingredients: Appropriate amount of eggplant, appropriate amount of green pepper, appropriate amount of chopped green onion, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of starch, appropriate amount of bean paste.

8. Beef brisket stewed with tomato and potatoes.

Ingredients: 500g beef brisket, 5 tomatoes, 1 potato, half an onion, appropriate amount of ginger, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of bean paste, 1 tablespoon of pepper, 1 tablespoon of sugar, appropriate amount of water.

9. Cabbage.

Ingredients: appropriate amount of cabbage, appropriate amount of salt, appropriate amount of oil, appropriate amount of seasoning, appropriate amount of bean paste.

10. Green vegetables and eggs.

Ingredients: appropriate amount of greens, appropriate amount of garlic, appropriate amount of eggs, appropriate amount of bean paste, appropriate amount of sugar, appropriate amount of salt.

Introduction to bean paste

It is a kind of condiment, the main materials are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc.

Douban sauce can be made of boiled beef, fish-flavored shredded pork, ** chicken, potato roast chicken, braised crucian carp, fried cabbage with bean paste, mapo tofu, etc., mainly for meat, with rich sauces to marinate meat, stir-fry can also enrich the taste of meat, cover the fishy smell, etc.

There are really too many dishes that can be made with bean paste, and for those with heavy tastes, bean paste can do everything! As a seasoning, bean paste is really indispensable in my kitchen, with a good aroma and good taste, and some dishes feel like they are injected with soul as soon as they are added!!

In my mind, the soul of Sichuan cuisine, nearly half of the dishes in Sichuan cuisine use bean paste, including the stir-fry of hot pot base.

According to folklore, the sauce was created by Fan Li by accident. According to legend, Fan Li managed the kitchen in the rich man's house when he was seventeen years old. Due to inexperience, meals are often unsatisfactory and there are many leftovers, and over time, they become sour and rancid.

In case the owner found out, Fan Li put the food in the pantry.

However, there was no impermeable wall, and the rich man finally found out, and the rich man scolded him and gave him ten days to turn the sour food into something useful. The clever Fan Li first processed the food with green and white hair, then dried it and then fried it in a pot to remove the odor and kill bacteria, and added some warm water to stir it into a paste to feed the pigs.

The rich man was glad to see the pigs eating happily. Later, a small long-term worker joked with Fan Li and put this food in the noodles for Fan Li to eat, but he didn't expect that the noodles were particularly delicious. At this time, Xiao Changgong revealed the reason, and inspired by this, Fan Li used this sour and rancid food to create a delicious sauce.

You can ask your grandson to make tofu with bean paste. Specific steps: Brief dismantling of the draft.

Ingredients: 500g tofu

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic.

1. Cut the tofu into small pieces and set aside.

2. Cut the green onion, ginger and garlic into cubes.

3. Stir-fry ginger and garlic in oil over high heat.

4. Add the chopped tofu, add a little water, light soy sauce, jujube wine, salt, and bean paste and cook.

5. (Tofu is cooked quickly) stir-fry until flavored, sprinkle green onions, and turn off the heat.

6. Prepared bean paste tofu.

Bean paste is mostly used in various stir-fried, roasted and boiled dishes, such as back to the pot pork, kung pao chicken, mapo tofu, fish-flavored shredded pork, boiled pork slices, etc. Generally, some watercress will be put in cooking, and you really can't make authentic Sichuan flavor without this bean paste! The hot pot in Sichuan and Chongqing will also use a lot of bean paste.

It is said that it will be delicious if you use this, so what kind of dish can you make with bean paste? The answer is to be able to cook most of Sichuan cuisine, all kinds of stir-fried, roasted and boiled dishes, which is how the name "Soul of Sichuan Cuisine" comes from. Douban is actually divided into 2 types:

Cooked bean paste and raw bean paste. "Cooked bean paste" is mainly used to accompany meals, similar to Lao Gan Ma, ready to eat, with rice, as a dipping sauce, and with food, such as the usual douban dipping water, golden hook sesame oil watercress, spicy sauce, etc.

The most classic flavor type using watercress is home-style taste, and the taste composition: salty, fragrant, and spicy. Taste characteristics:

Salty, fresh and slightly spicy, rich and palatable. Main seasoning: Pixian bean paste or pickled chili, refined salt, sugar, monosodium glutamate, soy sauce, tempeh, green onion, ginger, garlic.

Preparation essentials: 1. There are many ways to prepare home-style flavors, including pickled chili peppers and watercress. Pickled chili peppers and watercress themselves have a salty taste, so don't use too much salt and soy sauce, add a little sugar and flavor, and a little vinegar before cooking to add flavor.

2. Stir-fried bean paste and pickled pepper should be slowly stir-fried over low heat to color, and the heat should not be too large to prevent burning. 3. When making home-style dishes, you can add tempeh, sweet noodle sauce, and sugar according to the appropriate amount of the dish to soften the taste.

Bean paste also has a year, from a year, to five years or even ten years, the short time of the bean paste color red bright, but the aroma is insufficient, the long year of the bean paste color is dark but the aroma is far away, this depends on the needs of the dish to choose, there is also a kind of golden hook bean paste, is on the basis of Pixian bean paste on the basis of the sea rice and oil, equivalent to fried bean paste, directly dipped and eaten, it is also very good.