Why should green peppers not be used as bean paste?

Green peppers are not suitable for bean paste, because green peppers rot quickly, if they are placed in bean paste, they are not suitable for preservation, and the skin of green peppers will become hard after soaking with a certain degree of saltiness, so they are not suitable for consumption.

The reason why green peppers are not easy to make bean paste is that it has moisture, and the taste of his green peppers is a kind of stomach-clearing, which is not the same as the taste of dry, spicy, dry, spicy, and dry chili peppers.

Green peppers have too much moisture content to be stored for a long time, and using some dried peppers or small peppers can avoid this problem.

Green peppers are not ripe enough and are not a good raw material for making bean paste. Due to the lack of ripeness, the spiciness does not meet the requirements, the water content is more, and it is easy to rot, but it can be made into chopped peppers.

Preparation of bean paste.

1. Watercress treatment: First, soak the dried watercress in clean water, and when the dried watercress becomes full, you can break it, and there will be a layer of white lines in the middle.

This means that the dried bean paste has been soaked almost and can be moved on to the next step.

2. Koji-making: When the dried bean paste has been soaked, you can take it out and drain it and put it into the koji room to make koji. Since the watercress becomes larger after soaking, it also needs to be air-dried, put in a cool and ventilated place for 2 days, and control the temperature in the room to avoid the loss of water, and you can cover it with a layer of mats.

Prevents water loss.

3. Sauce paste: After 2 days, put the broad bean paste koji into the fermentation container, the temperature should be controlled at about 40, and then pour it into the brine koji of 18-20 ° bé, continue to heat, and the temperature will rise to 60. Finally, sprinkle some salt to seal, and finally keep the temperature at about 45 and let it ferment on its own.

4. Pepper treatment: We can put the dried pepper into water in advance for soaking, and add some salt to pickle, and then grind it into a pulp. Let it ferment on its own, and you can also eat fresh chili peppers, which will taste even better.

5. Preparation: Mix the fermented bean paste with pepper and salt to become bean paste, which needs to be heated to eliminate bacteria, and then ferment it for half a month, and the taste will be better.

The difference between bean paste and soybean paste.

Soybean paste is actually made from pure soybean fermentation, which does not contain flour, this soybean paste is found in the northeast, so it has another name "Northeast miso", this sauce is suitable for eating, dipping vegetables, stir-fry ingredients, and making miso soup.

And so on. There is also a kind of soybean paste that is accompanied by flour, which mainly accounts for 65% of the soybeans, wash it, then put it in a pot and steam it until it is paste, and then add 35% of the flour and stir it together, this soybean paste is suitable for making fried noodles.

The bean paste is not ground, and there are also the grains of the bean paste, which is a good difference between the two. Generally, bean paste contains half or whole bean paste. The bean paste in the south is mainly fermented with broad beans, chili peppers, salt and other ingredients, and the taste is also very different.

The bean paste we often eat is Pixian bean paste.

Yunnan bean paste and so on, these bean pastes are different in taste.

The method of bean paste is also relatively simple, and the difference between bean paste and soybean paste is also relatively obvious, and the taste is the biggest difference, so you can choose according to your hobby.

Because green peppers are not easy to preserve, dried chili peppers are used to make soy milk, and the spicy flavor of dried chili peppers is more fragrant than that of green chili peppers.

Because green peppers are very easy to spoil, they are not suitable for bean paste.

Chili pepper is a very common vegetable in daily life, chili pepper can be divided into different types, and there are different colors, generally there are only two most common colors in daily life, one is red chili, one is green chili, chili contains capsaicin, proper consumption of some capsaicin is good for the human body. In daily life, there are many people who are not spicy and like to eat spicy food very much, so many people will prepare chili sauce in their families, and at the same time, you can also find that basically the chili sauce in life is red, and it is rare to use green chili peppers to make chili sauce, and many people are also very curious about this situation. <>

Red pepper is more common on the market, in fact, there are some green chili sauce sold on the market, as well as pickled chili sauce, as well as yellow chili sauce, etc., but most of them are red chili sauce, red chili sauce is far more than other colors of chili sauce, which is also related to many people's habits. Most people buy chili sauce because it is used to stir-fry vegetables, red chili sauce can make food color, and then red looks more appetizing, while green chili sauce, and some pickled pepper chili sauce is fixed when paired with some dishes, and then the color is not good enough when paired with some dishes, so red chili sauce will be more popular with everyone. <>

The taste of red chili sauce will be heavier In general, the red chili sauce will taste spicier, and then it is also liked by everyone, and in addition, there are more red chili peppers grown in our country, so there are more red chili sauces made than green chili sauces, and the red chili sauce is very bright. At the time of sales, it also used a color psychology of everyone, which was more able to get everyone's like, and it was more beneficial to have capsanthin in the red chili sauce. In addition, some green chili sauces have a high water content, which should not be stored, and should not be colored when stir-frying.

In general, the taste of red chili sauce is also better, and the reason why green chili peppers are generally not used is generally due to the following reasons, one is that the planting area is relatively small, the second is that green chili peppers are not easy to make green chili sauce, and the third is that it is not sold well enough in the market.

The chili peppers in the chili sauce must be crispy and spicy, but the green chili peppers are not spicy enough, and the color of the green chili peppers is not so beautiful and not ripe after pickling.

There are also other colors of chili sauce, such as green and yellow. The red chili sauce is more appetizing than the other colors, and the red peppers are more spicy.

The chili sauce is made of red chili peppers, because red chili peppers taste good and the color is beautiful, so green chili peppers are not used.

OK. 1. Raw materials:

Green chili, vegetable oil, onion, garlic, ginger, salt, soy sauce, vinegar, chicken essence, Sichuan pepper powder.

Second, the specific steps are as follows:

Wash the peppers.

Chop the peppers, or break them in a food processor.

Onion, ginger, garlic finely chopped.

Heat a wok and pour in more vegetable oil.

When the oil is hot, add the onion and minced garlic and stir-fry until fragrant.

Add the chili flakes and stir-fry quickly.

After the chili pepper is broken and discolored, add salt, soy sauce, pepper powder, vinegar and chicken essence, and stir-fry evenly.

Finish.

It can be made, it is delicious to make, and the color is beautiful.

Generally speaking, medicine does not use it to make bean paste, because most of the bean paste is made with that kind of red pepper, because not only the color is good-looking, but also its taste is also very good, so no matter what you do, you should choose the ingredients that are suitable for it, so you can be able to have both color and flavor, so when making many foods, there are many ways and many skills in it, so you can learn more, learn more and understand, and you can also consult some information.

Ingredients: 2 tablespoons of bean paste.

1 tablespoon of chili oil.

5 rice peppers.

Green onion 1 4 pcs.

Sichuan pepper powder to taste.

Essence of chicken to taste.

Steps: 1. Prepare the bean paste.

2. Chili oil.

3. Cut the rice pepper and green onion into cubes.

4. Crack the eggs into a bowl.

6. Pour in chili oil, add an appropriate amount of peppercorn powder and stir-fry.

7. Add the bean paste.

8. Add an appropriate amount of chicken essence and stir-fry evenly.

Tips How much chili oil to put in depends on your taste.

Ingredients: 3 green peppers, 48 grams of bean paste, 30 grams of Haitian bean paste, 1 carrot, 6 chives, appropriate amount of white sesame seeds

Cooking oil to taste.

Steps: 1. Prepare the following ingredients: diced carrots, chopped chives, and diced chili peppers.

2. Heat the oil in a pan, turn to the lowest heat after the oil is hot, and pour the sesame seeds into the pan.

3. Stir-fry sesame seeds over low heat and will not jump out.

4. Wait for the sesame seeds to become like this, and then proceed to the next step.

5. Then add the diced carrots.

6. Turn to medium heat and stir-fry, at this time, sesame seeds will pop out from time to time, be careful.

7. Stir-fry for a while to make the carrots ripe thoroughly, it is said that carrots will be fried in oil to fully exert carotene and carrots themselves a lot of nutrients.

8. Then add the chives and stir-fry until fragrant.

9. Then add the bean paste.

10. And Haitian bean paste, can you tell which one is Haitian bean paste?

11. Stir-fry evenly.

12. Add more than half a bowl of cold water, boil for a while, use medium to low heat in the middle, stir-fry more, avoid pasting the pot, and cook more to make the sauce more safe and hygienic, and let the sauce give full play to its rich fragrance.

13. Finally, add the green peppers.

14. Stir-fry evenly and then remove from the pan.

15. The finished product has the umami flavor of green peppers. When I smell it, I can't wait to eat the burrito.

Tip 1: This green pepper sauce uses two kinds of sauce, its practical one bean paste is fine, I want to highlight the color of the sauce, I like to eat the taste of Haitian bean paste, but I like the color of the other sauce, so the combination of two can make the perfect effect and taste.

2: Peppers can also be chopped, my peppers today are particularly spicy, I didn't dare to chop too much, if the green peppers that are not too spicy are chopped and diced, it will be more enjoyable to eat.

3: You didn't notice this green pepper sauce, you didn't put any condiments and condiments, not even salt, why? Because what you eat is the original flavor of the sauce, plus the fresh aroma of the green pepper, there is a lot of salt in the sauce itself, so there is no need to add edible salt.

Bean paste is not chili, but its main ingredient is made by fermenting chili pepper and bean paste.

How to make bean paste:

1.First, the half-dried red peppers are grated or minced, and salt, white wine and rapeseed oil are added to the ground peppers.

2.Then wash the fermented watercress, crush it and dry it.

3.After that, chop the ginger into pieces, mix it with Sichuan pepper and chopped bean paste into the ground chili sauce, and adjust the salt taste.

4.Then put the well-mixed chili sauce into the jar, and slowly pour rapeseed oil along the mouth of the jar until the bean paste is completely isolated from the air.

5.Finally, seal the mouth of the altar and wait for the bean paste to ferment.

The difference between bean paste and chili sauce is: different materials, different main edible effects, and different suitable people. Bean paste is not the same as chili sauce.

First, the materials are different.

1. Bean paste: the main materials are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc. 2. Chili paste: the main materials are water and chili, and the auxiliary materials are added with garlic, ginger, sugar and salt.

Second, the main edible effects are different.

1. Douban paste: The main edible effect of bean paste is to replenish the middle and strengthen the qi, appetizing and benefiting the spleen 2. Chili sauce: The main edible effect of chili sauce is antipyretic and analgesic, increasing appetite, helping digestion, and lowering lipids**.

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Third, the suitable people are different.

1. Bean paste: It can be eaten by the general population, and should not be eaten by patients with eye diseases, esophagitis, gastroenteritis, gastric ulcers and hemorrhoids; People with fiery illness or yin deficiency and fire, high blood pressure, and tuberculosis should also be cautious.

2. Chili sauce: It can be eaten by the general population, and patients with hypertension and kidney disease should eat less.

Yes, a lot of soybean paste is made without chili peppers. For example, Haitian soybean paste, green onion companion bean paste, June fragrant bean paste and so on. Generally, there are many soybean pastes in the north (especially in the northeast), and bean paste similar to Pixian bean paste in the south is rare in the north.

The bean paste without chili peppers is simply tasteless, too unpalatable, I am from Hunan, I can eat spicy, maybe you don't like spicy.

Under normal circumstances, manufacturers must match auxiliary materials in order to sell well

The Haitian soybean paste in Guangdong that I often use is not spicy, and it should be said that the bean paste produced in Guangdong will not be spicy, because we Cantonese people are not spicy.

Whether the bean paste is spicy or not depends mainly on the local taste of the place of origin: the bean paste produced in spicy places must be spicy, and it cannot be sold if it is not spicy; The bean paste produced in places that don't like or even fear spicy is definitely not spicy, and it can't be sold if it's spicy. Therefore, depending on the place of origin, if you want to buy something that is not spicy, it is recommended to buy something produced in Guangdong.

What is not spicy is soybean sauce wow, bean paste has been used for ancient times, it is all about making spicy, if you don't like spicy, just change a sauce.

Of course, like Haitian yes! Soybean paste and green onion companion bean paste, and there is also a bean paste with broad beans that canteens generally use for stir-frying.

The bean paste is fermented with chili peppers, and the soybean paste is directly fermented with soybeans or soybeans, and the sauce is rich and not spicy. Bean paste without chili peppers can only be left without chili peppers!

Ingredients: fresh red pepper, plum bean paste, garlic, ginger, Sichuan pepper, sugar, peanuts, sesame seeds, white wine, oil, salt.

1.Prepare the seasoning, peanuts, sesame seeds, peppercorns.

2.Peanuts should be fried in a pot until fragrant, 3Sichuan pepper stir-fried until fragrant, 4Stir-fry sesame seeds until fragrant.

5.Peel the fried peanuts, fry the peppercorns in a food processor, cut the ginger into shredded ginger, make garlic into garlic paste, sugar, fried sesame seeds, and dry the moldy bean paste together in a bowl for later use, 6Put salt, moldy bean paste, ginger shreds, garlic, peppercorns, peanuts, sesame seeds, and sugar together.

7.After mixing evenly, put an appropriate amount of liquor and mix it evenly [liquor should be high].

8.Heat the oil in the pot and turn off the heat to cool the oil.

9.Pour half of the cold oil into the bean paste and mix well [I use peanut oil, rapeseed oil is the best].

10.Flatten in marinade for about two hours.

11.Wash it with an earthen jar, wipe the water inside, be sure not to have raw water, and put the pickled bean paste into the jar.

12.Do not fill it up and flatten it.

13.I pour cold oil into the jar.

14.Don't pour the oil to the full, just fit it.

15.In the cover is plastic wrap.

16.Cover and marinate for about a week and enjoy.

17.If you don't finish it, you can put it in a glass bottle.

18.Douban is OK for a week or so, and it is a good condiment to make back pot meat, watercress fish, mapo tofu, tamale, rice, etc.

Tips: When making bean paste, you must not see a little raw water, so that the bean paste will deteriorate and taste, and the taste will not be good.