How to make bean paste delicious, the practice of bean paste

Let's tell you a way to stir-fry sauce: First prepare the ingredients for the sauce: diced white dry, fried peanuts and peeled, or boiled, diced meat, diced bamboo shoots, sugar, cooking wine, pepper powder, chopped green onion, minced ginger.

Pour more oil into the pot, add bean paste after the oil is hot, if you like spicy food, you can chop the chili pepper and fry it together until the oil turns red, then pour in the prepared ingredients, add water and cook until it tastes, it is very delicious, you try it.

Wash the pepper and dry the water, wash the ginger and marinate it with salt for about an hour to remove the dry water, the moldy bean paste is bought in the market, it must be washed, soaked in liquor, dried in the water, and the garlic is washed and dried;

Chili peppers must be dried before they can be cooked;

Chop the dried peppers with a knife, or you can use a food processor to break them, don't chop the peppers too finely, so that you can;

Put the chopped peppers in a vegetable pot;

Prepare seasonings, peanuts, sesame seeds, peppercorns;

Peanuts should be fried in a pot until fragrant;

Stir-fry peppercorns until fragrant; Stir-fry sesame seeds until fragrant;

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;

Then put salt, moldy bean paste, ginger shreds, garlic paste, peppercorn noodles, peanuts, sesame seeds, and sugar together;

After mixing evenly, mix an appropriate amount of liquor [liquor should be high];

Burn the oil in the pot and turn off the heat to cool the oil;

Pour half of the cold oil into the bean paste and mix well;

Flatten and marinate for about two hours;

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;

Do not fill up, flatten;

When pouring cold oil into the jar, the oil should not be full, but it is suitable; Paste a layer of plastic wrap, cover with a lid, marinate for about a week and enjoy.

The preparation of bean paste is as follows:Raw materials: 3 kg of Hu douban, 5 kg of rapeseed oil, 10 kg of Erjingtiao, 2 kg of garlic, 3 kg of ginger, 2 kg of liquor, 3 kg of soy sauce, 1 tael of Sichuan pepper, 3 kg of pickled salt (chili), 1 kg of pickled salt (watercress).

1. Prepare moldy bean paste for later use.

2. Break into granules with a food processor.

3. Put in the liquor and soak it for half a day, this step is to wash off the mold (commonly known as bad luck).

4. Wait until the wine is basically gone.

5. Pour in lettuce oil.

6. Submerge at least one finger.

7. Cover with gauze to prevent small insects from entering.

8. Put it in a place where you can see sunlight and stir every day. Peel off the gauze to dry during the day and cover it with gauze at night.

9. This is what it looks like after 20 days, and the oil is basically absorbed.

10. Stir well to proceed to the next step.

11. Pour in the soy sauce and pickled salt (in the watercress) and stir well.

12. You can see that the color has darkened, and then you need to put it in a jar with white bean paste alone and continue to ferment for more than two years. Seal the rim of the altar with salt, so as to avoid often forgetting to add water and spoiling the watercress.

13. Add the crushed chili, ginger and garlic.

14. Put pickled salt (chili pepper).

15. Add Sichuan pepper and stir well.

16. At this time, you can enter the altar.

17. After putting it down, add lettuce oil to submerge the surface of the bean paste, and ferment for more than one month before eating.

Today I will introduce to you how to make bean paste delicious.

Bean paste is made from broad beans, koji, salt, and more. At the same time, according to different habits, sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials are prepared in the bean paste, and the varieties of bean paste are increased. The specific production method is as follows:

1. Wash and dry the pepper, wash the ginger and marinate it with salt for about an hour to dry the water, the moldy bean paste is bought in the market, it must be washed, soaked in liquor, dried in the water, and the garlic is washed and dried.

2. The chili pepper must be dried before it can be made.

3. Chop the dried peppers with a knife, or use a food processor to break them.

4. Don't chop the chili pepper too finely.

5. Put the chopped chili peppers in a vegetable pot.

6. Prepare seasonings, peanuts, sesame seeds, and peppercorns.

7. Peanuts, peppercorns, and sesame seeds should be fried in a pot until fragrant.

8. Peel the fried peanuts, beat the fried 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.

9. Then add salt, moldy bean paste, ginger shreds, garlic paste, pepper noodles, peanuts, sesame seeds, and sugar.

10. After mixing evenly, mix an appropriate amount of liquor evenly, note: the liquor should be high.

11. Heat the oil in the pot and turn off the heat and cool the oil.

12. Pour half of the cold oil into the bean paste and mix well.

13. Flatten and marinate for about two hours.

14. Wash it with an earthen jar, wipe the water inside, there must be no raw water, and put the pickled bean paste into the jar.

15. Don't fill it up, flatten it, pour the cold oil into the jar, don't pour it full, just fit it.

16. Cover with plastic wrap and eat in about a week.

Summary. Ingredients]: moldy bean paste, line pepper, salt, garlic, ginger, light soy sauce, salt, five-spice powder, Sichuan pepper powder.

How to make bean paste]: Prepare 5 catties of red pepper for bean paste, wash it in water first, and then dry the water. Prepare a bowl of moldy bean paste, about 1 pound (if you can't buy it in the supermarket, you can buy it online), moldy bean paste does not need to be cleaned, add half a bowl of liquor and stir evenly, let the moldy bean paste be wrapped in a layer of white wine, plus the light soy sauce that has not been used for ingredients, cover with plastic wrap or lid, seal and ferment overnight.

Ingredients]: moldy bean paste, line pepper, salt, garlic, ginger, light soy sauce, salt, five-spice powder, Sichuan pepper powder. [The practice of bean paste]:

Prepare 5 catties of red dates and early peppers for bean paste, wash them in water first, and then dry them with water. Prepare a bowl of moldy bean paste, about 1 pound (if you can't buy it in the supermarket, you can buy it online), moldy bean paste does not need to be cleaned, add half a bowl of liquor and stir evenly, let the moldy bean paste be wrapped in a layer of white wine, plus the light soy sauce that has not passed the ingredients, cover with plastic wrap or lid, and seal the hair stool shirt for a night.

The next day, after the water on the pepper is dried, remove the pedicle on it, then cut the pepper into segments, put it in a rough crusher and break it, then peel and cut the ginger into dices, and then put it in the crusher to break it, and then peel the garlic and put it in the crusher to break it. After the moldy bean paste is fermented, it becomes very swollen and clears your fingers, and you can put the bean paste on the board and chop it. Put red pepper, garlic, ginger, and moldy bean paste in a basin, add 600 grams of salt, 60 grams of sugar, 30 grams of five-spice powder, and 30 grams of pepper powder and stir well (because the amount is relatively large, you can bring a stool with secondary gloves, and mix evenly with your hands), add the rapeseed oil that has not been used to stir evenly, then pour it into a clean container, cover it with a layer of plastic wrap, and then cover it with a lid, and marinate it for half a month to eat.

1.Soak the beans in water, wash and peel them, then bring them to a boil in a pressure cooker and drain.

2.Pour in some dry flour, stir well, then cover with gauze and leave for about a week, waiting for it to rise and hairy. Put it under the hairy sun. The drier, the better.

3.After drying, pour the liquor over the watercress and steep for about two days. You can also cover it with gauze and dry it in the sun. Be careful not to expose yourself to the sun or for too long.

4.Wash the dried red peppers, put them in a pot of boiling water and cook them for a few minutes, then remove.

5.Beat the cooked peppers in a blender. If you don't have a blender, you can also chop by hand, but be careful to wear gloves when you cut.

6.Add the ground pepper to the watercress, add salt to taste and stir well.

7.Place the stirred sauce in a marinade or other sealable container and pour in cooking oil to allow the sauce to overflow the noodles. After about half a month, the taste is very strong8It's also delicious to mix the radish strips with the sauce.

Ingredients for making bean paste: ginger, garlic, bean paste, chili, Sichuan pepper, cooking oil.

1. First of all, after we wash the ginger, remove the ginger skin, and then shred it.

2. Then peel all the prepared garlic, rinse with water, and set aside.

3. Take out the prepared watercress for later use, and the dosage can be determined according to your needs.

4. The amount of chili pepper is also set according to personal taste, wash all the chili peppers and set aside.

Here's how to make it:Step 1, the sun semi-dried red pepper grinding or chopping, in order to save time and energy I choose a grinder grinding, special attention is that the pepper is just ground immediately add salt, white wine and rapeseed oil, this step is particularly important, can prevent the good bean paste pantothenic acid bubbling, and the color of the bean paste remains unchanged, keep red and bright.

Step 2: First clean the fermented bean paste, crush it and dry it, then chop the ginger into pieces, mix it with the pepper bean paste and mix it into the ground chili sauce, and adjust the salt taste.

Step 3: Put the mixed chili sauce into the jar, slowly pour rapeseed oil along the mouth of the jar, completely isolate the bean paste from the air, and then seal the mouth of the jar and wait for the bean paste to ferment.

How to make bean paste:

Ingredients: 8 kg of fresh Erjingtiao, 2 kg of fresh millet spicy, 2 kg of moldy bean paste, 2 kg of high liquor, 2 kg of salt, star anise, kaempfera, Sichuan pepper about 3 taels each, and an appropriate amount of rapeseed oil.

Steps: 1. Choose fresh Erjing strips in the vegetable market, add millet spicy if you want to be spicy, wash them according to your own taste, and dry the water. Be careful to remove the green pedicle behind the pepper.

2. Generally, there are special machines for slaughtering chili peppers in places that sell chili peppers, and the cleaned chili peppers are directly slaughtered into dices for later use. The spice shop is equipped with kaempfera, star anise, and Sichuan pepper, so that the store can directly beat it into powder for later use. Some people use thirteen incense directly.

3. Moldy bean paste is generally bought in spice shops. The moldy bean paste is directly soaked in white wine for 1-2 hours, and there are also moldy bean pastors that are directly soaked together when the bean paste is slaughtered.

4. In a large basin, stir the slaughtered chili, bean paste, spice powder, salt and wine together. The salt should be heavier than usual, otherwise it will be sour, but not too much, it will be bitter, so be sure to stir well.