How to make bean paste? Simple approach, ask for advice.

Bean paste can be made from broad beans or soybeans.

Using broad beans as raw materials, the production method is:

Finished product features: the sauce color is black and brown, the aroma is rich, the taste is fresh and salty and slightly sweet.

Key points of production: Peel off the skin after soaking the broad beans in boiling water, put them in the pot and cook them until they are crispy when pinched by hand, then pour them into the mat and flatten them, cover them with straw about 3 cm thick, put them in a place where there is no sunlight and air circulation, stir them once in 3 days, about a week later, and then move them to a ventilated place, after the yellow hair (mold) grows on the bean paste, put in the salt and mix well into the jar, and then pour the washed, dried, chopped peppers into the jar together with the boiled spice water and mix well. Be careful not to get wet or oily to avoid insects or spoilage.

Finally, seal it tightly with yellow mud. Let it stand for about half a month, the sauce color will become black and unveiled, smell fragrant, taste fresh and salty and sweet, and it will be done.

The production method using soybeans as raw material is as follows:

Finished product features: the sauce color is reddish, fragrant and sweet.

Ingredient ratio: 7 parts of soybeans, 3 parts of flour, 1 7 parts of salt, 10 parts of water.

Key points of production: remove the impurities in the soybeans, wash the dust with water, soak for 8 10 hours, until the soybeans are swollen and wrinkle-free, control the water and put it in the pot, and cook until it is broken by hand (generally boiled for 2 hours, and then simmered for 6 8 hours), and it is pasty and yellow-brown. Then cool the cooked beans to about 37, mix well with flour, cover with a clean cloth, and put them in a slightly higher temperature place to ferment.

It takes about 1 week to grow a layer of yellow-green hair, at this time pound into small pieces, put it in a tank, add salt and water, and stir well. Then place the sauce jar in a warm place facing the sun. 10 days later.

When the sauce is reddish and fragrant, it is ready to eat.

1. Bean paste.

Ingredients: 200g soybeans, 100g millet pepper, 100g salt, 30g white sugar, appropriate amount of liquor, appropriate amount of dried chili pepper, appropriate amount of red pepper.

Method: (1) Add soybeans, dried chili peppers and Sichuan peppercorns to the pan.

2) Stir-fry the soybeans over medium-low heat until they are cooked through, then turn off the heat.

3) Put it into an electric crusher to crush.

4) Add sugar, salt, crushed millet pepper and white wine.

5) Mix and mix well.

6) Fill directly into the sterilized glass bottle and close the lid tightly.

7) Put it in a cool and dry place at room temperature for 1 month before use.

2. Sichuan bean paste.

Ingredients: 1500g of red bell pepper, 1000g of dried chili, 700g of watercress, 640g of salt, 1000g of high liquor, 50g of Sichuan pepper, 100g of sweet wine (mash), 2000g of rapeseed oil.

Method: (1) Douban is a ready-made product bought in the market.

2) Scrub the watercress with water first.

3) Then boil a pot of hot water to rinse the watercress for the last time, and drain the watercress with a colander.

4) Soak the watercress in white wine and soak.

For four or five days, soak the watercress softly.

5) Cover the pot with plastic wrap.

6) After the watercress is soaked, clean the red bell pepper, remove the stems and drain the water.

7) Dry chili peppers are washed with warm water.

8) Drain the stem.

9) Break up the red and dried peppers.

10) Prepare the ingredients.

11) After soaking the watercress, crush it.

12) Then pour in the chopped chili peppers.

13) Mix well.

14) Put salt, pepper and sweet wine into the bean paste and mix well.

15) Pour some rapeseed oil and mix well, not too much, one or two spoonfuls are enough.

16) Let the mixed bean paste sit for a while.

17) Put the bean paste in a clay pot.

18) Finally, pour into the rapeseed oil to seal the jar, the bean paste can not be too full, and the bean paste will ferment in the later stage to avoid overflowing.

19) Seal it with plastic wrap.

20) After it is fully sealed, put it on the balcony to dry.

After three or four days, open it and turn it from the bottom to the top with a spoon so that the bean paste can ferment better. The turning process can be turned once every other week, and it can be used after one month).

3. Bean paste.

Ingredients: five catties of millet spicy, 20 catties of two jingtiao chili peppers, 6 catties of salt, three boxes of thirteen spices, one catty of ginger, five catties of watercress.

Method: (1) Wash the pepper and drain the water.

2) Drain the millet spicy.

3) Crack the millet spicy, two wattle strips and ginger and mix well.

4) Add watercress, thirteen spices and salt and stir well.

5) The mixed bean paste is not in a hurry to go to the jar, it should be dried for more than 20 days, wait for the water to evaporate, slowly become fragrant, and then seal the oil on the altar.

The most authentic way to make bean paste:

Ingredients: 1kg of fresh garlic with fresh red pepper and 1kg of fresh garlic, 1kg of fresh ginger, 1kg of mash, 1 pack of thirteen spices, 1 bottle of light soy sauce of high liquor, half a bucket of rapeseed oil with dried green peppercorns, appropriate amount of rock sugar, appropriate amount of dark soy sauce, and about two bags of salt.

Step: <>

2. It takes two weeks to make bean paste slowly, first make two catties of mash by yourself.

3. You can buy pickled moldy dried bean paste online or in the vegetable market dry goods seasoning store, wash and dry, add mash grains, liquor, add a bag of salt and stir to make the bean paste completely soaked, cover with gauze, and leave it for two or three days until the bean paste basically absorbs the juice and becomes soft, and it is best to bring it to the sun when there is sun.

4. After the watercress becomes soft, the peppers are processed, and all the two vitex strips are washed and dried.

5. Cut the pepper into small pieces.

6. Peel the garlic and wash the ginger for later use.

7. Stir the chili, garlic and ginger in a blender.

8. If the amount of production is not large, you can chop it manually.

9. Add a bag of salt, a bag of thirteen spices, and peppercorns to the chili, garlic and ginger and mix well.

10. Heat an appropriate amount of vegetable oil, pour in the chili peppers in batches and stir well.

11. Mix the watercress and oil chili, add light soy sauce, dark soy sauce, rock sugar, stir well, taste salty, not too salty and not suitable, and it is a little saltier than the normal taste of eating vegetables to be conducive to storage.

12. Put the mixed watercress into the sealing jar, pour raw rapeseed oil on top and seal it, and pour more. In sunny weather, continue to move to the sun, open the lid and cover it with gauze to prevent dust and small bugs.

13. The freshly made bean paste needs to be fermented for more than half a year before various flavors can be integrated and infiltrated to get the best taste.

Ingredients: 1000g of dried chili pepper, 600g of moldy bean paste, 100g of ginger, 1000g of liquor, appropriate amount of old vegetable oil, appropriate amount of salt.

1. Rub the moldy bean paste, then drain the water and set aside.

2. Put the washed moldy bean paste into a container, add white wine and soak for 30 minutes and bend the clock.

3. Wash the dried chili peppers, then drain and set aside.

4. Remove from the pot and pour water to boil, then add dried chili peppers and blanch for 2 3 minutes, then remove and drain the water for later use.

5. Put the blanched dried chili peppers in a food processor and beat them into small granules.

6. Take out the soaked moldy bean paste, put it in a food processor, and whip it into small particles.

7. Put the processed moldy bean paste and dried chili pepper into the pot, add ginger, salt and an appropriate amount of old vegetable oil (note that the oil deficit should be submerged in the ingredients), and then keep stir-frying to fry all the ingredients.

8. After frying, put it out and let it cool, and then put it in a glass container, do not fill it, about 2 3 of the container.

9. Pour old vegetable oil into the pot and boil, cool it slightly, and then pour it into a container with bean paste, and put it about 3-5cm away from the bottle mouth, leaving a little space. Then stir well and let stand for 7 days, after 7 days, it can be served as a food pin.

1. Ingredients: 5 kg of red pepper, kg of fermented dried bean paste, kg of ginger, 50 grams of Sichuan pepper, appropriate amount of salt, appropriate amount of high liquor, 1 kg of rapeseed oil.

2. Grind or chop the semi-dry red pepper with the sunburn, in order to save time and energy, I choose a grinder to grind, especially pay attention to the pepper just after grinding immediately add salt, white wine and rapeseed oil, this step is particularly important, it can prevent the pantothenic acid bubbling of the bean paste that is done with the traces, and the color of the bean paste remains unchanged, keeping it red and bright.

3. Clean the fermented bean paste first, break 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 to adjust the salt taste.

4. 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.

1. Ingredients: 2000 grams of fresh red pepper, 500 grams of plum watercress, appropriate amount of green pepper, 500 grams of garlic, 20 grams of Sichuan pepper, 400 grams of ginger, 25 grams of sugar, 50 grams of peanuts, 50 grams of sesame seeds, 500 grams of oil, liquor, appropriate amount of salt.

2. 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 white wine, dried in the water, and the garlic is washed and dried.

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

4. Chop the dried peppers with a knife, or you can use a food processor to break them, and don't chop the peppers too finely.

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

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

7. Peanuts should be fried in a pot until fragrant, peppercorns should be fried until fragrant, and sesame seeds should be fried 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. Put salt, moldy bean paste, shredded ginger, garlic, peppercorns, peanuts, sesame seeds, and sugar together.

10. After mixing evenly, put an appropriate amount of liquor and mix evenly.

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

15. Do not fill it up and flatten it.

16. Pour the cold oil into the jar.

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

18. Cover and marinate for about a week before enjoying.

1. First wash the moldy watercress under running water a little, pick out the blackened and bad watercress, and act lightly when washing, retain most of the yellow mold, and then remove the dry water.

2. Put water in the pot, put in an appropriate amount of star anise, cinnamon, bay leaves, peppercorns and other seasonings, bring to a boil over high heat, and turn off the heat. After the seasoning water is cooled, pour in the moldy watercress that controls the moisture and soak for more than 3 hours.

3. 2 catties of millet chili peppers, wash them with water, spread them out to dry the water, and then start chopping the chili peppers. Chop into fine pieces. A pound of old ginger, washed, dried and broken with a food processor.

4. Prepare a few bottles and cans, wash them and boil them in boiling water for a minute, remove the oil and sterilize, then buckle them upside down and dry them.

5. Take a large pot, put the chopped fresh chili pepper and ginger into the pot, put in 150g of salt, 100g of dried chili noodles, 50g of pepper noodles, and a large handful of rock sugar, and stir well.

6. Remove the soaked moldy bean paste, put it in and stir. After that, pour part of the seasoning water soaked in moldy bean paste and drown the bean paste. Pay attention to the grate to remove star anise, cinnamon, and bay leaves.

7. Pour 30 grams of high liquor (more than 50 degrees of liquor is fine) and pour half (250ml) of lettuce oil. Stir repeatedly until all the seasonings and peppers are well stirred. Fill into prepared bottles.

8. Add lettuce oil again to completely submerge the bean paste and raise it higher than cm to close the bottle mouth. Then cover with a layer of plastic wrap and screw the cap tightly. Ferment in a sunny place for a week, opening the lid and stirring every few days.

Finally, it is moved to a cool place to ferment for about 1 month.