Can you add some unsalted chili peppers to the bean paste when it is salty?

Hello. Chili peppers can be added, but the chili peppers must be washed and need to be blotted dry, otherwise the bean paste will become moldy.

Douban paste is a kind of fermented condiment brewed by the interaction of various microorganisms to produce complex biochemical reactions, it is based on soybean (in some areas to replace soybean with broad bean) and flour as the main raw materials, and at the same time, according to different consumer habits, sesame oil, soybean oil, MSG, chili pepper and other auxiliary materials are configured in the production of bean paste, so as to increase the color variety of bean paste.

Process flow: soybean - screening - cleaning - soaking - stirring - removing suspended solids - cooking - out of the pot - cooling - adding flour - inoculation - into the koji bed - making koji - turning (three times) - koji - into the fermentation tank - finished sauce.

The production method is strictly controlled from the selection of raw materials to soybean cooking, flour processing, ventilation and koji making to fermentation.

In order to prevent the bean paste from going bad, the bean paste will be salty, so you can put a little less bean paste and add a little soy sauce every time you use it.

If you have a strong taste, bean paste can make all dishes. For example, boiled beef, ** chicken, potato roast chicken, braised crucian carp, mapo tofu, etc.

I often cut diced mushrooms, diced meat, diced tofu, diced chili peppers and other ingredients, put a little cooking oil in the pot, green onions, ginger and garlic stir-fry, pour in and add diced meat to fry and break the raw, and then add bean paste to fry the sauce fragrance, pour in other ingredients, add sugar and flavor appropriately, a little chicken powder to taste, a sauce for eating noodles and rice is ready, awesome.

How to marinate chili soybean paste.

Material. 2 tbsp soybean paste, 1 tbsp coarse miso, 1 tbsp chili paste, 4 tbsp rice wine, 2 tbsp sugar.

Method. 1. Cook the rice wine over low heat;

2. Add other ingredients and mix well with a spoon.

Preparation of soybean paste.

1. First of all, select high-quality soybeans, before brewing, it is best to put the soybeans in the sun, and then soak them in clean water to make all the soybeans swell, and then rinse them continuously with water.

2. At this time, you need to put an appropriate amount of water on the steamer, lay the cage cloth on the steaming drawer, put the cleaned soybeans on the cage cloth, and cover the pot, and then you can start to boil, and then you need to continue to burn after boiling, you can turn off the fire for half an hour, and then wait for the soybeans to cool naturally.

3. During this time, we can take an appropriate amount of flour, and then put the soybeans in the flour and stir evenly, be sure to let each soybean be stained with flour, and then find a clean cotton cloth to cover the soybeans, and put it in a warm relief to ferment naturally.

4. The indoor temperature is best kept at 30 degrees, and after waiting for 12 hours, the color of soybeans will begin to change, from yellow to white, at this time, it is necessary to turn it properly, because the temperature is too high, the soybeans are easy to deteriorate, and the purpose of turning is to dissipate heat.

5. After a while, the surface of soybeans will be covered with mycelium, and at this time, you can put it in the sun to dry, and it will have a special taste after a period of time. The fragrance is fragrant, so you need to put the soybeans in clean water and stir quickly.

6. After the soybean is cleaned, pour it directly into the glass bottle, and add an appropriate amount of water in the pot, and add an appropriate amount of salt to boil over high heat, and then wait until it cools to about 50 degrees to pour it into the glass bottle. And stir constantly with chopsticks, cover the bottle mouth with gauze and ferment it in the sun, wait for 30 days to almost finish, of course, the longer the drying time, the more mellow the taste.

The efficacy and function of soybean paste.

1. Supplemental nutrition: The nutritional value of soybean paste is relatively high, especially protein, not only that, but also rich in fat, vitamins, calcium and other nutrients, which are necessary for the human body, so as to promote the body's metabolism and ensure the health of the body.

2. Appetizing: There are also a variety of amino acids in soybeans, which can make cooked dishes more delicious and delicious, and will also make our appetite higher, thereby improving the problem of loss of appetite.

3. Prevention of cardiovascular and cerebrovascular diseases: soybean paste is rich in linoleic acid and linolenic acid, which supplements the fatty acids needed by the human body and lowers blood pressure cholesterol, so as to achieve the effect of softening blood vessels and effectively preventing cardiovascular and cerebrovascular diseases.

10 catties of bean paste and 3 catties of salt. Traditionally, the bean paste is brewed using the operating concept of 10 parts water and 3 parts salt, which is a 10:3 ratio.

Bean paste is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions, which is made of broad beans, koji, and salt. At the same time, according to the different habits of consumers, sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials are prepared in the production of bean paste, and the varieties of bean paste are increased.

Bean paste making skillsIt should be noted that all containers and chopsticks used in the cooking process need to be kept water-free and oil-free, so that the bean paste will be stored for a longer time.

It should be noted that in the process of pickling and fermentation, you need to stir once a day in the first week, every 2 days in the second week, and only need to stir once or twice a week after three weeks, so that the fermentation of the bean paste will be more thorough, and the water at the mouth of the jar must be kept clean, and it should be added when the water is less.

The above content refers to Encyclopedia - Douban sauce.

The ratio of chili pepper to salt is about 10:1.

To make chili sauce, 10 catties of chili peppers should add about 350 grams of salt. Chili sauce is a sauce made from chili peppers, which is a relatively common condiment on the table. In Hunan, there are two kinds of oil and water. The oil is made with sesame oil.

It is made with chili peppers, bright red in color, and floats with a layer of sesame oil on top, which is easy to preserve.

Each region has a different local flavor of chili sauce. The chili sauce is derived from the finest Chaotian peppers.

It is made by washing, fine sorting, crushing and boiling. Therefore, the color is bright red, and the red color of the chili sauce comes from the natural color of the chili pepper. (Never add any pigments) in the cooking process has the characteristics of coloring, good senses, so that people have a strong sense of appetite.

When making homemade bean paste, the ratio of salt to bean paste is 1:10.

Here's a list of ingredients and steps to make homemade bean paste:

Ingredient list: 500 grams of moldy bean paste.

100 grams of salt.

Beer (500 ml bottle).

350 grams of mash (can be omitted).

Production Steps:1First, mix the moldy watercress and salt together in a 10:2 ratio.

2.Then add beer and mash to the mixture, stir well and sell or.

3.Place the mixture in a cool, ventilated place and stir twice a day, which will take about a week.

4.After a week, put the bean paste in a pot and bring it to a boil over low heat until some of the water has evaporated and the watercress is soft.

5.Remove the bean paste from the heat, add an appropriate amount of fresh green peppercorns (according to personal taste) and stir well.

6.Pour the bean paste into a clean container and store it tightly sealed.

In the process of making bean paste, you need to pay attention to the following points:

1.Moldy bean paste needs to be fresh and not moldy and spoiled. If you can't buy moldy bean paste, you can use ordinary dried bean paste to make it, but you need to soak it in water first to soften it before using it.

2.In the process of stirring the watercress and salt, make sure that each watercress is fully mixed with salt, otherwise it will affect the taste and shelf life of the watercress paste.

3.In the process of placing the bean paste, it is stirred twice a day, which helps the bean paste to ferment and mature evenly.

4.In the process of cooking bean paste, it is necessary to observe the evaporation of water and the doneness of the bean paste at all times. If there is too much or too little water, you can adjust it by increasing or decreasing the cooking time appropriately.

5.Before adding fresh green peppercorns, you can soak them in a small amount of water to soften, which makes it easier to release the flavor of peppercorns.

6.The prepared bean paste can be eaten directly, or it can be used to cook other dishes, such as mapo beans, Zhongling Wu curd, back pot meat, etc.

The above is a list of ingredients and steps for homemade bean paste, which is delicious, spicy and suitable for use as a seasoning or cooking ingredient. At the same time, pay attention to the details and precautions in the production process, which can ensure that the bean paste produced is of good quality, safe and hygienic.

To marinate a pound of watercress, you need to use 200 grams of salt. The ratio of salt added to the bean paste is about 3:2, which can be fine-tuned according to Lucha's own taste.

Don't have too little salt, you need to have a certain saltiness to make bean paste, and you need to reach a certain saltiness to keep the bean paste longer, not spoiled, and pickled more flavorfully.

Bean paste is a kind of condiment, the main materials are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc. Bean paste is a fermented reddish-brown seasoning. According to the different habits of consumers, sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials are configured in the production of bean paste, thus increasing the variety of bean paste and tomato, which is deeply loved by people.

The brewing of soy sauce wine was first made in the Western Han Dynasty. The history of the Yuan Emperor of the Western Han Dynasty is recorded in the "Urgent Chapter": "Turnip, salt, soy sauce, sorrel sauce".

Tang Yan's note: "Sauce is made of beans and noodles, meat is called syrup, bones are used for meat, sauce is vertical calendar for sauce, and food is sauce."

According to the ratio of 1000 grams of soybeans to 100 grams of noodles, mix the flour with steamed soybeans to make a sauce block, wrap it in paper, and naturally ferment the closed finger lead for about 20 days.

Brush the fermented sauce cubes and noodles, mash them into small pieces or powders, put them in the tank, add salt water according to the ratio of 1000 grams of soybeans, 400 grams of salt and 2500 grams of water, rake them once a day, and eat them after about 20 days.

Ten catties of beans to make sauce need 300 grams of salt and 5,000 grams of water. Here's how to do it in a pound:

Ingredients: 1 kg of moldy bean paste, 3 kg of red and spicy red spicy water, 1 kg of hot water, 25 grams of edible salt, 1 tael of liquor, 3 taels of rapeseed oil, and 4 coins of red pepper

Preparation of bean paste:

1. Soak the chili peppers in salted water for 5 minutes.

2. Wash and drain the chili peppers.

3. Rinse the moldy watercress with water slightly, because mold will produce amino acids.

4. Put the chili pepper into the main pot of Meishan Pin.

5. Break into pieces at a speed of 12 seconds.

6. Don't break it too much, just form a block.

7. Heat the oil in a pan and let it cool.

8. Use 1 catty of hot water to dissolve 1 catty of salt.

9. Pour the drained moldy bean paste into the salt water and stir well.

10. Add the chili pepper cubes and mix well.

11. Pour in the liquor and continue to mix well.

12. Sprinkle in Sichuan peppercorns and stir well.

13. Finally, pour in the cooled cooked vegetable oil and mix well.

14. Continue to stir well and let it stay in the basin overnight.

15. Wash and disinfect the glass bottle in advance and wipe it dry.

16. The next morning, spoon the bean paste into a glass bottle.

17. The weather is sunny, it is just a good weather for drying bean paste, put the bean paste outside to bask in the sun, and then collect it at sunset, cover it at night, but don't cover it tightly, it should be ventilated, and it is the same when there is no sun.

Hello, happy to answer your questions as follows; 1. If the dish is salty, you must not put MSG, because 15% of the ingredients in MSG are salt. 2. You can add an appropriate amount of sugar to dissolve the salt. 3. Put some vinegar in addition, the salty taste will be greatly reduced, and it can also soften the blood vessels and help the stomach and intestines to digest better.

4. Soak in water mixed with liquor to have an obvious salty effect. You can also put a potato in it, and the excess salty taste will be absorbed, and it will naturally fade. Kiss I hope this answer will be helpful to you, I wish you happiness and happiness every day, and good luck is always with you

The traditional brewing of soybean paste adopts the operation concept of ten water and three points of salt, and two catties of salt should be put in.

According to the ratio of 100 kg of bean paste koji, add 100 kg of water and 25 kg of salt to prepare fermented brine, first boil the brine water, and then put it into a cloth bag containing a small amount of pepper, pepper, star anise, dry ginger, Sannai, cumin, cinnamon, tangerine peel and other spices and boil for 3-5 minutes, then take out the cloth bag, pour the boiling solution into the tank or barrel for preparing and dissolving the salt water, pour the bean paste koji into the fermentation vat or barrel, and wait for it to ferment. The sauce will quickly heat up to about 40 after entering the jar.

At this time, it is necessary to pay attention to stirring the dough paste evenly with both hands every 2 hours or so, and after the natural dew fermentation for 1 day, change to 2-3 times a week. When lifting the sauce, it is necessary to concentrate the sauce that has been sun-dried, drier and darker in color, and then press down hard into the deep fermentation of the sauce mash, the color of the sauce gradually becomes reddish-brown with the growth of fermentation time, and it becomes a sweet bean paste after 2-3 months of sun and night dew.

Brewing history. The brewing of sauce was first made in the Western Han Dynasty. In the records and commentaries of the ancients, it can be seen that soybean paste is brewed from soybeans and flour. The reason is that soybeans mainly contain protein, and flour contains more starch.

Protein and starch exist at the same time, which is more suitable for the reproduction of a variety of beneficial molds, and the bacteria produce a large number of various enzymes, so that the various nutrients in the raw materials are fully decomposed to produce a soybean paste with a unique flavor. Therefore, it is scientifically reasonable for the people of the Han Dynasty to use soybeans and flour as raw materials for soybean paste. The original sauce is divided into two categories: bean paste and sweet noodle sauce, and the one made of wheat flour is called sweet noodle sauce; It is called bean paste made of soybeans and broad beans.