The use of bean paste, the use and usage of bean paste

Generally speaking, (such as back to the pot meat), it is to put in the bean paste after the oil is hot, and then put the main dish after the fragrance is stir-fried, so the sauce is not used to add spicy, but fragrant.

Bean paste is used in Sichuan cuisine, mainly as a seasoning for various fish and coriander.

Bean paste can be used to make dishes such as boiled fish, mapo tofu, fish-flavored shredded pork, watercress fish, etc. It can also be used as a hot pot base, noodles or as a dipping water.

Preparation of bean paste:

Prepare moldy bean paste, red pepper, dried chili, ginger, rock sugar, Sichuan pepper, cinnamon, star anise, white wine, salt, cumin powder and other materials.

The first step is to rinse the moldy bean paste under running water, do not rub it hard, select the black one, and retain most of the mold. At the same time, process the chili, ginger and garlic, wash and dry for later use.

The second step is to take the pot and wash it, add water, put in a few star anise, a piece of cinnamon, a few bay leaves, a handful of peppercorns, boil, let cool, then filter, pour into the washed watercress and soak for 3 hours.

The third step is to drain the soaked watercress, add 50g of high liquor and about 80g of salt and mix well.

The fourth step is to chop the dried chili pepper into sections, cut the ginger into rice, cut half of the garlic into grains, and cut half into puree, then prepare a clean and waterless basin, pour in the cut materials, add about 250g of salt and mix evenly.

The fifth step is to add the pickled bean paste to the pepper pot, add dried chili flakes and dried peppercorns, a spoonful of cumin powder, a handful of rock sugar, and sprinkle a little bit of liquor, stir well with a large spoon, and finally add about half a catty of tea oil, and then a little sesame oil, and stir well.

Step 6: Put the finished bean paste into a container that has been washed and dried in advance, and pour a little oil on the noodles, but not too full, for fear of overflowing during the fermentation process.

Step 7: Ferment in a sunny place for the first week, move to a cool place to continue fermentation after a week, and stir with clean and waterless chopsticks every few days to promote even fermentation. The bean paste is fermented around January.

Bean paste has the effect of increasing appetite and strengthening the brain, and can be eaten directly into bibimbap, can be made into soup, stir-frying, or used as a dipping sauce. Adding bean paste while cooking can brighten the color of the food. Increasing its fragrance, which increases appetite, eating it regularly can benefit brain health, improve memory, lower cholesterol, and delay arteriosclerosis.

The role of bean paste

1. Increase appetite

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nbsp;Adding bean paste during cooking can make the color of the food brighter, the fragrance is stronger, the salty and sweet taste is unforgettable, and the food is more attractive in terms of color, aroma and taste, which makes people have a great appetite.

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nbsp;The main ingredient in the bean paste is broad beans, which are rich in nutrients, phospholipids can nourish the nerves, and choline is an essential chemical to help nerve cells transmit information, so eating bean paste regularly can improve memory, have the effect of strengthening the brain, and can also reduce cholesterol, promote gastrointestinal peristalsis, and delay arteriosclerosis.

Bean paste can be used to accompany meals, directly mixed with rice and eaten, or used as a dipping sauce, such as seasoning dipping sauce when eating hot pot, brushing when baking food, but it is more used for seasoning when stir-frying, for example, the common mapo tofu must be made with bean paste, and you can put a little less seasoning to improve freshness when making soup.

1. Adding bean paste during cooking can make the color of the food brighter, the fragrance more intense, the salty and sweet taste is unforgettable, and the food is more attractive in terms of color, aroma and taste, which makes people have a great appetite and thus increase their appetite. The bean paste is reddish-brown, bright and shiny, and has a mellow and soft taste, which can be used to flavor various ingredients.

2. The main ingredient in the bean paste is broad beans, which are rich in nutrients, phospholipids can nourish nerves, and choline is an essential chemical to help nerve cells transmit information, so eating bean paste often can improve memory, have the effect of strengthening the brain, and can also reduce cholesterol, promote gastrointestinal peristalsis, and delay arteriosclerosis.

3. Bean paste can be used to accompany meals, directly mixed with rice and eaten, or used as a dipping sauce, such as the oak flavor dipping sauce when eating hot pot, and the resistant brush when baking food, but it is more used to season when stir-frying, for example, the common mapo tofu must be made with bean paste, and you can put a little less seasoning to improve the freshness when making soup.

Bean paste is a condiment, which belongs to the fermented red brown flavor of hunger. It is often added to various ingredients to produce different kinds of food. The types of bean paste mainly include cooked bean paste and raw bean paste. Different types of bean paste have different uses:

1. Cooked bean paste.

Cooked bean paste can be eaten directly and is mainly used to accompany meals. Just like the dishes in this meal, it can be eaten as a dish or mixed with rice.

2. Raw bean paste.

Raw bean paste cannot be eaten directly. It's a kitchen condiment. Pixian bean paste, red oil bean paste, etc., belong to raw bean paste, which is usually used to flavor when frying or cooking.

The general practice is: put the oil in the pan first, wait for the oil to heat to 70%, add the bean paste and stir-fry. Once the seasoning is done, add the other ingredients to the pan and sauté until cooked.

Many Sichuan dishes will use raw bean paste.

Expand the knowledge: what kind of dishes can be made with bean paste

1. Spicy flavor.

In a pan, sauté the onion, ginger and garlic until fragrant, then sauté the watercress until red oil, then mix with the other ingredients. It is characterized by a slight sweet and sour taste in fresh and spicy food, and can be used to make dishes such as spicy chicken, spicy fish, etc.

2. Spicy.

First, sauté the dried chili peppers until brown, then the peppers until fragrant, then the onions, ginger, and garlic sauté well, then add the bean paste and other spices. It is characterized by its golden red color and spicy taste, slightly sweet and sour. It can be used to make diced spicy fish, mapo tofu, and other dishes.

3. Sour and spicy.

Sauté the onion, ginger, garlic and bean paste, then mix in the other condiments. It is characterized by being sour, spicy, slightly sweet, sour, salty and sour at the top, and spicy when swallowed. It can be used for stir-frying, such as hot and sour squid rolls, sour and spicy fish fillets; Hot and sour soup, hot and sour chicken blood and other stews.

4. Fish flavor.

First stir-fry green onions, ginger, garlic and pickled peppers, then stir-fry the bean paste to produce red oil and mix with other seasonings. It is characterized by a balanced color of red and sweet, sour and spicy, and can be made into fish-flavored shredded pork, fish-flavored eggplant, fish-flavored dipping sauce and other dishes.

5. Chen Meng's peel taste.

Stir-fry the dried chili peppers first, then stir-fry the chili peppers until fragrant, then fry the dried tangerine peel slices or sprinkle the dried tangerine peel powder into the pot, then stir the onion, ginger and garlic, stir the sauce after smelling well, and then add soup and other ingredients to stew and burn the raw materials. It is characterized by being spicy and delicious, with a unique tangerine peel fragrance, which can be used to make dishes such as tangerine peel beef and tangerine peel chicken.

6. Pepper flavor.

The peppercorns are soaked in wine overnight, and then chopped into a fine puree with the green onion white, mixed with soy sauce, sugar, vinegar, bean paste and other ingredients, the characteristic is that the hemp is fragrant and salty, and can be used to mix pepper tongue slices, pepper hemp belly slices, pepper sesame chicken and other dishes.

7. Strange smell. First, stir-fry the bean paste in oil until the oil turns red, then use the fresh soup to open the sesame paste, add sugar, vinegar, pepper powder, green onion, garlic and other ingredients to mix evenly, the characteristics are spicy, numb, sweet, sour, salty, fresh, fragrant all the flavors are integrated, the taste is rich, and the strange flavor chicken, strange flavor duck slices and other dishes can be adjusted.

All in all, bean paste can be made into a variety of dishes, and it is very versatile for seasoning.

The above is today's sharing, I hope it can help you.

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 closed petal sauce is a fermented reddish-brown seasoning. According to the different habits of consumers, Sean Qingshen has prepared sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials in the production of bean paste, and increased the variety of bean paste, which is deeply loved by people.

Bean paste is a more commonly used seasoning in condiments. It is produced in Heilongjiang, Shandong, Henan, Sichuan, Yunnan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui and Zhejiang.

Eating suggestion: It can be consumed by the general population. People with severe liver disease, kidney disease, gout, peptic ulcer, and low iodine do not eat or eat less.

1. When cooking food, add a certain amount of bean paste, which can increase the flavor of the food, and can make its color more beautiful, so as to increase appetite. High-quality bean paste is reddish-brown, bright, shiny, delicious, salty and sweet, mellow and soft, which can improve the taste and change the seasoning.

2. Bean paste is made from broad beans, the protein in broad beans has the effect of delaying arteriosclerosis, and its dietary fiber can also effectively reduce cholesterol and promote gastrointestinal peristalsis, so the elderly often eat broad beans can effectively prevent cardiovascular diseases and delay arteriosclerosis.

3. The main ingredient of bean paste is broad bean, which has the effect of strengthening the brain, which is rotten because the phospholipid contained in broad bean is a component of nerve tissue, and choline is an indispensable chemical substance for nerve cells to transmit information, so often eating bean paste has a good therapeutic health effect on the enhancement of brain memory.

4. Bean paste contains a protein of plant coagulin, which can attach to cancer cells and inhibit the growth of cancer cells, so as to effectively fight cancer and prevent cancer.