Is bean paste the same as soybean paste? What kind of dish can bean paste make?

Bean paste andSoybean pasteThe key difference depends on the raw materials, tastes, and production processes. The raw materials are different: soybean paste should be made by frying soybeans until they are broken, milled, and mellowIt is a traditional sauce in our country.

The sauce yellow has a strong sauce ester aroma, moderate sweetness and saltiness, and is suitable for cooking methods such as Jiao, stewing, steaming, stir-frying, and mixing. According to the consumption habits of the buyers, sesame oil is added to the production process of bean paste.

Chaotian pepper and other raw materials have increased the variety of bean paste. The taste is different: put Chaotian pepper in the bean paste, you can see the crushed Chaotian pepper, so the overall taste is relatively spicy, which can be eaten directly or fried, which is suitable for people who love spicy.

Soybean paste, in general, contains the flavor of sauce, salty and sweet, and naturally has a spicy taste, but the key is salty and sweet. The production process is different: the dried yellow sauce should be made by stir-frying and crushing soybeans and then fermenting; The bean paste is made of cowpeas soaked in boiling water and peeled, put into a pot to stew and mellow, and add Chaotian pepper and spices.

Pour it into the middle of the jar and set it to make. The range of use is different: the range of use of soybean paste and bean paste is different. Soybean paste can be used to cook a variety of dishes, and it is a traditional choice for making jajanjangmyeon.

Bean paste is mainly used for seasoning when cooking vegetables and soups, and it also has the effect of strengthening the spleen and dampness. Soybean paste and bean paste are all seasonings that are commonly eaten in daily life, but they are not the same sauce. The bean paste should be made with cowpeas as the main ingredient, which means that the bean paste has Chengdu Pixian bean paste.

Soybean paste is a sauce made from soybeans as the leading raw material, which means that the sauce is yellow sauce. Some soybean pastes are too salty and salty, so you can mix soybean paste with soybean paste 1:1.

It tastes greater, has a higher nutrient content and has less salt. Soybean paste contains a variety of proteins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the body. Soybean paste, also known as soybean paste and soybean paste, is made by fermenting soybeans after they are fried and crushedIt is a traditional seasoning in our country.

Soybean paste is not only nutritious, but also has a long history of use in the field of biomedicineNew Materia Medica》。Traditional Chinese medicine believes that soybean paste tastes salty and cold, returns to the spleen, stomach and kidney meridians, and can invigorate qi, appetize and strengthen the spleen, appetize and remove greasy.

It's not the same. The most well-known bean paste is the Pixian bean paste in Sichuan, some mainstream Sichuan dishes, in the seasoning are inseparable from the bean paste, the sauce flavor is strong, just a little, can make the taste of the recipe add color, so that the color and fragrance keep up with a few steps, has the reputation of "the king of sauce". The taste of bean paste is sweet and salty with a little spicy, the sauce is sticky and glutinous, and has a whole bean paste, and the integrity is higher than that of soybean paste, so when you taste bean paste alone, you can taste some full beans.

Bean paste is generally boiled as a seasoning, and then it can be braised pork, beef, etc.

It's different, the taste is different, the production method is different, the bean paste can be used to wrap lettuce and eat, the taste is very good.

Bean paste is different from soybean paste, although they are made of soybeans, but the way of production is different, bean paste is made of soybeans and chili peppers, the taste will be spicy, soybean paste is fermented after the soybeans are crushed; The dishes that can be made in bean paste include bean paste, roasted crucian carp in bean paste, roasted hairtail fish in bean paste, stir-fried meat skin in bean paste, and roasted sea bass in bean paste.

Soybean paste, also known as soybean paste and soybean paste, is a traditional seasoning sauce in China, which is made by fermenting soybeans after frying and grinding. The main materials of bean paste are broad beans, soybeans, etc., and auxiliary materials are chili, sesame oil, salt, etc. It is a fermented reddish-brown seasoning, so the two are not the same.

The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body.

Bean paste is a more commonly used seasoning in condiments, which is produced in Heilongjiang, Shandong, Henan, Sichuan, Yunnan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui and Zhejiang. The main ingredient is broad beans.

Bean paste and soybean paste are not the same kind.

Soybean paste is made by stir-frying, grinding, and fermenting soybeans. Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

The main materials of bean paste are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc. Bean paste is a fermented reddish-brown seasoning.

The difference between soybean paste and bean paste is:1. The raw materials are different.

For the two seasonings, bean paste and soybean paste, the raw materials are different. First of all, soybean paste is made from soybeans. And bean paste, it is made of broad beans, koji, salt, and so on.

At the same time, according to the different tastes 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.

2. Different tastes.

Bean paste and soybean paste are not only different in raw materials, but also in different tastes. The bean paste is filled with chili peppers, so the overall taste is spicy, and those who like spicy food can use the bean paste to eat bibimbap, and the taste is also good. Soybean paste has a salty and sweet taste, and of course it is spicy, but it is still salty and sweet.

3. The scope of use is different.

Soybean paste and bean paste are used in different ranges. Soybean paste can be used to cook a variety of dishes and is also a traditional choice for making jajanjangmyeon. Bean paste is mainly used for stir-frying and seasoning soup.

The differences between bean paste and soybean paste are as follows:

1. Different raw materials: soybean paste, also known as soybean paste and Northeast soybean sauce, is made by stir-frying, grinding, and then fermenting soybeans; The bean paste is a reddish-brown condiment made from broad beans or soybeans, plus koji, salt, and fermented bacteria.

2. Different tastes: soybean paste is mainly sauce flavor, salty and sweet, more suitable for people with light taste or the elderly and children, and can be used for various cooking methods such as Jiao, stewing, steaming, stir-frying, and mixing; The bean paste is added with various condiments such as chili peppers in the production process, the taste is heavy and spicy, and it is mainly used for stir-frying, seasoning when making soup, etc., and is rarely eaten directly.

1. Different tastes: The taste of soybean paste is a little thicker than that of bean paste, and soybean paste is generally used as a seasoning in fried noodles.

2. Different raw materials: soybean paste is made by fermentation after frying and grinding soybeans, which is a traditional sauce in China, and the yellow sauce has a strong sauce aroma and ester aroma. Bean paste is a fermented reddish-brown condiment brewed by the interaction of various microorganisms to produce complex biochemical reactions, and is made of broad beans in South China, Southwest China and other places, and soybeans and koji in the Central Plains and East China.

3. The difference between eating methods: soybean paste is a salty and sweet sauce, which can be eaten directly, or it can be fried or steamed, and it is the best choice for making fried noodles. The taste of bean paste is relatively spicy, and there is a certain amount of red oil, this sauce is usually suitable for stir-frying or soup and seasoning, and few people will eat bean paste directly.

1. Difference in raw materials.

There is a clear difference between soybean paste and bean paste in terms of raw materials, although they both belong to fermented sauces, but soybean paste is a food made of soybeans as the main material and fermented and grinded, while the main ingredient of bean paste is broad beans, and he has not been ground in the production process, and there is a complete bean paste in the made bean paste.

2. Taste difference.

Soybean paste and bean paste are also obviously different in taste, soybean paste has a strong bean flavor, and its taste is salty and sweet, and bean paste will add an appropriate amount of chili pepper in the processing process, people can not only see the complete bean paste in the bean paste, but also see the chopped chili, and its taste is also relatively spicy.

3. The difference in eating methods.

Soybean paste is a salty and sweet sauce, which can be eaten directly, or it can be fried or steamed for practical purposes, and it is the best choice for making fried noodles. The taste of bean paste is more spicy, and it has a certain amount of red oil, this sauce is usually suitable for stir-frying vegetables or soups and seasoning, and few people will eat bean paste directly.

And tempeh sauce is one by one.

The tempeh sauce has chili peppers, the taste is salty, some will be a little spicy, and some will not be spicy. And soybean paste is not added with chili peppers, and his taste is salty and sweet.

Tempeh sauce has some red color because of the addition of chili peppers, while soybean paste does not add anything, so its color is black sauce.

Of course, soybean paste and tempeh sauce can actually be used to stir-fry meat, which is also quite delicious.

The raw materials, production process, taste, and scope of application are all different. Soybean paste is made from soybeans that are stir-fried and ground and then fermented, salty and sweet, and used in a variety of dishes. The bean paste is made of broad beans as raw materials, soaked in boiling water and then peeled, boiled and fermented in a pot, and added chili peppers and spices to be placed in the jar to make it, which is spicy, mainly used for stir-frying, seasoning when making soup.

1. The raw materials are different.

Soybean paste, also known as soybean paste, soybean paste, is made by fermentation after frying and grinding soybeans, it is a traditional sauce in our country, with a strong sauce aroma and ester fragrance, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Bean paste is a fermented reddish-brown seasoning brewed by the interaction of broad beans, koji, and salt by various microorganisms to produce complex biochemical reactions. 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.

2. The production process is different

Yellow sauce is made by stir-frying, grinding, and fermenting soybeans.

The bean paste is made by soaking broad beans in boiling water, peeling off the skin, putting them in a pot to boil, fermenting, and adding chili peppers and spices and pouring them into the jar.

3. Different tastes:

Soybean paste has a sauce flavor and is salty and sweet, and of course it is spicy, but it is still salty and sweet.

The bean paste is filled with chili peppers, and the overall taste is spicy, which can be eaten directly or used for stir-frying, which is suitable for people who like spicy food.

4. The scope of use is different

Both are condiments, and soybean paste can be used to cook a variety of dishes, and it is also a traditional choice for making jajangmyeon. Bean paste is mainly used for stir-frying and seasoning soup.

The soybean paste has a sweet feeling, and the flavor of the Pixian bean paste is different.

Soybean paste is puree, and bean paste has bean paste grains.

Soybean paste is a large sauce, and bean paste is braided in bean paste.

One is sweet and one is salty.