How to make bean paste, how to make bean paste

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.

Soak the soybean water first, then boil it in a pressure cooker or electric cooker, drain the water, put it on a wooden board or bamboo curtain to cool, and then directly mix in dry flour, so that the bean paste is all dipped in flour, flatten to a thickness of half a centimeter to 2 centimeters, cover with white paper and let it ferment.

Rural areas are generally covered with a shrub branch called ** branch, which generally hairs in 2 to 3 days, and it takes about a week for the beans to really get through the hair. The coat color is white, yellow, and black.

It is best to count white and yellow hairs, if it is black hair, it is because the temperature is too high. If the temperature is low, you can use a quilt to cover it, and you can remove the hair if you have it, and let it shine through. Take advantage of the sunny weather to dry the hairy watercress, dry it as much as possible, put it in a bottle for later use, and then add red pepper, ginger, and Dahe.

Wash, dry and finely chop.

Put it in a large basin, add dried bean paste, watermelon, a little white wine and salt and pour it together (one pound of watercress and one or two salts), put it in a glass bottle, press the watercress tightly, screw the cap tightly, and seal it at room temperature for several months. After a few months, the bean paste became white brown, and the bean paste was made, and the sauce that did so was called yin sauce.

Another method: use a porcelain jar, wash and dry, pour cool boiled water into the jar and put salt (one catty of dry bean paste and one or two salts) pour the spare dried bean paste and watermelon into the jar, the salt water is 1-2 inches higher than the bean paste, and wrap the mouth of the altar with gauze to prevent insects and flies from flying in, otherwise it is easy to get maggots;

It is also necessary to prevent rainwater from entering the jar and causing the sauce to become moldy and spoiled. If there is the sun, the sun is the best in June, sometimes the bean paste in the altar is gurgling, such as boiling water, at this time it is necessary to stir it often with chopsticks or sticks, and the sauce is made in about two months. This sauce is the sun-dried sauce, and the sauce is reddish-brown in color and delicious.

Kaixian spicy bean paste.

Place of origin: Kaixian County, Chongqing, China.

Process: Wash the high-quality aged broad beans and fry them in a pot, then soak them in clean water for 10 hours, peel off the husk, sprinkle in flour and mix well, and steam the beans through the cage with a strong fire. Spread out in a dustpan, let it cool, cover it with Vitex leaves or other leaves, and then ferment naturally in a hot and humid environment for a week.

Wait for a dense layer of "yellow coat" to be formed on the surface, and dry the yellow beans until they are dry. Add refined salt, sugar, white wine, minced ginger, minced garlic, Sichuan pepper, cold boiled water and minced fresh red pepper, lettuce seed oil into the basin and mix well, put it into the jar to close the anaerobic "urn system", ferment for more than two months to become a spicy bean paste with a peculiar flavor, take it with use, and survive storage.

Features: Golden red color, spicy and mellow, fresh and salty, moisturizing and bright oil, strange flavor, widely used in a variety of cold and hot dishes and flavor snacks.

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.

[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 peppers, wash them in water first, and then dry them out. 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.

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 crusher and break it, then peel and cut the ginger into cubes, also put it in a crusher to break it, and then peel the garlic and put it in a crusher to break it. After the moldy watercress is fermented, it becomes very swollen, so put the watercress 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 disposable gloves and mix evenly), add the rapeseed oil that has not been used and stir well, then pour it into a clean container, cover with a layer of plastic wrap, and then cover the lid, marinate for half a month and you can eat.

Note: Moldy watercress does not need to be cleaned, add liquor and stir it first, which can play a role in sterilization and flavoring, and soak the watercress overnight with light soy sauce, so that the watercress becomes very inflated.

1. On a sunny day, take a pound of soybeans and wash and soak them in clean water a day in advance. 2. The next day, cooked, boiled rotten. Cook for as long as possible.

Drain the water and let cool through. 3. After cooling, mix in half a catty of flour (raw), mix evenly, grab it by hand and basically form it, spread it on a bamboo flat or mat that can breathe at the bottom, and the palm of one hand is thick. Cover with cotton wool or something else, and cover it tightly.

Then let it ferment in a cool place. 024. Soybeans and flour will heat up when fermented, don't be too curious and open it frequently, be careful that it catches a cold. After about two to three days, lift the corner of the cover to see if there are yellow spots and white hairs on the surface of the flavonate below, if there is, it means that the fermentation is successful.

At this time, the temperature is very high, and to dissipate heat, remove the cover on it, and you can turn over the soybean pieces and break them into small pieces to dissipate heat. 5. After returning to room temperature, you can get exposed to the scorching sun, and the drier the sun, the better, at least three or four days. If it is the most troublesome rainy day at this time, it is likely that all the efforts will be wasted.

6. The sun-dried flavonate has a peculiar fragrance, and you will know whether it is good or bad when you smell it. Then, break it with a hammer. If you're not in a hurry to make bean paste, you can collect it.

037. If you want to make soybean paste immediately, please take a pound of boiled water in advance and cool it to room temperature. Mix the salt with the flavan ester and add water gradually, and the thickness can be controlled by yourself. You don't need to add anything else, it's not too thin, it's not too dry.

It looks a little thinner than the bottled bean sauce on the market. 8. Take one or two glass bottles that can be sealed, put the mixed bean paste in, and fill three-quarters of it, otherwise, it will overflow in the future. Method 1:

Add one or two taels of sesame oil to the bottle, then seal it, and store it in a cool and shady place for two weeks or more. Soybean paste can be eaten when it has a strong aroma. This method is simple and does not require management, but it does not taste as good as the sun-dried.

Method 2: Put the bottled bean paste in the scorching sun, cover it with a cotton bag or gauze to prevent insects, and do not seal it. The more you get sunburned, the better.

You can taste it in the middle and see if it's ripe. At this time, if it is a rainy day, it should be covered with waterproof. The drying method is fully fermented, and the more it is dried, the more fragrant it is.

If the sauce is too dry, it can be diluted with salted cold boiled water.

I hope mine can help you and have a great life Thank you.

How to make bean paste.

Douban sauce is a traditional condiment in China, which embodies the diligence and wisdom of the ancient working people. Although it is now bought in supermarkets, in the countryside of Sichuan, Hebei and other places, homemade bean paste is still made.

Today we are going to share the traditional method of homemade bean paste in the countryside, except for the first step is a little difficult, the other steps are actually very simple, you will see it at a glance.

Ingredients: moldy bean paste, red pepper.

Step 1: To make moldy bean cress, prepare 500 grams of dried broad beans and an appropriate amount of pumpkin leaves (for fermentation).

Soak the dried broad beans for 24 hours in advance to soak, the purpose is to facilitate the peeling. After the dried broad beans are soaked softly, they are easy to peel the shell, and after peeling the shell, it is easy to divide the broad beans into two halves.

Clean the broad bean paste with clean water, boil water in a pot, blanch the broad beans for 30 seconds after the water boils, and then control the water and remove them.

Wash and dry the dustpan or bamboo bed, then spread a layer of pumpkin leaves, spread the drained broad bean paste evenly on the pumpkin leaves, and then cover the pumpkin leaves on top of it, put it in a cool place to ferment, the broad bean paste is full of mucor, dry the moldy broad bean paste in the sun, and our moldy bean paste is ready. It will take about half a month.

Mold Douban** or supermarkets can buy it, and friends who are afraid of trouble omit this step.

Wash the pepper with clean water, clean it and put it on the balcony or drying rack to dry the water.

Step 3: Pour the moldy bean paste into the basin, add an appropriate amount of high liquor, stir well, the liquor can be sterilized and disinfected, and it also has the effect of increasing flavor.

Then add the light soy sauce, just over the watercress, cover and let the ferment for a day. The next day, we can see that the watercress has sucked enough light soy sauce and is very full.

The watercress is a little big at this time, we put the watercress on the board, chop it a little with a knife, don't need to chop it too much, and remove the dried pepper from the stem.

Chop the peppers slightly and beat them in a food processor.

Peel two more pieces of ginger and a handful of garlic seeds, and put them in a food processor to beat.

Put moldy bean paste, chili pepper, ginger and garlic into a basin, add 600 grams of edible salt, add 40 grams of white sugar to improve freshness, 30 grams of five-spice powder, 30 grams of pepper powder, and then stir evenly, after stirring evenly, add about 1 kg of farmhouse lettuce oil, the purpose of putting oil is to increase the flavor, the second is to make the bean paste keep for a longer time, stir evenly again, the color is oily, and the authentic farmhouse bean paste with mellow taste is done, and it is packed into a jar or glass jar that can be sealed. After filling, add 3 caps of high liquor, the liquor can increase the flavor and sterilize and disinfect, so that the bean paste can be stored for a longer time. After sealing, put it in a cool place and eat it in about 20 days.

It's not very difficult to do it, you can look at it once, it's not very expensive to buy bean paste in the supermarket, you can't do it yourself, after all, it's also a traditional thing, left by our ancestors, we have to inherit it.

2.The ratio of moldy bean paste, chili pepper and salt should be noted, generally, for example, 1 kg of moldy bean paste, then 6 kg of thread pepper and kg of salt are needed. To add rapeseed oil, raw oil should be added, not cooked oil.

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.