What are the differences between the red oil douban, which is also douban, and Pixian douban?

The soul of Sichuan cuisine must be indispensable to Pixian bean paste, but you know that there are many kinds of bean paste in the supermarket, among which Pixian bean paste and Pixian red oil bean paste will make you stupid and unclear, so what is the difference between the two? When we use it, is it better to use Pixian Douban, or red oil Douban?

The authentic Pixian bean paste is actually made of natural fermentation of Erjingtiao chili, broad beans and wheat flour, the color is a little black, and the sauce is very rich, but there are no flavor additives added to it, and according to the production process and storage time of Pixian bean paste, the bean paste is also graded, and the higher the grade, the better the quality.

The color of the super-grade Pixian bean paste is black, the color and oil moisture are relatively low, the sauce fragrance is also very strong, the fermentation time is generally 3 to 5 years, ** is also relatively expensive, it is generally difficult for us to find it on the market, and the first-class bean paste is reddish-brown, the fermentation time is more than one year, the use is more common, and there is a kind of bean paste that is red oil bean paste.

Pixian red oil bean paste is a product derived from Pixian bean paste, its fermentation time is generally 3 to 6 months, water is also easy to rot, so add some burned red oil to extend its shelf life, this because of its short fermentation time, the fragrance is not completely released, the quality is very unstable, in the production will add some other additives to enhance the flavor.

So do we usually use bean paste at home, do we use first-class bean paste or red oil bean paste? In fact, the first-grade bean paste is suitable for stir-frying, but the color of the dish directly fried in this way is relatively dull, generally I will buy the first-grade bean paste minced, and then stir-fry with rapeseed oil to bring out the fragrance, and then add a little liquor to enhance the fragrance, cool it and then bottle it.

Red oil bean paste is more suitable for dipping or eating directly with vegetables, because red oil bean paste is added with red oil and other flavor additives, which is more flavorful. What kind of bean paste does you buy at home?

The chef teaches you to distinguish the difference between bean paste.

Pixian bean paste and red oil bean paste, after knowing the difference, you will have to buy it in the future.

Generally, Pixian bean paste does not have red oil, can not be eaten directly, and needs to be fried twice or added an appropriate amount when cooking, and red oil bean paste is more suitable as an ordinary mixture for ordinary meals or noodles because of the mixing of various additives.

Pixian bean paste, bean paste is a seasoning commonly used in Sichuan cuisine, and Pixian refers to Pidu District, Chengdu City, Sichuan Province. Pixian is famous for its high quality and is also a Chinese geographical indication product, and its production process was rated as the second batch of national intangible cultural heritage in 2008. The fermentation time of red oil bean paste is generally only 3 months to half a year, because the fermentation time is too short, it still contains a lot of water, and the taste is not strong enough, so red oil and some additives will be added to it to modulate the taste.

There is also a big difference between the same place Douban, for example, the southern Douban and the northern Douban, their spicinessness is different, and then some places like to put white sugar in the Douban, there will be a little bit of sweetness. Therefore, the red oil watercress may be a little oilier, while the watercress in Pixian County may be a little spicier.

Difference 1: The ingredients of Pixian bean paste and red oil bean paste are different, and the brewing time is also different. First of all, most of the Pixian bean paste is made of Erjingtiao chili pepper and Shuangliu petal broad beans through a series of natural fermentation, without any additives and spices, it is a natural fermentation, so the brewing time is relatively long.

Difference 2: The usage and taste of Pixian bean paste and red oil bean paste are also different. Pixian bean paste is generally used to stir-fry, and you can smell the strong fragrance after stir-frying for a while, while red oil bean paste is mostly used on cold dishes, which is basically similar to the use of light soy sauce, and also plays a role in color toning.

Differences: 1. Different production processes.

Red oil watercress: It is brewed from ordinary watercress to a certain extent, and then add the red oil that has been burned (after cooling) and brew for a period of time, usually the longer the taste, the more beautiful the taste. It is often eaten as a vegetable dip and food. Delicious. (Good for preservation, ruddy color).

Hot pot watercress: It is made by fermenting fresh chili peppers with salt and minced watercress through traditional processes. (Without any spices, original, different from other watercress) features:

It is stacked and dark. The flavor is strong, and it is often used as a Sichuan cuisine seasoning and hot pot condiment. It has a whole flavor and color enhancement effect.

It is known as the soul of Sichuan cuisine.

2. The difference in production cycle.

Hot pot watercress: It is made by traditional technology, the cycle is not less than 10 months, and no other materials will be added.

Chongqing Laozao hot pot does not use watercress.

Summary. 1. The appearance is different: red oil watercress has obvious red color, sesame oil watercress has no obvious color, only a faint yellow <>

1. The appearance is different: red oil watercress has obvious red color, sesame oil watercress has no obvious color, only a faint yellow <>

2. The taste is different: the red oil watercress has an obvious spicy taste, and the sesame oil watercress tastes slightly bitter, but there is a special fragrance <>

3. The ingredients of nutrition are different: red oil watercress contains more fat and protein, and sesame oil watercress contains a special ingenious plant hormone, which has the effect of promoting the growth <>of plant branches

4. The shelf life is different: the shelf life of red oil watercress flavor is short, and it can only be stored for about 100 days<>

The sesame oil watercress flavor can be stored for up to 6 months, but it is necessary to check the temperature and humidity of the <> frequently

In food processing, red oil watercress is mainly used to make vegetable cracked dishes or as a marinade <>

Sesame oil watercress is mainly used in <> such as seasonings, salad dressings, and as a starter for dim sum

Because the red oil watercress has a stronger flavor, it can be <> in the case of high acid resistance and salinity resistance

The sesame oil watercress can be used in the condiments with low acidity and salinity <>

Is bean paste and red oil watercress a thing? What's the difference?

In fact, there is a certain difference between Pixian broad bean paste and red oil bean paste.

Bean paste is a condiment made by fermenting raw materials such as broad beans, soybeans, chili peppers, sesame oil, and salt. It can be used for stir-fry, cold salad, or a variety of snacks. It is a versatile condiment. Pixian watercress is characterized by reddish-brown color, greasy, and spicy taste.

In our daily cooking, we often use a variety of sauces and condiments to enhance the color and taste of dishes. It can often be seen in many sauces, such as boiled dishes, cooking dishes, and stir-fried dishes.

Speaking of which, <> I'm sure some people have guessed that this sauce is the bean paste that is often used in family dishes. Bean paste is a condiment made by fermenting raw materials such as broad beans, soybeans, chili peppers, sesame oil, and salt. It can be used for stir-fry, cold salad, or a variety of snacks.

It is a versatile condiment. Pixian watercress is characterized by reddish-brown color, greasy, and spicy taste. Using a unique traditional process, using high-quality red pepper as the main raw material, the pepper embryo is salted.

broad beans, fermented for more than 6 months to make sweet beans; The chili embryo is mixed with sweet beans in proportion, then cooked, dried, and dehydrated for more than three months.

Of course, there is also a difference in the quality of the bean paste. Premium Pixian watercress is the best, with a dark color and a mellow taste. This kind of bean paste usually ferments for more than 3-5 years, so it is relatively expensive and relatively rare in the market.

The first-grade Pixian broad bean paste is our common, reddish-brown, generally fermented for a year, ** relatively cheaper. When we went to the supermarket to buy, we not only saw the watercress of Pixian, but also the watercress of red oil. These two varieties are often placed side by side, making it difficult for many people to decide which one to buy.

In fact, there is a certain difference between Pixian broad bean paste and red oil bean paste. As long as you understand the difference between them, you can easily choose when buying and make the most authentic Sichuan dishes.

Pixian watercress, homemade watercress or red oil watercress is mixed with vegetable oil and slowly stir-fried. It is unique in its selection of materials and craftsmanship. The fragrance is mellow but does not add a little spice, all relying on fine processing technology and excellent raw materials to achieve the standard of color, aroma and taste.

It has the characteristics of heavy spicy taste, bright red oil, large chili pepper blocks, and sweet aftertaste, and is a good condiment commonly used in Sichuan recipes, and is known as the "soul of Sichuan cuisine". Its production skills are included in the second batch of national intangible cultural heritage list.

We all know that there are many kinds of condiments in the kitchen, and bean paste is one of the most popular sauces, which can play a good cooking effect and have a very good seasoning effect, and many people will use bean paste for cooking. Douban paste has first-grade watercress and red oil watercress, so which is better, first-grade watercress or red oil watercress? Let's take a closer look!

Premium waterpaste and first-grade watercress belong to old watercress, and the biggest difference between them and red oil watercress is that the fermentation time is different! The fermentation time of old watercress is at least one and a half years, and many reach three or even five years.

The color of the old bean paste tends to be sauce red, the color of the special bean paste is even black, and the color of the red oil bean paste is bright red. The color of the premium bean paste is close to black, and the years of fermentation, brewing, and storage are usually five years. The taste is no longer as spicy as that of red oil.

The saltiness is also slightly higher than the first two, and as for **, it is much higher than the first two. There are not many in the market, and they are rarely sold in supermarkets, and most of them only have first-grade watercress and red oil watercress on the shelves. The fermentation time of first-grade watercress is one and a half to three years, while the fermentation time of red oil watercress only takes two to three months, which are more common in supermarkets.

The old watercress taste more mellow, and the red oil watercress is more beautiful. Both ordinary household grade and red oil are common and are used differently according to the dish made. If you pay attention to the flavor, texture and flavor of the sauce, use first-class watercress.

Pay attention to color and appearance, use red oil watercress. If you want to do both, use it comprehensively. For example, if you pay attention to the taste of the pot meat, you must use the old watercress.

1. Green onion mixed with bean paste.

2. Haitian soybean paste.

This type of bean paste is suitable for cold dishes and can be used as a dipping sauce.

3. Pixian bean paste.

The color is very bright, the taste is a little spicy, spicy, suitable for stir-frying, and this bean paste is generally used in major restaurants.

1) Dandan brand bean paste.

The sauce has a very strong flavor, bright red color, and no preservatives, so you can use this if you are a family.

2) Juancheng brand bean paste.

This is one of the more famous red oil bean pastes, and generally all major restaurants belong to this brand, which is suitable for Sichuan cuisine.

It is best to use Pixian bean paste for spicy food, but Pixian bean paste has a larger chili pepper skin. If you want to get more tender, you can use a kitchen knife to chop the chili peel with the bean paste. These dishes are delicate and the taste is not coarse.

Of course, there is no problem with direct use, and the oil knife rapeseed plate is saved.

Pixian bean paste is more suitable for meat dishes. Back to the pot meat, boiled fish, braised fish, roast chicken can be. It is better to fry in oil, so that it is better, redder and better. Not everyone can accept the taste of raw sauce.

Can't eat spicy food, especially for the elderly and children, soybeans are more suitable and rich, for Pixian County's bean paste to make up for Pixian County's unusable bean paste. But it is best to stir-fry the vegetables over low heat first, the bean paste is thinner than the Pixian bean paste, and the fire is easy to paste.

1. What kind of bean paste is used for stir-frying hot pot base As we all know, a good hot pot base is fried, and an important seasoning that needs to be used when stir-frying hot pot base is bean paste, but the bean paste used in the hot pot base is not an ordinary bean paste, there is generally a special hot pot bean paste, and the sauce flavor of Pixian bean paste is generally used to make hot pot base.

The requirements for hot pot bean paste are:

1. In terms of color, it is advisable to choose a bean paste that is more than six months old, dark red, rich in sauce flavor, dark in color of the bean paste, and the proportion of the petals accounts for about 30. Because the flavor of the bean paste with a short fermentation time is poor, the color of the bean paste is not the same when the inside and outside are broken, and it will not look good when fried.

2. The thickness of the watercress should also be carefully considered, too thick and too fine watercress are not good when fried, and it is generally recommended to choose a two-centimeter thick watercress is more appropriate.

3. Douban sauce that meets the relevant physical and chemical indicators of first-class douban stipulated in the national standard "Geographical Indication Product Pixian Douban" (GB T20560-2006) is a better choice for stir-frying hot pot. If you need to fry a large number of hot pot bases, you need to let the douban manufacturers select the douban, before purchasing large quantities of raw materials, it is best to try it in a stir-frying, and some douban sauce may cause a series of problems such as hot pot paste pot due to the addition ratio of raw materials.

2. What is the difference between hot pot bean paste and red oil bean paste?

Hot pot bean paste is a bean paste specially used to fry hot pot base, which is different from ordinary red oil bean paste. The main differences between hot pot bean paste and red oil bean paste are:

1. The production process is different, the hot pot bean paste is made of fermented bean paste, salt, minced fresh chili pepper as raw materials, naturally brewed by traditional technology, without adding any spices, the finished hot pot bean paste into a stack, dark color, rich fragrance, dedicated to the production of hot pot base. Red oil bean paste is made by adding red oil after brewing ordinary bean paste to a certain extent, usually adding some food additives, and the finished red oil bean paste is ruddy in color and can be eaten with meals.

2. The production time is different, and the hot pot bean paste is made by traditional technology, which requires a long production cycle, usually at least 10 months, and the longer the time, the more fragrant the hot pot bean paste is made. The production cycle of red oil bean paste is relatively short, generally within two months can be made, in order to prolong the storage time, there are certain requirements for the treatment of red oil and the addition of related food additives. On the whole, the requirements of hot pot bean paste are higher than that of red oil bean paste, if you want to fry hot pot base, it is recommended to choose a grade 1 and above bean paste.