What kind of bean paste is delicious for cooking?

Bean paste is a fermented reddish-brown seasoning brewed from broad beans, chili peppers, koji, salt, and various microbial interactions to produce complex biochemical reactions.

The most famous bean paste is Pixian bean paste, because it is more salty and spicy, and there is more red oil, it is generally used in Sichuan cuisine and Hunan cuisine such as spicy fragrant pot, hot pot soup base, back pot meat, boiled meat slices, etc., to stir-fry red oil and increase salty and spicy taste.

Shin and green onion companion bean paste.

This onion companion is a favorite of male classmates! This sauce supermarket has to buy, Yuan Yuan a bag, compared with Baoquan sauce, this bean paste is a little sweet, closer to the taste of sweet noodle sauce, male students use this to make fried sauce noodles, and you can also use it to make shredded pork in Beijing sauce, and it tastes good to eat directly with cucumbers and vegetables! If you like a sweet taste, choose this one!

Quecheng Pixian bean paste.

Among the many Pixian bean paste, Queqiao is a more authentic time-honored brand, spicy and rich, and will not be like some Pixian bean paste. This small bottle can be bought in the supermarket for around 7 yuan, and you must put some of it to make spicy fragrant pot, red oil hot pot base or something. Personally, it is not recommended to eat it directly, it has a salty taste.

Lee Kum Kee bean paste.

This bean paste is also a spicy bean paste, but unlike the Pixian bean paste above, this one is a bit like the flavor of garlic hot sauce, you can put it in when you eat noodles, the taste is not bad, you can eat it directly, if it is used to make Sichuan cuisine, it is better to use Pixian bean paste.

Haitian soybean sauce is also cheap and delicious! Haitian soybean paste has two flavors to choose from, one is normal, the taste is a little similar to the green onion partner, slightly sweeter, but the sweetness is not as sweet as the green onion partner, and there is a little bit of miso flavor.

There is also a spicy one, which has no sweetness, and the taste is completely different from Pixian bean paste, which can be regarded as a spicy sauce that can be eaten directly. This brand can be used for cold dishes, soups, and stir-fries, which is relatively versatile.

When stir-frying, Pixian bean paste should be used, Pixian bean paste's unique technology and raw materials, the color of the bean paste is ruddy, the taste is mellow, and the bean paste should be stir-fried with hot oil when using Pixian bean paste, and the red oil and fragrance should be stir-fried. The taste of Pixian bean paste is relatively salty, and you should pay attention to the amount of salt when adding bean paste.

What kind of bean paste is used for stir-frying.

Stir-fry dishes are generally made with Pixian bean paste, which is one of the four famous sauces in China, among which the bean paste produced in Pixian County, Sichuan Province is the most famous. Pixian bean paste is very unique in the selection of materials and technology, the raw materials are selected from high-quality red peppers and broad beans produced in eastern Sichuan, and they are made by a number of complex and delicate processes such as hulling, soaking, koji-making, and fermentation. Pixian bean paste has the characteristics of ruddy and shiny color, mellow taste, and crispy petals.

Pixian bean paste is very widely used, and it will be used in daily cooking, such as adding a little Pixian bean paste when stir-frying, which can make the taste spicy and delicious, and you can add a little bean paste when making some dishes with a heavier taste, and it looks more appetizing after stir-frying red oil. Pixian bean paste can also be used to make hot pot base and dipping sauce.

When using Pixian bean paste to stir-fry, we should pay attention to the way of use, many people are to add a little bean paste to flavor after the dish is fried, in fact, the bean paste should be oiled first, and the red oil should be used to fry the bean paste with oil before stir-frying, so that the fragrance of the bean paste can be squeezed out. The taste of Pixian bean paste is relatively salty, so when adding bean paste, you should pay attention to the amount of salt to avoid the taste of the dish being too salty.

The red oil bean paste from Pixian County is more delicious, a little. Be sure to use oil to cook him to bring out the flavor to be fragrant.

I recently bought Stellar Zero Add Sauce Flavor Old Douban on JD.com, which is the dark blue one, which is better than ordinary red oil watercress when used to cook dishes.

If you want to cook vegetables, it is best to use some red oil, and the bean paste is very delicious because the color is beautiful and the taste is good.

When cooking, it is better to use bean paste or Pixian bean paste, its color is also good, and the taste is also very good.

Hello, here it is suggested that you can buy Pixian bean paste, many people around me love to eat.

This is generally based on your own taste to choose this bean paste. After all, there are a lot of this bean paste on the market, and there are also various flavors. You can choose this according to your own taste, like I usually use the most common one.

Spicy, sauce-flavored dishes are fine.

This taste problem varies from person to person, and some people may not like the taste of bean paste.

You can try a few more to see what your family likes, and fix these quilts in the future.

Look at the flavor you like, as long as it is a regular bean paste, the taste is actually good.

What kind of bean paste is delicious for cooking? To cook dishes, you can use the best bean paste to stir-fry it deliciously, you can take a look, or search it in Douyin, and he will teach you how to do it? It's super delicious.

It depends on what you do, and you don't use different sauces for the dishes you don't use.

Sesame tofu, fish-flavored shredded pork, fragrant pot, braised pork, spicy shrimp, braised prawns, boiled pork slices, **chicken, as long as it is Sichuan cuisine, it can be seasoned with Pixian bean paste. Eat cold rabbits, rabbit heads, dried fish, dried fish.

Mapo tofu. 1.First, prepare all the materials.

2.Wash the tofu and cut it into small cubes.

3.Pour an appropriate amount of peanut oil into the pan. When the oil is hot, add the peppercorns and stir-fry over low heat until fragrant.

4.Then add chopped green onion and garlic and sauté until fragrant.

5.Add the Pixian bean paste, stir-fry the sauce until fragrant, then add the chili noodles and stir-fry until even.

6.Then pour an appropriate amount of water into the pot, add a little soy sauce and an appropriate amount of salt, and bring to a boil over high heat.

7.Once boiling, add the tofu cubes and gently flatten the tofu with a spatula.

8.Cover and cook over medium heat for 3 minutes.

9.Then reduce the juice and turn off the heat.

10.The finished product is shown below.

Douban sauce can be used to make watercress fish, spicy tofu, watercress eggplant strips, spicy pork slices, and shredded watercress pork.

1. Watercress fish. Wash the fish and make 2 cuts on both sides of the fish; Add some cooking wine and a pinch of salt and marinate for about 20 minutes. Finely chop ginger and garlic; Wash and chop the green onions.

Heat an appropriate amount of oil in a pot, fry until golden brown on both sides, and then remove and set aside. Pour a little oil into another pot, stir-fry ginger and garlic, add spicy bean paste and stir-fry over low heat, then add water, add sugar, cooking wine, soy sauce, put in the fried fish before, cook over low heat for about 10 minutes until the soup is dry, put out the fish on a plate, the remaining soup in the pot is thickened with etheric white powder water, drizzled with sesame oil, poured on the fish, and finally sprinkled with chopped green onions.

2. Spicy tofu. Put the tofu in a pot and cook it for a while to remove the beany smell, then cut it into small pieces for later use. Wash and chop the green onion into minced pieces, mince the garlic, put a little oil in the pot, put in the peppercorns and fry them slowly over low heat, and after the peppercorns change color, remove them; Add the bean paste and stir-fry the fragrance, then add the tofu and stir-fry evenly, add a bowl of water and boil, cook for about 5 minutes, let the flavor fully penetrate into the tofu block, add the chicken essence and stir-fry a few times; Pour in the water starch and stir-fry evenly, remove from the pot and put on a plate, and sprinkle in chopped green onions.

3. Eggplant strips. Wash the eggplant and cut it into strips; Mix eggs with dry starch to form a paste; Pickled chili peppers and chopped into puree. Put the oil on the heat in the wok, heat the oil until it is hot, wrap the eggplant strips one by one with egg batter and put them in the oil pan, when the eggplant strips are crispy and golden brown, remove and drain the oil and set aside.

Put oil in the pot, add the bean paste and fry the red oil, add the green onion, ginger and minced garlic and stir-fry until fragrant, put in the eggplant strips, put a little water in a small bowl, add the chicken essence, soy sauce, sugar, vinegar, salt, water starch and stir well, pour the juice on the eggplant strips and stir a few times, and sprinkle the green onion on the plate out of the pot.

4. Spicy pork slices. Wash the lean meat and cut it into thin slices, put in starch, cooking wine, salt and a small amount of water to grasp the meat and marinate for a while, wash the cabbage, tear the leaves into large pieces by hand, pour oil into the wok, put in the dried chili pepper segments and Sichuan peppercorns, fry them until they are brown-red, remove them and set aside, put them in the green onion section to burst out the fragrance, and then put in the cabbage and fry them raw, spread them in a large bowl and set aside. Put oil in the pot again and heat it, add Pixian bean paste and minced ginger and stir-fry until the red oil is fried, add broth or water, boil, put the meat slices into the pot, use chopsticks to disperse, when the meat slices are boiled until they spread out and change color, add soy sauce, chicken essence and sugar to taste, and pour the meat slices and soup into a large bowl of cabbage.

Put the dried minced garlic, chili pepper and Sichuan pepper minced, sprinkle on the meat slices, put oil in the pot, boil until 9 hot, and then pour the hot oil evenly on the meat slices.

5. Shredded watercress pork. Cut the tenderloin into shreds, put it in a bowl, add chicken essence, starch, egg white, light soy sauce and mix well, then add a little salad oil. Cut the green onion diagonally into shreds.

Put the wok on the fire, add oil, put the shredded meat into the stir-fry after cooking, fry it and put it out, put oil on the fire in the wok, add rock sugar and stir-fry until it melts, add bean paste and sweet noodle sauce and stir-fry, when the sauce begins to become sticky, put the shredded meat in, keep stir-frying, so that the sweet noodle sauce is evenly stained on the shredded meat; Remove from the pan and serve on a plate and sprinkle with chopped green onions.

Bean paste is a spicy and tangy sauce that is often used in Chinese cooking. Here are some recipes for cooking bean paste::

1.Stir-fried tofu with bean paste:

Ingredient list: 400g tofu.

50 grams of bean paste.

Chopped green onion to taste.

Cooking oil to taste.

Production Steps:1Cut the tofu into cubes and set aside.

2.Heat oil in a pan and stir-fry chopped green onions until fragrant.

3.Add the bean paste and stir-fry, then add the tofu and stir-fry.

4.Add an appropriate amount of edible salt, stir-fry well, and then remove directly from the pot.

2.Stir-fried squid with bean paste:

Ingredients: 6 squid.

Onion 1 pc.

50 grams of bean paste.

Red pepper to taste.

Salt to taste. Essence of chicken to taste.

Sugar: Appropriate amount.

Five-spice powder to taste.

Production Steps:1Handle the squid well and cut it into shreds for later use.

2.Peel and wash the onion, cut into shreds and set aside.

3.Heat oil in a pan and stir-fry the red oil with bean paste.

4.Add shredded squid and sauté until browned, then add shredded onion and red pepper and sauté.

5.Add an appropriate amount of salt, chicken essence, sugar and five-spice powder, stir-fry well, and then remove from the pot.

3.Roasted potato chicken with bean paste:

Ingredient list: 300 grams of potatoes.

Chicken 200 grams.

Onion 50 grams.

Onions, ginger and garlic Appropriate amount.

Oil to taste. Light soy sauce to taste.

Cooking wine to taste.

Bean paste to taste.

Production Steps:1Cut the potatoes into cubes, marinate the chicken into cubes for 5-10 minutes, chop the onion, chop the green onion, ginger and garlic and set aside.

2.Heat oil in a pan and stir-fry the chicken pieces until browned.

3.Add 1 tablespoon of cooking wine and 1 tablespoon of light soy sauce and stir-fry the chicken to taste.

4.Add the previously fried potatoes and stir-fry them, then add water to cover the surface.

5.Add the bean paste, simmer over medium-low heat until the soup is thick, and finally add the minced onion, green onion, ginger and garlic and stir-fry until it is ready to cook.

The above are some cooking recipes for bean paste, I hope to give you some inspiration.

Stir-fry the bean paste until fragrant.

Ingredients: 3 pieces of dried tofu, 1 tablespoon of Pixian bean sauce, appropriate amount of garlic, 1 tablespoon of sugar, appropriate amount of light soy sauce.

1. Ingredients: dried tofu, Pixian bean sauce, garlic, sugar.

2. Finely chop the garlic.

3. Cut the dried tofu into strips.

4. Put a little base oil in the pan and fry the dried tofu over low heat.

5. Fry until the tofu is dried and brown, add the minced garlic and stir-fry until fragrant, and add a tablespoon of bean paste.

6. Stir-fry the bean paste to extract red oil, add a spoonful of sugar, and taste with light soy sauce.

7. Add sugar and light soy sauce and stir-fry evenly, and wrap the sauce on the dried tofu.

8. Spicy, salty and slightly sweet, hot or cold.

Back to the pot meat, mapo tofu, salt-fried pork, watercress fish, stewed chicken offal, braised pork, as long as you want to stir-fry anything, they are all home-cooked dishes, but leeks mixed with watercress are not delicious, and watercress is flavorful.

Bean paste is the soul of Sichuan cuisine Sichuan cuisine is the most commonly used.

You can ask your grandson to make tofu with bean paste. Specific steps: Brief dismantling of the draft.

Ingredients: 500g tofu

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic.

1. Cut the tofu into small pieces and set aside.

2. Cut the green onion, ginger and garlic into cubes.

3. Stir-fry ginger and garlic in oil over high heat.

4. Add the chopped tofu, add a little water, light soy sauce, jujube wine, salt, and bean paste and cook.

5. (Tofu is cooked quickly) stir-fry until flavored, sprinkle green onions, and turn off the heat.

6. Prepared bean paste tofu.