It s all Douban, how much is the difference between Pixian and Red Oil Douban?

Red oil watercress: It is brewed from ordinary watercress to a certain extent, and then add 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).

Pixian Douban (traditional): It is made of fermented 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.

The difference between the two is actually the difference in taste, Pixian's bean paste is generally richer, while the red oil bean paste is actually thinner.

Pixian County can not be eaten raw and needs to be fried, red oil can be eaten directly, Pixian County is generally added when cooking, and red oil watercress is used as a dipping sauce.

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.

The base of fried hot pot is generally red oil bean paste. Because red oil watercress not only has the fragrance of watercress, but also can increase the oil content of the base, and the most important thing is that it can give the hot pot base a bright red color.

Of course, it is the use of red oil watercress! Because the hot pot base is generally based on spicy, red oil watercress is more suitable than Pixian waterpaste, and Pixian watercress is more suitable for stir-frying.

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.

Pixian Douban has a unique flavor and is closely related to the local water quality status. Pidu District belongs to the Dujiangyan artesian irrigation area in the upper reaches of the Minjiang River, the water source is pollution-free, in line with the national water standards, the water quality conditions are good, and it is included in the scope of Chengdu Water Source Protection Zone.

There are many rivers in the territory, the water system is evenly distributed, and many water system rivers have formed rich groundwater resources in Pidu District, and the excellent water quality conditions provide rich mineral nutrients and water for the microbial survival in the brewing and fermentation process of Douban in Pidu District, so that they can fully grow and secrete a large number of enzymes, so as to promote the decomposition of various raw materials in Douban, so as to form the unique "color, fragrance, taste and shape" of Pixian Douban.

Stir-fry slowly over low heat until the oil turns dark red, and the watercress turns into glutinous rice (that is, a very slimy feeling), and you can smell the rich fragrance! In the process of frying, the heat must be small, stir in one direction, or agitate in the figure 8, generally at least about 15 minutes! (Of course, the amount is small, the time will be short) remember not to fry for too long, the oil will turn black after a long time, and it will lose its fragrance!

The method and key points of Zen Chun Song fried red oil in Pixian Douban are:

1. Stir-fry slowly over low heat until the oil color turns dark red, the watercress becomes glutinous cake, and you can smell the rich fragrance, 2. In the process of stir-frying, the fire should be small;

3. Stir in one direction, or agitate according to the figure 8;

4. The time is about 15 minutes, remember not to fry for too long, the oil will turn black after a long time, and the pants will lose their fragrance.