Is June fragrant bean paste good How to eat June fragrant bean paste?

Delicious. Stir-fried baby squid with onions in bean paste.

Ingredients: 6 baby squid, 1 onion, appropriate amount of red pepper.

Excipients: 1 tbsp Pixian bean paste, salt, chicken essence, sugar, and five-spice powder.

Preparation: 1Clean up the squid and cut it into shreds; Wash the onion and cut into shreds.

2.Stir-fry the chili peppers until fragrant, add the bean paste and stir-fry until fragrant, then add the shredded squid and stir-fry, and then add the onion to stir-fry together.

3.Finally, add the remaining seasoning and stir-fry to remove from the pan.

Supplements: The seasoning can be replaced with 2 teaspoons of bean paste and Lao Gan Ma spicy sauce, an appropriate amount of ginger, garlic and salt, and fried into a home-style flavor, and the small squid can be replaced with cuttlefish, octopus, etc.

Stir-fried fresh mushrooms in bean paste.

Ingredients: 50 grams of enoki mushrooms, 50 grams of willow pine mushrooms (tea tree mushrooms), 100 grams of Xiuzhen mushrooms, 50 grams of fresh shiitake mushrooms (shredded), appropriate amount of minced ginger, 1 2 chili peppers (shredded).

Excipients: Ingredient A: appropriate amount of vegetarian spicy bean paste.

Ingredient B: Appropriate amount of soy sauce, appropriate amount of pepper, appropriate amount of sugar.

C material: appropriate amount of water starch, a little sesame oil.

Method: Heat oil in the pot, add minced ginger, chili pepper and vegetarian bean paste and stir-fry until fragrant, then add the rest of the ingredients and seasoning B to stir-fry, and finally add seasoning C.

Stir-fried bacon with green and red pepper bean paste.

Ingredients: green and red peppers, Sichuan bean paste, bacon meat.

Preparation: 1The figs are salted for 2-3 days and then thinly sliced.

2。Cut the green and red peppers into long strips and set aside.

3。Use Sichuan bean paste to stir-fry in the pot, then put the pork belly and keep stir-frying, fry until the oil is forced out, then put the green and red peppers and fry well, add seasonings, the meat and sauce have salty salt according to the specific situation, I put a little sugar and chicken essence and stir-fry well to serve.

It's delicious, yesterday's fried sauce noodles are better than soybean sauce such as Liubiju.

It's delicious, and you can eat it however you want

Dip sauce and eat, fried sauce noodles.

1. The nutritional composition of bean paste.

There are proteins, fats, vitamins, calcium, phosphorus, iron, etc., which are all indispensable nutrients for the human body.

2. The origin of bean paste.

It was created by Fan Li unintentionally. According to legend, Fan Li managed the kitchen in the rich man's house when he was seventeen years old. Due to inexperience, meals are often unsatisfactory and there are many leftovers, and over time, they become sour and rancid.

3. The origin of bean paste.

It is produced in Heilongjiang, Shandong, Henan, Sichuan, Yunnan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui and Zhejiang. The main ingredient is broad beans.

There are obvious differences between June fresh and June fragrant bean paste in terms of raw materials, texture, taste, color, etc.

1.Ingredients: The main ingredient of June fresh bean paste is beans, and June fragrant bean paste is based on chili peppers from the Dongting Lake area of Yueyang, Hunan.

2.Taste: June fresh bean paste has a delicate taste and full grains, while June fresh bean paste is mainly spicy, slightly sour and slightly sweet.

3.Taste: The taste of June fresh bean paste is spicy and rich, while June fresh bean paste is different from the former in terms of taste, mainly spicy, slightly sour and slightly sweet.

4.Color: The color of June fresh bean sauce is bright red and bright, while the color of June fragrant bean paste is relatively dark.

In summary, although June Fresh and June Fragrant Bean Paste are both bean paste, their raw materials, texture, taste and color are different. The specific choice of which bean paste needs to be judged according to personal tastes and needs.

The taste is different depending on the material.

1. June fresh bean paste is a special production of Yibin in Sichuan, with beans as the main raw material, and June fragrant bean paste is refined with chili pepper in Dongting Lake area of Yueyang, Hunan Province, and the two materials are different.

2. June fresh bean paste has a fresh and cracked taste, a delicate taste, full particles, and a bright red color, while June fresh bean paste is mainly spicy, slightly sour and slightly sweet, and the taste of the two is different.

1. Dip in sauce, lettuce, cucumber, radish, bitter chrysanthemum, etc.

2. Fried sauce noodles: The sauce flavor is particularly good.

3. You can make some meat dishes, back to the pot and the like.

4. You can also stir-fry green vegetables, such as broccoli, which is easier to taste.

5. Sauce stew: Tofu and eggplant are good.

You can eat it directly, mix noodles or marinate it.

Pixian Douban is one of the three famous petals in Sichuan. It is unique in its selection of materials and craftsmanship. The fragrance is mellow but does not add a little spice, the color is oily but does not add any oil, all rely on the fine processing technology and the excellent raw materials to achieve the standard of color, fragrance and taste, with the characteristics of heavy spicy, bright red oil, large chili pepper blocks, sweet aftertaste, it is Sichuan food.

Introduction: Pixian Douban, a special product of Pidu District (formerly Pixian County) of Chengdu City, is a product of China's geographical indications. It is one of the top seasonings in China.

It is unique in its selection of materials and craftsmanship. The fragrance is mellow but does not add a little spice, the color is oily but does not add any oil, all rely on fine processing technology and the excellent raw materials to achieve the standard of color, fragrance and taste, with the characteristics of spicy heavy, bright red oily, large chili pepper block, sweet aftertaste, it is a good condiment commonly used in Sichuan recipes, there are"The soul of Sichuan cuisine"called. Its production skills are included in the second batch of national intangible cultural heritage list.

Process flow: (1) sweet watercress.

Broad beans are selected, shelled, soaked, mixed with wheat flour, rice koji, koji, fermented, sweet bean paste.

2) Capsicum embryo.

Red pepper is put to the pool, washed, mixed with salt, crushed and fermented in the pool.

3) Pixian Douban.

Pepper embryo + sweet bean paste into the tank (pool) Mix and turn, dry, and expose the finished product for packaging.

The main thing is the difference in taste. Pixian Douban is one of the three famous petals in Sichuan. It is unique in the selection of materials and technology, the fragrance is mellow but does not add a little spice, the color is oily but does not add any oil, all rely on the fine processing technology and the excellent raw materials to achieve the standard of color, fragrance and taste, with the characteristics of heavy spicy taste, bright red oil, large pepper blocks, and sweet aftertaste.

Ordinary bean paste can be dipped directly, while Pixian bean paste needs to be processed twice, either when cooking, or boiled in red oil.

As a Beijinger, I have only heard of the latter since I was a child. The latter is generally eaten directly with dipping cakes and other food, and it is very delicious. It looks like it looks like a pancake in Shandong.

Generally, it can also be made with soybean sauce to make Peking fried noodles, but the authentic one is still made with dried yellow sauce. I feel like I've heard a lot about this in northern cities.

Pixian bean paste knows how to cook after I know it, and it seems to be a seasoning that is often used in making Sichuan cuisine.

Bean paste can be eaten directly, but you should check the expiration date before eating, and the amount of pickled food should be small each time to prevent excessive intake of nitrite.

Cooked, it can be eaten directly.

June fragrant bean paste is made by making koji at low temperature, fermenting at full stage, and continuous cooking process. Therefore, the June fragrant bean paste is cooked and can be eaten directly.

The ingredients of June fragrant bean paste are: water, non-GMO soybeans, wheat flour, edible salt, white sugar, food additives, etc.

June fragrant bean paste is most suitable for dipping lettuce, such as green onions, cucumbers, etc.; To make the miso soup rich and aromatic, add a small amount of fresh onions, kelp or wakashi to the miso soup to make a nutritious, colorful, fragrant and delicious dish. It can also be eaten with eggs or meat to make a fried sauce, or used as a seasoning.

Make the chili sauce.

In the ripening season of bright red horn peppers, add salt according to the proportion of 18% of the weight of the peppers, mix the peppers and break them evenly, put the juice in the fermentation tank (or pool) together, and then sprinkle 10% of the salt on the surface of the tank, and then spread the packaging edible polyethylene film, and then add salt cover, it is strictly forbidden to soak the juice and leak air, and seal the anaerobic fermentation for 3 months to become a mature chili sauce.

Finished spicy bean paste.

Spicy bean paste is 100 kg of fermented and mature sweet bean paste, add 100 kg of cooked chili sauce and 2 kg of rice wine to fully stir evenly, put it into a sterilized and cooled sterilized bottle, and fill it until the height of the bottle mouth is 3-5 cm, and then inject refined vegetable oil into the bottle for 2-3 cm, and then exhaust and cover it tightly (the cover is lined with a layer of wax cardboard to avoid the cover oil seeping), and it can become a finished product after inspection, labeling, and packing. [1]

Home-cooked practice. The bean paste we usually eat is delicious, what is his production process? 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.

In fact, in addition to buying ready-made bean paste, we can also choose homemade bean paste, homemade bean paste will not add excess preservatives and additives, it is safer and can also be seasoned according to your own taste preferences, and make your own satisfactory bean paste.

And the production of bean paste is also relatively easy to learn and easy to learn.

Bean paste. First of all, you need to put the watercress in the sun to dry, and then spread a layer of yellow vitex branches on the sun-dried watercress to make it taste better.

After that, the chili pepper is dried and chopped and mixed with minced garlic and ginger, and seasonings such as salt and peppercorn powder are added to taste, and then it is mixed with watercress, sealed in a jar, and can basically be eaten after a month.

Do you think the method of bean paste is very simple? In fact, if you want to make the bean paste delicious, every step is very crucial, especially the step of drying the bean paste, you need to dry the bean paste completely without moisture before you can start making it, otherwise it will affect the storage time. Secondly, when seasoning, you can choose to put more condiments in order to make it more flavorful.