Making bean paste
Overview
If you want to make good Sichuan cuisine, there is one thing you cannot do without ~ Douban* is the soul of Sichuan cuisine! Everyone is familiar with Pixian Douban, but in fact, most of the Douban eaten by Sichuan people are homemade. Every year when the peppers are ripe, there are people queuing up everywhere to make the peppers. Even though the weather is hot and the sun is scorching, they still can’t stop people from pursuing her. Many restaurants also make their own! Each Douban store is different, but there are similarities ~ Fragrance! Bringing a jar of simple and pure Douban to your home is a must-have skill for Sichuan people! Do you want to join us too~~
Tags
Ingredients
Steps
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This is moldy douban. You need to add one pound of beer and two ounces of salt for fermentation until the beer water dries up and turns into a wet dark color. I bought the fermented douban directly
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pounds of Erjingtiao peppers, cut off the stems and washed 3 times
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Drain the water, add one pound of ginger, one pound of garlic, and smash
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Add two to three kilograms of salt, two kilograms of fermented moldy bean paste and one or two five-spice powder and stir evenly
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After three to five days in the sun, the bean paste will slowly turn red (you can also leave it on the balcony for half a month to January)
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Put the dried watercress into a jar and store it in a jar. Smooth the surface and add one pound of wine and five pounds of rapeseed oil. Store it in the jar for a while and then you can use it to cook!
