The most authentic way to make bean paste

Bean paste practice the most authentic practice:

Materials: mold dried edible bean curd 1.5kg, two thorns fresh red chili 3.5kg, fresh garlic 1kg, fresh ginger 1kg, mash 1kg, thirteen spices 1 packet, height white wine 0.5kg, 1 bottle of soy sauce, dry green peppercorns 0.5kg, rapeseed oil half a barrel, Rock sugar moderate amount, old soy sauce moderate amount, salt about two bags.

Steps:

1, two wattle color beautiful spiciness is very low, suitable for making bean paste, like to eat spicy can replace the appropriate amount of two wattle for millet spicy or morning glory pepper, all to red pepper is better.

2, do the bean paste need two weeks to slowly, first of all, make their own two pounds of mash.

3, online or market dry seasoning store can buy a good pickled dried moldy bean curd, washed and dried, add mash, white wine, add a bag of salt and stir so that the bean curd is completely immersed, covered with gauze, placed for two or three days until the bean curd to the basic absorption of the juice becomes soft, the sun is best to end to the sun in the sun.

4, to be soft after the beans deal with chili peppers, two thorns all washed and dried.

5, chili pepper cut into small sections.

6, garlic peeling spare, ginger cleaning spare.

7, with a blender to chili garlic ginger stirred.

8, if the amount of production is not large, you can manually chopped.

9, in the chili garlic ginger add a bag of salt, a bag of thirteen spices, pepper mix well.

10, vegetable oil in the right amount of heat, pour into the chili pepper in batches and stir well.

11, the beans and oil chili mix, add soy sauce, soy sauce, rock sugar, mix well, taste the salty, not too salty nor appropriate, than the normal taste of eating vegetables to be a little salty in order to facilitate storage.

12, a good mix of beans into a sealed altar, above pouring raw canola oil seal, pour some more. Sunny weather continue to move to the sun in the sun, open the lid mask gauze to prevent dust and small insects.

13, just made the bean paste need to ferment for more than half a year, a variety of flavors to blend infiltration, get the best taste.