How to make bean paste? (Chongqing flavor)

Chongqing people like spicy, which in the country and even the world is a bit of a name, eat what can not be separated from the sea pepper, pickle altar head soak, sour sea pepper; altar head brewing, bean paste sea pepper, pocket head loaded, hanging on the wall, dry sea pepper; refrigerator head to put, fresh sea pepper. There are also eating noodles with oil and hot pepper, sea pepper noodles, a lot. Chongqing people a day can not be separated from the sea pepper, you do not see the people of Chongqing to eat hot pot, the hot pot, in addition to bean paste, there are dry sea pepper, that dry sea pepper is not a few a few put, not a handful of a handful of put, that is a Shauki a Shauki poured into the pot, the north of silver to see us this way of eating, the first on the flow of sweat. Alas, the people of Chongqing this love spicy ah, temporarily stop do not say, or first come to see me do the bean paste it.

Preparation of ingredients: salt mash white wine fresh red pepper vegetable oil or salad oil Hu bean paste fresh peppercorns or dry peppercorns sweet wheat paste.

Container: one washed kimchi altar.

Practice:

1, kimchi altar washed and dried, if only bought a new altar, a week in advance of the annealing.

2, the fresh sea peppers remove the tip handle.

3, the removal of the sea pepper to wash and drain.

4, in the market merchant will be drained sea pepper broken or home cooking machine broken.

5, the broken peppers into a larger container, put salt, mash, white wine, vegetable oil or salad oil,

hu bean paste, fresh or dried peppercorns, sweet wheat paste and other stirring.

6, will be stirred evenly bean paste altar, altar mouth covered with plastic wrap, covered with a small dish

Zi, and then cover the altar lid. In this way, the bean paste is ready! It will be ready to eat in a month's time.

PS: 1, I prepared 3,000 grams of fresh pepper, hu bean paste (sold on the street) 700 grams, 800 grams of salt, 700 grams of oil, 100 grams of mash, 100 grams of peppercorns, 300 grams of wine, in addition to the salt, the above a few more than a little less does not matter, the ratio of salt and pepper 150 grams: 500 grams. When filling the altar, do not fill too full, to reserve some to avoid overflow during fermentation.

2, just bought home the new altar, to be a week in advance of the annealing, that is, filled with water and put there, one is to see if it leaks, and secondly, to give it the fire back off.

3, the sweet noodle sauce can be taken or not. After the final cover, you do not need to mix the water along the altar, just every time after scooping the beans out, to seal it as it is.

4, now is the fresh red sea pepper a large number of market season, we are here almost every family do, do their own incense, taste positive, hygiene, eat rest assured.