Homemade bean paste practice and recipe

Sichuan flavor bean paste

Main ingredients: moldy bean paste 3 pounds, 15 pounds of two-thorn chili peppers, millet chili 5 pounds,

Supplementary Ingredients: salt **** 5 pounds, rapeseed oil more than 4 pounds, a high degree of white wine 2 pounds, mineral water (boil spices with), spices (you can also directly replace the thirteen spices)

Production Methods:

1, spices: fragrant leaves, cinnamon, Bai Kou If you feel that you do not want to boil spice water, you can just use thirteen spice powder instead.

2, the spices into a clean saucepan, add mineral water 2 pounds, high heat boil to medium heat, cook for 20 minutes, turn off the heat to cool, filter the spice water with.

3, moldy doudoune moncler, Sichuan with Hu doudoune moncler (ie, egg doudoune moncler) moldy. Usually after the Dragon Boat Festival began to do. If you will not do it yourself, you can buy ready-made moldy bean curd, buy bean curd need to wash with water and then dry the water. Do it yourself at home is very clean, usually do not need to wash. Into a larger pot, pour white wine and spice water, just not over it. Mix well and cover with a lid to ferment for a day. If you don't want to use oil, you can replace all of it with mineral water or spice water, and only do this with sun-dried bean paste.

4, bean paste to buy long thin two wattle, especially suitable for sauce, thin skin, less water, no other red pepper can also. Cleaned and de-tipped, drying moisture, sunny days about 2, 3 hours can be.

5, the chili pepper cut section chopped fine, I this is considered medium thick, thickness at will

6, chopped chili pepper into the sauce jar, add 4 pounds of salt mix

7, covered with gauze, put on the sunshine upstairs to dry for half a day

8, the next morning, will be before the fermented bean paste poured into the sauce jar, dry green peppercorns, ginger and garlic (can not be added), the rest of the salt

Photo

9, and then mix hard, tossing from the bottom to the top, it is very labor intensive

10, pour rapeseed oil mix, pad 2 years on the sauce jar, cover the glass to dry. Every morning turn mixing 1 time, halfway do not move, will deteriorate acid. It will take about 1 month to dry, and the longer you dry it, the more flavorful it will be. After the sun is good and sealed storage is good, take with a clean waterless spoon to take.