PI County bean paste and general bean paste what is the difference?

Pixian bean paste, is one of our more common sauce, it can be said to be the soul of Sichuan cuisine, basically do Sichuan cuisine are inseparable from it, every household will encounter. But do you know, Pixian bean paste is also divided into levels, we are the most common is red oil Pixian bean paste, a Pixian bean paste and special Pixian bean paste.

Red oil Pixian bean paste

Their main difference is that the fermentation cycle is different. Red oil Pixian bean paste fermentation cycle is 3-6 months, the color is red and oily, taste fresh and spicy, is more suitable for doing fish and meat, stir-fried meat and other such fast out of the pot dishes. It is also used in some dishes with a reddish color, such as boiled beef and spicy hot pot.

When the oil temperature in the pot reaches about 100 degrees, that is, thirty percent oil temperature, add red oil Pixian bean paste fried red oil, you can enter the other side dishes. With red oil Pixian bean paste out of the dish, the color red, very shiny. Red oil Pixian bean paste in the ingredient list, in addition to the common red pepper, and broad beans, salt, wheat flour, rapeseed oil, spices and potassium sorbate.

Potassium sorbate, also known as a preservative, is one of the more common food additives that increases shelf life. With the addition of canola oil, it gives it a glossier look. And spices are added because the fermentation cycle is not enough, so the flavor is not enough.

Pixian bean paste production address is also very important, we should choose the Pixian bean paste in PI Du District, Chengdu, which is the most authentic Pixian bean paste.

First-class Pixian bean paste

First-class Pixian bean paste fermentation cycle in more than one year, the color is deeper than the color of red oil Pixian bean paste, dark reddish brown. Because it is brewed for a longer period of time, it is both saucy and spicy, and is cost-effective for home use, very versatile, and suitable for most Sichuan dishes, such as stir-fried chicken, braised pork with potatoes, and mapo tofu.

Because the starch content in the first grade Pixian bean paste is more than the red oil Pixian bean paste, so the first grade Pixian bean paste should be drier than the red oil Pixian bean paste, you need to stir fry with a small fire.

The first level of Pixian bean paste ingredients list and red oil Pixian bean paste ingredients list only less spices, because the first level of Pixian bean paste fermentation cycle is relatively long, so its flavor is already enough, there is no need to add spices.

Special grade Pixian bean paste

Special grade Pixian bean paste is the most expensive, the fermentation cycle is also the longest, about 3-5 years. It is black-brown in color, the biggest feature is the sauce flavor is particularly strong, the beans mellow dregs, long aftertaste. It is more suitable for dishes with high requirements for sauce flavor, and the flavor is also very good when used to make hot pot base.

Special Pixian bean paste in the ingredient list only red pepper, broad beans, salt and wheat flour, does not contain any oil and additives, so it is relatively dry. You can add some yellow wine or warm water to mix when serving.