How to make Puning bean paste

Puning bean paste has a long history. As early as 150 years ago, it was represented by Yuanxing. The product is bright in color, yellowish in color, rich in protein, amino acids, reducing sugar and other nutrients, and is deeply loved by Chaoshan people. It is a common condiment in Chaoshan cuisine.

The traditional Chaoshan dish "Douban Chicken" uses Puning bean paste as the main seasoning; Secondly, Puning bean paste is also a common pickles in Chaozhou banquet.

Puning bean paste is not a dish, but it is the seasoning of many Chaozhou dishes. I am used to cooking with a little seasoning at home, and the taste will be more delicious, but few people use bean paste outside, and the taste always feels not fresh and sweet enough.

Puning bean paste has a long history and is well-known at home and abroad. This kind of bean paste is made according to ancient legal system and modern science. It is rich in nutrition and is an ideal condiment.

Color characteristics: The product is golden yellow, containing protein, amino acids and reducing sugar, which is mellow and delicious and rich in nutrition.

Main ingredients: soybean, flour, salt, water and potassium sorbate.

Production method: Fresh soybean, flour and salt are used as raw materials, which are refined by fermentation, sun drying, steam sterilization and other production processes.

Shelf life of bottles: 12 months