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Pixian bean paste representative of Sichuan cuisine

Pixian bean paste can do Mapo tofu, green pepper back to the pot meat, Kung Pao chicken, boiled meat slices, Yu-Shiang Shredded Pork, braised crucian carp, Dry-Fried French Beans with Minced Pork and Preserved Vegetables, Sautéed Vermicelli with Spicy Minced Pork, Fish Filets in Hot Chili Oil and so on.

The delicacies that Pixian bean paste can do are: Mapo tofu, Yu-Shiang Shredded Pork, spicy spicy pot, back-pot meat, Fried Shrimps in Hot Spicy Sauce, Braised Prawns, boiled meat slices, Saute Spicy Chicken, braised fish head, rabbit meat, Fish Filets in Hot Chili Oil, steamed pork, Braised Ribbonfish in Brown Sauce, minced eggplant, Dry-Fried French Beans with Minced Pork and Preserved Vegetables, Flammulina velutipes, braised wax gourd and so on.

As one of the representatives of Sichuan cuisine, Pixian bean paste is an indispensable seasoning in Sichuan cuisine. With its unique aroma and taste, it has become the "soul" of Sichuan cuisine. What is Pixian bean paste? Pixian bean paste is a condiment made of bean cake, pepper, salt, sesame oil and other ingredients.

Spicy chicken is a classic dish in Sichuan cuisine. It takes chicken as the main raw material and is finished with seasonings such as chili and Pixian bean paste. Its attractive color and spicy taste make it very enjoyable to eat.

How to make Sichuan bean paste? Thank you

1. Fermented grains for making soy sauce: put the broad bean patches into the fermentation container, flatten the surface, compact slightly, wait for the product temperature to rise to about 40 ℃, and then slowly inject 18 ~ 20 °B é salt water into the koji, the amount of salt water is about twice as much as the raw material of bean meat, it is better if the salt water can be heated to 60 ℃.

2, bean paste to buy slender two bauhinia sticks, especially suitable for making sauce, thin skin and less water, other chili peppers can also be found. After cleaning, go to the stalk and dry it. It will take about 2 hours on a sunny day. Cut the chili into small pieces. Put the chopped chili into the sauce jar and mix well with 4 jin of salt.

3. The first step is to treat the two bauhinia sticks, wash them with clean water and cut them off. After cutting off, put into the cooking machine, use tools to stir up and pour out. Then put the prepared salt, brown sugar and mushroom sauce in the bowl. Mix well. Then peel the prepared dried beans and wash them, drain the water, and then peel the peanuts.

4, online or vegetable market dry goods seasoning shop can buy pickled moldy dried beans, wash and dry, add mash, liquor, a bag of salt to stir, so that the beans completely soaked. Cover with gauze and place for two or three days until Douban basically absorbs and softens the juice. when there is a sun, it is best to put it in the sun.

5. Wash the beans with clean water, pick out the bad ones, blanch them in a boiling water pan for a few minutes, then remove them to dry and soak them in white wine overnight. Beat the bright red chili peppers into chili sauce, dried chili peppers and ginger into powder.

The production method of family bean paste

1, production steps: Hu Dou bubble peeled with white wine for 10 minutes, the normal bean paste is made of moldy beans, this time is not moldy beans.

2. steps: first, remove the pedicel with an appropriate amount of bauhinia strips, wash them, drain the water, and then cut them with scissors. Then put an appropriate amount of Bauhinia into the cooking machine and crush it and set aside. Then add the right amount of salt, the right amount of brown sugar, the right amount of mushroom sauce. After that, mix the right amount of various materials and stir well.

3. Wash the 1 jin moldy bean cloves bought and put them in a clean, waterless basin and soak them in high wine for two or three hours. Wash the Erjing strips of chili and Chaotian chili, drain the water and remove the chili emperor. Chop up the two kinds of chili peppers that have been washed and pedicled, as much as possible.