Those who like to eat Chinese food must be familiar with soybean paste and bean paste. These two sauces are indispensable in the Chinese kitchen. However, many people often fail to tell the difference. It doesn't matter, today the editor will unveil this mystery for you, let's take a look at the similarities and differences between soybean paste and bean paste!
First of all, let's distinguish these two "sauce masters" from the appearance. Soybean paste tends to be pale yellow in color and has a dense texture, like a bowl of thick tofu. The bean paste is dark red, and the granular red bean paste is revealed in it, which looks like lazy little red corals.
Next, let's smell them. Pick up the soybean paste and you will be surrounded by a rich aroma of beans, as if you are in front of a bean curd shop. The bean paste, on the other hand, exudes a rich chili aroma that reminds people of the tantalizing taste of that bowl of spicy chicken nuggets. It's easy to see that they smell very different and are full of their own personalities.
Of course, the most important thing is to taste them. The soybean paste gives you a mellow, full-bodied feeling when you enter it, like an uncle patting you on the shoulder. Its flavor is complex and harmonious, with some subtle sweetness paired with a hint of saltiness for an aftertaste. On the other hand, Bean Paste is a hot hot girl, and you may be shocked by its pungency when you take the first bite, but as time goes on, you will feel its deep aged taste, like a campfire jumping on the tip of your tongue.
In addition to the taste, they are also used for different purposes in cooking. Soybean paste is widely used in local cuisines such as Sichuan cuisine and Hunan cuisine, and the common ones are fish-flavored shredded pork and kung pao chicken. The bean paste is one of the indispensable seasonings in Sichuan cuisine, such as spicy chicken, mapo tofu and so on.
Finally, let's take a look at their nutritional value. Soybean paste is rich in protein, vitamins and trace elements, which are helpful for enhancing muscle strength and improving immunity. The bean paste is rich in antioxidants and vitamin E, which has anti-aging and cardiovascular disease prevention effects.
To sum up, although soybean paste and bean paste are both soybean products, they have significant differences in appearance, aroma, taste, use and nutritional value. Whether you prefer warm and thick soybean paste or spicy bean paste, you can find your own taste in the Chinese kitchen. Let's explore more of the world of food with curiosity and appetite!