It is said that bean paste is the soul of Sichuan cuisine, maybe it really has life!
On the second day of entering Zhongfu, I made the first bean paste in my life.
Yesterday I went back to my grandmother's house, and my grandmother said that she would wait for the middle of the ambush.
Put the watercress in the jar again, otherwise the watercress and clear oil will overflow, and it is many times.
But she herself doesn't know what the principle is.
She said to ask the mother-in-law Mao who lives next door the precautions for installing the altar on Douban.
Granny Mao told me that when making bean paste, the days of sauce are particular:
It is best to choose the two days when the stem is "golden", followed by the day of "fire", and the most unsuitable day is the day of "water".
As a result, after my colleague installed the altar yesterday, it seemed that something was wrong.
Is it fermented or what?
I hurriedly asked my sister who can make bean paste,
I was really shocked by her answer, and it was so interesting.
Bean paste method
Put the moldy watercress in the basket and sieve out the mold powder
Put it in a basin, add cool boiled water, an appropriate amount of liquor,
Mix well with watercress, cover and soak soft watercress,
Leave it for two to three days, stir a few times in between, and add a little cold boiled water when the water is dry.
Chop the red pepper, stir together with salt and peppercorns,
Fry the canola oil and let it cool.
Prepare half a catty of 52-degree liquor.
Put the soaked moldy bean paste, chili, white wine, and rapeseed oil into a basin.
Stir well, put it in a jar, seal it and store it at room temperature,
The longer it is left and fully fermented, the more fragrant it will become.
The storage time is one to three years.
Netizens share their experiences
I used a stainless steel basin to dry, the basin was hot, this time it was longer, and there was still a lot of water in the basin for three days.
Because with this chili pepper, everything can enter the altar.
Try the dried sea pepper version next time.
epilogue
Making bean paste is really a technical job, pay attention to the right time, place and people!
It's so interesting that there are so many things to say about the days and ways of decorating the altar.
I don't know if you have ever tried to make your own bean paste? Do you have any particular tips or tricks?
Welcome to share your bean paste making story in the comment area, let us learn together and make progress together!
#美食记#