Introduction: When buying Pixian watercress sauce, as long as there are these 5 situations, no matter what brand, it is inferior
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The popularity of Sichuan cuisine has made us understand the boiled meat slices, fall in love with Mao Blood Wang, and thus like the spicy taste. The temptation of spicy comes from the unique spices in Sichuan cuisine, such as the spices of peppercorns, such as the spices of Pixian bean paste, when the two spices are combined, there will be a crisp and spicy feeling on the tip of the tongue throughout the body. Pixian douban sauce use rate is more and more frequent, most people's lives have been difficult to leave it, and to make a taste of authentic Sichuan cuisine, not a good Pixian bean paste, if you accidentally buy poor quality watercress sauce, not only the taste is not right, and even affect your status as a cooking master at home.
There are many varieties of watercress sauce on the market, the quality is uneven, how to choose high-quality watercress sauce is also a matter that should not be underestimated, let's first understand the grade of Pixian watercress sauce, such as liquor, soy sauce, watercress sauce also has a grade.
Pixian bean paste
Pixian Douban, a specialty of Pidu District (formerly known as Pixian County) of Chengdu, is a Chinese geographical indication product. It is one of the top seasonings in China. It is unique in the selection of materials and craftsmanship, and it is unique. The aroma is mellow but without adding a little spice, the color is oily, all rely on the fine processing technology and the excellent raw materials to achieve the standard of color, aroma and taste, with the characteristics of heavy spicy taste, bright red oil, large pepper block, sweet aftertaste, is a commonly used seasoning in Sichuan flavor recipes, known as "the soul of Sichuan cuisine".
Juancheng special grade Pixian Douban sauce comes from the Internet
Special grade douban: This level of watercress sauce quality is the best, the price is the most expensive of all the watercress sauce, the color is black brown or reddish brown, the oil is shiny, naturally leached grease, the sauce body is very viscous, basically there is no moisture, the sauce is fragrant, the bottom taste is mellow, the watercress residue, the fresh spicy fragrance, the aftertaste is long.
The fermentation time of special watercress sauce is generally 3 years or more, after a long period of turning, drying, dew and other processes, the water content in the watercress sauce is also very small, which is also the reason for the thickness of the sauce. Most brand hot pot shops or authentic Sichuan restaurants will choose to use special watercress to make hot pot pot bottom or Sichuan cuisine, pure Sichuan cuisine is indispensable to the merits of special watercress sauce, but the general city is relatively rare on the market, and most chefs will downgrade and use.
Juancheng first-class Pixian douban sauce comes from the Internet
First-class watercress: moderate watercress content, larger pepper particles, thicker pepper cortex, reddish brown color, oily and shiny, the sauce body is more viscous, there is a sauce ester aroma and spicy aroma, deep aftertaste, fermentation time is 1 year to 2 years, less water content, squeezed watercress sauce without obvious water thinning. Sichuan cuisine restaurants or restaurants that have requirements for Sichuan cuisine mostly use first-class Pixian bean paste as a stir-fry or boiling base, and it is also a kind of watercress sauce that the chef uses more.
Grade II Pixian Douban Sauce comes from the Internet
Secondary watercress: The color of this watercress sauce is light red or brown, shiny but not oily, the color is bright, the sauce flavor is not strong enough, the fermentation taste is not obvious, the aftertaste is insufficient, and the fermentation time is usually about 6 months.
Pixian red oil watercress sauce
Red oil watercress: the color is bright, the sauce flavor is relatively poor, the fermentation time is 3 to 6 months, the water content is high, the content of amino acids is also low, and the umami taste has also decreased. Because a large amount of refined red oil is added, the bean paste looks like the oil is vigorous, and it can be directly dipped. General restaurants will use red oil watercress sauce to stir-fry dishes, relatively cheaper.
Pixian hot pot watercress sauce comes from the Internet
Hot pot watercress: watercress content is more, the sauce is fragrant, and the watercress sauce is black brown and very viscous. Fermentation time is more than 2 to 3 years. Suitable for boiling Sichuan-style hot pot.
In the following 5 cases, we can determine the quality of the watercress sauce, if the following conditions are met is inferior, even if the price is cheap, do not buy.
First, the color is bright red. Watercress sauce looks very bright color, the pepper inside is very red and bright, the surface or there is a layer of red oil, obviously not the watercress sauce naturally diluted out, this kind of watercress sauce should be called chili sauce, fermentation time is very short, about three months on the market for sale, no watercress sauce aroma, can be judged as inferior watercress sauce.
The color of high-quality watercress sauce is brownish red or dark red, there is a sense of oil, in fact, do not add a drop of oil, the color is dark, because after fermentation, it takes more than a year to sun and dew, but also regularly flip the watercress sauce to achieve the same color and balanced fermentation. The more bright red the color, the more it means that the time for drying and dew is less, the less the quality, and even the addition of some large red pigments, so it is not that the redder the watercress sauce, the better the watercress sauce, on the contrary. Therefore, when encountering bright red watercress sauce, the pepper inside is also bright red without any discoloration, basically it is concluded that it is a poor quality watercress sauce.
Second, there is a lot of moisture. Obviously, the watercress sauce is very thin, has a lot of moisture, and does not look viscous enough. High-quality watercress sauce contains very little moisture, because of fermentation, the solid matter of watercress sauce is very viscous, scooping up the adhesion effect is obvious, and it is not easy to remove after hanging the spoon. Poor quality watercress sauce, the sauce body is flowing, squeezed watercress sauce can clearly see the presence of moisture, inside more grease, but bright red. Therefore, from the amount of moisture can reflect the viscosity of the watercress sauce, the high-quality watercress sauce is moderately viscous, and the inferior watercress sauce is thin, and there is a lot of moisture.
Third, there are fewer Watercresses. Pixian douban sauce is made of chili pepper plus broad beans, so the bean paste contains a certain amount of fermented fava bean, in principle, the more watercress sauce the better, high-quality watercress sauce can obviously find the existence of watercress, watercress is black brown, after crushing the watercress is slag-like broken, taste the watercress soft glutinous sauce fragrant. After the watercress sauce is fermented, the taste of the watercress is very strong. The shorter the fermentation time of watercress, the more brittle the watercress, and vice versa, the watercress slag is soft. Inferior watercress sauce watercress content is less, or even no, when stirring watercress sauce can not see the existence of silkworm watercress, only fresh peppers, basic judgment for poor quality watercress sauce.
Fourth, the taste is salty. Watercress sauce will have a certain salinity, high-quality watercress sauce salty and suitable, inferior watercress sauce because of the short fermentation time, insufficient drying time, pepper inside the water more, so more salt is needed to maintain its shelf life, if the salt is less, it is likely to break, so it will be particularly salty.
Fifth, the fragrance is insufficient. Identify watercress sauce can be distinguished by smelling good and bad, high-quality watercress sauce has a strong sauce flavor, inferior watercress sauce only has a raw chili flavor, and there is no sauce flavor, because there is no fermentation or fermentation time is very short.
Pixian douban sauce has a relatively good reputation, but also the sichuan cuisine chefs use the most frequently, the quality is trustworthy are Juancheng, Dandan, etc., Juancheng brand douban sauce is relatively the most expensive, according to their own preferences to choose the favorite brand of douban sauce.
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