I recently went back to Sichuan to travel. The cooking there likes to put bean paste and red pepper. The dish made is very delicious. I brought some red pepper in Chengdu, and I have some mildewed beans and Leshan’s two red peppers. If you are not in a hurry, do the bean paste.
Peppers are soaked in salt water for 5 minutes.
Wash the peppers and drain.
The mildew water is slightly washed with water because the mold produces amino acids.
The pepper is placed in the main pot of Meishan.
Stir into pieces at 12 seconds/speed 4.5.
Don't beat too much, just block it.
Cook the oil in a hot pot and let it cool.
Use 1 kg of hot water to open 1 kg of salt.
Pour the soaked soy bean paste into the brine and mix well.
Add the pepper pieces and mix well.
Pour in the white wine and continue to mix well.
Sprinkle with pepper and stir well.
Finally, pour in the cooled cooked vegetable oil and mix well.
Continue to stir well and let it rest in the pot overnight.
The glass bottle is washed and disinfected beforehand, and the water is wiped dry.
The next morning, spoon the bean paste into a glass bottle.
The weather is fine, just the good weather for the bean paste. Put the bean paste on the outside and let the sun shine in the sun. Cover it at night, but don't cover it tightly. It should be ventilated. It is also the case when there is no sun. Stir it once a day, do not need to stir after a week of drying, and then continue to dry, so you can eat it in a month.
Not drying: The lid of the glass bottle is sealed, placed in a cool place for about 10 days, and it can be eaten in 3 months.