Chuan-style bean paste is divided into two versions of A.B. Today, C mom gives you a simpler version. The bean paste is the essence of Sichuan cuisine. The classic Sichuan cuisine is definitely the shadow of bean paste. Jixian is actually a family name with the name of the bean paste, the name of the Sichuan-style bean paste. The key point of success is that the pepper can't be broken, just like a mouse smashing a pot of porridge! It must be all good. Lettuce oil, nothing else can be replaced! It is best to use clay pots for the jars and use them with caution. If the green pepper is not used, please replace it with dried pepper and put it in the step of drying the chili sauce. The longer the bean paste is, the more fragrant it can be. It can be stored for many years. Salt and oil must be enough. Fermented bean paste, sealed and preserved. Just put a lid on me like this.
Wash the fresh peppers and remove the pedicles to dry the water. (I made 8 pounds) a small altar ~
2 kg of mildewed watercress, rinse with water, gently rub it when washing, too hard to break the bean. After rinsing, drain the watercress (the yellow mold does not need to be rinsed too clean, and it is better to keep the point)
Burn a pot of water into the pepper, cinnamon, star anise, and let cool. Soak the mildew water for 3 hours by adjusting the taste and filtering out the water of the bulk material.
After the foaming bean paste is drained, add 500 g of glutinous rice, 150 ml of white wine, and a half-salt of salt, and marinate for 1-2 hours by hand.
Cut the pepper into sections, put it into a cooking machine and put it into a completely oil-free pot. Add 2 bags of salt and mix well. Cover with a piece of gauze for 8 hours. (If you don't have a cooking machine, you can haha in your own hands... this is usually done in the morning, and it can be fermented with the bean paste in the evening.)
Soybean is brewed and mixed into the pepper. Add 1 small bowl of green pepper, appropriate amount of pepper, white pepper, and MSG.
The amount of garlic cloves, the amount of garlic, the amount of ginger, the amount of raw garlic 500g raw garlic is 1 kg and a half ~ garlic and garlic ratio to see their own adjustment.
Stir the seasoning thoroughly, then add the mixed bean paste to the jar. Add 500g of rapeseed oil again~ You must submerge the chili sauce. The oil should be as much as possible~ but it must be lettuce oil. Cover with plastic wrap and place it in a place where the sun can be exposed to mild fermentation for more than 3 months. Turn on the stirring every few days to make the fermentation more uniform.
It is best to put it on the outside balcony, where the sun is shining.
Let's do it at home!
A version of the home-made bean paste is a simple method, suitable for ordinary family production. The B version of the home bean paste two sun-dried bean paste practice is more complicated, the old people often do this, the taste is relatively pure but it is very time and patience. I am still drying, and I will share it!