How to make bean paste
In the past 10 days, the popularity of traditional food preparation has continued to rise across the Internet, especially the method of making bean paste has become one of the hot topics. As the soul condiment of Sichuan cuisine, bean paste has attracted the attention of a large number of food lovers due to its unique fermentation process and flavor. This article will introduce the production process of doubanjiang in detail based on recent hot topics, and attach relevant data for reference.
1. Raw materials for making bean paste
The main ingredients of bean paste include broad beans, chili peppers, salt and flour. The following is the ratio of raw materials required to make 5 kilograms of bean paste:
| raw material | Dosage | Proportion |
|---|---|---|
| broad bean | 3kg | 60% |
| chili | 1.5kg | 30% |
| Salt | 0.5kg | 10% |
| flour | Appropriate amount | -- |
2. Steps of making bean paste
1.Broad bean processing: Soak broad beans for 24 hours, peel, steam, and dry until lukewarm.
2.fermentation: Mix steamed broad beans with flour, spread them flat on a bamboo mat, cover with straw and ferment for 3-5 days, until yellow-green mold grows on the surface.
3.Chili treatment: Wash and dry fresh red pepper, chop into small pieces and mix with salt.
4.mix: Mix the fermented broad beans and crushed chilies evenly and put them into the jar.
5.post fermentation: Seal the mouth of the jar, place it in the sun and stir it once a day for 3-6 months.
3. Nutritional value of bean paste
Doubanjiang is rich in protein, amino acids and a variety of trace elements. Its nutritional value is as follows:
| Nutritional information | Content per 100g |
|---|---|
| protein | 12.5g |
| Fat | 6.8g |
| carbohydrate | 15.3g |
| sodium | 3500mg |
| iron | 3.2mg |
4. Suggestions on eating bean paste
1. Used as seasoning for stir-fries, hot pot base, etc.
2. Can be mixed with rice or noodles directly.
3. Can be used as a seasoning for pickled ingredients.
4. Patients with high blood pressure should control the dosage because of its high salt content.
5. How to Preserve Doubanjiang
1. Store in a cool, dry place away from direct sunlight.
2. Use a clean and water-free spoon to avoid contamination.
3. It is best to consume within 6 months after opening.
4. If mildew or odor is found, discard it immediately.
6. Tips for making bean paste
1. Choosing high-quality broad beans and peppers is the key to making delicious bean paste.
2. During the fermentation process, pay attention to controlling temperature and humidity to avoid contamination by miscellaneous bacteria.
3. The flavor of bean paste varies in different regions. The proportion of chili pepper and salt can be adjusted according to personal taste.
4. Doubanjiang made by traditional techniques requires a longer fermentation time, but has a better flavor.
Through the above detailed introduction, I believe everyone has a deeper understanding of the production of doubanjiang. This traditional condiment with a long history, its production technology embodies the wisdom of the working people, is worthy of our study and inheritance.
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