Beijing-style Drinking Side Dish "assorted Bean Paste"

Name: Beijing-style Drinking Side Dish "assorted Bean Paste"
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Fresh pigskin; 200g Smoked dried tofu; 150g Peanuts; 150g soy; 150g Haricot vert; 200g Diced carrot; 120g Pickled Cucumbers; 120g Mustard; 3 pieces star anise; 2g pepper; 2g Cinnamon; 1 Bay leaf; 30g Scallions; 20g Sliced ginger; 20g Shao wine; 40g Fresh soy sauce; 10g Refined salt; 3g MSG; 15g crystal sugar; Some Shimizu

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The banner people in old Beijing had a drinking side dish in winter called "bean paste" or "pi bean paste", which is made from pork skin and other ingredients. When making leather bean paste, you must first scrape off the oil on the skin, and you must not omit it, otherwise it will taste oily and not refreshing.
Usually when making leather bean paste, you need to put watery soybeans, green beans and soaked peanuts in it, and then there are big pickled cucumbers and carrots from Beijing, and some pickled old pickles and water bumps, but I feel It is better to put pickled cucumbers. The pickled cucumbers are not very salty after being soaked in water. They are crunchy and delicious in the mouth. The Beijing-flavored bean paste made today uses more ingredients, so it is called "assorted bean paste." The method of Jing-flavored bean paste is very simple at a glance, and the method is as follows;"

Beijing-style Drinking Side Dish "assorted Bean Paste"

1. Put the pork skin in a pot under cold water and boil for 10 minutes.

Beijing-style Drinking Side Dish "assorted Bean Paste" recipe

2. After cooking, remove the skin of the meat, scrape the fat on it, and cut it into small cubes.

3. Put the spices in the container and close the lid.

4. Put the spice box into the pot, pour water into the pot and add the green onion and ginger.

5. Pour in the cut pork skin, and then pour a little Shao wine.

6. Then add the fresh soy sauce and rock sugar to a boil, and the soup will remove the froth.

7. After the soup is boiled, change to low heat and cook for 1 hour to remove the material box and green onion and ginger.

8. Then pour in the soaked beans, peanuts and diced carrots.

9. Boil until the carrots are soft and rotten, add the diced pickled cucumber and diced mustard tuber, and continue to cook for 10 minutes.

10. After cooking, use salt and MSG for the final seasoning.

11. Adjust the flavor and turn off the heat. Pour the cooked soybean paste into a crisper to cool. After the soybean paste is completely cooled, put it in the refrigerator for several hours.

12. After the meat skin soup has solidified, the dicing plate can be taken out.

Tips:
The characteristics of bean paste: red color, chewy, savory and delicious, delicious taste, diverse materials and rich nutrition.

Tips;

1. It is better to cook the leather bean paste for a longer time, so that the gum can be more integrated into the soup. The leather bean paste made in this way is chewy. Use a low heat when cooking. If the heat is too high, the soup will look impenetrable. Steaming is better. The soup will be thorough but it will take longer to steam.

2. The materials can be diverse and the nutrition will be more abundant, such as dried fragrant water chestnuts, etc. can also be used.

The "Beijing-flavored assorted bean paste" with a large stir-fry spoon is ready. This side dish can be used as a drinking side dish in the Spring Festival family banquet. It is very good when it is eaten with a dish of balsamic vinegar and garlic sauce. Better, for your friends' reference!

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Beijing-style Drinking Side Dish "assorted Bean Paste"

Ingredients

Beijing-style Drinking Side Dish "assorted Bean Paste"

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