Homemade Pixian Bean Paste

Name: Homemade Pixian Bean Paste
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 4000g Two Vitex; 1400g salt; 420g Shiitake Mushroom Sauce; 600g Hu Douban; 400g peanut; 1500g Rapeseed oil; 500g brown sugar

by 18LS28xgl Scattered

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

Sichuan cuisine is one of the eight major cuisines in China, with variable seasonings, diverse dishes, and famous for its spicy and spicy taste, which is well-known both at home and abroad. Speaking of Sichuan cuisine, we have to mention one of the indispensable seasonings in Sichuan cuisine-Pixian Doubanjiang. It is the soul of Sichuan cuisine. Many people buy Doubanjiang outside, but in my hometown, everyone will make Doubanjiang by themselves. Homemade bean paste has a taste that is more in line with personal preferences and will be more hygienic and healthy. Today I will share with you the practice of Xiapi County Doubanjiang~O(∩_∩)O~~~

Ingredients

4000g Two Vitex
1400g Salt
420g Shiitake Mushroom Sauce
600g Hu Douban
400g Peanut
1500g Rapeseed Oil
500g Brown Sugar

Homemade Pixian Bean Paste

1. Remove the stems of the two vitex, wash, drain, and cut into small sections with kitchen scissors;

2. Put the two vitex noodles into the food processor, crush them for later use;

3. Add salt, brown sugar and shiitake mushroom sauce;

4. Mix the materials and stir evenly;

5. Peel the dried fermented bean curd, wash and drain;

6. Peanuts remove the peanut coat

7. Pick up the frying pan and fry the douban and peanuts until fragrant;

8. The vegetable oil used for deep-fried sesame seeds, peanuts, and deep-fried sesame seeds are all put into the Erjingtiao mixture;

9. Stir evenly and the bean paste is ready;

10. Put the bean paste in a jar and store it;

11. When cooking, take out the bean paste and cook it in the pot.

Tips:
1. Put some brown sugar in the bean paste, the color is more beautiful, the bean paste is not easy to whiten, and it is stored longer;
2. The whole process of making bean paste should not be dipped in water, and the ingredients need to be dried before making;