Homemade Red Bean Curd-the Condiment Indispensable for Delicious Sichuan Cuisine

Name: Homemade Red Bean Curd-the Condiment Indispensable for Delicious Sichuan Cuisine
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 30 kg Fresh chili; 2 catties Mold Douban; Some Two Vitex; 5 catties salt; Some Corn oil; Some beer

by Spring sister

4.9 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Red-oiled Douban is actually made by injecting a large amount of cooked vegetable oil into the domestic Douban to isolate the air, and then fermenting it over the years. The color is bright red and the taste is mellow. It is one of the important condiments for stir-fry and hot pot for making Sichuan cuisine.
Every year when Chaotian pepper and Erjingtiao are on the market, it is an excellent time to make Douban. Made in the first year, eaten in the second year, more fragrant in the third year, and almost gone in the fourth year. Every year, I repeat the actions of the previous year, waiting patiently for the emergence of high-quality watercress. Whenever I eat a variety of red Sichuan dishes, I feel that the hard work every year is so worthwhile. "

Ingredients

30 kg Fresh Chili
2 catties Mold Douban
Some Two Vitex
5 catties Salt
Some Corn Oil
Some Beer

Homemade Red Bean Curd-the Condiment Indispensable for Delicious Sichuan Cuisine

1. Remove the stems of the red pepper, wash and drain the surface moisture.

Homemade Red Bean Curd-the Condiment Indispensable for Delicious Sichuan Cuisine recipe

2. Take a water-free and oil-free container, chop the chili with a water- and oil-free knife and cutting board or use a clean food processor to smash it (you don't need to smash it too much, it's ok).

3. Add about 5 kg of table salt, stir evenly, and put it into a jar. The salt should be salty enough, it doesn't matter if it is salty

4. Soak the moldy bean curd with beer for two to three days (just keep the beer just submerged with the bean curd), add about half a catty of salt and mix well after the soak is soft. Mould Douban is available on Taobao.

5. Pour the soaked moldy beancurd with beer into a chili jar, mix well, and sprinkle with a layer of salt.

6. Heat the oil, pour in an appropriate amount of corn oil and cook until it is ten percent hot.

7. Let it cool and pour it into a watercress jar, whichever is the case when the bean paste is submerged. Seal the mouth of the altar with plastic wrap and cover the altar. Because I live in the north, I mostly use peanut oil and corn oil instead of rapeseed oil. Because peanut oil will solidify at low temperatures, I chose corn oil.

8. After fermenting for a period of time, the chili has no spicy taste and begins to become mellow, and it can be used. If possible, it can be exposed to the sun to accelerate fermentation. During the fermenting process of Douban, stir irregularly.

Tips:
1. You can put some peppercorns in the watercress jar to make it more fragrant. I usually like to install two jars, one for one and one for the other. I like to put green pepper, which is more mellow.

2. The mouth of the jar needs to be covered with a layer of plastic wrap, and the edge of the jar should also be covered. You can add water to seal the edge of the altar, so that the water from the edge of the altar will not be sucked into the jar, which will affect the quality of Douban.

3. Douban must be filled with enough salt, so that the Douban will not be bad for years.