Oily Gluten Stuffed Meat
by Nuan Nuan Shang
Favorite
Difficulty
Easy
Time
30m
Serving
4
In the summer when I was young, apart from my brother and I taking advantage of my parents’ nap to play in the fields behind the yard every afternoon, another thing that impressed me particularly was the pickled bean paste.
Before I went to elementary school, although there was no shortage of food and clothing at home, in winter, the table is basically the world of Chinese cabbage and radish potatoes. There are not so many types of vegetables to choose from today. Doubanjiang can be said to be the best choice to solve this problem. , The materials used are more common and better preserved and resistant to storage. Pickled bean paste is a big deal for mothers and aunts in the neighbourhood. You should start picking soybeans, soaking beans, and boiled beans early, and you must also watch the weather in advance to ensure that the cooked beans are fully sunny when they are fermented, and they look chubby. It's really a miraculous thing that the beans go from full to dry, and then mycelium grows day by day.
The process of marinating the bean paste is the moment to show the creativity of the mothers. My mother likes to put some watermelon in the marinated bean paste. When the bean paste is dried for a long time, the color of the marinated bean paste is very beautiful, and the soup is clear and not turbid. The freshly marinated bean paste is more suitable for eating directly, and it is full of sauce after a bite, and there is a hint of watermelon sweetness. The longer it is left, the heavier the saltiness of the bean paste will be. In the end, it is more suitable for cooking tofu or scrambled eggs. Now that the living conditions are better, there is no need to worry about the lack of vegetables in winter, and my mother hasn't pickled the bean paste by herself for a long time, but I always remember those scenes from my childhood, and I can't forget it.
In addition to cooking with rice, Doubanjiang is also particularly suitable for meat collocation. Usually, adding a spoonful of Doubanjiang when roasting meat or stewing fish can not only increase the freshness and remove the fishy, but also increase the flavor. Today’s oily gluten stuffed meat is actually the same way. The combination process of bean paste and meat is advanced, and chopped bean paste is used to adjust the filling. After this treatment, the oily gluten stuffed meat tastes stronger and the sauce is slightly less sweet, which is more suitable for the taste of northerners.
Before I went to elementary school, although there was no shortage of food and clothing at home, in winter, the table is basically the world of Chinese cabbage and radish potatoes. There are not so many types of vegetables to choose from today. Doubanjiang can be said to be the best choice to solve this problem. , The materials used are more common and better preserved and resistant to storage. Pickled bean paste is a big deal for mothers and aunts in the neighbourhood. You should start picking soybeans, soaking beans, and boiled beans early, and you must also watch the weather in advance to ensure that the cooked beans are fully sunny when they are fermented, and they look chubby. It's really a miraculous thing that the beans go from full to dry, and then mycelium grows day by day.
The process of marinating the bean paste is the moment to show the creativity of the mothers. My mother likes to put some watermelon in the marinated bean paste. When the bean paste is dried for a long time, the color of the marinated bean paste is very beautiful, and the soup is clear and not turbid. The freshly marinated bean paste is more suitable for eating directly, and it is full of sauce after a bite, and there is a hint of watermelon sweetness. The longer it is left, the heavier the saltiness of the bean paste will be. In the end, it is more suitable for cooking tofu or scrambled eggs. Now that the living conditions are better, there is no need to worry about the lack of vegetables in winter, and my mother hasn't pickled the bean paste by herself for a long time, but I always remember those scenes from my childhood, and I can't forget it.
In addition to cooking with rice, Doubanjiang is also particularly suitable for meat collocation. Usually, adding a spoonful of Doubanjiang when roasting meat or stewing fish can not only increase the freshness and remove the fishy, but also increase the flavor. Today’s oily gluten stuffed meat is actually the same way. The combination process of bean paste and meat is advanced, and chopped bean paste is used to adjust the filling. After this treatment, the oily gluten stuffed meat tastes stronger and the sauce is slightly less sweet, which is more suitable for the taste of northerners.
