The Soul of Sichuan Cuisine-the Practice of Sichuan Homemade Douban
by Spring sister
Favorite
Difficulty
Hard
Time
48h
Serving
2
In Sichuan and Chongqing, most people will make Doubanjiang (directly called "doubaner") to prepare homemade dishes. The raw materials of homemade Douban are basically the same as those used in Pixian Douban. The latter is mainly industrialized mass production, with special formulas, the craft is more complicated, and the production requirements are higher; while the former is relatively simple in craftsmanship and has no restrictions on the production environment and venue, and is suitable Home made.
The self-made bean paste uses fresh and sufficient ingredients, is healthy and hygienic, does not contain any pigments and additives, and the finished product tastes more fragrant than the purchased one. When cooking, it will not be cooked (the bottom of the pot), and the dishes made are red and bright. , Rich fragrance. When buying Pixian Douban from outside, you have to keep your eyes open and choose the products from well-known big factories, otherwise you will buy unauthentic stuff if you are not careful. I have lingering fears about the watercress and chili sauce I bought. Many bad factories used "Sudan Red" in order to reduce costs and improve color. Some of them added flour and other raw materials to reduce the amount of chili, and the color of watercress was completely dark. Lost the redness of the red pepper itself.
Douban will be made every one or two years. As long as the prepared Douban is stored properly, it will become more and more fragrant. There is no problem in keeping it for a few years. I'm used to my own bean paste, and I want to make it myself no matter how much trouble I think about it. Compared with the time-consuming and laborious tossing for a long time in the past, it takes only a few hours to make it once, but it can be done once. After eating for one or two years or even three years, the process of making is also a process of enjoyment.
I often think of all the processes of helping my mother make homemade watercress at home when I was a child: cutting pea beans (broad beans)—>peeling the shells of hudouban—>WO Douban (fermented aspergillus flavus)—>beating sea pepper (pepper)—>making watercress Sauce loading altar. This series of work is usually completed in summer. I think I was a small person at the time, sitting on a small bench, with a tall bench in front of me, the pot on the left hand side was filled with whole beans, a small basket was placed under my feet, and my left hand was holding a handful of beans. , Holding a small machete in his right hand, use thumb and index finger to fix the bean curd under the blade of the chopper, and then "snap" it on the bench. The bean snapped intactly from the middle into two petals. As soon as the finger is loosened, the bean will fall off. In the basket under your feet, you can knock a catty or two without a long time. Then soak the fermented bean petals with clear water over the core, peel off the shells of fermented fermented bean, drain the water, and when it is half-dried, pick the fresh moss leaves or pumpkin leaves, take a large dustpan made of bamboo, and spread the leaves evenly. On the dustpan, spread the pea petals evenly, and then cover with two layers of mulberry leaves or pumpkin leaves, and place them in a cool place with mold (Aspergillus flavus). Waiting for Douban to grow green and black mold (not the rotten mold), then the moldy Douban is ready. Moldy bean paste does not need to be washed, it can be soaked directly to make bean paste, or it can be dried for later use. It can be stored properly for several years. Now, I won’t have this fun anymore, because you can buy good hummus in the market, and you can use it after soaking it softly, eliminating the troublesome process of cutting WO hummus. When I went back to my hometown this year, I actually saw the stool that I used to chop Hu Douban when I was a child. It was still the same, the same color, and still that strong. My dad said that he had this stool when he was a child. It seems that this stool can be used for 100 years. "
The self-made bean paste uses fresh and sufficient ingredients, is healthy and hygienic, does not contain any pigments and additives, and the finished product tastes more fragrant than the purchased one. When cooking, it will not be cooked (the bottom of the pot), and the dishes made are red and bright. , Rich fragrance. When buying Pixian Douban from outside, you have to keep your eyes open and choose the products from well-known big factories, otherwise you will buy unauthentic stuff if you are not careful. I have lingering fears about the watercress and chili sauce I bought. Many bad factories used "Sudan Red" in order to reduce costs and improve color. Some of them added flour and other raw materials to reduce the amount of chili, and the color of watercress was completely dark. Lost the redness of the red pepper itself.
Douban will be made every one or two years. As long as the prepared Douban is stored properly, it will become more and more fragrant. There is no problem in keeping it for a few years. I'm used to my own bean paste, and I want to make it myself no matter how much trouble I think about it. Compared with the time-consuming and laborious tossing for a long time in the past, it takes only a few hours to make it once, but it can be done once. After eating for one or two years or even three years, the process of making is also a process of enjoyment.
I often think of all the processes of helping my mother make homemade watercress at home when I was a child: cutting pea beans (broad beans)—>peeling the shells of hudouban—>WO Douban (fermented aspergillus flavus)—>beating sea pepper (pepper)—>making watercress Sauce loading altar. This series of work is usually completed in summer. I think I was a small person at the time, sitting on a small bench, with a tall bench in front of me, the pot on the left hand side was filled with whole beans, a small basket was placed under my feet, and my left hand was holding a handful of beans. , Holding a small machete in his right hand, use thumb and index finger to fix the bean curd under the blade of the chopper, and then "snap" it on the bench. The bean snapped intactly from the middle into two petals. As soon as the finger is loosened, the bean will fall off. In the basket under your feet, you can knock a catty or two without a long time. Then soak the fermented bean petals with clear water over the core, peel off the shells of fermented fermented bean, drain the water, and when it is half-dried, pick the fresh moss leaves or pumpkin leaves, take a large dustpan made of bamboo, and spread the leaves evenly. On the dustpan, spread the pea petals evenly, and then cover with two layers of mulberry leaves or pumpkin leaves, and place them in a cool place with mold (Aspergillus flavus). Waiting for Douban to grow green and black mold (not the rotten mold), then the moldy Douban is ready. Moldy bean paste does not need to be washed, it can be soaked directly to make bean paste, or it can be dried for later use. It can be stored properly for several years. Now, I won’t have this fun anymore, because you can buy good hummus in the market, and you can use it after soaking it softly, eliminating the troublesome process of cutting WO hummus. When I went back to my hometown this year, I actually saw the stool that I used to chop Hu Douban when I was a child. It was still the same, the same color, and still that strong. My dad said that he had this stool when he was a child. It seems that this stool can be used for 100 years. "
