Doubanjiang is one of the most commonly used seasoning sauces, among which Pixian Doubanjiang is particularly famous. In fact, we can also make bean paste at home, using broad beans. If we master the method well, we can make it as delicious as the one in the restaurant. Let’s see how to do it. Is Doubanjiang made from soybeans or broad beans?

Doubanjiang is generally made from broad beans, but it is also made from soybeans.

Doubanjiang is said to be the soul of Sichuan cuisine. Brands include Juancheng, Xingxing, Dandan, Shuangli, etc. The main ingredients are broad beans, soybeans, etc., and the auxiliary ingredients include chili, sesame oil, salt, etc. Doubanjiang is a fermented reddish-brown seasoning.

According to different consumer habits, sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials are prepared in the production of doubanjiang, and the varieties of doubanjiang are increased. Different doubanjiang has different uses. Red bean paste is used for cooking. Oil bean paste, hot pot has hot pot bean paste. Doubanjiang comes in thick and thin varieties and is very popular among people. How to make bean paste

The method is as follows:

1. Soak dry broad beans and wash them;

2. Wash and mince ginger;

3. Pour oil into the pot. When the oil is hot, add minced ginger and saute until fragrant;

4. Add soaked broad beans, add a little salt and fry until golden;

5. Add chili sauce and stir well. How to make Doubanjiang fragrant

Doubanjiang is a seasoning sauce made from fermented broad beans, flour, peppers, etc. If you want to stir-fry it, be sure to remember that the oil temperature is too high. The key points are as follows:

Pour oil into the pot (preferably rapeseed oil), heat to 30% oil temperature, add an appropriate amount of finely chopped bean paste, stir-fry slowly over low heat (this is to preserve the original flavor and color of the bean paste and prevent it from burning), add Stir-fry an appropriate amount of onions, ginger, garlic, Sichuan peppercorns (or five-spice powder) and other auxiliary ingredients (this will increase the aroma), stir-fry until the water is dry and then put it on a plate.

Mainly pay attention to the temperature of the oil and stir-fry constantly to prevent the pot from being burned.