Today, I will introduce a homemade formula of Sichuan Pixian bean paste in detail. No additives, it's better than what you bought. The way is also very simple. First, prepare moldy watercress in advance. These moldy watercress can be ordered at the farmer's wholesale market or online. Then drain the water, clean it and gently stir it for many times. Don't rub it hard and then control the douban net to dry. Pour it into a neat bowl, add a proper amount of high-quality dry white wine, stir it several times, and color the douban net with dry white wine. This step is mainly to disinfect the douban net. Next, add soy sauce under the watercress. This step is mainly to soften watercress and improve its characteristics.
Cover the fresh-keeping bag tightly and soak the watercress overnight. Next, we will solve the problem of pepper. The best choice for Douban River is Robinia pseudoacacia in Shuangliu Mujian Mountain. This kind of black locust is very fragrant, but it is a little spicy, and there are few pepper seeds. For Robinia pseudoacacia, two basic bright red Robinia pseudoacacia were applied. Pepper must be fresh and miso is not easy to destroy, so clean the pepper. I have prepared 5 Jin of peppers, because I need to move frequently. It is not convenient to do too much. Next, remove the pepper stalks, put them on a table covered with plastic film, and blow dry the moisture on the surface of the pepper with an electric fan. In fact, it is best to dry the water in the sun, but because the sun is not here, let it dry for 20 minutes, and then dry 200 grams of fresh ginger and 300 grams of garlic.
Cut the dried Chili into small pieces and put them into a blender to crush. Personally, I think there is no obvious difference between stirring with equipment and cutting laser with a knife, so I use a time-saving and labor-saving mixer. Do not stir the miso. If it is damaged too much, put it in a bowl and stir it later to destroy the garlic. Ginger slices are also stirred in the blender. Next, cut 200g of old brown sugar. If you chop up the old brown sugar, it will melt more easily. Adding old brown sugar will enhance the flavor of miso. Pepper is loose and does not go bad easily, so chop the soaked miso. I think it would be more delicious to chop it up. Don't chop, add 20 grams of red pepper and pour 700 grams of salt. Then put on gloves and mix well.
Stir further to make any ingredients mix evenly, then pour in 2 raw vegetable oils and stir with a spoon again. Then prepare a jar, put a little dry white wine in the jar, and rotate the jar so that every part of the jar is colored by the dry white wine. This step is mainly to sterilize the jar, then put the miso into the jar, and finally pour it into the oil wheat dish. Seal the jar with edible oil, cover the fresh-keeping bag tightly, cover it with a layer of emery cloth, tie the emery cloth with a rope, and prepare the miso in advance. End. You don't need to fill a jar of miso, leave some indoor space to make it mellow. Keep it in the shade and let it ventilate naturally. It can be taken after pickling for 3 months. This Sichuan miso is very simple and convenient. It doesn't need to be dried, but it smells delicious and tastes better than what you bought.