There are two kinds of bean paste, cooked bean paste and raw bean paste; Cooked bean paste is mainly used to accompany meals, which can be eaten immediately after opening the lid, as a dip and a meal. Raw watercress is a kitchen condiment, which needs to be used with seasonings when cooking. When cooking with bean paste, add oil to the pot first when cooking. When the oil is heated to 70%, add the bean paste and stir-fry until it is fragrant. Then add meat and vegetables and stir-fry until cooked.
Historical development of soybean paste
Since the Qing Dynasty, bean paste has dominated Sichuan style for more than 300 years. With the passage of time, bean paste is loved by more and more people, and its technology is constantly innovating. The most popular bean paste is in Pixian County. Pixian bean paste is the product of fermentation, and the traditional method of making bean paste still pays attention to "sunbathing at night".
Generally, it takes about one year for pure watercress to ferment, during which it should be continuously stirred to keep watercress in contact with air. Don't mash the fermented Erjing pepper strips too small, so as not to make the bean paste too "velvet".
After three or four months of drying, this jar of bean paste will not be mature until 1 1, 65438+February. The traditional method of making bean paste takes a long time, and the longer the time, the better the taste. There are two kinds of common Pixian bean paste on the market now.
One is made by natural fermentation, with deep color, long cellar age and strong sauce flavor. Although it's very oily, it's actually not a drop of oil. The other is clear oil bean paste, which has a short storage time and bright color. We call it "Yindouban".