To make a more authentic Sichuan Pixian bean paste the most indispensable thing is the right picture of this moldy bean paste.
Step 2
The moldy bean curd is rinsed slightly under running water to pick out the blackened, bad bean curd, and wash it gently to retain most of the yellow mold, and then fished out to control the water.
Step 3
Give a close-up view~~~
Step 4
Water in the pot, add star anise, cinnamon, sesame seeds, pepper and other seasonings, and turn off the heat.
Step 5
After the seasoning water cools, pour in the moldy bean curd that has been drained, and soak for more than 3 hours.
Step 6
While this is happening, start preparing the fresh chili. Wash 2 pounds of red chili peppers with water, then spread them out to dry.
Step 7
Prepare a few jars, wash and cook them in boiling water for 7 or 8 minutes to degrease and sterilize them, then invert them and let them dry.
Step 8
Start chopping the chili peppers, all by hand. (Silently recite no pain ,no gain 100 times) Pay attention to the plate without oil, no raw water, chopping time do not chop too much. You can also use a cooking machine to break, but easy to beat into a paste, affecting the taste and appearance. You can also have a manual cooking machine at home, which is more convenient and less time-consuming.
Step 9
One kilogram of ginger, washed, dried and crushed with a cooking machine.
Step 10
Take a large pot, chopped fresh chili, ginger into the pot, in turn, put 150g of salt, 100g of dried chili noodles (Sichuan local production, more spicy, this is optional), 50g of pepper, a large handful of rock sugar.
Step 11
Add 5 cloves of garlic, minced.
Step 12
Mix well.
Step 13
Scoop out the soaked moldy dal and add it.
Step 14
Stir a few times.
Step 15
Pour in some of the seasoning water from the soaked moldy bean curd, just enough to submerge the bean paste. Take care to grate away the star anise, cinnamon, and allspice.
Step 16
Mix again.
Step 17
Topped with 30g of white wine. more than 50 degrees of wine can be, there are still half a bottle of fifteen years of Xifeng at home, so I used it, quite fragrant.
Step 18
Right, guess what? It's black, it's not Coke! It's the freshly pressed rapeseed oil that my sister bought at her hometown when she went to the mountains. It's really pure, natural, additive-free rapeseed oil, and it's just the thing to use to make the bean paste!
Step 19
Pour in half of the canola oil (250ml).
Step 20
Stir repeatedly until all the seasonings and chili peppers are well mixed.
Step 21
Fill the bottle, not too full.
Step 22
Add the canola oil again, to completely submerge the bean paste and 3 or 4cm above the top, to close the mouth of the bottle.
Step 23
If the bottle has a metal lid, it's best to cover it with a layer of plastic wrap and screw the lid on tightly. Let it ferment in a sunny place for a week, opening the lid and stirring every few days during that time. Finally, move it to a cool place to ferment for about 1 month.
Step 24
After a month, the Pixian bean paste will be ready to enjoy!