Materials? 5 kg of watercress/kloc-0, 6 kg of small pepper, 3.5 kg of common sea pepper, green pepper, dried Chili noodles, half a barrel of raw vegetable oil, and half a package of salt.
How to make bean paste?
1. Wash the watercress several times with clear water until the fluff on the watercress is cleaned.
2. Spread the watercress, dry it in the sun and dry it. At the same time, wash the two kinds of peppers and dry the water on the surface. Because my family doesn't eat spicy food very much, I added some ordinary red peppers. If you like spicy food, you can use all the small peppers.
3. After the watercress is dried, pour a bottle of common soy sauce, salt and vegetable oil into the watercress and stir well. There is no need to break or blanch the watercress in the whole process, because the watercress itself will be squeezed by the seasoning in this step. Attention, don't use vegetable oil over watercress, otherwise it will be moldy.
Put the mixed watercress in the sun for almost a month in dog days. After the bean paste is dried, it is a good-looking soy sauce, and the watercress is soft. Break the pepper. 5. Mix the cooked bean paste and pepper. This step requires adding salt, rapeseed oil and dried Chili noodles. It is best not to dry or dilute them. Taste while mixing, try to be salty, because the bean paste will turn sour when it is weak.
6. The last step is to put the prepared bean paste into the jar. Old-fashioned sand pots are the best! Then pour in raw rapeseed oil. It tastes best without sauce. It should be noted here that it is best to add the bean paste and rapeseed oil to only two-thirds of the jar to prevent overflow after later fermentation.
7. Just wait quietly for a month and make your own bean paste.
skill
Because this is the mother's oral practice, there is actually no particularly accurate dose. Douban is less than pepper, so you should taste it at any time. It is better to be salty and restless, so use enough oil. The degree of spicy depends on your own taste.