Pixian watercress has the characteristics of "reddish brown, oily, fragrant and delicious". Using high-quality red pepper as the main raw material, the pepper embryo was made by a unique traditional special process. Broad bean koji-making and fermentation for more than 6 months to make sweet noodle sauce; Pepper embryo and sweet watercress are mixed in proportion, turned over, dried in the sun, exposed to the sun and brewed for more than three months.

Pixian watercress is a common seasoning in Sichuan cuisine, which can be used to cook all kinds of delicious Sichuan cuisine. Here are some suggestions for cooking with watercress in Pixian County, Wang Feng:

1. Mapo Tofu: This is a classic Sichuan dish. It is cooked with watercress, tofu, beef and other materials in Wangfeng Pixian County, and it is spicy and rich.

2. Braised pork: Braised pork is also a very popular Sichuan dish. It is cooked with Wangfeng Pixian watercress, pork, green pepper, garlic and other materials, and tastes spicy and delicious.

3. Boiled fish: Boiled fish is one of the representative dishes of Sichuan cuisine. It is cooked with Wangfeng Pixian watercress, fresh fish, pickles, bean sprouts and other materials, and it tastes delicious.

4. Stir-fried shrimps: This is a relatively light Sichuan dish, cooked with watercress, shrimps, green peppers, ginger slices and other materials in Wangfeng Pixian County. It tastes delicious and refreshing.

In a word, Wangfeng Pixian watercress is a very suitable seasoning for Sichuan cuisine, which can be cooked with different ingredients according to personal tastes and preferences.

Douban in Pixian County of Wang Feng

How to use Pixian bean paste correctly

1. The bean paste should be chopped before use.

The main ingredient of bean paste is broad bean. We all know that broad beans are big, so be sure to chop the bean paste before frying.

First, the peppers and broad beans in the bean paste are all years old, which is more convenient to eat and more beautiful to make; Second, because the chopped bean paste can be more fully integrated with the dishes, the fragrance of the bean paste can be released to the maximum extent, and the dishes made are more fragrant.

2. The bean paste must be fried.

This step is what we often call "frying red oil". After bean paste is fried in red oil, it can remove the beany smell and accelerate the release of fragrance.

Stir-fried bean paste should pay attention to two points:

(1), stir-fry over medium and small fire.

When frying bean paste, don't stir fry quickly. The fragrance of bean paste can't be completely dispersed, and it is easy to fry. Stir-fry over medium and small fire to stimulate all the fragrance.

In addition, I would like to remind you that not only bean paste needs slow frying, but also spices such as onion, ginger, garlic, pepper, fragrant leaves and star anise need slow frying to fully stimulate the fragrance of these spices.

2. Remember to add water to dilute the super bean paste.

Super bean paste contains very little water, so when you want to fry red oil, you must remember to add some water. It will be easier to fry if it is diluted, otherwise it will be easy to fry.