Boiled meat with what bean sauce
Boiled meat with PI County bean best, this bean sauce has a very thick bean flavor, a little bit of slightly spicy, can enhance the fresh flavor of the boiled meat, but also can be deodorized.
The practice of bean paste
1, red chili peppers, remove the tip, wash, drain the surface moisture, take a water-free oil-free large container, with water-free oil-free knife and chopping board will be chopped chili peppers or with a clean food processor will be broken (do not have to break too much, coarse card card on the can).
2, add about 3 pounds of salt, mix well, and fill the altar. Salt should be salty enough so that the beans are not easy to sour.
3, moldy bean curd with beer soaked on two to three days (always keep the beer just drowned Hu bean curd can be), soaked softly after adding about half a catty of salt and even.
4, will soak the moldy bean curd with beer poured into the chili altar, and even, and then sprinkled with a layer of salt, with plastic wrap sealed altar mouth, cover the altar lid, the altar along the seal on the water
5, fermentation for a period of time, the chili pepper has no taste of fresh spicy, began to become mellow, you can use it. Fermentation of the first few months, remember to take the time to stir the beans, observe the fermentation, if you find that there is whitening, pour the appropriate amount of highly white wine can be eliminated.
Note:
1, you can put some pepper in the bean paste altar, the flavor is more fragrant. I usually like to fill two altars, one put, one does not put, my favorite put green peppercorns, more mellow.
2, you can pour the appropriate amount of lettuce oil or vegetable oil in the bean altar seal, the air is not easy to enter, the bean is not easy to white.
3, the mouth of the altar needs to be covered with a layer of plastic wrap, the edge of the altar should be wrapped, so that the altar along the water will not be sucked into the altar, affecting the quality of the beans.