Pixian bean is one of the important seasonings in the production of Sichuan cuisine, in Sichuan cuisine, many flavors of the dishes will be used, such as Sichuan cuisine in the very famous back to the pot of meat, ma po tofu, boiled beef, etc. are necessary to use the Pixian bean, so the Pixian bean is known as "the soul of the Sichuan cuisine".

PI County bean production in PI County, Chengdu City, Sichuan Province, China, Tangchang, PI tube, rhinoceros Pu and other original nineteen townships, with a history of more than three hundred years, with crispy crispy dregs of beans, soy sauce fat incense, rich, red oil, red and glossy, spicy and not dry, viscous and moderate, mellow aftertaste of the characteristics of a long time.

Pixian bean paste is how to make it? Although its production methods are more complex, on the climate, water quality and other requirements, we are difficult to make at home, but understand its production methods and processes for us to understand the cooking characteristics of Pixian bean paste and select high-quality Pixian bean paste, to make the color and flavor of the Sichuan cuisine are helpful.

Let's take a look at Pixian bean production methods!

Materials (can be out of 70 kg of finished products): Hu beans (also known as broad beans) 22 kg, 53 kg of fresh chili, flour 5.5 kg, salt 12 kg

Practice:

1, will be cleaned, shelling, cooking in boiling water for one minute, fish out into cold water to cool down, amassed crumbs, soak for three to four minutes, and then fished out of the bean paste into the flour, mixing well spread! Put in the dustpan into the fermentation room for fermentation, temperature control at about 40 degrees.

2, after six to seven days of yellow mold, the initial fermentation is complete.

3, and then put the long moldy bean paste into the ceramic tank, and at the same time put into the salt 5.75 kg, 25 kg of water, mixed evenly after turning. During the day to turn the tank (that is, stirring and turning), the night dew put (open-air placement), but pay attention to avoid rain.

4, so after 40 to 50 days, the beans become reddish-brown, add crushed fresh chili peppers and the rest of the salt, mix well, and then after 3 to 5 months of storage and fermentation, the bean paste side of the full maturity of the good bean paste to be fermented for a longer period of time.

The quality of Pixian bean paste is such, not only need high quality raw materials and complex technology, but also need up to nearly 1 year of natural fermentation, so as to absorb the essence of heaven and earth, taste mellow and long.