The drawing of Douban production process is as follows:

Tools/Materials: jar, wooden barrel, chili, allspice, fresh pepper, minced ginger, Sichuan salt, lettuce seed oil.

1. Wash the fresh peppers, remove the roots and dry them in the sun.

2. Chop the peppers with a knife, do not chop them too finely.

3. Put the chopped chilies into a wooden barrel, add five-spice powder, fresh pepper, minced ginger, and pour in an appropriate amount of Sichuan salt. (The ratio of salt to ingredients is 1:5).

4. Stir the seasonings and chili evenly, and add the rapeseed oil. (Stir while pouring, so that the rapeseed oil can penetrate all the sauce and cover the top layer).

5. Seal the porcelain jar, place it in a cool place, and store it for 20 days before opening it for consumption.

Pixian Doubanjiang has always been regarded as the "soul of Sichuan cuisine" and is one of the top condiments in China. It is oily in color, spicy and mellow, and has the characteristics of both color and flavor. It is served every year on July 8 Month is a good season for making bean paste.

The best doubanjiang is all in Sichuan. There is no doubt about this. In the past few decades, Ziyang Linjiang Temple Doubanjiang has been popular for a long time. It has a mellow taste, such as fried mapo tofu, twice-cooked pork, and fish-flavored shredded pork. When adding 2 tablespoons of it, it is so fragrant. There is a little difference between the homemade bean paste and the one sold in the supermarket, but the method is simple, the taste is not bad, there are no additives, and it can be stored for a year without any problem.

Classification of Doubanjiang:

Doubanjiang is a fermented seasoning. The main ingredients are broad beans, peppers, sesame oil, salt, etc. There are actually raw and cooked bean pastes. The difference between the two is whether the broad beans are steamed during the production process.

Cooked bean paste is made by steaming broad beans and then processing and fermenting them. For example, the golden hook bean paste and June fresh bean paste that we often see on the market can be eaten directly. , it is a good choice for mixing noodles and rice. Raw bean paste is made without fermentation of raw broad beans. Our common Pixian bean paste is raw bean paste. Raw bean paste cannot be eaten directly and needs to be fried before consumption.