Homemade Szechuan bean paste

Main ingredient: moldy bean paste 3 pounds, 15 pounds of two thorns chili pepper, millet chili 5 pounds,

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Accessories: salt **** 5 pounds, more than 4 pounds of rapeseed oil, a high degree of white wine 2 pounds, 2 pounds of mineral water (cooking spices), spices (can also be directly use thirteen spices instead)

Making method:

1, spices: fragrant leaves, cinnamon, white ko, sand nuts, grass nuts, fragrant fruit, sand ginger, pepper, anise, fennel. If you feel that you do not want to boil spice water, you can just use thirteen spice powder instead.

2, the spices into a clean saucepan, add mineral water 2 pounds, high heat boil to medium heat, cook for 20 minutes, turn off the heat to cool, filter the spice water with.

3, moldy doudoune moncler, Sichuan with Hu doudoune moncler (ie, egg doudoune moncler) moldy. Usually after the Dragon Boat Festival began to do. If you will not do it yourself, you can buy ready-made moldy bean curd, buy bean curd need to wash with water and then dry the water. Do it yourself at home is very clean, usually do not need to wash. Into a larger pot, pour white wine and spice water, just not over it. Mix well and cover with a lid to ferment for a day. If you don't want to use oil, you can replace all of it with mineral water or spice water, and only do this with sun-dried bean paste.

4, bean paste to buy long and thin two wattle, especially suitable for sauce, thin skin, less water, no other red pepper can also be. Cleaned and de-tipped, drying moisture, sunny days about 2, 3 hours can be.

5, the chili pepper section chopped fine, I this is considered medium thick, thickness at will

6, chopped chili pepper into the sauce jar, add 4 pounds of salt mix

7, cover the gauze, put the sunshine on the building to dry for half a day

8, the next morning, will be before the fermented bean petals poured into the sauce jar, dry green peppercorns, ginger and garlic (can not be added), the remainder of the salt.

9, and then mix hard, tossing from the bottom to the top, very physical.

10, poured into the rapeseed oil mix, pad 2 chopsticks in the sauce jar, cover the glass to dry. Every morning turn mixing 1 time, halfway do not move, will deteriorate acid. It will take about 1 month to dry, but the longer you dry it, the more flavorful it will be. After the sun is good and sealed storage is good, take with a clean and waterless spoon to take.

Tips:

1, do the bean paste, under the sauce of the day have to pay attention to the day dry belongs to the "gold" that 2 days under the sauce, followed by the "fire", the worst is "water"! "Day, avoid. Do not know can be old calendar query or ask the elders of the family.

2, chili sauce process throughout the process can not be stained with raw water, kitchen knives, chopping boards dry in advance. If you are making bean paste, you should pay special attention to this.

3, bean paste in the chili and bean ratio of 5:1 or 6:1, the more chili sauce the more red, the more spicy. At least 1 catty bean paste with 4 catty chili.