Many people have many misunderstandings about using bean paste. Therefore, it is difficult for your dishes to reach the ideal level in color, aroma and taste. Especially for beginners in the kitchen. Once you know how to use bean paste, you can cook.
Classification of Pixian bean paste
Bean paste is a fermented seasoning, which, like old wine, has a strong taste and high quality over time. Therefore, according to the production technology and fermentation time, Xuan bean paste can be divided into about 4 grades. Super douban has the longest fermentation time, less water content for 3 years or more, dry state, black color, strong spicy aroma, but non-toxic and high salinity.
First-class douban, which has been fermented for more than one year, is lighter in color and reddish brown than super-class douban, and its water content is suitable.
Second-class douban, fermented for more than 6 months, tastes spicy and light reddish brown. It is one of the products derived from red nipple board and black bean board. Red oil is added, which is red in color. The fermentation time is between 3 months and 6 months, which is short and has a weak taste. However, in order to make up for the shortcomings, some "goodness enhancers" will be added to the product.
When cooking something, please use the appropriate bean paste, not the higher the level of the two squad leaders, the higher the popularity. This mainly depends on how high the requirements for cooking color and flavor are. For example, this kind of red oil bean paste has a short brewing time, high water content and low fresh taste, but its color is red and spicy, and its price is low, so it is suitable for making fish-flavored shredded pork, fried meat, spicy incense pot and other fast-listed dishes.
The color of the first-class watercress is a little darker than that of watercress, which is very suitable for use, but it should have both spicy and sauce flavor. If the sauce is strong, it will not work if it is cooked for a long time. Therefore, dishes cooked for a little longer are more suitable for first-class douban such as Mapo tofu, braised beef and braised paper. Super douban is the most expensive and not common in the market, but it doesn't mean it's useless. Super douban has a long fermentation time and strong sauce aroma, so it is especially suitable for dishes with high sauce aroma requirements, but the disadvantage is that the color of the dishes is dark. That is to say, when used together with the red nipple board, the fragrance can be guaranteed, and the color can be taken into account, so as to enjoy the advantages of both. Correct use of Pixian bean paste
The chord bucket plate belongs to the raw bucket plate. Peeling and soaking raw bean leaves, wrapping them with flour, making "sweet bean board" through fermentation, and then mixing with fermented special-shaped peppers, grinding and drying to make dew and unique bean paste. It can be seen that the "broad beans" here are not cooked. It is best to chop the bean paste before using it. There are many large broad bean plates in the bean paste, which can be chopped before cooking to release its aroma and ensure the excellent taste of the last dish. Rough board should be fried with slow fire first, and then mixed with ingredients. Don't put the rough bean dish at the end of frying. When cooking begins, fry it at an oil temperature of about 100 degrees (low oil temperature) 1 minute. Continue to turn it over with a shovel, keep the fire low, so that the pot is not buried on the floor. After frying the dry incense and red oil, add other ingredients and fry it.
Super douban has less water, so it is easy to smear in the pot if it is directly fried, so it should be diluted with water before use. Similarly, stir-fry slowly in low oil temperature fire, and then stir-fry with mixed materials. Don't add salt after frying into bean paste. Bean paste contains 16% ~ 18% salt. Generally, it is not necessary to add salt after frying. At the same time, it should be carefully put in, so as not to make raw soy sauce and other kinds too salty, except for dishes that need to add more stew, cooked dishes and water.
There are many brands of squad leaders in the market, and I don't know which one to choose. Today, I summarize two things and share them with you. Pay attention to the origin. The origin of Qingxian bean paste is "County". This is just the previous name, and now it is called "Chengdu Lingju", which is a local specialty and a geographical indication product of China. Renjunshan is the basis for buying high-quality Qingxian bean paste. Choose a big brand. The most effective way to choose high-quality bean paste is to find the old products of big brands such as cuckoo city tour, group ticket, picnic painting, untouchable, Shumeiyuan and so on.