At first glance, it is easy to think that old Beijing bean paste is a kind of sauce. In fact, the old Beijing bean paste is neither bean paste nor bean paste. Seeing the shape of soybean paste, many friends will think it is jelly, but it is not. Bean paste can be said to be an upgraded version of jelly. On the basis of bean jelly, vegetables and beans were added to the old Beijing bean paste. The finished product is far superior to jelly in taste, color and nutrition. Bean sauce with red sauce is cold and tender. On holidays, fried pickles, mustard blocks and diced Chinese sauerkraut are also called four essential side dishes. As the opening of a sumptuous family banquet, it is a refreshing cold dish to relieve boredom after a big fish and meat meal. So, basically, a few days before the Spring Festival, Beijingers will start playing bean paste.
How is bean paste famous? During the Tongzhi period of Qing Dynasty, Prince Yi Kuang celebrated his birthday and gave a big banquet at home. Afraid that there were not enough chefs at home, he specially invited several chefs from the restaurant outside. When making four small cold dishes, foreign chefs made a "bucket sauce" that the prince had never eaten, and spelled the word "longevity" in the bucket sauce with soybeans, which was deeply loved by the prince and guests. Moreover, the bean paste tastes delicious, refreshing and moist. The celebration reported that Yi Kuang dedicated this bean paste to the Empress Dowager Cixi of Lafayette. Emperors, empresses, empresses and concubines who have lived in the palace for a long time are tired of eating delicious food. After eating this bean paste, they naturally praised it. From then on, it entered the menu of the imperial kitchen, and the bean paste became famous.
When I was a child, because of the limited conditions, bean paste was definitely a rare food. I remember that at that time, my mother cooked very salty, and pickles were not soaked in water, so everyone ate them as pickles, fearing that they were not salty, they ate them all at once. Moreover, at that time, bean paste was not made by buying a lot of skins and eating little meat at a time. The skins were bought many times bit by bit and slowly saved up. Every Spring Festival, I look forward to making bean paste at home, smelling the meat, and I wish a pot of bean paste would be cold and frozen.
There is a refrigerator now. In any season, anyone who wants to eat this bite can eat it happily. Don't underestimate this cheap side dish, its nutritional value is still very high, because it is rich in collagen, which can beauty beauty and reduce dryness. It is also rich in vitamins and minerals, which is also necessary to maintain human health. Every family in old Beijing bean paste does it differently. Let me share with you my practice of old Beijing bean paste.
Laobeijing Doujiang
Ingredients: pigskin, carrot, smoked, soaked soybeans, mung beans, pickles, raw water bumps.
Accessories: shallots, ginger, pepper, aniseed, fragrant leaves, fennel, dried peppers, soy sauce, white wine, cooking wine, sugar and salt.
Exercise:
1. Wash carrots and dice them. Smoke the old pickles and cut them into dices the same size as carrots. Prepare soybeans and green beans soaked in water. This time, one and a half kilos of skin was used, and two kinds of beans were almost the same 150g each.
2. After the whole pigskin is cleaned, put in cold water, add appropriate amount of onion, ginger and cooking wine, cook for seven or eight minutes, then take it out and let it cool;
3. Scrape off the pig hair remaining on the pigskin, and then turn it over to clean up the residual oil, leaving no oil;
4. Change the pigskin into a strip with a width of one centimeter and a length of about five centimeters, then wash it twice with warm water and put it in the pot;
5. Pack a proper amount of onion, ginger, pepper, aniseed, fragrant leaves, fennel and dried pepper;
6. Add water that overflows pigskin into the pot, add appropriate amount of white wine and cooking wine, and put it into low fire to cook;
A small piece of pigskin can be taken out in about 7.30 minutes. If we can cut it easily by hand, we can add other cut ingredients, add some soy sauce, soy sauce and salt, and cook for 10 minute.
8. After cooking, pour it into a basin, naturally cool it, and put it in the refrigerator for refrigeration.
After a few hours or the next day, we can dig out the amount of bean paste we want to eat and slice it. Generally, the old Beijing bean paste is not eaten directly, and it should be served with a dipping sauce made of garlic paste, soy sauce, vinegar and sesame oil. In each piece of bean paste, you can see chiseled beans, diced carrots, diced bacon and soft skin, delicious beans, mellow skin, carrots and bacon. A plate of exquisite bean paste is perfect as a side dish or an appetizer for breakfast.
Tips:
1. It is best to have pickled old pickle pimples at home. After all, there used to be pickled old pickles at home. Now there are fewer pickled vegetables at home, so you can buy raw mustard bumps directly because you have to cook them. In addition, before making bean paste, you should dice the old mustard knot in advance and soak it in water for an hour to remove the salty taste.
2. The residual oil on pigskin must be scraped clean. If there is oil, the bean paste will float with a layer of oil when it is cold;
3, it is best not to cook too much at a time, dig out a part with clean tableware every time you eat, and keep the rest in the refrigerator for 3 or 4 days.