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How to make northeast broad bean paste
1, moldy watercress 250g, pepper 500g, ginger 50g, clear oil 125g, green pepper 80g, star anise 3, fragrant leaves 3, cinnamon 1 segment, white wine 25ml, salt 125g, and minced ginger 50g.

2. Rinse the moldy watercress in clean water, and then gently rub it. It is not necessary to rinse it too clean, because watercress is fragile.

3. Pour clear water into the pot, put 3 pieces of star anise, a short piece of cinnamon, 3 pieces of fragrant leaves and 30g of green pepper into the spice bag, put it into the pot, boil over high fire, turn off the fire, soak it in watercress for about 3 hours, drain and take it out.

4. Add 25ml of white wine and 25g of salt to the soaked watercress, and then marinate it by hand for 2 hours, waiting for the fermentation of watercress.

5. Remove the pedicle of the bought pepper, don't break it, it will get water, just wash the dust off it, and then drain it.

6. Chop the pepper on the chopping block, then put it in a bowl for later use.

7. Add 250g of moldy watercress, salt 100g, 50g of minced ginger, 50g of green pepper and clear oil 100g to chop the chili.

8. Stir all the ingredients well, put them into a dry jar, and finally scoop 2 spoonfuls of clear oil to block the combination of pepper and air. After 1 month, you can taste the delicious food in the jar.