Soybean paste can be substituted for bean paste.

A part of the population also believes that soybean paste tastes better than bean paste, due to the fact that bean paste may be too salty, while soybean paste may be a little more moderate. So it's okay to take soybean paste instead of bean paste when stir-frying.

The soybean paste is made from soybeans, while the bean paste is made from fava beans. And the processing of soybeans is fried and then ground and fermented. While the bean paste is soaked and peeled, boiled and then sent to fermentation.

The difference between the two

1, raw materials are different: soybean paste is soybean fried and ground and fermented, there is a strong sauce flavor, salty and sweet taste, mainly used for jiao, stewing, steaming, stir-frying, mixing and other ways of cooking, but also can be accompanied by meals, direct consumption. The bean paste is a fermented reddish-brown seasoning brewed by various microorganisms interacting with each other to produce a complex biochemical reaction, mainly made of fava beans, currant, salt, and made of.

2, the taste of different flavors: bean paste inside the general will add chili, and can directly see the broken chili, so the overall taste is spicy, can be used to eat directly, but more suitable for stir-fry, more in line with the amount of people who like to spicy taste needs; and soybean paste belongs to the sauce flavor and salty with a sweet taste, of course, also has a spicy taste, but mainly salty with a sweet main flavor.