Question 2: red oil Pixian bean paste, the above method of consumption is high-temperature cooking, that look as if it is nothing different from other bean paste, then I can eat it directly! 20 points eat directly bad taste, PI County bean paste is mainly used as a seasoning for Sichuan cuisine and hot pot, and PI County bean paste are fermented one to three years before, so do not go through high-temperature sterilization order direct consumption will be at risk.
Problem three: Pixian bean paste and Pixian red oil bean which is better The latter is red oil bean paste (generally used in restaurant kitchens), the former is not necessarily with red oil
Bean paste is also branded, do not believe that you can go to the supermarket to see, and then ordinary bean paste can be directly dipped in the food, Pixian bean paste is the need for secondary processing, either to do the dishes when put, or simmering with red oil, of course, Pixian! Bean paste is a chili pepper in it, so it will be with red oil
Question 4: PI County red oil bean paste is how to do? Fresh and spicy :) the reason why the authentic Sichuan cuisine has its characteristics, to taste to win, and its use of condiments have a close relationship. Such as the production of back to the meat, fish and shredded pork, if you do not use Sichuan Pixian bean paste and pickled chili peppers, it is difficult to appreciate its "authentic" flavor. Some foreign provinces, cities, chefs to learn Sichuan cuisine, although mastered some of the Sichuan cooking, seasoning techniques, but, back to the local, due to the lack of cooking Sichuan some of the necessary seasonings, cooking out of the Sichuan cuisine, always not enough "authentic". Visible, to cook Sichuan cuisine, important seasonings such as Sichuan salt, pepper, Pixian Douban, pickled chili peppers and so on, is absolutely indispensable. Sichuan outside the opening of the Sichuan restaurant, the use of special main and auxiliary materials and seasonings, are also shipped from Sichuan. Its purpose is to maintain the real Sichuan cuisine "authentic". First, pepper produced in Sichuan pepper particles largest, red and oily, taste hemp seeds less, fragrant and rich, for the pepper in the top grade. Maowen pepper generally good quality, Hanyuan pepper is pepper in the top quality. As a condiment, Sichuan kitchen is mainly used for its hemp flavor and aroma. Numbness is produced by the volatile oils contained in peppercorns. Sichuan cuisine commonly used spicy, pepper, smoke, five spices, strange flavor, Chen Pideng flavor type, all have the role of pepper. Peppercorns in the modulation of Sichuan flavor is very widely used, can be used as a whole grain, can also be ground into powder, can also be refined into pepper oil. Whole peppercorns are mainly used for hot dishes, such as tripe hot pot, chili mung bean sprouts, etc.; peppercorns in hot and cold dishes can be used, hot dishes such as mapo tofu, boiled pork, cold dishes such as pepper chicken, cowshed lettuce, etc.; and peppercorns oil is mostly used for cold dishes. As an innovation of Sichuan cuisine hot pot, a lot of use of green peppercorns, but also the innovation of Sichuan cuisine. Second, chili pepper Sichuan cuisine chili pepper use of dried chili peppers, chili powder and red oil pickled chili peppers and so on. Let's start with dried chili peppers, which are dried with fresh chili peppers. The appearance of bright red or reddish brown, shiny, with seeds. Dried chili peppers have a special odor and are as pungent as burning. The principle of using dried chili peppers in Sichuan cuisine flavoring is spicy but not deadly, spicy but not dry. Chengdu and its nearby production of two gold stripes of pepper and Weiyuan seven-star pepper, all belong to such varieties, for the top grade of chili peppers. Dried chili peppers can be cut and ground. Cut and use mainly for paste spicy flavor, such as chili lotus white, chili cucumber and other dishes. The use of chili powder commonly used in two ways, one is directly into the dish, into the eastern region of Sichuan to make Kung Pao chicken with chili powder, let it play a role in increasing the color; the second is made of red oil chili pepper, for red oil, spicy and other flavors such as spices, widely used in hot and cold dishes, such as red oil bamboo shoots, red oil Pi Zha Si, spicy chicken, spicy tofu and other dishes. In addition to dried chili peppers, there is another kind of pickled chili peppers that plays an important role in the flavoring of Sichuan cuisine. It is made by soaking fresh red chili peppers. As a result of the soaking process. As lactic acid is produced during the soaking process, it is used to cook dishes, which gives them a unique aroma and flavor, making it the main seasoning for cooking fish and cooking fish-flavored dishes in Sichuan cuisine. At present, is widely used Chao Tian Pepper, millet pepper and rice residue chili pepper, etc., can cook a lot of special Sichuan cuisine. Third, bean paste mainly Pixian bean paste and golden hook bean paste two kinds of Pixian bean paste to fresh chili peppers, top grade broad beans and flour flavored raw materials brewing and become, in Sichuan Province Pixian bean plant production for the best. This bean curd reddish-brown color, oily and shiny, taste fresh and spicy, crispy petal grain, and has a strong soy sauce brown fragrance. It is the main condiment for cooking homemade, spicy and other flavors. Cooking, generally be chopped fine to use, such as bean fish, back to the meat, dry-fried eel and other Pixian bean paste, are first chopped fine. There is also a dip-based bean paste, that is, the Chongqing brewery production of golden hook bean paste is good. It is to broad beans as the main, golden hook (Sichuan for the name of the dried shrimp), sesame oil and other complementary brewing. This bean paste was dark brown, shiny and oily, fresh taste back to sweet, salty and mildly palatable, slightly spicy, ester aroma. It is the best dipping sauce for stewed beef soup and stewed oxtail soup. In addition, cooking hot pot, etc., can not be separated from the bean curd, can also be used to make sauces. Fourth, Sichuan salt (refined salt) Sichuan salt in cooking can set the flavor, fresh, greasy, deodorization, is one of the must-have Sichuan cuisine cooking. Salt is divided into sea salt, pool salt, rock salt and well salt. The main ingredient is sodium chloride. Because of the different sources and production methods, the quality varies. The salt used for cooking is of course high in sodium chloride. Magnesium chloride, magnesium sulfate and other impurities are low. Sichuan cooking salt is commonly used salt is well salt, its sodium chloride content of up to 99% or more, pure taste, no bitter taste, white color, small crystals, loose and not clumping. Zigong, Sichuan Province, the production of well salt for salt in the most ideal seasoning. Fifth, mustard mustard that is the end of the mustard seed research. Mustard seed shape round, dark yellow or brownish yellow, a few reddish brown. Its dry product tasteless, crushed and wet, issued a strong special flavor. Mustard seeds taste pungent ...... >>
Question 5: Pixian bean paste fried red oil to how long it may be less oil, oil temperature 6 into the hot under the bean paste, and to brush the pot, or easy to paste the pot, and to small fire frying,
Question 6: Pixian bean paste can simmer red oil is itself belongs to the red oil bean paste
Question 7: How to simmer red oil bean paste Main Ingredients: dry broad beans ( 500 grams), dry red beans (), the red beans (), the red beans (), the red beans (), the red beans (), the red beans (), the red beans (), the black beans (), the red beans (), the red beans (). 500 grams), dry red pepper (750 grams)
Seasonings: white wine (moderate), salt (500 grams)
Kitchen utensils: blender, steamer
Steps:
1, prepare the required materials.
2, the broad beans with boiling water soaked.
3, the soaked beans peeled
4, the beans will be steamed in a steamer (about 20 minutes can be good).
5, a little cool and chopped.
6, pour white wine over the beans can be, soak for two days, if the sun can be used to cover the sun (do not sunshine, the first time I made, I will be the wine to the sun).
7, two days after the preparation of dried chili peppers to remove the tip of the wash, the pot will boil the water, the chili peppers into the pot to cook for a few minutes, fish out.
8, will be cooked chili with a blender to break.
9, mix the broken chili, bean curd (and white wine inside), and salt together.
10, put the stirred sauce into the container, pour canola oil, drown over the beans can be, placed half a month after the better taste.
Question 8: Please ask the PI County, Sichuan, that brand of red oil bean paste is the best 20 points I tried a few brands, are okay.
Question nine: Pixian bean paste how to fry oil a little more, the oil temperature is not too high, the beans put down slowly with a spatula stir fry, this time the fire is not too fierce, keep the fire it, continue to fry for a minute or two will see the oil will become red, on the way to pay attention to the oil temperature
Question ten: which Pixian red oil bean paste in the red oil is the most red Personally, I think, or the old mother is the most red!
Question ten: Which Pixian red oil bean paste in the red oil is the most red?