One, the choice of bean paste is very critical

Specific selection of which bean paste depends on the requirements of the dish, such as the production of roasted chicken this dish, we usually want to choose the color of red, oily and moist, less juicy, saucy, slightly salty, with the taste of chili pepper and spicy soybean paste, generally Pixi County bean paste and red oil bean paste, frying can also be added to a small amount of hot sauce as an aid.

Two, fried bean paste accessories and processing methods

Bean paste needs to be chopped in advance before frying, it is recommended that can not be too fine, so easy to paste. Stir frying bean paste fat generally choose vegetable oil, you can add a little chicken oil and hot pot old oil.

The more commonly used accessories are ginger, garlic, green onion and five spices (including pepper). Ginger to take out part of the sliced (used in refining vegetable oil to remove the raw flavor), the other part of the ginger can be chopped to use. Garlic with a part of the beat (used to refine vegetable oil), another part of the chopped use (about 5 pounds of beans with 100 grams of crushed garlic, added at the end of the mix). Onion cut into segments used to refine vegetable oil.

The ratio of five spices is 20 grams of spices, 5 grams of Yamana, 1 gram of cloves, 20 grams of cinnamon, 40 grams of fennel, 5 grams of Baikou and 20 grams of pepper, the above spices with 5 pounds to 7 pounds of bean curd, with the number of bean curd increase or decrease. The peppercorns here are careful not to break, and it is recommended to soak them in cooking wine and use them.

Three, fried bean paste oil practice steps and basic skills

The frying pan should be washed, and then burn dry, to the pot is very hot when the next vegetable oil, burned until the vegetable oil bubble end dispersion is complete when the fire is off. When the oil temperature drops to about 40% (150 degrees can also be) and then first into the sliced ginger and pat broken garlic, ginger and garlic ratio of 1:2. garlic fried into a light yellow, and then into the green onion section with a small fire until the moisture is dry, fish out the residue to be used.

Take another clean pot and put it on the fire, this operation is almost the same time as the above operation of vegetable oil. The pot should be very hot, and then take a little bit of refined vegetable oil to slide the pot, turn off the fire into the bean curd, and in the bean curd on top of the ginger, peppercorns and spicy sauce and other accessories. At this point, the pot of refined vegetable oil to boil the oil temperature a little higher, burned to about 7 into (that is, a little smoke degree).

Vegetable oil burned to a slight smoke when off the heat, with a large spoon to the hot oil slowly scooped into the beans, while scooping the side of the stir, the oil scooped out when the beans pot can be opened to medium heat, and then stir fry with a small fire to the edge of the beans of the chili pepper skin white (that is, at this point in time the moisture in the 8% of the dry), turn off the heat, add crushed garlic and five-spice powder stir, cover the pot and simmer for 10 minutes when the time to stir once again, continue to cover the Cover and simmer. When the fried bean paste is cold, you can put it into a container, and you can take it directly when you need to use it.