The tempeh to make food
08-02 19:58 Food Daredevil
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I'm a love of research home cooking home man, and now I live in Nanning, Guangxi. Although I live in Nanning, I am not a Guangxi person. My hometown is next door to Guangxi - Hunan, some years ago from Changsha, Hunan to Nanning, Guangxi, you need to sit on the train for 15 hours, but now the social progress, the country has prospered, the mode of transportation has also changed a lot, no longer need to stay half a day of running back and forth.
Speaking of Hunan people, do not eat chili Hunan people are afraid not much, from the fresh jiujiu chili pepper to the home necessary chopped chili pepper, a variety of chili pepper variety is full of. But today we want to introduce is not the Hunan chili, but a common Sichuan chili products home practices.
I believe that many friends have recognized the picture above, yes, today I want to share the practice of a kind of homemade bean paste. This practice belongs to my family has been doing for more than 30 years, I will break it down in detail today to tell you, in order that you can do it yourself at home, I will take the recipe out and share it, basically according to my recipe can be made. Of course, friends with different tastes can fine-tune it according to their own habits.
This is the result of my slow and continuous research and updating, if it can help you a little, I hope you can help collect, attention, praise, thank you again.
▲Home made bean paste
Ingredients 100g of moldy bean paste, 40g of wine dregs, 50g of white wine, 110g of beer, 100g of bullet chili peppers, 100g of red red chili peppers in Shizhu, a little bit of ginger, a small handful of peppercorns, salt in moderation, rapeseed oil in moderation
Production Methods
Step 1: In advance of the moldy bean paste 100g, wine dregs 40g, 50g of wine dregs, 100g of red chili peppers in Shizhu, a little bit of pepper, salt, canola oil in moderation. 40g, 50g of white wine, 110g of beer.
Step 2 Put all four ingredients into a bowl with a lid, mix well, cover, and place in the refrigerator to ferment for 24 hours, until the bean curd swells and bubbles open.
Step 3 Add 100g bullet chili pepper and 100g red Shizhu red chili pepper to the water, bring the water to a boil over high heat, then reduce the heat to low and cook for 30 minutes.
Step 4 After 30 minutes, drain all the chili peppers, squeeze out all the water with a spoon, and let it cool.
Step 5: Pour the cooled chili into a bowl and crush it with the bowl to make mochi chili.
Step 6 Put all the chili peppers into a large bowl and pour in the soaked bean curd, add a little ginger, a pinch of pepper, and a pinch of salt to the bowl. Stir all the ingredients well, and you're done with the bean curd.
Step 7: After mixing well, the bean curd is now ready for the final stage of fermentation. This is a good way to get the bean paste to soak up as much of the canola oil as possible.
Ferment again for 24 hours, and the home made bean paste is ready! Not only does your own home made bean paste have a flavorful aroma, but there are no other chemicals added, so it's tasty and healthy.
Tips
1, this practice directly using moldy bean paste to make, eliminating the need to ferment their own bean paste steps, production speed faster.
2, moldy beans must be soaked in wine lees, high white wine and beer, the second fermentation is very important, which will affect the final texture of the finished bean paste.
3, love to eat pepper can put more, a handful of pepper flavor more fragrant