Store unopened jars indefinitely in the pantry, and once opened, keep tightly capped in the refrigerator. The production of Chinese horse bean-chili-paste (CHCP) endures a long fermentation cycle which usually lasts 12 years. Heat the wok over medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. Combine the sauce ingredients in a bowl and set aside. Made using soy beans, broad beans, garlic and, of course, red chilli peppers, this thick sauce is perfect for using as a flavour base in Sichuan-style stir. Trim the ends and cut on the diagonal into pieces approximately 2 inches long. Other brands available in my local Asian supermarket. Wash the green beans and drain thoroughly. It’s sometimes sold as “salted soybeans.” Fermented soybean paste originates from Chaozhou, a city in Guangdong province. There are many bean pastes and chilli bean pastes in China, but what differentiates the doubanjiang, or douban, as it’s also called, is the use of broad beans (fava beans), instead of soy beans. It’s used in many popular Chinese stir-fry recipes such as Mapo Tofu and Hunan Chicken. My current favorite is this red-labeled jar called Super Brand labeled “Soya Bean Sauce,” but any other similar product should work. Doubanjiang is a Chinese bean paste with savory and sometimes spicy accents. The ingredients will often contain soybeans, water, salt, sugar, and sodium nucleotide (a flavor-enhancing salt). It should smell and taste like a good soy sauce. What is Sichuan chili bean paste Sichuan chili bean paste is a thick, dark red, salty paste made mainly of fermented broad beans and hot red chili peppers. Look for jars containing a liquidy yellow-brown paste with floating whole and broken piece of soybeans. Because the paste is mild in flavor, it’s a versatile condiment for vegetable stir-fries, tofu dishes, and braised dishes where you want extra umami but don’t want the dark color of soy sauce or the heat of bean paste with chiles. The rich, salty fermented taste of a good basic yellow soybean paste will deepen the flavors of any braised dish or soup without overwhelming the dish or changing its color. Pixian is a county outside of Chengdu with a history of making the best chili. Made from a special blend of chili and fermented broad beans, this Sichuan-style chili sauce is great for dipping or making spicy dishes. This is one of my favorite Chinese base condiment, and in my opinion, it’s really underrated compared to Sichuan chili bean paste and other louder, spicier sauces. Doubanjiang, or chili bean paste, is a pantry essential for Sichuan cooking.
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