How to make Haitian Doubanjiang
In the past 10 days, among the hot topics on the Internet, food preparation content has continued to heat up, especially the home-made methods of traditional condiments that have attracted much attention. Among them, "How to make Haitian Doubanjiang" has become a hot search topic. This article will combine the hot discussions on the Internet to provide you with a detailed analysis of the complete process of home-made Doubanjiang, and attach a structured data comparison.
1. Analysis of the popularity of doubanjiang production
| platform | Related topic readings | Hot search ranking | Main discussion points |
|---|---|---|---|
| 120 million | No. 3 on the food list | Traditional crafts vs modern practices | |
| Douyin | 98 million | Life Category 5th | Quick tutorial |
| little red book | 5.6 million | Food Tutorial No. 2 | Improved recipe for home version |
2. Ingredients for making traditional bean paste
| raw materials | Dosage (500g finished product) | Key points for purchasing |
|---|---|---|
| broad bean paste | 300g | Full grains and no mildew |
| chili pepper | 200g | Two vitex trees are the best |
| salt | 80g | well salt or sea salt |
| Zanthoxylum bungeanum | 15g | Sichuan Dahongpao |
| rapeseed oil | 100ml | First level of pressing |
3. Detailed production steps
1.Raw material pretreatment:Wash the broad bean wedges and soak them for 24 hours, changing the water 2-3 times during this period. Remove the stems of the peppers, wash them and dry the surface moisture.
2.Preparation for fermentation:Steam broad bean wedges (about 30 minutes), cool to about 35°C, add 0.3% Aspergillus oryzae and mix well.
| fermentation stage | temperature control | duration | Status judgment |
|---|---|---|---|
| primary fermentation | 28-32℃ | 48 hours | Appearance of white hyphae |
| secondary fermentation | 25-28℃ | 30 days | Reddish brown |
3.Chili processing:Chop the dried chilies into small pieces, mix with salt in a ratio of 10:1, and let stand for 12 hours to drain.
4.Mixed fermentation:Mix the fermented watercress and crushed chilies, add pepper and other spices, and seal it in a jar.
| time | Operational points | Things to note |
|---|---|---|
| Week 1 | Stir once a day | Use water-free and oil-free tools |
| 2-4 weeks | Stir twice a week | Observe color changes |
| 1 month later | Add canola oil | Oil should completely cover |
4. Comparison of modern improvement practices
| traditional craft | modern improvements | Comparison of advantages and disadvantages |
|---|---|---|
| Natural fermentation 3-6 months | Add yeast and complete in 15 days | Light flavor but quick |
| stone grinding | Crush in food processor | Particle uniformity is different |
| Pottery altar storage | glass container | Difference in light protection |
5. Frequently Asked Questions
Q: Why is homemade bean paste prone to mold?
A: The main reason is insufficient salinity or incomplete container disinfection. It is recommended that the salt content be controlled at 15%-18%, and the container needs to be disinfected with boiling water.
Q: Is it normal for white film to appear during fermentation?
A: A small amount of white film is normal film-producing yeast. If black or green mildew appears, it needs to be discarded.
Q: How to judge when fermentation is complete?
A: Qualification criteria: ① Uniformly reddish brown ② Special sauce flavor ③ Fresh but not astringent taste.
6. Preservation and consumption suggestions
1. The appropriate storage temperature is 10-15℃, avoid direct sunlight.
2. The surface of the jar must be kept covered with oil after opening, and clean tools must be used every time.
3. Recommended pairings: Mapo tofu (35%), twice-cooked pork (28%), hot pot dipping sauce (22%), etc.
With the above structured data and detailed steps, you can try making authentic bean paste at home. Recent Internet data shows that more and more young people are beginning to try traditional fermented food production, which is not only the inheritance of food culture, but also the pursuit of healthy living.
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