SPICY BROAD BEAN PASTE RECIPES

Name: Doubanjiang | Broad Bean Paste
Cuisine: Sichuan cuisine
Ingredients: 150 g dried board beans ( , peeled); 0.3 g kit starter; 800 g to 1000g fresh pepper; 3 tbsp. minced ginger ( , optional); 30 ml white spirit ( , or other hard liquor); 250 ml cooled boiled water; 50 g for beans +40g (for fresh peppers) salt; 2 tbsp. fermented sticky rice; oil as needed; a Jar; 2 star anises; 3-4 bay leaves; 1 tablespoon red Sichuan peppercorn; 1 small piece of Chinese cinnamon; 1/4 teaspoon cloves; 1/4 teaspoon fennel seeds; 1 tsaoko; 2 cardamons

DOUBANJIANG | BROAD BEAN PASTE(???) | CHINA SICHUAN FOOD

Doubanjiang | Broad Bean Paste(???) | China Sichuan Food image

My grandma's secret recipe to make real Sichuan red oil doubanjiang

Provided by Elaine

Categories pantry sauce

Number Of Ingredients 18

Ingredients

150 g dried board beans ( , peeled)
0.3 g kit starter
800 g to 1000g fresh pepper
3 tbsp. minced ginger ( , optional)
30 ml white spirit ( , or other hard liquor)
250 ml cooled boiled water
50 g for beans +40g (for fresh peppers) salt
2 tbsp. fermented sticky rice
oil as needed
a Jar
2 star anises
3-4 bay leaves
1 tablespoon red Sichuan peppercorn
1 small piece of Chinese cinnamon
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1 tsaoko
2 cardamons

Steps:

Make fermented fava beans
Make Doubanjiang mixture

Nutrition Facts : ServingSize 100 g, Calories 181 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 14 g, SaturatedFatContent 1 g, SodiumContent 2356 mg, FiberContent 2 g, SugarContent 3 g

VEGAN MAPO TOFU RECIPE - NYT COOKING

Vegan Mapo Tofu Recipe - NYT Cooking image

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Steps:

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Nutrition Facts : @context http//schema.org, Calories 166, UnsaturatedFatContent 9 grams, CarbohydrateContent 12 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 638 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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Sep 02, 2020 · Doubanjiang For Seasoning Many Chinese Dishes Chinese Doubanjiang Recipes otherwise called broad bean paste recipes are healthy recipes undoubtedly. The Chinese use this salty paste in many of their dishes. They get it from fermented broad beans, rice, salt, soybeans, and other spices. The Chinese use both spicy and non-spicy regular Doubanjiang in their dishes.
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May 03, 2019 · Doubanjiang For Seasoning Many Chinese Dishes Chinese Doubanjiang Recipes otherwise called broad bean paste recipes are healthy recipes undoubtedly. The Chinese use this salty paste in many of their dishes. They get it from fermented broad beans, rice, salt, soybeans, and other spices. The Chinese use both spicy and non-spicy regular Doubanjiang in their dishes.
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While there are many different types of bean paste used in Chinese cooking, doubanjiang is a specifically spicy one, made with chili peppers, fermented broad beans, soybeans, salt, and flour. In fact, the name roughly translates to “hot” or “spicy,” a way of separating it from the various other non-spicy fermented bean pastes in local ...
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