How to make bean paste

Doubanjiang is a traditional food in my country. Whether it is used as a seasoning or eaten directly, it is very delicious. Many people like to eat it, but have you ever made Doubanjiang yourself? Do you know how to make Doubanjiang? If you don't know, come and learn from me.

How to make bean paste

Ingredients for bean paste

When making bean paste, you need to prepare 2,500 grams of red pepper, 500 grams of garlic, 2,500 grams of soybeans, and a clean vegetable jar.

How to make bean paste

1. After frying the soybeans, take them out and wrap them in flour. Place them in a warm place to ferment. When small hairs grow on the surface, it means they are fermented. Take them out, remove the small hairs, and dry them for later use.

2. Remove the skin of the garlic and cut it into small pieces to make garlic cloves for later use. Wash the red pepper with clean water and drain the water, then chop it with a knife to make chili sauce. Here, please note that there should be no moisture on the panel when chopping the pepper, otherwise the sauce will be infested with insects.

3. Add salt to the fermented soybeans, add garlic to the chili sauce and mix them together. Then add sugar and white wine and mix again.

4. Put the prepared bean paste in a jar and seal it. Put some water on the edge of the jar lid, and then put it in a cool place to let it brew naturally. After about half a month to twenty days, the bean paste inside will be ready and you can take it out and eat it anytime you want.

5. When you take the bean paste, the spoon must be dry and free of water, otherwise the bean paste will deteriorate and affect its taste and shelf life.