Here's a recipe for making Chinese chili paste, often referred to as "doubanjiang" (豆瓣酱) or "Pixian chili paste" (郫县豆瓣酱), a key ingredient in Sichuan cuisine known for its spicy, savory, and slightly fermented flavor. This paste is commonly used in dishes like Mapo Tofu and Sichuan hot pot.
*Ingredients:*
- 1 cup fermented broad bean paste (doubanjiang) - this can be found at Asian grocery stores or online
- 1/4 cup dried red chilies (adjust based on your spice preference)
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns (optional, for a numbing flavor)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce (optional)
- 1 tablespoon sugar
- Salt to taste
*Instructions:*
1. *Prepare the chilies:* Remove the stems from the dried red chilies and shake out the seeds. If you prefer less heat, you can discard more seeds.
2. *Soak the chilies:* Place the dried chilies in a bowl and cover with hot water. Let them soak for about 20-30 minutes until they become softened.
3. *Make the chili paste:* Drain the soaked chilies and transfer them to a food processor. Blend until they form a coarse paste. Add a little water if needed to facilitate blending.
4. *Prepare the paste base:* Heat the vegetable oil in a pan over medium heat. Add the Sichuan peppercorns (if using) and fry briefly until fragrant. Be careful not to burn them.
5. *Combine ingredients:* Add the minced ginger and garlic to the pan. Stir-fry for a minute until aromatic.
6. *Add the bean paste:* Add the fermented broad bean paste (doubanjiang) to the pan. Stir well to combine with the aromatics.
7. *Incorporate the chili paste:* Add the chili paste from the food processor into the pan. Mix everything thoroughly.
8. *Seasoning:* Add soy sauce (if using), sugar, and salt to taste. Adjust the seasoning based on your preference for saltiness, sweetness, and spiciness.
9. *Cooking:* Reduce the heat to low and let the mixture simmer gently for about 10-15 minutes, stirring occasionally.
10. *Cool and store:* Once cooked, allow the chili paste to cool completely. Transfer it into a clean, airtight jar or container. It can be stored in the refrigerator for several weeks.
*Tips:*
- Adjust the amount of dried chilies based on your spice tolerance.
- The Sichuan peppercorns can be omitted if you prefer a version without the numbing effect.
- You can customize this recipe by adding other ingredients like fermented black beans or sesame paste for different flavors.
- Use this chili paste to spice up stir-fries, soups, noodles, or as a dipping sauce.
Enjoy making and using your homemade Chinese chili paste!
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