For this recipe, I spared no expense and used my stash of “Sel de Guerande” sea salt that had been sitting at home for a while. Sea salt is an easily overlooked ingredient, but it is essential for the saltiness of Doubanjiang sauce. If the stem is dark green and moldy, and the pepper is soft and wrinkled, it is no longer fresh. The fermented chili peppers must be fresh and not spoiled. I applied my experience of making chili sauce to making Doubanjiang sauce, fermenting the chili peppers and bean paste together, and the flavor was indeed remarkable.įresh chili peppers are essential for fermenting chili paste. As I didn’t have the courage to use extremely spicy peppers like the “Facing Heaven” variety, I mixed in some mildly spicy red peppers. The variety and spiciness of the chili peppers can be selected according to personal preference. Fermented chili peppers produce a complex and diverse aroma, and the once pungent chili becomes soft and mellow. Many people may not know that chili peppers naturally have a sweet taste, which is masked by the stimulation of capsaicin. Only a small amount is needed, with the remainder reserved for the next experiment to make fermented bean paste.Īnother key point is the fermentation of chili peppers. I found a brewing fermentation strain specifically for making sauce – Jangpum Kwangjong. The mold is the soul of fermentation and critical to the flavor of the sauce. Broad beans are rich in protein and have a complete set of amino acids, but those with G6PD deficiency should avoid them. I chose broad beans, wanting to explore a different fresh aroma from using yellow soybeans to ferment soy sauce. The beans used to make the soybean paste can be ysoybeans or broad beans, each with a different fresh aroma. Combining tradition with my own experience, I began to experiment with the feasibility of making delicious Doubanjiang sauce in the limited conditions of my home, and thus the plan was launched.ĭoubanjiang sauce is mainly fermented from chili and fermented soybean paste, creating a complex and layered flavor. A year ago, many fans requested a recipe for Doubanjiang sauce, and I myself love it too. They are indispensable in many dishes, such as the famous Mapo Tofu and Dan Dan Noodles, where the soul of the dish lies in the Doubanjiang sauce. Sauces are the commanders of flavor, leading a hundred flavors in their wake. Make sure to subscribe so that you don’t miss out on my future video
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