yardlong bean
Fresh chilies and mold-cured soybeans are packed together in a jar and sun-fermented for weeks, creating a deeply savory bean-and-chili paste in the classic Sichuan style.
Instructions
- 1
Wash the bought fresh chili peppers and let them dry
- 2
Cook the soybeans until soft, drain the water, let them cool slightly, and mix evenly with flour. Place in a cool, dry place to ferment. After three days, green mold will appear. All the ingredients
- 3
Cut the chili into small pieces. Be sure to wear gloves while cutting.
- 4
Put all the ingredients into a jar that has been prepared in advance and mix them evenly. Seal it and place it in a sunny spot to ferment for 20-30 days, then it can be used. You can dip cakes directly in it, or add your favorite side dishes and stir-fry it.
- 5
The finished product is pretty good.
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Ingredients
Main Ingredients
- Soybean1500g
- Flourto taste
- High-proof liquor250g
Auxiliary Ingredients
- Red chili pepper4500g
Seasonings
- Salt450g
- Sesame oil500g
- white sugar450g