❇️ Ingredients List / Complete Recipe with Pictures
http://www.beanpanda.com/144092
❇️ Doubanjiang in 2023
https://youtube.com/shorts/IN1Peg4LzkY
❇️ Cleaning and Disinfection
https://www.youtube.com/watch?v=HKm6tAz0iNk
💟 Sauce Fermentation
https://bit.ly/3JKm77I
💟 Fava Beans by Bob's Red Mill
https://amzn.to/3s6gStm
💟 Koji Kin on Amazon 👉
https://amzn.to/2CLj8zf
00:00
0:19 Selecting Ingredients
0:42 Peeling Apples
0:53 Fermented Chili Apple Puree
1:45 Making Doubanjiang Koji
2:51 Inoculating with Koji
4:22 Washing the Koji
4:55 Air Drying
5:07 Bottling for Fermentation
6:10 Mold Removal
7:51 One-Year Aging
9:42 Five-Year Aging
Sauces are the general commanders of flavors, commanding a hundred tastes.
Sauces are indispensable seasonings in many dishes, especially in Mapo Tofu and Dan Dan Noodles; without Doubanjiang, they lose their soul.
In 2018, many fans asked me to make a homemade Doubanjiang, combining traditional methods with personal experience. I started an experiment to ferment Doubanjiang at home. Doubanjiang is primarily made from fermented chili and bean koji, creating a complex flavor. I chose fava beans as the material for the koji, hoping to see how it differs from fermentation with soybeans. Fava beans are rich in protein and amino acids, but those with G6PD deficiency should avoid them.
Koji mold is key to fermentation, directly affecting the flavor. I found a specific brewing strain for sauces, using only a small amount; the remainder I plan to use for my next Dougan experiment. The fermentation of chili peppers is also crucial; many people do not realize that peppers are sweet by nature, and after fermentation, the pungent sensation of the chili transforms into a mellow and rich aroma. I chose bird's eye chili and some milder red peppers. When making Doubanjiang, I fermented the chili together with the fruit puree, and the flavor was unexpectedly good.
Although the fermentation process is tedious, I prefer its natural flavor compared to complex baking. Once the inoculation and mixing steps are completed, the rest is left to the koji. At the end of 2019, I was delayed by travel and moving, and it wasn't until a year later that I opened it. On that day, the aroma of the sauce was overwhelming, and the rich, fermented Doubanjiang made me feel that the wait was worth it. Its flavor is completely different from commercially produced instant sauces. This video features the updated five-year aged Doubanjiang from 2023.
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Homemade Doubanjiang | Broad Bean Paste 自製豆瓣醬【5 年後再見】網友跪求等了好久