Pixian Douban is now recognized as the soul of Sichuan cuisine, and it is needed in many dishes.

Especially braised dishes are almost inseparable from them.

The key to whether a refried pork is delicious or not is whether you use it or not. Whether this bean paste is produced in Pixian will have a decisive relationship.

The reason why Pixian’s Douban is so famous is mainly because of its quality.

The biggest reason is that it is related to the local water quality and weather. This is actually somewhat similar to the process of brewing wine, and it is all fermented by some microorganisms.

Just like brewing soy sauce, the factory is filled with clay tanks of large and small sizes, some of which are open and some are covered, which makes Chu Yunfeng feel a little strange.

Director Yao saw Chu Yunfeng's doubts and began to explain to him: "There is a widely rumored formula for brewing bean paste, called turning during the day, dew at night, sunny on sunny days, and covered in rain.

This brews beanban. When the weather is clear, you need to open it and bask in the sun to keep it fermenting and the flavor will be better."

"So that's the case. There are still many workers in this factory?"

Chu Yunfeng saw that there were some workers holding a bamboo stick to stir next to these clay tanks with open lids, which was a bit difficult.

"Oh~! Yes, we insist on the ancient method of brewing. After a certain period of time, workers need to flip the beans in the jar. This is the high labor cost.

Some mechanized production is much simpler. Their fermentation time is only a few months. After adding some red oil, the color looks much more moisturizing, so it is introduced to the market, with a much lower cost.

The bean paste we made in ancient ways has been brewed for a long time. The color of the bean paste is not so bright, but a little dark red, so some people will feel that it is not as bright as that, and the sales volume is very poor.

Here are some bean paste in large jars that have been brewed for 9 years, and you can imagine the gap.”

Director Yao sighed when he said this, and his tone seemed a little helpless.

"It has been brewed for 9 years, so the quality of this Douban is very good?" Chu Yunfeng seemed a little excited. If this quality Douban sauce is used to cook, it will taste...

The longer the fermented seasoning, the better the flavor will be, which is inseparable from the microbiome inside.

There is a disadvantage of system synthesis, that is, it can only synthesize existing substances, and things that do not exist cannot be synthesized.

Then the bean paste in these 9 years will definitely have a lot of flavor substances than those in 1-5 years. After it is synthesized, how delicious is the dish made?!

Refilled pork, refilled pork, after you get the Chenghua pig, you must make a good portion and taste what kind of fairy taste it is...

With bean paste, boiled beef can also be put on the agenda, hehe~!

"It's good, but the sales are bad, mainly because no one knows the goods and the sales are bleak!"

Director Yao said with some heartache, no one knows this good thing, no matter how good it is, it is useless.

Chu Yunfeng has a deep understanding of this. If the quality is really good, then you can try to help Boss Yao promote it when you are live.

But before this, I still need to see if their craftsmanship is made according to the ancient method as I said.

"Director Yao, take me to visit the production process."

Chu Yunfeng made a somewhat sensitive request, and he didn't know if Director Yao would agree.

Generally speaking, it is impossible for outsiders to take them to visit the process flow. Although the other party cannot know the specific amount of ingredients, there is also the possibility of leakage.

"Okay, no problem." Boss Yao agreed generously, because Boss Wu told him before that this little brother is not an ordinary person. If you want a good business in Doubanjiang, it depends on him.

Boss Yao only knows that Chu Yunfeng is a famous chef, but he keeps muttering in his heart, how much can he use as a chef?

Even if he is helping him promote his sales in the chef industry, he probably won’t be as optimistic as Boss Wu, right?

However, Lao Wu knew his character, and the person he recommended could not be wrong.

Chu Yunfeng smiled and followed Boss Yao.

This is also impossible. If you don’t see it with your own eyes, you will feel unsure. If you make the publicity yourself and fans buy defective products or even fakes, wouldn’t that be a big problem?

I didn’t know how this bean paste was made before, so I can learn it now. Many people in Panxi make their own bean paste to eat.

Some central regions will also make some of them by themselves, and add some ginger to them, which makes the rice very effective.

Boss Yao took Chu Yunfeng around and realized that it was really not easy to make this bean paste. There were a lot of processes. If there were a slight mistake, the jar of bean paste would be ruined.

It turns out that the main raw materials are dried broad beans and fresh chili peppers.

"Our broad beans are all made of the best second-rate green broad beans produced on the Yunnan-Guizhou Plateau. The particles are very uniform and have a unique fragrance.

If you want to make high-quality Douban, only this broad bean can do it.

The first step is to burn broad beans with water. One is to eliminate bacteria, but to allow them to absorb sufficient water.

Then put it here and soak it to make the dried beans softer and have more moisture.

Then add flour to keep it from moisture.

You can see these old wells in our factory. These are all passed down from ancestors, and there are also many microorganisms in the well water, which are all necessary conditions for ancient brewing.

This step is our ancient tradition, and this is the difference between it and other practices.

You see, they mix very quickly, just to make the Douban evenly coat flour before losing moisture, thereby affecting the final result of the chorizonomic production

The next step is to put them in a dustpan, spread them evenly, and then put them into the vernal room for natural fermentation, so that the microorganisms can begin to be cultivated naturally.

Proteases and Aspergillus oryzae will allow the beneficial bacteria to grow naturally slowly and naturally. After fermenting, they will be used to kill the virus.

We chose the local Erjingtou for peppers. All the raw materials are "original". We chop these peppers by hand, without using machines...

In addition, some of our special spices were in, and they started to ferment and dry."

Director Yao's tone was very proud. Although the output was not as high as others and the sales were not as good as others, he had his own pride in his bones.

"It's really good. It's a pity that no one knows about such a good thing. By the way, does the bean paste in this tank need to be stirred every day?"

Chu Yunfeng seemed to be a little happy when he saw these workers, and his movements were extremely skillful.

"It's almost the same. This is because Aspergillus oryzae and chili are mixed and digested. Aspergillus oryzae produces sauce while digesting it, and at the same time it fights against other bacteria in the tank. This process is an ecological balance state.

If you want to maintain this balance, you need to turn it into the sun regularly to allow Aspergillus oryzae and other flora to be nourished by the sun and have continuous energy.

Once the sun is not overturned, Aspergillus oryzae will dissolve the broad beans and peppers, and the ecosystem in the entire tank will collapse, and the lifespan of a tank of bean paste will end here."

Director Yao used scientific methods to explain why it needs to be turned over for a long time.

"Okay, I understand, then I'll buy some 9-year-old bean paste and try it back to see how it tastes?" Chu Yunfeng nodded with satisfaction and said.

"How can I do this for 9 years? How many cylinders do I have for 15 years? Should I take them back and try it?"
Chapter completed!