Description
A critical ingredient in Sichuan cooking is 'red oil' chili bean paste? So... what is it?
0:00 - why are there so many chili bean pastes
1:08 - two types of red oil chili bean paste
3:02 - how to fry up the one year
4:58 - some solutions for color
6:45 - how to fry up your own flavor
8:26 - is this worth it
FULL, DETAILED RECIPE
...is over on Substack! Free as always, if it had to be said:
https://open.substack.com/pub/chinesecookingdemystified/p/wtf-is-red-oil-chili-bean-paste
HOW TO FERMENT YOUR OWN DOUBANJIANG
As promised, recipe from the always-excellent ChinaSichuanFood is here:
https://www.chinasichuanfood.com/doubanjiang/
Once day, we'll have to make our own :)
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And check out our Patreon if you'd like to support the project!
https://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s