People's Republic of Fermentation // Episode 03: Chili Bean Paste, At The Heart Of Flavor скачать в хорошем качестве

People's Republic of Fermentation // Episode 03: Chili Bean Paste, At The Heart Of Flavor

We travel to Pixian to explore doubanjiang, fermented broad bean and chili paste. We learn how doubanjiang is made and how it is used in Sichuan cooking. // PEOPLE'S REPUBLIC OF FERMENTATION // presented by: The Foundation For Fermentation Fervor with: Sandor Katz http://www.wildfermentation.com/ and Mara King http://ozuke.com/ directed, filmed, edited by: Mattia Sacco Botto https://mattiasaccobotto.pixieset.com... additional editing: Fabrizio Grasso http://fabriziograsso.com/ // EPISODE 03 RECIPES // by Mara King Mapo Tofu 3 tbs oil 2 tbs Doban Jiang Light (I substituted fermented hot sauce you could substitute something like sriracha) 2 tbs Doban Jiang Dark (I used my 2 yr Dobanjiang that I brought home from our visit to the factory... this would probably be what Chef Guan would use as his "light") 1 tbs Douchi (salt fermented soy beans) 1/4 cup Chinese / Korean Sun Dried Chile Powder 1 tbs fresh ginger minced 1/4 cup water 1/2 lb minced beef 14oz package of tofu (soft or firm works great) Scallions and Cilantro to garnish A few pinches of flower pepper / Sichuan peppercorn, ground fine. Salt First cook off the ground beef in a little bit of cooking oil. Sprinkle with salt and flower pepper to taste. Set aside. Cut tofu into 1/2 inch dice. Cook in salted boiling water for 3 minutes. Strain and set to one side. Heat a wok or large sauté pan to medium high heat. Add oil then add Doban light and Doban dark, Douchi, red chile powder and minced ginger. Sauté for 30 seconds or so to open up flavors. Add water and reduce for 2 minutes. Add beef and tofu and cook for a couple more minutes. Turn off heat and add scallions and cilantro as you plate it to brighten up the dish and add another little sprinkle of ground flower pepper to serve. It's HOT STUFF so serve with white rice and veggies to cut the heat. Glossary / Notes Dobanjiang Light / Dobanjiang Dark. Chef Guan used 2yr as his light and 4 yr as his dark. Light is for spice and color, dark is for depth of flavor and complexity. Hence the substitution of sriracha or fermented hot sauce for the light. Douchi aka Dousi or fermented black beans, salted black beans, tochi. Easy to find at Asian food stores. Adds a depth of flavor and nice texture. Note neither doubanjiang or douche are gluten free. Like some traditional soy sauces they use wheat flour in the fermentation process.