![Majiajing Garden fermented black beans [Jiangxi Gao'an specialty]](https://i.gtylx.com/i.png)
What is Majiajing Garden fermented soybean? Authentic Jiangxi Gao'an specialty: Majiajingyuan fermented black beans
Content summary:Do you want to know what Majiajingyuan fermented black beans are? This article is a detailed introduction to the local specialty of Gao'an, Jiangxi Province - Majiajingyuan fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Majiajingyuan fermented black beans. The full text takes about 10 minutes to read, mainly including the basic introduction of Majiajingyuan fermented black beans and their nutritional value? What are the product characteristics of Majiajingyuan fermented black beans? How did the history of Majiajing Garden fermented black beans come about? The production method of Majiajing Garden fermented black beans, etc
Basic introduction of Majiajingyuan fermented black beans
Majiajingyuan fermented black beans are a specialty of Gao'an City, Yichun City, Jiangxi Province. Majiajingyuan fermented black beans are a famous trademark in Jiangxi Province, with multiple varieties including sweet fermented black beans, light fermented black beans, and sauce fermented black beans. The fermented black beans have a rich flavor, soft flesh, and a mellow and sweet aroma
What is the nutritional value of Majiajing Garden fermented soybeansWhat are the product characteristics of Majiajingyuan fermented black beansHow did the history of Majiajing Garden fermented black beans come about
Douchi was created during the Spring and Autumn and Warring States periods. In "Chu Ci: Summoning the Soul", there is a phrase "Da Ku Xian Sour", which according to the annotation refers to fermented black beans. Another theory suggests that there was no fermented soybean in pre Qin literature, and it appeared during the Qin and Han dynasties. The Records of the Grand Historian and Biographies of Commodity Cultivation first recorded the use of fermented soybeansDouchi, formerly known as Youshu, was mentioned in the "Qi Dongye Yu · Pairing Salt Youshu" by Song Dynasty scholar Zhou Wei. It is said that a scholar from Jiangxi sought to meet Yang Chengzhai (Yang Wanli), feeling quite arrogant and conceited. After several days, Chengzhai simply said, "I heard that the Duke came from Jiangxi and wanted a little salt Youshu." The scholar was confused and quickly thanked him, saying, "I don't read much, so I really don't know what it is." Xu Jian from Chengzhai's "Rhyme of the Ministry of Rites" indicated the word "chi" and noted, "Pairing Salt Youshu is also true." However, its meaning is also unclear. It cannot be deeply understood. "In the Ming Dynasty, Yang Shen wrote in his book" Danlead Miscellaneous Records: The Mystery of Character Interpretation ":" Covered with black beans, mixed with salt, and sealed in a jar, it is called Youzhi. "
Tang Dynasty writer Wang Bo's essay" Preface to the Pavilion of Prince Teng "has been passed down from ancient to modern times and is well-known in the literary world. Legend has it that when Wang Bo was writing the preface for Tengwang Pavilion, he had an interesting story with the traditional Chinese medicine fermented black beansUnexpectedly, this Yan Dudu hates ephedra most. He said, "How can I use ephedra's powerful medicine indiscriminately? Besides, I am old and sweat little. Using sweating medicine will increase my salary at the same time. No, no!" The doctors looked at me, and I stared at you, unable to do anything: no ephedra, the symptoms are difficult to solve, and the efficacy is poor. What can I do?
Just then, Wang Bo came to leave. After hearing this, he remembered the scene he met by the river a few days ago:
"Why are you drying this soybean??" On the beach, Wang Bo saw an old man turning over and drying soybeans and asked
"Cooking." The old man didn't even lift his head
Wang Bo looked at a large patch of beans, took a closer look, and asked strangely, "With so many, how can I cook?"
The old man pointed to the two large jars in front of the thatched cottage. A few steps ahead, Wang Bomai saw a vat soaked in medicinal juice. He learned herbs from famous doctors in Chang'an and can recognize them as spicy Polygonum, Artemisia annua, Huoxiang, Peilan, Su Ye, and lotus leaf
The old man saw that he knew medicine and pointed to another vat, saying, "This is a concentrated decoction of ephedra, mixed with two pots of medicinal juice, used to soak soybeans, boiled and fermented, and made fermented black beans, which can be used as a side dish. Big bagMethod for making Majiajingyuan fermented black beans
Fermented black beans and grass carp
Ingredients: 750g grass carp, 35g fermented black beans, 75g pork tenderloin, 10g ginger, 10g scallions, and 10g garlic 15ml soy sauce and 15ml cooking wine 2 grams of salt, 2 grams of pepper powder, 2 grams of monosodium glutamate, 25 grams of chili pepper, and 35 milliliters of edible oil
Production Process
Step 1: Wash the fresh fish thoroughly Wipe a thousand pieces of water, mix well with salt, cooking wine, pepper powder, and monosodium glutamate, marinate for half an hour, and put it in a dish for later use; Chop scallions, ginger, and garlic into small pieces for later use
What are the product characteristics of Majiajingyuan fermented black beansHow did the history of Majiajing Garden fermented black beans come about
Douchi was created during the Spring and Autumn and Warring States periods. In "Chu Ci: Summoning the Soul", there is a phrase "Da Ku Xian Sour", which according to the annotation refers to fermented black beans. Another theory suggests that there was no fermented soybean in pre Qin literature, and it appeared during the Qin and Han dynasties. The Records of the Grand Historian and Biographies of Commodity Cultivation first recorded the use of fermented soybeansDouchi, formerly known as Youshu, was mentioned in the "Qi Dongye Yu · Pairing Salt Youshu" by Song Dynasty scholar Zhou Wei. It is said that a scholar from Jiangxi sought to meet Yang Chengzhai (Yang Wanli), feeling quite arrogant and conceited. After several days, Chengzhai simply said, "I heard that the Duke came from Jiangxi and wanted a little salt Youshu." The scholar was confused and quickly thanked him, saying, "I don't read much, so I really don't know what it is." Xu Jian from Chengzhai's "Rhyme of the Ministry of Rites" indicated the word "chi" and noted, "Pairing Salt Youshu is also true." However, its meaning is also unclear. It cannot be deeply understood. "In the Ming Dynasty, Yang Shen wrote in his book" Danlead Miscellaneous Records: The Mystery of Character Interpretation ":" Covered with black beans, mixed with salt, and sealed in a jar, it is called Youzhi. "
Tang Dynasty writer Wang Bo's essay" Preface to the Pavilion of Prince Teng "has been passed down from ancient to modern times and is well-known in the literary world. Legend has it that when Wang Bo was writing the preface for Tengwang Pavilion, he had an interesting story with the traditional Chinese medicine fermented black beansUnexpectedly, this Yan Dudu hates ephedra most. He said, "How can I use ephedra's powerful medicine indiscriminately? Besides, I am old and sweat little. Using sweating medicine will increase my salary at the same time. No, no!" The doctors looked at me, and I stared at you, unable to do anything: no ephedra, the symptoms are difficult to solve, and the efficacy is poor. What can I do?
Just then, Wang Bo came to leave. After hearing this, he remembered the scene he met by the river a few days ago:
"Why are you drying this soybean??" On the beach, Wang Bo saw an old man turning over and drying soybeans and asked
"Cooking." The old man didn't even lift his head
Wang Bo looked at a large patch of beans, took a closer look, and asked strangely, "With so many, how can I cook?"
The old man pointed to the two large jars in front of the thatched cottage. A few steps ahead, Wang Bomai saw a vat soaked in medicinal juice. He learned herbs from famous doctors in Chang'an and can recognize them as spicy Polygonum, Artemisia annua, Huoxiang, Peilan, Su Ye, and lotus leaf
The old man saw that he knew medicine and pointed to another vat, saying, "This is a concentrated decoction of ephedra, mixed with two pots of medicinal juice, used to soak soybeans, boiled and fermented, and made fermented black beans, which can be used as a side dish. Big bagMethod for making Majiajingyuan fermented black beans
Fermented black beans and grass carp
Ingredients: 750g grass carp, 35g fermented black beans, 75g pork tenderloin, 10g ginger, 10g scallions, and 10g garlic 15ml soy sauce and 15ml cooking wine 2 grams of salt, 2 grams of pepper powder, 2 grams of monosodium glutamate, 25 grams of chili pepper, and 35 milliliters of edible oil
Production Process
Step 1: Wash the fresh fish thoroughly Wipe a thousand pieces of water, mix well with salt, cooking wine, pepper powder, and monosodium glutamate, marinate for half an hour, and put it in a dish for later use; Chop scallions, ginger, and garlic into small pieces for later use
How did the history of Majiajing Garden fermented black beans come about
Douchi was created during the Spring and Autumn and Warring States periods. In "Chu Ci: Summoning the Soul", there is a phrase "Da Ku Xian Sour", which according to the annotation refers to fermented black beans. Another theory suggests that there was no fermented soybean in pre Qin literature, and it appeared during the Qin and Han dynasties. The Records of the Grand Historian and Biographies of Commodity Cultivation first recorded the use of fermented soybeans Douchi, formerly known as Youshu, was mentioned in the "Qi Dongye Yu · Pairing Salt Youshu" by Song Dynasty scholar Zhou Wei. It is said that a scholar from Jiangxi sought to meet Yang Chengzhai (Yang Wanli), feeling quite arrogant and conceited. After several days, Chengzhai simply said, "I heard that the Duke came from Jiangxi and wanted a little salt Youshu." The scholar was confused and quickly thanked him, saying, "I don't read much, so I really don't know what it is." Xu Jian from Chengzhai's "Rhyme of the Ministry of Rites" indicated the word "chi" and noted, "Pairing Salt Youshu is also true." However, its meaning is also unclear. It cannot be deeply understood. "In the Ming Dynasty, Yang Shen wrote in his book" Danlead Miscellaneous Records: The Mystery of Character Interpretation ":" Covered with black beans, mixed with salt, and sealed in a jar, it is called Youzhi. " Tang Dynasty writer Wang Bo's essay" Preface to the Pavilion of Prince Teng "has been passed down from ancient to modern times and is well-known in the literary world. Legend has it that when Wang Bo was writing the preface for Tengwang Pavilion, he had an interesting story with the traditional Chinese medicine fermented black beans Unexpectedly, this Yan Dudu hates ephedra most. He said, "How can I use ephedra's powerful medicine indiscriminately? Besides, I am old and sweat little. Using sweating medicine will increase my salary at the same time. No, no!" The doctors looked at me, and I stared at you, unable to do anything: no ephedra, the symptoms are difficult to solve, and the efficacy is poor. What can I do? Just then, Wang Bo came to leave. After hearing this, he remembered the scene he met by the river a few days ago: "Why are you drying this soybean??" On the beach, Wang Bo saw an old man turning over and drying soybeans and asked "Cooking." The old man didn't even lift his head Wang Bo looked at a large patch of beans, took a closer look, and asked strangely, "With so many, how can I cook?" The old man pointed to the two large jars in front of the thatched cottage. A few steps ahead, Wang Bomai saw a vat soaked in medicinal juice. He learned herbs from famous doctors in Chang'an and can recognize them as spicy Polygonum, Artemisia annua, Huoxiang, Peilan, Su Ye, and lotus leaf The old man saw that he knew medicine and pointed to another vat, saying, "This is a concentrated decoction of ephedra, mixed with two pots of medicinal juice, used to soak soybeans, boiled and fermented, and made fermented black beans, which can be used as a side dish. Big bag Fermented black beans and grass carp Ingredients: 750g grass carp, 35g fermented black beans, 75g pork tenderloin, 10g ginger, 10g scallions, and 10g garlic 15ml soy sauce and 15ml cooking wine 2 grams of salt, 2 grams of pepper powder, 2 grams of monosodium glutamate, 25 grams of chili pepper, and 35 milliliters of edible oil Production Process Step 1: Wash the fresh fish thoroughly Wipe a thousand pieces of water, mix well with salt, cooking wine, pepper powder, and monosodium glutamate, marinate for half an hour, and put it in a dish for later use; Chop scallions, ginger, and garlic into small pieces for later useMethod for making Majiajingyuan fermented black beans