Fushun style fermented black beans [Sichuan Fushun specialty]

What is Fushun flavored fermented soybean? Authentic Sichuan Fushun specialty: Fushun flavored fermented black beans

Content summary:Do you want to know what Fushun flavored fermented black beans are? This article is a detailed introduction toSichuan Fushun specialty - Fushun flavored fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fushun flavored fermented black beans. The full text takes about 7 minutes to read, mainly including the basic introduction of Fushun flavored fermented black beans and their nutritional value? How did the history of Fushun style fermented black beans come about? The production method and tasting method of Fushun flavored fermented black beans

Basic Introduction to Fushun Flavored Fermented Black Bean

Fushun Flavored Fermented Black Bean is a specialty of Fushun, Zigong, Sichuan Province. It is made from high-quality fermented black beans, chili peppers, vegetable oil, and precious seasonings. It is refined using a combination of modern technology and traditional techniques, and has a unique flavor of smooth color, rich aroma, spicy and sweet aftertaste, salty and fresh taste. Douchi is a traditional fermented bean product in China. As early as the Han Dynasty, it was praised for being able to "harmonize the five flavors". Fermented black beans are delicious and have a unique aroma, rich in nutrients such as protein and various amino acids. During the War to Resist US Aggression and Aid Korea, China produced a large amount of fermented soybeans for the consumption of the volunteer army to enhance appetite and supplement nutrition. But because it is rich in nutrients, it is easy to spoil, and once it comes into contact with raw water, it is prone to mold. So, it's best to store it in a sealed ceramic container for the longest storage time and to prevent the aroma from dissipating

What are the nutritional values of Fushun flavored fermented black beans

1. Fermented black beans contain high levels of soybean kinase<2. Fermented black beans contain various nutrients that can improve the gut microbiota. Regular consumption of fermented black beans can also help with digestion, prevent diseases, delay aging, enhance brain function, lower blood pressure, eliminate fatigue, alleviate pain, prevent cancer, and improve liver detoxification (including alcohol toxicity) function

3. Fermented black beans can also detoxify various medicines and food

In terms of efficacy, it has the effects of harmonizing the stomach, relieving irritability, and dispelling coldness, and also helps to reduce cholesterol in the blood and lower blood pressure to a certain extent. Moreover, fermented black beans are often used as medicine, and their efficacy varies depending on the processing. The medicinal properties of using Artemisia annua and mulberry leaves together are cold; If mixed with Huoxiang, Peilan, Su Ye, and Ma Huang, the medicinal properties tend to be warmer; For those who have not used other drugs in the same formulation, their permeability is very weak, and they still need to rely on ephedra and perilla leaves to exert their effects

How did the history of Fushun style fermented black beans come about

Douchi is a traditional fermented bean product in China. In ancient times, fermented black beans were called "You Shu" or "Xi". The earliest record can be found in Liu Xi's book "Shi Ming" (Interpretation of Food and Beverage) during the Han Dynasty, which praised fermented black beans as "a combination of five flavors that are needed. There is also a record of the "method of making black beans" in the book "The Classic of Food" from the 2nd to the 5th century AD. The ancients not only used fermented black beans for seasoning, but also for medicinal purposes, placing great importance on it. The Book of Han, Records of the Grand Historian, Essential Techniques of the Qi People, Compendium of Materia Medica, and others all have records of this, and its production history can be traced back to the pre Qin period. According to records, the production of fermented black beans was first spread in Taihe County, Jiangxi Province. Through continuous development and improvement, fermented black beans have become a unique and beloved seasoning, and have also spread overseas. Taiwanese people in our country refer to fermented black beans as "yin chi", while Japanese people refer to fermented black beans as "na chi". Fermented black beans are also commonly consumed in Southeast Asian countries

Production method of Fushun flavor lobster sauce

vegetable oil → lobster sauce → stir fry → pepper → stir fry → spice → stir fry → cooling → adding pepper essence → mixing evenly → filling → sterilization → cooling → product. The basic method of making fermented black beans is to steam soybeans or black beans and then put them into a ceramic container for fermentation

Tasting and eating methods of Fushun style fermented black beans

Steamed preserved fish

Ingredients: mackerel, sea salt

Method:

1. When partially thawing the mackerel, cut it open and remove the internal organs, thoroughly clean it, then air dry the water, and evenly sprinkle a layer of salt

2. Marinate overnight and flip it over halfway to make the salty taste even. Then take it out and clip it onto the clip, and let it dry in a sunny state for 2-3 days. On cloudy days, the time can be extended appropriately until the meat tightens and becomes slightly harder

Ingredients: 1 preserved fish, 2 tablespoons of fermented black bean sauce, a few cloves of garlic, a few slices of scallions and ginger, 2 tablespoons of lard, and a little cooking wine

(You can steam it with preserved meat for a better taste)

Recipe:

1. Cut the preserved fish into pieces, soak them in advance for a while, wash and drain. Chop garlic into small pieces. Heat lard in the pot, stir fry scallions and ginger until fragrant, add fermented black bean sauce, and stir fry over low heat. (The soaking time can be adjusted according to the degree of air drying and saltiness of the preserved fish.)

2. Add the preserved fish, add a little cooking wine and stir fry evenly. Turn off the heat, add minced garlic and mix well, then pour into a plate. Steam in the pot for 40 minutes