Zhenfeng fermented black beans [Guizhou Zhenfeng specialty]

What is Zhenfeng fermented black beans? Authentic Guizhou Zhenfeng specialty: Zhenfeng fermented black beans

Content summary:Do you want to know what Zhenfeng fermented black beans are? This article is a detailed introduction toGuizhou Zhenfeng specialty - Zhenfeng fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zhenfeng fermented black beans. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhenfeng fermented black beans and their nutritional value? What are the product characteristics of Zhenfeng fermented black beans? How did the history of Zhenfeng fermented black beans come about? The production method and tasting method of Zhenfeng fermented black beans

Basic introduction of Zhenfeng fermented black beans

Zhenfeng fermented black beans are mainly made from soybeans, ginger, and other raw materials. They are marinated according to a family secret recipe and divided into two types based on the amount of salt added: salty and light.

. Zhenfeng fermented black beans are deeply loved by people, and many out of town tourists and hometown residents love to bring some Zhenfeng fermented black beans as gifts. The most famous one in the county town is' Marin's fermented black beans'

What are the nutritional values of Zhenfeng fermented black beans

Fermented black beans are a great seasoning for cooking. There are two types of fermented black beans on the market: dry and wet. Generally speaking, dry fermented black beans are often used for stir frying, while wet fermented black beans are used for steaming vegetables. Fengdouchi has become a well-known and beloved delicacy among women and children, with a wide variety of varieties and intricate patterns that meet the needs of consumers in different styles. It has become a great food for people to enjoy delicious food, cure diseases, and promote health

How did the history of Zhenfeng fermented black beans come about; The name of fermented soybean is recorded& Records of the Grand Historian Biography of Goods and Plants; Speaking of fermented soybeans: The phrase "thousand responses to fermented bean paste with salt" means that one hundred liters of fermented bean paste with salt is made by fermenting it with yeast. Here, the answer is the same, and the ancient saying is "ten in one liter". In the book "Shi Ming", it is said that "fermented bean paste is a combination of five flavors that can be savored and savored. Therefore, the people of Qi called the sound of fermented bean paste" Shi Ming "." Shi Ming "briefly explains the function of fermented bean paste, which is to be used as a seasoning. It is necessary to have the five flavors of fermented bean paste in order to blend it into a delicious dish. It seems that fermented bean paste played a great role in ancient cooking." Shi Ming "also talked about the people of the Western Han and Qi dynasties who made" fermented bean paste ". The pronunciation of" xi "is pronounced as" xi ", and today in Sichuan dialect, black beans are also pronounced in this way. Ancient folk songs sing:" Beautiful black beans come from the Lu Gate ", while" Chu Ci. Summoning Souls ":" Great bitterness, sourness, saltiness, and sweetness "refers to black beans. Therefore, at least during the Warring States period in Qi and Chu, black beans had already appeared, so I think Soybean may be the earliest condiment in Chinese history

Based on the climate characteristics of the four seasons and the taste of Zhenfeng people, Zhenfeng fermented black beans are made into various varieties such as dry fermented black beans, water fermented black beans, sand fermented black beans, and individual fermented black beans, which are widely favored by the people of the four townships and eight villages

Tasting and eating methods of Zhenfeng fermented black beans

1. Eating vegetarian dishes with water fermented black beans (sand fermented black beans are more fragrant) and chili peppers

2. Stir fried soybean oil residue

3. Mixing fermented black beans with coriander

4. Soy sauce and red oil hot pot

5. Heat ear chunks and dip them in water, fermented black beans, and chili peppers. Eat them wrapped in water, fermented black beans, and chili peppers, and savor the aftertaste

6. Water fermented black beans must be processed by oneself to be fragrant (add Sichuan peppercorns, ginger... soak in tea water)