gourmet food

Chapter 472 The Ancient Law
Pixian Douban is now recognized as the soul of Sichuan cuisine, and it is used in many dishes.

Especially braised dishes, it is almost indispensable.

The key to whether a dish of twice-cooked pork is delicious or not is whether you use Douban, and whether the Douban is produced in Pixian County will be decisive.

The reason why Douban in Pixian County is so famous is mainly due to its quality.

The biggest reason is related to the local water quality and weather. This is actually similar to the wine-making process, both relying on some microorganisms for fermentation.

Just like soy sauce brewing, this factory is full of large and small clay vats, some are open, some are covered, which makes Chu Yunfeng feel a little strange.

Director Yao saw Chu Yunfeng's doubts and began to explain to him: "There is a widely known formula for brewing bean paste, which is to turn it during the day, dew it at night, dry it in sunny days, and cover it when it rains.

This brewed watercress needs to be opened and exposed to the sun when the weather is fine, so that it can continue to ferment and the flavor will be better. "

“So that’s it, there are quite a few workers in this factory?”

Chu Yunfeng saw some workers holding bamboo sticks next to the jars with their lids opened, and it was very difficult for them to stir.

"Oh~! Yes, we adhere to the ancient brewing method. After a certain period of time, workers need to turn the bean paste in the vat. This is why the labor cost is high.

Some mechanized production is much simpler. Their fermentation time is only a few months, and then after adding some red oil, the color looks much moister, so they are launched on the market, and the cost is much lower.

The bean paste made by our ancient method takes a long time to brew. The color of the bean paste is not so bright, but a bit dark red, so some people think it is not as good as the bright one, which means the sales volume is very poor.

Here are some large tanks of bean paste that have been brewed for 9 years, and you can imagine the gap. "

Director Yao sighed when he said this, his tone seemed helpless.

"It has been brewed for 9 years, so isn't the quality of this doubanjiang very good?" Chu Yunfeng looked a little excited. If doubanjiang of this quality is used for cooking, how good will it taste?
The longer the fermentation time of this fermented seasoning, the better the flavor will be, which is inseparable from the microorganisms inside.

System synthesis has a drawback, that is, it can only synthesize existing substances, and it cannot be synthesized if it does not exist.

So the 9-year-old doubanjiang will definitely have a lot more flavor than the 1-5-year-old doubanjiang. When combined, how delicious will the dish be? !

Twice-cooked pork, twice-cooked pork, once you get the Chenghua pig, you must make a good portion and taste what a magical taste it is.
With bean paste, the dish of boiled beef can also be put on the agenda, hehe~!

"It's good, but the sales are poor. The main reason is that no one knows the goods, and sales are bleak!"

Factory Director Yao said with some heartache, no one knows about this good thing, so it is useless no matter how good it is.

Chu Yunfeng has a deep understanding of this point. If the quality is really good, then he can try to sell it to Boss Yao during his live broadcast.

But before that, I still need to take a good look at whether their craftsmanship is made according to ancient methods as I said.

"Director Yao, please take me to see the production process."

Chu Yunfeng made a somewhat sensitive request, and he didn't know if Director Yao would agree.

Under normal circumstances, it is impossible for outsiders to take you to see the process flow. Although it is impossible for the other party to know the specific dosage of ingredients, there is also the possibility of leaking secrets.

"Okay, no problem." Boss Yao agreed with great enthusiasm, because Boss Wu had told him before that this little brother is not an ordinary person. If your Doubanjiang business wants to do well, it all depends on him.

Boss Yao currently only knows that Chu Yunfeng is a famous chef, but he has been murmuring in his heart, how much can he use as a chef?

Even if you help him promote in the chef world, I guess the sales volume won't be as optimistic as Boss Wu, right?
But he knew Lao Wu's character, and the person he recommended was unmistakable.

Chu Yunfeng smiled and followed Boss Yao.

There's nothing you can do about it. If you don't see it with your own eyes, you won't know for sure. If you promote it and fans buy defective products or even fakes, wouldn't that be a big problem?

I didn't know how the bean paste was made before, but now I can learn it well. Many people in the Panxi area make their own bean paste at home.

Some central regions will also make some of it themselves, and they will also add some ginger to it, which is particularly effective with rice.

Boss Yao took Chu Yunfeng around, and then he realized that making this doubanjiang is really not easy. There are many processes. If you make a slight mistake, the vat of doubanjiang will be ruined.

It turns out that the main raw materials are sun-dried broad beans and fresh chili peppers.

"Our broad beans are all selected from the best second-rate green-skinned broad beans produced in the Yunnan-Guizhou Plateau. The grains are very uniform and they have a unique fragrance.

If you want to make high-quality douban, only this kind of broad bean can do it.

The first step is to scald the broad beans with water, first to eliminate bacteria and to allow them to absorb sufficient water.

Then put it here and let it soak for a while to make the dried beans softer and more hydrated.

Then add the flour and let it lock in the moisture.

You have seen these old wells in our factory. They are all handed down from ancestors, and there are many microorganisms in the well water. These are all necessary conditions for ancient brewing.

This step is our inheritance of ancient methods, and this is the difference from other methods.

You can see that they mix it very quickly, just to make the bean paste evenly coated with flour before it loses moisture, thus affecting the final result of making koji.
The next step is to put them into a dustpan, spread them evenly, and then put them into the koji room for natural fermentation, allowing the microorganisms to begin to naturally grow.

Protease and Aspergillus oryzae will allow the beneficial bacteria to grow slowly and naturally. After fermentation, old wine will be used to kill the virus.

The peppers we use are local Erjingtiao. All the raw materials are "original". We chop the peppers by hand instead of using machines.
Add in some of our special spices and start fermenting and drying. "

Factory Director Yao sounded very proud. Although the output was not as high as others and the sales volume was not as good as others, he still had his own pride deep down.

"It's really good. It's a pity that no one knows about such a good thing. By the way, does the bean paste in this tank need to be stirred every day?"

Chu Yunfeng saw that these workers seemed to be enjoying themselves, and their movements were extremely skillful.

"Absolutely. This is because Aspergillus oryzae digests broad beans and peppers after they are mixed. Aspergillus oryzae produces sauce while digesting, and at the same time competes with other bacterial groups in the tank. This process is a state of ecological balance.

If you want to maintain this balance, you need to dry it regularly so that Aspergillus oryzae and other bacteria can be nourished by the sun and have continuous energy.

Once it is not turned over and dried, Aspergillus oryzae will completely digest the broad beans and peppers, and the entire ecosystem in the tank will collapse, and the life of the tank of bean paste will come to an end. "

Director Yao used a scientific method to explain why it needs to be turned over for a long time.

"Okay, I get it. Then I'll buy some 9-year-old bean paste and try it out to see how it tastes?" Chu Yunfeng nodded with satisfaction.

"What about the 9-year-old? I have some tanks that are 15 years old. Do you want to take them back and try them?"

Director Yao's words made Chu Yunfeng's eyes light up immediately. It turns out there is better inventory! ! !

(End of this chapter)