![]() ![]() Your daily values may be higher or lower depending on your calorie needs. The long fermentation process gives the paste a pronounced savoury, earthy, umami flavour, and a mellow, aromatic spicy taste. It also contains wheat flour, salt, and sometimes a small percentage of soybeans. ![]() It is sometimes referred to as the soul of Sichuan cuisine and can be used as. * Percent Daily Values are based on a 2,000 calories diet. Sichuan chili bean paste is a thick, dark red, salty paste made mainly of fermented broad beans and hot red chili peppers. Doubanjiang is one of the most popular seasoning or condiments in Sichuan cooking. Salted Chili Pepper, Fermented Soybean Paste (Water, Salt, Soybean, Wheat), Fermented Broad Bean Paste (Broad Bean, Water, Salt, Wheat), White Sugar, Garlic, Modified Cornstarch, Lactic Acid E270 (acidity regulator), Chili Pepper Powder, Soybean Oil, Disodium Inosinate E631 (flavor Enhancer), Disodium Guanylate E627 (flavor Enhancer) A salty paste made from fermented broad beans, doubanjiang is a spicy Chinese condiment that’s used extensively in Chinese cuisine and also Japanese-Chinese cooking. Add to noodles, stews, seafood, stir-fries or simply serve as a dipping sauce. ![]() Intense flavour with a sensational aroma. There are many bean pastes and chilli bean pastes in China, but what differentiates the doubanjiang, or douban, as it’s also called, is the use of broad beans (fava beans), instead of soy beans.Blanch the lotus root slices for about 2 mins. Whether you want to make the famous Chinese dish of Mapu Tofu or add a Sichuan piquancy to any meal, Lee Kum Kee’s Chilli paste is best of its kind that perfectly blends red chillies with broad beans, garlic and wheat flour. S ichuan chilli bean paste is one of the most important and distinctive ingredients of Sichuanese cookery. Then cut it into thin slices crosswise revealing its holey pattern. An authentic Chinese chilli paste blended with soya beans and wheat flour. ![]()
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