White Radish In Szechuan Hot Bean Paste
"Szechuan Hot Bean Sauce" or "Szechuan Dou Ban Jiang" is a spicy, salty paste made from fermented broad beans, soya beans, salt, and various spices. It is used particularly in Szechuan cuisine and regarded as "the soul of the Szechuan kitchen". One well known variety is called "Pixian Dou Ban Jiang" (郫县豆瓣酱), named after the town of Pixian, Szechuan. You can also use the paste to make spicy tofu dishes, or serve as a great accompaniment to the rice and noodles.
Total Steps
2
Ingredients
7
Tools Needed
4
Ingredients
- 600 grams white radish
- 1 tablespoon salt
- 2 tablespoons minced garlic
- 1 tablespoon sugar
- 1 teaspoon vegetable bouillon
- 1 tablespoon sesame oil
- 2 tablespoons Szechuan hot bean paste
Instructions
Step 1
Peel and slice the white radish into thin strips. Place them in a large bowl, and rub all sides of the radish with the salt. Sit in the fridge for 3 hours to draw out the water. Remove and squeeze out the excess water.
Step 2
Add in the rest of the condiments (minced garlic, sugar, vegetable bouillon, sesame oil, and Szechuan hot bean paste) and mix until combined. Transfer the mixture into a clean, dry glass jar and screw it tightly. Chill overnight.