What is the difference between first-level Douban and red oil Douban? Which one is better?

We all know that there are many kinds of condiments in the kitchen, and bean paste is a very popular sauce. It can have a good cooking effect and a very good seasoning effect. Many people use bean paste when cooking. There are first-grade bean paste and red oil bean paste. So which one is better, first-grade bean paste or red oil bean paste? Let's take a closer look!

What is the difference between first-grade douban and red oil douban

Special grade douban and first grade douban belong to old douban. The biggest difference between them and red oil douban is that the fermentation time is different! The fermentation time of old douban is at least one and a half years, and many can reach three or even five years.

The color of old bean paste tends to be red, the color of special bean paste is even black, and the color of red oil bean paste is bright red. The color of special bean paste is close to black, and it usually takes five years to ferment, brew, and store. The taste is no longer as spicy as the first-grade and red oil ones. The saltiness is also slightly higher than the first two, and as for the price, it is much higher than the first two. It is not common in the market, and supermarkets rarely sell it. Most of the time, only first-grade bean paste and red oil bean paste are on the shelves. The fermentation time of first-grade bean paste is one and a half to three years, while red oil bean paste only takes two to three months. These two types are more common in supermarkets.

Old bean curd has a more mellow flavor, while red oil bean curd is more beautiful. Both first-grade and red oil are common in ordinary households, and they are used differently according to the dishes they are made. If you focus on flavor, taste and sauce flavor, use first-grade bean curd. If you focus on color and appearance, use red oil bean curd. If you want to take both into account, use a combination of them. For example, if you focus on taste in twice-cooked pork, you must use old bean curd.

What kind of bean paste is delicious

1. Onion and bean paste

This kind of bean paste is more suitable for making braised fish or braised spareribs, and the flavor is very strong. If you don’t like spicy food, you can use this kind of bean paste.

2. Haitian soybean paste

This type of bean paste is suitable for cold dishes and can be used as a dipping sauce.

3. Pixian Doubanjiang

The color is very bright, the taste is a little bit spicy, and it is very fragrant and spicy. It is suitable for stir-frying. Generally, all major restaurants use this kind of bean paste.

Of course, there are many brands of Pixian bean paste. Here are two brands recommended to you:

(1) Dandan brand bean paste

The sauce has a very strong flavor, bright red color, and no preservatives. You can use this one if you are a family.

(2) Juancheng brand bean paste

This is one of the more famous red oil bean pastes. Most major restaurants use this brand and it is suitable for making Sichuan cuisine.

What dishes are suitable for bean paste

Spicy food is best to use Pixian Doubanjiang, but the pepper skin of Pixian Doubanjiang is larger. If you want to be more tender, you can use a kitchen knife to cut the pepper skin and Doubanjiang together. The dishes are more delicate and the taste is not rough. Of course, there is no problem with direct use, and it saves oil knife rapeseed board.

Pixian bean paste is more suitable for meat dishes. Twice-cooked pork, boiled fish, braised fish, and roasted chicken are all fine. It is best to fry it in oil, which is better, redder, and better. Not everyone can accept the taste of raw sauce.

Can not eat spicy food, especially for the elderly and children, it is more appropriate to use soybeans, which are richer and make up for the Pixian bean paste that cannot be used in Pixian. But it is best to stir-fry the vegetables with low heat first, because the bean paste is thinner than the Pixian bean paste and is easy to burn.