For me Dou Bian Jiang is the taste of Chinese food. I love the cuisines of Sichuan, Hunan, Hubei, Guizhou and Yunnan the most. Travelling around China is an adventure of the tongue.
Thank you for this video! I've been trying to get into chinese cooking and this really helped me out with understanding dou ban. Hopefully I'll be able to cook proper mapo tofu soon!
This is essential in kung pao chicken. Around the time you're adding the garlic and ginger, put in a tablespoon or two of this paste to make your flavor base. Once you cook it and release the flavors, it's perfect for getting the right heat and bite to the dish.
Withiut dou ban jiang i would be a dead man, instead I am an alive woman. Thank you people of szechuan for bringing immense joy to my life through food even when it seemed there was no hope.
hi lisha, great video! does the doubanjiang need to be stir fried freshly every single time in small portions, or can we stir fry a big batch and keep it in the fridge? does it deteriorate after being stirfried?
Thanks so much Colin! I hope you enjoyed it. :) The doubanjiang needs to be stir-fried each time freshly for the best flavour. It would probably keep for a few days (although I never tried), but the flavour may not be as good once it has cooled down for too long. You’ll probably see other varieties of Doubanjiang around, e.g. Doubanjiang with oil has shorter period of shelf time (often only 6 months) because the paste had come into contact with other ingredients after fermentation. I hope you enjoy cooking with it😊.
The first time I tried making mapo tofu, I could not find Dou Ban Jiang. I tried to substitute with things like red chili flakes, smoked paprika, a little sugar, etc and thought that it might be a decent substitute. It was still a delicious dish but it definitely was not Mapo Tofu, as I found out the next time I made it whenever I actually did have the paste. It's so different you just can't replicate it with substitutes.
@@LishasSpicyKitchen thanks! Lol yeah the substitute stuff gave nice smoky and spicy tastes especially with the ground up Sichuan peppercorns that I also added the first time. Just doesn't really compare though.
Thanks for video - are you still planning to make videos? I’ve just come across your channel and was hoping to be inspired to make some food! One on 干煸豆角 would be amazing; it’s my favourite! Hope all is well
Thanks for the message! Yes I will continue to make more videos. I have been under the weather for the past few weeks but will definitely upload more videos as soon as I can. 干煸豆角/四季豆 is surely on my list! I hope you enjoy the content on my channel :)
@@LishasSpicyKitchen of course! Great to hear an English accent with the knowledge of 国内! There are so many channels that’s are American viewer focused - so hearing what you would buy from Asda / Tesco or 唐人街 etc would be great! 我以前在国内当外教 so recently I’ve want to bring back old memories. Hope you get better 多喝点热水嘻嘻
Thanks for your kind words. I see you’ve grasped the cultural nuances already hehe (多喝热水 is the remedy for almost everything lol ). Hope you enjoyed your time in China. Yes, I’ll be sharing recipes with ingredients that I can get from local super markets here. You could do the 番茄炒蛋 recipe too, and I hope it brings back good memories!
Since this cooked on medium low heat, I should take it out of the wok before stir frying meats and veggies on high heat? And then just use it as a sauce at the end?
No, leave it in. When you add more ingredients they won’t burn on high heat. The pasta will infuse your cooking oil and the food throughout the cooking process.
@@satoshiketchump she meant I don’t need to burn the subtitles onto the film, but I will still have the subtitles for RUclips so you can chose to turn it on or off. So don’t worry :)
For me Dou Bian Jiang is the taste of Chinese food. I love the cuisines of Sichuan, Hunan, Hubei, Guizhou and Yunnan the most.
Travelling around China is an adventure of the tongue.
Very well said! Glad you enjoy Sichuan cuisine.
yeah, another video! nice explained, now we need more recipes with douban jiang!
Haha thanks Huan! Some douban fish maybe? 😻 my mouth is already watering 🐟
Sichuan foods are my favorites of all time and i like stir fry beef with doubanjiang paste . Its super tasty. ❤️❤️❤️
Beef stir fry with green pepper is so tasty!
Great video love the explanation. It is hard to find without MSG but now I have a found a pure Pixian one
thank you!
Beautiful video! Thanks for showing the proper authentic process!! ☺️
Aww thanks so much for your kind words. Hope you enjoyed it!
Great video 👍🏼 I would never have guessed I would have sat and watched a video of spicy bean paste.
I did and I enjoyed 👍🏼
Hungry now 😂
Aww, that’s so kind Freddie. I’m very happy you watched and enjoyed it! You should try the sauce, I’ll bring over a bottle next time we meet. ;)
Thank you for this video! I've been trying to get into chinese cooking and this really helped me out with understanding dou ban. Hopefully I'll be able to cook proper mapo tofu soon!
Excellent video. Thank you 🙏🏻
Lovely!!!! Thank u so much ❤
i am your new subscriber. i like your vlog ,very informative,,👍☺️
Thank you so much.
Very useful and well presented, thank you
Thank you!
A big thanks from India 🇮🇳
Subscribed.
Thank you so much!
Loved this. So educational.
Thank you! So glad to hear you enjoyed it.
This is essential in kung pao chicken. Around the time you're adding the garlic and ginger, put in a tablespoon or two of this paste to make your flavor base. Once you cook it and release the flavors, it's perfect for getting the right heat and bite to the dish.
Thanks for this video. Subscribed.
Thank you so much for watching!
Love your clear English
Aww, thank you very much!
Withiut dou ban jiang i would be a dead man, instead I am an alive woman. Thank you people of szechuan for bringing immense joy to my life through food even when it seemed there was no hope.
Nice informative video. Thank you so much.
That’s very kind, thank you and I hope you enjoyed it!
hi lisha, great video! does the doubanjiang need to be stir fried freshly every single time in small portions, or can we stir fry a big batch and keep it in the fridge? does it deteriorate after being stirfried?
Thanks so much Colin! I hope you enjoyed it. :) The doubanjiang needs to be stir-fried each time freshly for the best flavour. It would probably keep for a few days (although I never tried), but the flavour may not be as good once it has cooled down for too long. You’ll probably see other varieties of Doubanjiang around, e.g. Doubanjiang with oil has shorter period of shelf time (often only 6 months) because the paste had come into contact with other ingredients after fermentation. I hope you enjoy cooking with it😊.
That's a good video.
Thank you very much!
So cool.
Thank you!
Great video!
Thank you Nur! 😊
I just gonna [ay a visit to the Doubanjiang factory in Chengdu tomorow~ With UESTC students. Use Doubanjiang to cook the mapo doufu~~~~ yeah~``~
Wonderful!
The first time I tried making mapo tofu, I could not find Dou Ban Jiang. I tried to substitute with things like red chili flakes, smoked paprika, a little sugar, etc and thought that it might be a decent substitute. It was still a delicious dish but it definitely was not Mapo Tofu, as I found out the next time I made it whenever I actually did have the paste. It's so different you just can't replicate it with substitutes.
I totally agree! Your substitution combination makes perfect sense but yeah it is so hard to recreate the taste from fermentation.
@@LishasSpicyKitchen thanks! Lol yeah the substitute stuff gave nice smoky and spicy tastes especially with the ground up Sichuan peppercorns that I also added the first time. Just doesn't really compare though.
I know exactly what you mean. 😆 I’m glad many Asian stores sell the paste now.
Thanks for video - are you still planning to make videos? I’ve just come across your channel and was hoping to be inspired to make some food! One on 干煸豆角 would be amazing; it’s my favourite! Hope all is well
Thanks for the message! Yes I will continue to make more videos. I have been under the weather for the past few weeks but will definitely upload more videos as soon as I can. 干煸豆角/四季豆 is surely on my list! I hope you enjoy the content on my channel :)
@@LishasSpicyKitchen of course! Great to hear an English accent with the knowledge of 国内! There are so many channels that’s are American viewer focused - so hearing what you would buy from Asda / Tesco or 唐人街 etc would be great! 我以前在国内当外教 so recently I’ve want to bring back old memories. Hope you get better 多喝点热水嘻嘻
Thanks for your kind words. I see you’ve grasped the cultural nuances already hehe (多喝热水 is the remedy for almost everything lol ). Hope you enjoyed your time in China. Yes, I’ll be sharing recipes with ingredients that I can get from local super markets here. You could do the 番茄炒蛋 recipe too, and I hope it brings back good memories!
@@LishasSpicyKitchen imagine going to a restaurant and ordering 西红柿炒鸡蛋。。。。太无聊了！I would never do it!
more videos please!
I’ll try to, thanks for watching 😊
hello, is there vinegar in the sauce BEAN PASTE IN CHILI OIL ?
No there isn’t
Since this cooked on medium low heat, I should take it out of the wok before stir frying meats and veggies on high heat? And then just use it as a sauce at the end?
No, leave it in. When you add more ingredients they won’t burn on high heat. The pasta will infuse your cooking oil and the food throughout the cooking process.
Can I use this in ramen or are their already ramens that use this?
The chili oil goes better with Ramen but you can use the broad bean paste to cook the vegetables or meats that go in Ramen.
@@LishasSpicyKitchen okay thank you❤
No probs!😊
郫县豆瓣！！！
Your english is perfectly understandable, you dont need to subtitle yourself😊
Aw thanks so much! May indeed stop doing the subtitles because it is so time-consuming!
@@LishasSpicyKitchen no please don't! Subtitles help people with hearing disabilities.
@@satoshiketchump she meant I don’t need to burn the subtitles onto the film, but I will still have the subtitles for RUclips so you can chose to turn it on or off. So don’t worry :)
🥰
1:48 why does the recipe for this paste call for flour?
It is said that the starch in flour, together with the protein from the beans will create a good environment for the friendly fungi to grow. 😀
I wonder if this could be used like a curry paste. Slowly cooked in oil to infuse then adding coconut milk. 🤔 too weird? Maybe I’ll try this.
Haha, good thinking! I never thought of this but worth trying. Let me know how it goes. 😀
@@LishasSpicyKitchen the madman wil yeung just did this in his latest video with soup
Cool, haha how did it turn out?
@@LishasSpicyKitchen check out his latest video, it looks quite tasty and it strengthened my resolve to give it a try too
Cool, will check out his video. Thanks!
plz send me recipes
Please check out my Mapo Tofu video :)
Like she mentions this stuff murders your sodium intake, so be careful. Good stuff other wise.
Bangladeshi price Koto
Ow i just realised this video didn't got viral and the channel is small too ... 😟
Hahaha, thanks for checking out my small channel. :)
Now i'm with you in the journey to millions of subscribers 💫
One day, I hope! Thanks for the well wish😀