現在位置 : 調味 > 中式調味醬料 - 豆瓣醬、豆腐乳 (Soy, Fermented Bean Curd)
豆瓣醬 (Chili Bean Paste)
豆瓣醬 (Doubanjiang)是由各種微生物相互作用,產生複雜生化反應,而釀造出來的一種發酵紅褐色調味料,它是以黃豆或是蠶豆和麵粉為主要生產原料,同時,又根據消費者的習慣不同,在生產豆瓣醬中配製了香油、豆油、味精、辣椒等原料,而增加了豆瓣醬的品種。 豆瓣醬是四川菜的必備佐料,四川以臨江寺所產(乾隆御賜)豆瓣醬和郫縣豆瓣醬最為正宗。 |
Doubanjiang (豆瓣醬)
Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called "la dou ban jiang". It is used particularly in Sichuan cuisine, and in fact, the people of the province commonly refer to it as "the soul of Sichuan cuisine". A particularly well known variety is called Pixian doubanjiang (郫县豆瓣酱), named after the town of Pixian, Sichuan. This sauce is sometimes stir-fried with oil and eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles. In many Chinese communities and food factories, doubanjiang is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan style doubanjiang. |
豆豉 (Douchi)
豆豉是一種豆類製品,又稱大苦、蔭豉、幽菽、嗜,方言名稱有豆豉顆(貴陽)、豆發(雷州)、豆咸(廈門)等。坊間常誤作豆鼓。在先秦文獻中未發現關於豆豉的記載。豉最早出現在漢代。《史記·貨殖列傳》提到豉,《前漢書·貨殖傳》中記述兩個商人因因經營豉的生意而致富;馬王堆漢墓中126、301兩個缸里盛豉。 漢魏時期,豉是日用的調味品,也可以入藥。《齊民要術》、《本草綱目》都記載有咸豆豉和淡豆豉的製法。 豆豉製作 第一階段:制豆曲。將大豆(黃豆或黑豆)浸泡三天、:蒸透,平攤草席上三寸厚,用燈芯草覆蓋;三天後豆面長滿黃色菌絲,將豆在水中浸泡,取出晾乾。此時,黴菌的酶水解大豆中的蛋白質,產生使豆帶苦味的物質,必須水泡去苦,但必須還保留很多酶。第二階段:將豆曲拌上豆汁、鹽放入陶制的大缸中,用泥巴封口,在院子停放27天發酵,取出發酵的大豆,晒乾,蒸煮,攤曬,再蒸曬,反覆三次,三曬後即得成品豆豉。在此階段,真菌在厭氧環境下被抑制,而殘留的酶繼續分解大豆的蛋白質,產生乳酸菌,進一步抑制其他細菌生長;在反覆蒸曬中,芳香胺基酸被氧化變黑,賦予豆豉特有的色香。 |
豆豉
研究發現,吃豆豉有助於消化、增強腦力、提高肝臟解毒能力等效果。還能促進體內新陳代謝,清除血中毒素,起凈化血液作用。此外,豆豉還含有大量能溶解血栓的尿激□,含大量B族維生素和抗菌素,可防老年痴呆症。 |
Douchi
Douchi (Chinese: 豆豉) is a type of fermented and salted soybean. It has no standard name in English, where it is also called fermented black soybeans, Chinese fermented black beans (黑豆豆豉), salted black beans, salty black beans, or just "black beans". In Mandarin they are also called doushi, shi, and shih. In Cantonese dowsee, dowsi, and dausi. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce. Douchi is made by a two-part fermenting and salting black soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet. Fermented black soybeans are the oldest known food made from soybeans. In 165 BCE they were placed clearly marked in Han Tomb No. 1 at Mawangdui in South Central China. The tomb was sealed in about 165 BCE and was first opened in 1972. The high ranking lady to whom the undisturbed tomb belonged was probably the wife of the first Marquis of Tai. In 90 BCE, in the Shiji (史記), or the Records of the Grand Historian by Sima Qian, Chapter 69 refers to 1,000 earthenware vessels of mold-fermented cereal grains and salty fermented soybeans (shi). They were now an important commodity in China. When the prince of Huainan (legendary inventor of tofu) was exiled for inciting rebellion (in 173 BCE) against his brother, the Han Emperor Wendi, he and his retinue were, nevertheless, provided with such necessities of life as "firewood, rice, salt, shi (fermented black soybeans) and cooking utensils. Note that the date 173 BCE is before Han Tomb No. 1 at Mawangdui was sealed! |
It is most notably used as an ingredient for mapo tofu. Douchi is also used to flavor fish or stir-fried vegetables (particularly bitter melon and leaf vegetables). Unlike some other fermented soybean-based foods such as natto or tempeh, douchi is used only as a seasoning, and is not meant to be consumed in large quantities, being typically much more salty. Small packets of douchi are available wherever Chinese foods are sold.
Some common dishes made with douchi are Steamed Spare ribs with Fermented Black Beans and Chili Pepper (豉椒排骨), and Braised Mud Carp with Fermented Black Beans (豆豉鯪魚). |
豆腐乳 (Fermented Bean Curd)
豆腐乳又因地而異稱為腐乳、南乳、醬豆腐、貓乳、豆乳,是一種將豆腐利用黴菌發酵﹑醃製,二次加工的豆製食品,為華人的常見佐菜,或用於烹調。中國大陸許多省份及港澳、台灣、東南亞都有生產,但各不相同,比如蘇州的豆腐乳呈黃白色,口味細膩;北京的腐乳,呈紅色,偏甜;四川的腐乳,就比較辣。臭豆腐也屬於豆腐乳的一種。 李日華《蓬櫳夜話》記載:「黟縣 (今安徽黃山市黟縣)人喜於夏秋間醢腐,令變色生毛隨拭去之,俟稍乾投沸油中灼過,如製饊法漉出,以他物筆烹之,……然余曾一染指,直臭腐耳,未睹其神奇也。」腐乳通常用毛黴菌發酵,包括腐乳毛黴 (Mucor sufu)、魯氏毛黴(Mucor Rouxianus)、總狀毛黴 (Mucor racemosus),還有根黴菌,如華根黴(Rhizopus chinensis)等,但克東腐乳是由微球菌發酵的,武漢腐乳是用枯草桿菌發酵的。 製作過程: 腐乳的製作是古老的技術,《醒園錄》載:「豆腐乳法(醃制腐乳):將豆腐切成方塊,用鹽醃三、四天,出曬兩天,置蒸籠內蒸到極熟,出,曬一天,和麵醬,下酒少許,蓋密曬之或加小茴末和曬更佳」。 豆腐乳是一種二次加工的豆製品。先將黃豆研磨成豆漿添加石膏,經過攪拌、固、壓製成硬豆腐,表面乾燥後,二次加工成為豆腐乳。二次加工的方法有兩種: (1) 使用黃豆麴或黃豆米麴:黃豆、米等蒸煮冷卻後製麴;豆腐鹽漬後混合黃豆麴熟成。 (2) 接種毛黴菌:將表面乾燥的豆腐接種毛黴菌培養成黴豆腐,再浸鹽水、加調味料熟成。 以接種毛黴菌方式製作的豆腐乳,可以在不同的製作階段,添加各種調味料製作成多種口味的豆腐乳,如在熟成前加紅麴等製成粵菜使用的「南乳」、黴豆腐添加製作臭豆腐的臭滷製作成「臭豆腐乳」,或在熟成後添加麻油、辣油製作成「麻油豆腐乳」或「辣味豆腐乳」。 食用: 豆腐乳既可以直接食用,也可在烹調時作為調味料使用。直接食用的方法,大都用來佐清粥。至於作為調味品,台灣華人、尤其是客家人在炒質地較硬的蔬菜時,如「韭菜炒雞腸」就會加入黃豆米麴豆腐乳熅煮;粵菜中使用豆腐乳的名菜有「南乳排骨」、椒絲腐乳炒通菜、順德的「南乳花生」等;川菜中亦有「南乳扣肉」;添加丁香、陳皮等辛香料的豆腐乳,也常用於雲南小炒;湘菜有腐乳冬筍。 豆腐乳亦可作為沾醬使用,台灣的羊肉爐、粵菜的竹枝羊腩煲都慣用豆腐乳為基底調製的沾醬,用來佐有嚼勁的帶皮羊肉塊。 豆腐乳是一種華人特有食品,在中國各地口味因地而異,北京豆腐乳偏甜 (玫瑰腐乳)、雲貴川豆腐乳辣而辛香、江浙代表性的「紹興腐乳」帶酒香。在湖南,因為「腐」、「虎」諧音忌諱,所以豆腐乳稱為「貓乳」。廣西「桂林腐乳」200多年前就很出名,袁枚在《隨園食單》稱「廣西白乳腐最佳」。潮州特色小吃「腐乳餅」相當馳名。 豆腐乳為高鈉食品 (3675mg/100g)。製作豆腐乳所使用的黴菌,必需選用馴化的人工培養菌種 (通常來源為醬油廠),天然菌種可能會產生毒素。 |
Fermented Bean Curd (豆腐乳)
Fermented tofu also called fermented bean curd, sufu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. Serving -- Fermented tofu is commonly used as a condiment and is consumed at breakfast to flavor rice, porridge, gruel or congee. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (leafy green vegetables such as water spinach). Production -- In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans, Mucor sufu, Mucor rouxanus, Mucor wutuongkiao, Mucor racemosus, or Rhizopus spp.. This freshly fermented tofu is known as mold tofu" (霉豆腐). The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red fermented bean curd (紅腐乳/南乳), red yeast rice (cultivated with Monascus purpureus) is added for color. Fermented bean curd is generally sold in small glass jars. |
2012/05/06 台灣1001個故事-台灣豆腐乳大王
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