Production line

Today we have been spending some time doing prep work for making doubangjiang, or chilli bean paste. My partner does the fun work and I get to help with peeling the skin from dried broadbeans and here, scraping the membrane and seeds out of the chillies.

After de-seeding, the chillies are left to soak in a salty water brine for several days before the prepared broadbeans are added.

Having made this style of chilli bean paste in previous years, my partner is going ‘off piste’ this year with his own version of the recipe.

If you would like to try it yourself, here is a recipe. The pictures will guide you through the process.

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Tomatoes still going

We still have tomatoes to harvest. Today we picked several more kilos.

Some are being saved by the easiest method of all – pick, wash and freeze. Just throw them in a bag and put them in the freezer. Then on those cold winter days pull them out of the freezer and put them into your winter soup or stew (and no they can’t be sliced and eaten like fresh tomatoes after freezing).

Over the past few weeks we have been making various cooked tomato products. In the foreground of the photo below, baked tomato passata and behind regular boiled tomato passata.

There remains the prospect of green tomato chutney, a favourite of mine, and our newly discovered ‘explosive mix‘, courtesy of Pietro Demaio – you need to watch past the initial preserved eggplant recipe video to see the ‘explosive mix’ part.