I'm not chinesse, and I just knew this kind of fermented paste that I find this paste is so interesting. Then I found the homemade recipe from 3 years ago. So, its been 3 years, 2 years more to go. Love your video! 💛
🟩 華語讀者請關閉字幕 Non Chinese Speaker, please turn on Closed Caption "CC" 🟩 Ingredients 材料表 www.beanpanda.com/144092 🟩 How to Sterilised Glass Container 清潔與消毒 ua-cam.com/video/HKm6tAz0iNk/v-deo.html 🟩 3年開封 ua-cam.com/video/IN1Peg4LzkY/v-deo.html 🟩 Koji Kin Amazon amzn.to/2CLj8zf 🟩支持我繼續做時間跨度長的影片 加入會員，謝謝 ua-cam.com/channels/cFW4sgxgc1pb5ssbNw9hsg.htmljoin
Hope we become friends so I get to taste your 2025 doubanjiang ! Your video was one of the most calming & satisfying preparations I’ve seen. The instruction & background music were truly great. Thanks for the patience you shared in food preparation & filming.
Why did you wash the beans after inoculation? Don't miss out on much of the koji? Besides, wouldn't it be better to press the dough like you do for miso?
@@beanpandacook Thank you for your quick response. Wow, it is so expensive. Can you use the so call Chinese yeast ball that is usually used to make Chinese rice wine, i.e. Jiuniang, etc.?
@@beanpandacook Unfortunately, my beans did not ferment correctly. It is hard to keep proper temperature in my apartment. I put them in my preheated oven on the lowest temperature with a kettle of boiled water for humidity. Periodically, I would heat the oven up to try and keep the correct environment for the koji. It started to work, getting a little bit of green spores but did not continue to grow. They had and aroma to them like they were fermented, but i was not sure if they should be used. They were mostly still white. I tried to inoculate the same beans again by rinsing off the dust/flour, and then massaging in more koji starter all over them. I did not use more flour when I did this because the beans made a paste and were sticking together. I them spread them out like before and tried using a heat mat underneath. I have this for sprouting seeds. I did not have a temperature gage, so I had to guess the temperature. However, when I use the seedling mat, it should keep the koji spores at about the right temperature. This time, the beans smelled like they were fermenting, but I did not see any new koji green growth. I think I misted them too much the second try because they started to form a different, unwanted mold. I tossed them and will try again. On the bright side, I am on my way to a well fermented pepper sauce. I put the salt for the recipe into the pepper mash because the beans were taking longer to ferment than expected. I was afraid the pepper sauce would spoil. It has an savory smell to it and tastes very good. Sweet and savory with some zing. Unfortunately, I cannot source erjingtiao peppers here, or any other peppers you used. I had to improvise with researching what was close to what you used. I have a feeling my pepper sauce isn't as spicy, but that is okay. I want to get some erjingtiao seeds and grow them myself, but it is next to impossible to source the seeds! If I even find any for sale, they are out of stock constantly. Do you know where I can get some of these seeds?
Thank you so much for your video, I think I'll try and make it, I just have one question: could I use a lactic starter culture to do the bean fermentation step?
Wow😯 Is there a version of fermented broad bean paste without the addition of peppers? I mean this is double fermentation, but what if fermenting the fava with only Aspergillus, have you tried it?
我懷疑丁姐是生物科技之類的理科系畢業的，這也太高端了，尤其是註解，超越了一般的美食節目，變科普節目了。
你好勁阿!!!!!!十五六分鍾的片卻用了差不多一年時間慢慢拍攝下來!!!!!!加油!
其實像這樣在家自己做料理 雖然耗時耗力 但又覺得是生活中一種樂趣 現在大家都是一頓飯匆匆做完吃完了事 但看完肥丁影片感受到的是長久製作下來收穫的愉悅w
3:20 最左面的豆在笑，
但很快就遇溺到發漲了。
花了一年製作太有心了！
我从你的视频里认识到原来时间才是最美味的调味料，我在超市买一罐豆瓣酱真的只有咸味，而你制作的豆瓣酱刷新了我对豆瓣酱的看法。
光看製作過程就非常療癒 ~吃到嘴裏不知何等幸福...！
每條片都拍得好用心，肥丁真係超有耐心和耐性
就算不會做，光看影片也覺得好舒服😌，也了解到很多發酵食物的做法，每條片都解釋得好詳細
希望我有日都可以咁有心機整，品嚐一下這個風味
下一罐會連海鹽都從源頭引海，曬鹽田開始製作XD
我倒想看！
之後會有5年後的打開嗎？我好期待 看起來很香！
2023年開封檢查～
ua-cam.com/users/shortsIN1Peg4LzkY
貓咪好可愛！好乖的讓妳捏臉！哈哈！
看肥丁的製作，除了學懂烹調技巧外，看著貓咪來來去去，也很療癒呀!
必须为这个付出的一年点赞。辛苦了。谢谢。
好的食物值得等待，我覺得肥丁好厲害，會做很多傳統食物，而那些都是既費工又費時間的，佩服。
拍短视频能这么用心，你是第一位，感动中，赞👍
太讚了!
五年後由時間釀造出來的食物!
那該有多麼"濃"醇"香"呢~好生期待!
肥丁老師你真棒!!
I'm not chinesse, and I just knew this kind of fermented paste that I find this paste is so interesting. Then I found the homemade recipe from 3 years ago. So, its been 3 years, 2 years more to go. Love your video! 💛
Thank you so so much for your sweet comment
I’m so glad you loved doubanjiang !!!!
慢工出细活 佩服佩服
我小时候我妈妈每年都会做蚕豆酱 一次做足一年的量 我最喜欢吃的是用妈妈做的蚕豆酱烧肉烧冬瓜 那个味道简直无与伦比！ 谢谢分享👍
真的很厲害👍從來沒想過豆瓣醬的製作原來是這樣子的
前天才發現這個頻道才開始訂閱...
看了兩天你製作的影片.......
我只有兩個字.....“感動”
你製作的每一個影片真是嘔心瀝血之做....真的很用心.謝謝你的分享
過獎啦～
以後多來留言喔～❤️
ㄧ切都很美好，謝謝不藏私分享，只是蘋果皮削太厚了啦！看了好心疼⋯⋯哈！放錯重點😂
Wow,五年啊! 无价之宝! 👍👍👍
经典！超质量视频，太难得了。真是有心人，一百个“赞”！
🟩 華語讀者請關閉字幕
Non Chinese Speaker, please turn on Closed Caption "CC"
🟩 Ingredients 材料表
www.beanpanda.com/144092
🟩 How to Sterilised Glass Container 清潔與消毒
ua-cam.com/video/HKm6tAz0iNk/v-deo.html
🟩 3年開封
ua-cam.com/video/IN1Peg4LzkY/v-deo.html
🟩 Koji Kin Amazon
amzn.to/2CLj8zf
🟩支持我繼續做時間跨度長的影片
加入會員，謝謝
ua-cam.com/channels/cFW4sgxgc1pb5ssbNw9hsg.htmljoin
果兩個dislike既PK只係冇耐性同埋嫉妒肥丁姐姐，姐姐唔好在意呢種人，睇好你呀，加油👍👍👍👍
遙依 pk什么意思
@@tjjuntim3728 就廣東話的仆街，直譯的話是說人橫屍街頭，髒話用法就基本上，額罵人(抱歉xd
姐姐可唔可以叫點整川菜，係外國讀書，好想食辣野
Hope we become friends so I get to taste your 2025 doubanjiang !
Your video was one of the most calming & satisfying preparations I’ve seen.
The instruction & background music were truly great.
Thanks for the patience you shared in food preparation & filming.
有貓 ! 而且還是兩隻喲 !
丁姊的這個耐心是無與倫比的, 我第一次看您的 UA-cam 是學做燒豬 (還是不很成功... ), 後來是佩服您的耐心和細心. 這個豆瓣醬我理論上是不敢嘗試的, 因為我好不容易醃的鹹蛋, 現在在冰箱 (煮熟了) 被家人嫌佔空間, 這搞上一年以上, 又要消毒的, 半途而廢的機會太大了.
在美國異鄉, 買不到您的食譜, 我就只能在這裡看著了.
武漢肺炎的疫情搞得人心惶惶, 希望大家都能平安.
我的書在商務有買
可以問問能不能快遞去美國
www.cp1897.com.hk/product_info.php?BookId=9789621467416
@@beanpandacook 好, 會去打聽一下, 另外一個問題是一些食材, 像這些發酵的菌類, 這在美國中部還真是到哪找都不曉得呢 !
中式的菌種在外國真的比較難找
我在 Amazon 找到這種
應該近似我用的綠色醬油麴菌
amzn.to/2V2oaN1
@@beanpandacook 謝謝丁姐 !
太厉害了，能够追踪那么久，像做一个长期的实验一样，而且原理也讲得很清楚，非常怀疑肥丁的本职工作其实是化学家或者化工科的工程师。
市售的豆瓣酱好多都还有大颗粒的豆瓣，说明发酵时间短，当然风味差很多
太神奇了！好有耐心！感謝分享有時間感的美食！
好厉害啊！佩服丁姐的能力和耐性！
That was so captivating..artistic and such a beautiful finish..need a lot of patience
什麼 連豆瓣醬都要自製!!??
改天肥丁姐姐要是從養牛開始的話我一點也不意外
好開心又見到你更新視頻了
作为四川人， 这个我们家里每年都做，做法和up差不多。只是辣椒不一样。我们用的直接买的发好的胡豆。最重要一点不一样就是菜籽油。四川的豆瓣一定会加当年菜籽油，油莫过酱，这样就不会生霉（白毛）发酵时间可以长可以短。不需要像up一样发半年。
感谢up提供发酵胡豆的方法。我一直想学这个方法。
謝謝你的分享
下次再做豆瓣醬也要加菜籽油試試看﹗
@@frankli8355 您好，想问一下，如果是加菜籽油，是在辣椒苹果泥混合以后才加菜籽油然后进行发酵吗？
真係好犀利丫! 睇親你d片都好想跟住你試下整👍👍👍
你太強了（拜～～）
對發酵一直很有興趣, 已經做過味醂啊糯米酒啊（米酒記得你也寫過）味噌啊甚至米糠漬也玩過, 豆瓣醬是我一直想挑戰, 但是一直沒有條件做的東西, 首先我買不到蠶豆, 更不用說菌種....但是看到你的影片, 讓我雄心大發, 雙手癢起來了...哈哈哈, 大感謝
全网最有科学态度的美食博主肥丁
肥丁：你做的所有汁与酱都无与伦比，太厉害👍👍，能不能跪求一期做（实验式的）螺蛳粉🀄️的（酸醋包）啦？？？我个人太喜欢（酸醋包）的味道的。（🙏🙏）很期待你肥丁的非凡挑战
太强了！必须学习！感谢制作！
真服了妳! 感謝分享。可以感受到你的用心。❤️❤️❤️。
没做好科学研究的人不敢轻易操作，主播厉害！
太不可思議了！
這是藝術作品！
I need English subtitles. Please! I wanna make this soon. Thank you for the recipe so much
Eng Sub is available now
Please turn on Closed Caption "CC"
我小時候吃過人家做的豆瓣醬，一直想做，謝謝您的視頻，現在就是要找醬名曲精才能做。
噢，非常珍貴的豆瓣醬啊！👍❤️
沒有器材也沒有心機製作 但看你的影片好療癒😆😆😆
這個超級超級讚的啊啊啊啊啊－－－
好愛肥丁，太感謝你了。
超級想吃吃看這罐豆瓣的，我超愛辣椒豆瓣醬的！
光看就覺得很讚了
口水也流出來了
不得不點讚 太優秀的影片 也是跪求的 豆瓣醬 期待2025的開箱
2023年開封檢查～
ua-cam.com/users/shortsIN1Peg4LzkY
Helloo ! Greetings for somewhere close to the ocean! really cool video ! what was the white and green powder added to the broad beans ? Obrigada !!
Amazing. That is such a complex long-term process! Well done! 😺 💯 🙏
好勁！好用心的制作！尋日先發現依個channel，睇完依條片 即刻subscribe。加油💪
哇啊啊啊啊！！！！！豆瓣醬出來了一週，我竟然錯過了這麼久，今天才看到！！！
一年前 必須給讚
Why did you wash the beans after inoculation? Don't miss out on much of the koji? Besides, wouldn't it be better to press the dough like you do for miso?
thanks for sharing...your video I never miss...
its very awesome..
U the best..
啊啊啊为啥要预告那么久啊 等得好痛苦
好東西值得等待～
五年后一打开，里面跑出来一头绿色浑身长白毛的蚕豆精~~~~~~~~~~~~~~~~~~~~~~
😂😂😂
2023年開封檢查～
ua-cam.com/users/shortsIN1Peg4LzkY
終於找到製作方法⋯啊 等一年！
真想吃看看這種純手工釀造的醬 到底跟市售的醬有什麼區別
Beautiful paste.
Very well made video... This was a delight to watch... 👍👍👏
謝謝妳也很佩服妳，真是太厲害啦！只是⋯⋯擔心貓毛飄進去
我家的貓毛無處不在～不用擔心我
Thank you for sharing this wonderful recipe. If I may ask, why type of starter did you use to ferment the Fava beans?
soysauce koji starter
amzn.to/3xikdHq
@@beanpandacook Thank you for your quick response. Wow, it is so expensive. Can you use the so call Chinese yeast ball that is usually used to make Chinese rice wine, i.e. Jiuniang, etc.?
They are different type of starters for different food
The white yeast ball you've mentioned could only make rice wine not soysauce
@@beanpandacook OK and thank you very much for your clarification, I appreciated a lot. Best wishes and luck to you and your wonderful family. Cheers.
看了真是太感動了！為了追求純真原本的風味，付出這樣多的心力。不過一年後嚐到無與倫比的豆醬鮮味，心裡的開心是沒有辦法文字形容的吧！真是羨慕，看得我也想來做做看了！有兩個問題想請教一下：1. 現在加州這裡是蠶豆季節，可以用新鮮蠶豆來做嗎？ 2. 可以用日本的米麴 koji 來做嗎？謝謝你的認真分享！
新鮮蠶豆製作前需要曬乾脫水
沒有水份進行發酵比較安全穩定
我試驗了用日本米麴製作未開封
製作方法完全不同
如果成功會上影片分享
謝謝你！祝日本米麴成功！期待你的分享。
这水平也太高了吧，不可思议，建议出自品牌吧！👍
肥丁小姐妳好，妳的視頻做得很棒，這集更是有耐心耗費多時完成，給妳1個讚。
我想給妳一個建議，就是字幕顏色跟影片內容背景須留意一下，這集有多處有點看不清楚，
也或許是我老花眼了吧...
肥丁啲片真係好高質呀！
～ 謝謝 ❤️
天啦 我看的口水一路滴答滴答的哈哈 太棒了 我已经准备好了腌制盐柠檬,酱油曲已经收到等上海天气暖和一点做酱油.看了这个我做酱油的同时克发酵一个豆瓣酱, 我昨天没有置物架放发酵瓶瓶罐罐的今天早上先生问我要做什么家里收拾空了?哈哈 你真是个宝藏
等他嚐過後可能會給你收拾更多置物架
肥丁，你的发酵技术太厉害啦!真的好佩服你的厨艺。可否考虑研究自制腐乳？
腐乳在這裡 ua-cam.com/video/ke5ZNeJ0KSo/v-deo.html
真不容易啊！加油👏
勁到一個點👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
手工匠心！太治愈了
肥丁好厲害
對了你們香港疫情還好嗎？
要多注意身體健康哦！
這次是哪隻主子陪錄影呢😍
有心了
大家都要好好保重啊
這次豆豆點點都有出場～
@@beanpandacook 😂難得兩隻一起登場（突然忘了哪隻是哪隻 心虛……
Wuah Thank U,i am waiting for long time for this recipe 😘
Just need Eng sub😁
English Sub is available now
I doubt I'll ever do this but very cool to see the process, and the lovely cats too. :)
Thank you for this video! Helped me a lot! Your cats are very cute too!
This looks hard and needs a lot of patience 🥲.
牛人啊！五年酿一瓶豆瓣酱，恐怕吃不到五周。
時間太誇張了
但顯示出用心
要變食神了
I just want to make sure of one detail. Is there no salt in the first pepper fermentation?
Thank you. I am attempting to make your recipie!
no salt in the first pepper fermentation
@@beanpandacook
Unfortunately, my beans did not ferment correctly. It is hard to keep proper temperature in my apartment. I put them in my preheated oven on the lowest temperature with a kettle of boiled water for humidity. Periodically, I would heat the oven up to try and keep the correct environment for the koji. It started to work, getting a little bit of green spores but did not continue to grow. They had and aroma to them like they were fermented, but i was not sure if they should be used. They were mostly still white.
I tried to inoculate the same beans again by rinsing off the dust/flour, and then massaging in more koji starter all over them. I did not use more flour when I did this because the beans made a paste and were sticking together. I them spread them out like before and tried using a heat mat underneath. I have this for sprouting seeds. I did not have a temperature gage, so I had to guess the temperature. However, when I use the seedling mat, it should keep the koji spores at about the right temperature. This time, the beans smelled like they were fermenting, but I did not see any new koji green growth. I think I misted them too much the second try because they started to form a different, unwanted mold. I tossed them and will try again.
On the bright side, I am on my way to a well fermented pepper sauce. I put the salt for the recipe into the pepper mash because the beans were taking longer to ferment than expected. I was afraid the pepper sauce would spoil.
It has an savory smell to it and tastes very good. Sweet and savory with some zing.
Unfortunately, I cannot source erjingtiao peppers here, or any other peppers you used. I had to improvise with researching what was close to what you used. I have a feeling my pepper sauce isn't as spicy, but that is okay.
I want to get some erjingtiao seeds and grow them myself, but it is next to impossible to source the seeds! If I even find any for sale, they are out of stock constantly.
Do you know where I can get some of these seeds?
妳真的很用心!我之所以不想買豆瓣醬,也是因為看到一堆添加的化學成份,所以很想買這樣手工的豆瓣醬,無添加的,有考慮要販售嗎?
多謝你喜歡啊❗️
我做的都不夠家人分，抱歉無法出售啦～😅
這醬光拌白飯都覺得好吃😍
看完我還是覺得超市買來吃好了
这制作过程真是厉害👍🏻
非常棒的制作，跟学已经发酵一个月，感觉已经很好的口味了。今天换小瓶装满垫上烘焙纸，请问老师这样会不会有问题?酱汁渗出会流失吗？谢谢！
除非倒掉
醬汁不會流失
鋪上烘培紙防止接觸空氣中的落菌
不發霉就可以了
好厉害٩(๑ᵒ̴̶̷͈᷄ᗨᵒ̴̶̷͈᷅)و 看到瓶子上2018.12的日期完全惊到！
太感謝了！
Thank you so much for your video, I think I'll try and make it, I just have one question: could I use a lactic starter culture to do the bean fermentation step?
Nope ~They are not the same microorganism
I see, what kind of culture did you use?
Please check out the link in the description
Hi. Is this different from Pixian chili bean paste?
It's all bean paste, but each household has its own style, so there are still slight differences in taste
Wow😯 Is there a version of fermented broad bean paste without the addition of peppers?
I mean this is double fermentation, but what if fermenting the fava with only Aspergillus, have you tried it?
excellent love it keep it going all the best from germany
Thank you, Steve 😊
@@beanpandacook same to you thanks
我有蠶豆症，不能吃蠶豆
雖然說我有喝過五花茶，也有吃過有豆瓣醬的菜
以前小孩時是全部都不能吃，現在吃少量也是可以的
I'm wondering why plastic containers are a bad option after fermentation . Any help will be great!
要用之前種的豆子嗎：3
Thank you.
丁老師可否把中英文不重疊分開兩行？你的英文字擋住中文字了，我看得不清不楚的，拍得這麽唯美這麼藝術，但看文字困難扣不少分啊！拜託照顧一下我們中文人仕可好？
關閉字幕就可以了
ua-cam.com/video/X_d6UoSkF1Q/v-deo.html
thank you for sharing! do you think you can use fresh fava beans? thanks
dehydrated before use
Magnificent video thank you could you please tell me what is the starter ?