chili patse(la jiao jiang )

Chili sauce method:

Ingredients for chili sauce:

Red pepper, 5000g; refined salt, 1200g; peanuts, 750g; garlic, 500g; cooked sesame, 250g;

Processing steps of chili sauce:

(1) Remove the stem and seed of pepper, wash it, and put it in a bamboo basket to control the moisture content. Grind the pepper, mix it with salt, and then sun it for 1-2 days. Grind the peanuts and sesame together. Grind the garlic into powder. Mix the pepper, peanut, sesame and garlic together, and sun it slightly. Add a little fragrant oil for use.

(2) Take a jar, put the raw materials into the jar and seal the mouth. You can eat it in 10 days. It's better to fry it.

Characteristics of chili sauce:

Bright red color, spicy appetizer, but also condiment.

chili patse

Chili sauce is a sauce made of chili, which is a common seasoning on the table. In Hunan, there are two kinds of oil system and water system. The oil system is made of sesame oil and pepper. The color is bright red. There is a layer of sesame oil floating on it. It is easy to preserve.

Water system is made of water and pepper, the color is bright red, add garlic, ginger, sugar, salt, can be long-term preservation, taste more delicious.

Different regions have different local chili sauces. Generally, chili sauce is made at home. Put the chili sauce in a pot, stir fry it until fragrant (no oil), grind it into powder (cut it with a knife, the more broken it is, the better), pepper powder (cooked in a pan without oil, with fragrance, and then made into powder), garlic (according to the number of chili peppers and personal preferences). The above condiments, garlic and vinegar are finally put into the pot and put in oil (the amount of oil depends on the amount of pepper, it can be done without pepper). Sesame oil can also be directly put into the pot. After heating, it is better. After the oil is cooled, it is mixed into the pepper, and then stirred. Garlic and vinegar are put into the pot. After mixing, it is put into the glass bottle to serve as you like, salad, noodles and stir fry.

Food characteristics

colour

Chili sauce is made from superior Chaotian pepper. It is made by washing, sorting and breaking. Therefore, the color is bright red, and the red of chili sauce comes from the natural color of chili. (never add any pigment) it has the characteristics of coloring and good sense in the cooking process, which makes people have a strong sense of appetite.

fragrant

In the boiling process, more than 20 kinds of spices are added to this product, so it has a unique pure flavor. In the process of eating hot pot, mixing cold dishes and cooking, the effect of adding this product is better. Especially in the preparation of bean products, there are many different effects. It can also be dipped in steamed bread, pancakes and fried vegetables.

taste

As the saying goes: five flavored seasoning baiweixiang. What's more, this product is made from more than 20 kinds of spices. Therefore, the taste sense makes people have a long aftertaste, never forget, and addictive after eating. (but absolutely no smoke)

Related recipes

Tender tofu with chili sauce

[materials]

Soybeans + black beans + mung beans 90g (soybeans are the most, black beans and mung beans can be appropriate), agar 6G, water 1000g, scallion 1 root, garlic sauce 1 tbsp

[practice]

Soak the beans in clean water in advance, and soak the agar in 1000g water for about 1 hour; drain the water from the soaked beans, wash them, and pour them into the soymilk machine; shake them slightly to make the beans evenly distributed; pour the soaked agar and clean water into the soymilk machine together to make soymilk;

2. Sift the beaten soybean milk, filter out the bean dregs, and put it in the refrigerator freezer for about 3 hours until the soybean milk solidifies, take it out and cut it into small pieces;

3. Sprinkle with garlic and chili sauce, sprinkle with scallion.

Difference of the same kind

There are also differences between traditional chili sauce and new chili sauce. The traditional production process of chili sauce is: material selection, crushing, mixing, drying, bottling and finished product. The production process of the new chili sauce is divided into two parts: one is the cleaning, rooting, stirring, soaking and grinding of the dry red pepper, the other is the salted garlic rice, desalination, stirring and grinding. The new chili sauce also has some physical and chemical index requirements, and the food additives are in accordance with gb-2760.

Production production

Wash and dry the ripe red pepper with clean water, put it on the clean and oil-free chopping board and chop it into pieces. The finer the better. Chop the peppers and put them into a large pot. Mix the ingredients according to the proportion of 0.5kg pepper, 200g garlic kernel, 50g salt and 50g-100g Sanhua oil. Chop garlic, mix with pepper, salt and Sanhua wine. Put it in the sun for 1-2 days to make it sauce naturally, and then put it into a clean glass jar. Put a small amount of Sanhua wine on the sauce surface and cover it tightly. In sunny weather, you can open the lid to bask in the sun, do not stir, so as not to cause acid taste. Usually, put the processed sauce in a well ventilated and sunny place, so you can make a fragrant and high-quality chili sauce.

Food Guide

It can be eaten by the general population

1. It is suitable for people with dyspepsia, cold stomachache, rheumatic pain, lumbago and other diseases

2. Patients with eye disease, esophagitis, gastroenteritis, gastric ulcer and hemorrhoids should not eat; people with fire heat disease or yin deficiency and fire excess, hypertension and tuberculosis should also eat with caution.

Main efficacy

1. Antipyretic and analgesic: capsicum pungent, can reduce body temperature through sweating, and relieve muscle pain, so it has strong antipyretic and analgesic effect

2. Prevention of canceration: capsaicin, the active ingredient of pepper, is an antioxidant substance. It can prevent the metabolism of cells concerned, so as to terminate the canceration process of cell tissue and reduce the incidence of cancer cells

3. Increase appetite and help digestion: the strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion

4. Reduce fat and lose weight: capsaicin contained in pepper can promote fat metabolism, prevent fat accumulation in the body, which is conducive to reduce fat and prevent diseases.

Dietotherapy

Capsicum is warm and pungent in nature, with small toxicity, entering the spleen and stomach channels

It has the effect of invigorating spleen and stomach, expelling wind and dampness

Indications: dyspepsia, cold stomachache, rheumatic pain, lumbago and other diseases.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Jiao Jiang