Beijing style traditional home dish "fried eight treasure chili sauce"(jing wei er chuan tong jia chang cai chao ba bao la jiang )

Beijing style traditional home dish "fried eight treasure chili sauce"

Introduction:

"Babao chili sauce" was a traditional dish in Beijing in the early spring, but now there is not so much attention to it. Fresh vegetables can be eaten at any time in the four seasons. However, this dish is representative of Beijing style children's dishes, so I'd like to share it with you. Babao chili sauce can be made at will, meat or vegetable, and the ingredients are not limited to eight kinds. It is mainly a meal. But the sauce is Beijing's traditional Liubiju yellow sauce and Douban sauce, otherwise it will not be called chili sauce. There are several kinds of raw materials are indispensable, namely peanuts, pickled soybeans or green beans, and dried tofu. In order to make meat, we can put some diced meat in the eight treasure chili sauce, while in the vegetarian sauce, we need to put some raw materials such as mushrooms or vegetarian meat. In this way, the eight treasure chili sauce can be regarded as a typical Beijing style dish. Babao chili sauce is also very simple to make. As long as it is fragrant, it can be stir fried thoroughly. Because of the use of sauce, there is no need to put salt. You can control the flavor by yourself. If you can't finish eating at one time, you can put it into the fresh-keeping box for cold storage. It's very good as a side dish for porridge or dinner. The specific measures are as follows; "

Production steps:

Step 1: blanch the raw materials other than meat, cook for a while, and take them out for standby.

Step 2: put the bottom oil in the pot, pour in the Diced Pork and stir fry over low heat.

Step 3: stir fry the diced meat until the water evaporates and the bottom oil becomes clear, then stir fry the soaked sea rice.

Step 4: fry the dried sea rice to make it crisp and fragrant, then pour in onion, ginger and garlic and stir fry until fragrant.

Step 5: add the bean paste and yellow sauce and stir fry over low heat.

Step 6: stir fry the sauce until fragrant, then add Shaojiu and stir well.

Step 7: then pour in a little hot water.

Step 8: pour in all the blanched ingredients and cook for a while.

The ninth step: then start collecting juice. The soup will be finished with sugar, pepper and a little MSG for the final seasoning.

Step 10: adjust the flavor, collect the soup, pour in the fried peanuts, stir fry quickly and evenly.

Step 11: stir well and then take out the pot.

Materials required:

Diced Pork: 100g

Fried dried beans: 80g

Diced mushrooms: 80g

Winter bamboo shoots: 80g

Diced carrot: 80g

Fried peanuts: 80g

Green beans: 80g

Soaked sea rice: 80g

Liubiju yellow sauce: 30g

Beijing style bean paste: 30g

Sugar: 25g

Shaojiu: 20g

Scallion: 20g

Ginger powder: 10g

Minced garlic: 20g

MSG: 2G

Pepper: right amount

Cooking oil: proper amount

Note: small dish features: golden red color, strong sauce flavor, slightly spicy taste, long aftertaste, it is a good Beijing style small dish with wine and rice. Warm tips: 1, the production of this dish is not very strict, you can also put some Liubiju pickled melon Ding, or water chestnut Ding can, but do not put leaf raw materials. Peanuts and pickled green beans or pickled soybeans are indispensable in Babao chili sauce. 2. Liubiju yellow sauce and Liubiju Douban sauce are better choices for Beijing style dishes. Beijing Douban sauce is not very spicy, but it is full of sauce flavor. It is different from Pixian chili sauce. It can be used without Pixian chili sauce, but it should be put less. 3. This kind of side dish can be served as a side dish for rice or porridge, and it can also be served as a side dish for wine if it is fried lightly. May as well one time may stir fry some, refrigerates the storage to take with, generally ten days or so will not deteriorate. This Beijing style traditional dish "stir fried eight treasure chili sauce" is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Jing Wei Er Chuan Tong Jia Chang Cai Chao Ba Bao La Jiang