How to make tempeh chili sauce, how to make tempeh sauce

Ingredients: Diced dried radish. You can buy ready-made chopped radish with eggs, or you can buy whole dried radish and cut it yourself. Remember to bubble in the water, or you will die salty.

Fresh chili peppers are diced, any kind of chili you like, depending on your preference.

Ingredients: shallots, shallots, and garlic are all cut to the same size as diced radish.

Chop the pepper and finely chop it. Or use oil chili peppers, bad chili peppers can be.

Seasoning: Soy sauce.

Tempeh. Sugar.

Sesame oil. The method is very simple, the most critical step is to dry the pan without oil, and slowly dry the dried radish soaked in water over low heat to remove the water.

After the dried radish is baked, it is served out, no need to wash the pot, directly to the oil, it can be more than the general stir-fry, and then stir-fry the shallots, green onions and garlic over low heat, and after the fragrance, the water and black bean sauce, chop pepper, fresh chili, at this time you can turn to medium and high heat, and fry the fragrance out. Finally, add back the diced radish, add soy sauce to increase the salty and umami taste, stir-fry all the ingredients well, and then add an appropriate amount of sugar. Sugar isn't for sweetness, it's for bringing all the flavors together.

After a few more stir-fries, you can turn off the heat, and after turning off the heat, add sesame oil and mix well to seal all the fragrance.

Preparation of bean drum sauce:

1. When making bean chili sauce, you need to prepare your own tempeh sauce in advance, or you can go directly to the supermarket or store to buy ready-made ones.

2. Then wash the chili peppers and green onions you prepared, chop them with a knife, and choose the amount of chili peppers according to your taste. Some peppers are spicy.

3. Prepare the pot, add soybean oil, wait for the soybean oil to mature, then add eggs and chili peppers and stir-fry, and add oil.

4. Then put the prepared bean paste into the pan and stir-fry to make it easier for the pepper and egg to blend.

5. After frying, you can add monosodium glutamate and chicken essence appropriately. It depends on your taste and is not necessarily the same.

6. Then you can take out the pot directly, and wait for the temperature of the bean chili sauce to get a little colder before eating.

7. The tempeh chili sauce is relatively simple, and there are not too many ingredients prepared by yourself, so you can adjust it according to your own taste.

Ingredients: tempeh.

Excipients: ginger. Garlic, small red pepper, salt, sugar.

Bought the tempeh.

Ingredients for chopped beans.

When the oil is hot, pour in the ingredients and stir-fry until fragrant, then add the tempeh.

After frying, the oil just covers the tempeh.

Cut the chicken and marinate it.

Cut the shallots into chunks and divide them by hand into layers and green peppers.

Soak the fungus. I put it in and made it myself.

The tempeh sauce is fried, and there are grains of tempeh on each dish, which is very fragrant, hehe.

Soak the soybeans overnight in advance until swollen, then cook the soybeans, drain the water and cool for later use. Wash the red peppers, remove the seeds, drain the water and chop them finely. Place the chopped peppers in a large bowl and add the cooled soybeans.

Add sugar and salt. Add the liquor, chicken essence, add sesame oil, and mix the ingredients well. Put the chili soybeans in the crisper box, cover and seal and marinate for 1 day to eat.

How to make soy beans and the secret recipe.

1. Soak the dried soybeans in warm water, soak them for 6-8 hours, and crush the soybeans by hand. Scoop up and drain and set aside.

2. Wash the peppers and drain. Ginger is able to peel.

3. Break off the emerald green pedicle of Chaotian pepper, cut it in two from the middle, and chop the diced Chaotian pepper. Crack the ginger and then chop it into minced pieces.

4. Put oil in the frying pan, and the amount of oil should exceed the height and width ratio of soybeans by two centimeters. Boil the soybeans that control the spring water and fry them.

5. Fry until the soybean skin is wrinkled, and some soybeans float up, and put the ginger foam in.

6. Then add the Chaotian pepper and stir-fry.

7. Stir-fry the chili pepper until there are some Chaotian peppers with only the skin left, and add salt, five-spice powder, and white sugar. Salt can be multifaceted, salty for long-term storage.

8. Stir-fry for three minutes, then pour in pure grain wine. Stir-fry again for 4-5 minutes, remove from the pan.

9. Put it in a sealed jar or glass bottle after cooling. Place in a cool place for long-term storage.

Chili sauce beans are also a more common practice of chili sauce, it is mainly made with chili peppers and soybeans, before the production, soybeans should be soaked in advance, it is best to soak in advance the night before, soak for 6 to 8 hours, and then make it, the chili sauce that comes out of this way has a strong sauce fragrance, with the fragrance of soybeans, in order to avoid the beany smell of soybeans, you can put in an appropriate amount of ginger, or put in an appropriate amount of high liquor.

1. Soak the dried soybeans in warm water, soak for 6-8 hours, and crush the soybeans by hand. Remove and set aside.

2. Wash the chili peppers and control drying. Ginger can be peeled.

3. Break off the green stems of the chili peppers, cut them in half from the middle, and chop them into diced chili peppers. Crush the ginger cubes and chop them into minced pieces.

4. Put oil in the wok, and the amount of oil should exceed the height of soybeans by two centimeters. Heat the oil and fry the soybeans with the water controlled.

5. Fry until the soybean skin is wrinkled, and some soybeans float as well, put the minced ginger in.

6. Then add the chili pepper and stir-fry.

7. Fry the chili peppers until there are individual chili peppers with only the skin left, add salt, five-spice powder, and sugar. Salt can be multi-faceted, salty and easy to keep for a long time.

8. Stir-fry for about two minutes and pour in the liquor. Continue to stir-fry for 4-5 minutes, remove from heat.

9. Put it in a crisper or glass bottle after cooling. Keep it in a cool place for easy long-term storage.

Precautions: Pay attention to control the heat, and you can choose medium or low heat when stir-frying chili peppers. When stir-frying chili peppers, it will be choking, so you can wear a mask.

Method 2 main ingredients: appropriate amount of soybeans, appropriate amount of red pepper, appropriate amount of edible oil, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of sugar, appropriate amount of liquor.

How to make hot sauce beans Step 1: Soak the dried soybeans in warm water, I soaked them the night before and the next morning. 2. The dried soybeans that have been soaked overnight have been drunk into a big fat man, so take them out and control the water to dry. 3. At the same time of soybean water control, wash and wash the purchased pepper to control the water, do not break the pepper, and then break it when cutting it so as not to enter the water inside, and peel the ginger pieces.

4. After eating breakfast, the chili peppers can be cut after lunch, break off the chili peppers, cut them in half from the middle, and chop them into diced chili peppers. Finely chop the ginger. 5. Put oil in the wok, and the amount of oil should exceed the height of soybeans by two centimeters.

Heat the oil and fry the soybeans with the water controlled. 6. Fry until the soybean skin is wrinkled, and some soybeans float as well, and put the minced ginger in. 7. After putting in the minced ginger, put the chili pepper in as well, and it will be choking when you put in the chili pepper.

8. Stir-fry the chili pepper until there is only the skin of the individual chili pepper, put in salt, five-spice powder, sugar, salt is saltier than usual cooking, salty is more resistant to preservation. 9. After putting in the five-spice powder, I put in the liquor in about two minutes, any liquor can be used, and I put in half a cup with a disposable cup. Then fry for four or five minutes and it's OK.

10. After cooling, put it in a crisper or glass bottle.

【Soybean hot sauce】

Ingredients: soybeans, edible alkali, ginger, millet pepper, chicken breast, cooking oil, bay leaves, star anise, cinnamon, salt, sweet paste, sugar.

Production steps] 1, the next step is to prepare all kinds of ingredients and seasonings to be used. The ingredient is soybeans, and after the soybeans are ready, let's prepare other ingredients. Prepare a piece of ginger, 20 millet peppers, and a chicken breast.

Then let's prepare the ingredients to be used, three bay leaves, three star anise, and one cinnamon. Then prepare an appropriate amount of cooking oil, salt, sweet paste, sugar and alkali. All the ingredients we need have been prepared, so let's start cooking this soybean hot sauce!

2. Put the soybeans we prepared into a large bowl, and then add the water that has not been soybeans, and the water must exceed a large piece of soybeans, because soybeans are easier to absorb water, so you must put a little more. After soaking the soybeans, we will find that they are significantly larger, and the skin is easily rubbed off. Soybeans should be soaked four hours in advance, or longer.

3. Let's put the soaked soybeans into the pot, then add half a pot of water, and then add some edible alkali, boil the soybeans, cook the soybeans, and take advantage of the time to cook the soybeans, let's deal with other prepared materials. Rinse and peel the prepared ginger, then cut it into thin strips and place it on a plate for later use. Because we want to make hot sauce, so the millet pepper should be prepared a little more, the prepared millet pepper, let's clean it, and then chop it into minced pieces, try to chop it a little, and put it in a bowl after cutting.

4. Next, process the chicken breast, clean the chicken breast and cut it into minced meat, and put the minced meat on a plate. At this time, our soybeans are almost cooked, take out the cooked soybeans to control the moisture, and then put them in a bowl for later use.

5. After the oil is hot, let's put in the prepared bay leaves, star anise, and cinnamon to fry the fragrance, and after being able to smell their fragrance obviously, let's take out these big ingredients, and then put in the chicken breast that has just been made and fry it. After about two or three minutes of frying, pour in shredded ginger and millet pepper, continue to fry, after about one minute of frying, pour in the soybeans and simmer over low heat.

6. Boil the soybeans slowly over low heat for about 30 minutes, boil all the water in the soybeans, then add 20 grams of edible salt to continue stirring, then add two spoons of sweet noodle sauce and 20 grams of sugar, and mix evenly. Continue to simmer over low heat, turning the spoon constantly. When the surface is full of oil, you can turn off the heat and remove from the pot, and a very delicious soybean hot sauce is ready.