How to make soybean chili sauce, which is fragrant and fragrant, and mixes everything with rice?

In fact, the processing method of soybean chili sauce is very simple, as long as you have soybeans and chili peppers at home, match the ingredients together, and then master the method, and you can get it in two steps! If you encounter this situation, this is your process is wrong, make chili sauce, do not touch a little cold water, this step is very important, if you encounter cold water, it is easy to change the taste, rotten!

When it comes to soybean chili sauce, people are quite familiar with it, which is also a common ingredient in daily life, most of the good friends feel that it is too troublesome to make soybean chili sauce, so they go to the supermarket to buy something to eat, I think we all know that when we buy soybean chili sauce outside, there are many additives, and it is not physically and mentally healthy to eat for the family.

Therefore, our family never goes out to buy, you can eat it for a year, it is still spicy and delicious to eat, and it is also very delicious, okay, not much to say, today I will talk about the detailed practice of soybean chili sauce, autumn, hand in hand with you soybean chili sauce, the method is simple, the aroma is tangy, mix anything with rice! [Food]: red pepper, moldy soybeans, ginger slices, star anise, sesame pepper, bay leaves, beer, edible salt, old brown sugar, pure grain wine [specific method].

Prepare 4 catties of red pepper in advance, put it in the water to clean it up first, then put the pepper on the curtain, drain the water on the top, prepare 4 catties of moldy soybeans in advance, rub it for a while, rub out the mold on the surface, put the soybeans in a bowl, add an appropriate amount of high wine, start to grasp and mix evenly, so that each piece of soybeans can be wrapped in a layer of pure grain wine.

Break off the pedicle of the chili pepper, then cut the chili pepper into segments, put it in the grinder, make it into chili flakes (don't beat it very loosely), because there are more chili peppers, it can be crushed several times, and then the ginger slices are packed into crushing, all used in the soybean bowl, plus 800 grams of edible salt, 500 grams of old brown sugar, an appropriate amount of spicy sauce, pepper noodles, star anise, bay leaves, and start to grasp and mix evenly.

After grasping and mixing evenly, put it into a glass bottle without water and no oil, add an appropriate amount of beer and stir it, then seal it, add some pure grain wine and edible salt, and cover it with a lid to seal the alcohol for 30 days.

The above is the detailed method of soybean chili sauce, have you learned it, soybeans and chili peppers are common ingredients in life, match them together to make chili sauce, spicy and rice, it is really delicious! Whether it's fried noodles, bibimbap, or cold salad, they are all quite spleen-healthy and appetizing!

Put the ingredients in a bowl, add condiments and mix evenly, then put them in a clean glass jar, add an appropriate amount of beer, and make soybean chili sauce with beer, which is fragrant and flavorful.

It should be chosen to fry the soybeans and then add bean paste, sprinkle some chopped green onions and soy sauce chili peppers, and stir-fry them directly.

The green peppers that the old man planted himself this year are spicy and taste very good, and this year's mushroom meat sauce, cowpea meat sauce and this soy sauce all use this kind of pepper. Later, after this pepper was discontinued, I switched to spiral peppers, and the spiral peppers and millet peppers go equally well together!

Soybean chili sauce is a dish made with soybeans and chili peppers as the main ingredients and various seasonings, and the taste is spicy and refreshing. Before making soybean chili sauce, you need to soak and cook the soybeans first, and then you must prepare high-quality red line chili peppers in the seasoning, and no water can participate in the whole process. When stir-frying, you need to pay special attention to the change of heat.

Prepare the soybeans. Choose high-quality and plump soybeans and soak them in water until they are soaked. Then pour the soaked soybeans into the pressure cooker, add enough water, simmer in the pressure cooker for about 15 minutes, and then remove and set aside.

If you prefer soybeans with a texture, you only need to cook them.

Prepare trimmings and condiments. Wash the red peppers and wipe them off the surface and remove the roots from the kitchen paper. Cut the peppers into pieces and beat them in a blender.

Cut the ginger into slices, crush the garlic, and beat the ginger slices and garlic respectively into minced pieces for later use. Prepare plenty of dry yellow sauce and sweet noodle sauce in a ratio of about 1 to 1, and increase the ratio for those who prefer a slightly sweet noodle sauce. Cut the onion and coriander into separate pieces and set aside.

Prepare an appropriate amount of peppercorns, bay leaves, cumin, cinnamon and star anise. Finally, you can also prepare an appropriate amount of cooked crushed peanuts or sesame seeds.

Make the chili sauce. Pour a sufficient amount of rapeseed oil into the pot, after the oil is heated to 40%, pour the prepared seasonings into the pot and stir-fry. After the spices are fried until golden brown, they can be removed and discarded.

Then the temperature of the oil will rise on high heat, pour the soybeans with controlled moisture into the pot and stir-fry, then pour the chili peppers with controlled moisture into the pot and stir-fry, and the water of the chili peppers will be fried dry. Pour the minced ginger into the pan and sauté for fifteen minutes, then you can start seasoning. Add salt, sugar and white pepper, stir well, and add the dried yellow sauce.

Wait until all the dried yellow sauce has melted in the pan, and the rapeseed oil is suspended from the bottom of the pan to the surface, then pour all the minced garlic into the pan and stir-fry evenly. In about two minutes, you can turn off the heat and remove from the pan. Add an appropriate amount of cooked sesame seeds before removing from the pot and stir well.

Soybean chili sauce is my delicious taste from snack to big, this is the taste of my mother in memory. The soft and glutinous soybeans are fragrant and spicy, and with this bowl of sauce, I can make two big steamed buns. Usually too lazy to cook, cook a bowl of noodles and pour two tablespoons of chili sauce on it, which can also make people enjoy eating.

Today, I will share with you how to do it, it's very simple.

Wash 200 grams of dried soybeans and soak them in water overnight to make them double their size. Put water in a boiling pot, add soybeans, bring to a boil over high heat, turn to low heat and cook for 20 minutes to allow it to soften sufficiently, then remove and let cool. Don't throw away the soybean water, it contains a lot of vitamins, and you will use it when you fry the sauce for a while.

Clean 200 grams of fresh chili peppers, chop them into minced pieces, and mash half of the garlic into garlic puree. Put oil in a frying pan, pour in the chili flakes and minced garlic when it is 70% hot, and stir-fry over low heat until the fragrance comes out, then pour in the soybeans (when the chili peppers are fried, they will be very spicy to the eyes and choking the nose. It is recommended to wear glasses and a mask and take protective measures).

Put 50 grams of Pixian bean paste (chop the bean paste with a knife), 30 grams of dry yellow sauce (use a little boiled soybean water to dissolve), 20 grams of light soy sauce, 20 grams of salt, 10 grams of dark soy sauce and 10 grams of sugar (used to enhance freshness and enrich the taste). Sugar and salt, you can adjust it appropriately according to your personal taste.

After stir-frying evenly, pour in the water (100 ml of boiled soybeans) and boil over low heat, keeping it in a semi-boiling state, during which it is constantly turned with a spatula to avoid sticking to the bottom of the pan. Until the water is dry and the soybeans become red and bright, fry the chili peppers until soft, sprinkle with a handful of fried white sesame seeds, a handful of fried peanuts, and then turn off the heat. Let the sauce cool and store it tightly in a waterless glass container for a month or two.

If you can't eat too spicy, reduce the chili pepper by 30-50 grams, and use the soybean sauce as the main flavor.

First of all, soak the soybeans and soak them for one night, then prepare some minced garlic, minced ginger, millet pepper, then add an appropriate amount of light soy sauce and stir well, put some cooking oil in the pot, fry the green onions, ginger and garlic until fragrant, put various seasonings, and then put the soybeans in the container, and then pour the garlic sauce into it.

Care needs to be taken not to add too much chili oil. Start by adding chicken bouillon, light soy sauce, oyster sauce, and finally add some soy sauce and some thirteen spices to spice up.

Ingredients: 500 grams of dried soybeans. 200 grams of flour. 80 grams of salt. 500 grams of water. Pepper to taste. Ten spice powder. Sugar. Appropriate amount of sesame oil.

Method 1: Wash the soybeans and chili peppers, soak them in water overnight, put them in a pot and cook them until soft (keep the grains intact), remove and drain the water.

2. After the soybeans are drained, sieve into the flour and mix well, so that the soybeans are completely coated with flour, and then put them into a net basket with a bottom basin and spread out, cover them with a cloth and put them indoors for fermentation for 3-4 days, and the soybeans will grow a layer of white hairs on the surface of the soybeans, that is, the fermentation will be successful. (The temperature of soybeans is higher at this time.) Cooling is required).

3. Cool the soybeans with an electric fan and then put them in the sun until they are completely dry, boil them with 500 grams of water and salt until the salt dissolves and then let them cool, add the dried soybeans, an appropriate amount of sugar, and ten spice powder, stir evenly and put them into a container, pour sesame oil and cover gauze and let them dry in the sun for about 15 days.

Ingredients: 1 pound of soybeans, a few red peppers, half a spoon of high liquor, half a can of beer, 50 grams of sesame oil, 60 grams of salt, 60 grams of chicken essence, 60 grams of sugar.

Method: 1. First of all, we prepare a pound of soybeans and soak them in water for one night in advance, so that the soybeans can absorb enough water and swell, so that they are easier to cook and eat softer and glutinous. Then drain the soaked soybeans, pick out the bean skin and rotten beans inside, and put cold water into the pot to boil.

2. After the heat boils, remove the foam and impurities in the pot, turn to medium heat, and cook the soybeans. Do not cover when cooking, otherwise it will easily overflow, and it will be cooked after about 10 minutes.

3. We pour out the cooked soybeans and set aside to drain and set aside. Prepare a few red peppers, wash them and dry them, then remove the stems and seeds. Cut the red pepper into long strips and then chop them into cubes, which are about the same size as soybeans.

4. Put the cut chili peppers in a clean basin without water and oil, and pour in half a spoon of high liquor and half a can of beer. Add 50 grams of sesame oil, 60 grams of salt, 60 grams of chicken essence, 60 grams of sugar, then pour in the dried soybeans, grasp well with your hands, and let the seasoning and soybeans blend evenly.

5. Then cover with plastic wrap, seal and marinate for 3 days before eating. The longer the marinade, the stronger the aroma. Whether it is a side dish or a steamed bun noodles, it is delicious.

Soybeans are boiled for 1 hour, and the chili peppers are best put in.

Steps for home-cooked soybean chili sauce:

Ingredients: 500 grams of soybeans, 200 grams of red pepper.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of ginger.

Steps: 1. Ingredients: 500 grams of soybeans. Excipients: vegetable oil, appropriate amount of salt, 100 grams of garlic, 50 grams of ginger, 150 grams of millet pepper, appropriate amount of light soy sauce, 10 grams of Sichuan pepper powder, 5 grams of sugar.

2. Wash the soybeans with water, it is best to soak them in water overnight, so that it is better to soak them, if there is no time, it is best to soak the soybeans for more than 3 hours, and the soybeans must be soaked and opened, and the skin can be removed.

3. Scoop up the soybeans and wash them again, put them in the electric pressure cooker, select the appropriate function, and pour out the soybeans when the time is up to open them.

4. Cool with cool boiled water or purified water, drain the water and set aside, add light soy sauce and mix evenly, marinate for about 30 minutes, and then you can use this time to make sauce.

5. Peel the millet pepper and garlic, wash the ginger, and beat it with a meat grinder.

6. Heat the pan with cold oil, add the minced garlic and stir-fry the garlic fragrance.

7. Stir-fry the minced ginger evenly to bring out the fragrance.

8. Crushed millet pepper, if you don't eat spicy, you can add less or add chopped persimmon pepper.

9. Stir-fry evenly and boil over low heat without bubbles to produce a spicy flavor and thicken.

10. Add Sichuan pepper powder or thirteen spices and stir-fry evenly to produce a spicy taste.

11. Add salt.

12. Stir-fry the sugar evenly, boil it again over low heat until it is thick, and then put it in the pot and wait for it to cool through.

13. Pour the chilli sauce and soybeans together, stir well, and put them in a glass bottle sterilized without water, which can be refrigerated.

14. You can use it to mix noodles, rice or stir-fry vegetables at any time, which is particularly appetizing and delicious.

Chili soybean paste is a common delicacy in my family all year round, and it is very delicious to use to pour rice and noodles, even if I am given a white flour steamed bun and a big spoonful of hot sauce, I can eat it very satisfying. Today, I will talk to you about the specific method, and learn it quickly. <>

Try to buy dried soybeans that are fresh in the same year, uniform in size, soak them in water overnight in advance, and become twice as large the next day. Then put water in the pot, put in the soybeans, turn to medium heat after boiling, boil for half an hour, the beans become soft and can be fished out, and then control the moisture. Soybeans must be cooked, otherwise they will have an unpleasant beany smell.

When boiling beans, we prepare a few red peppers, remove the stems and seeds, and prepare a few millet spicy peppers, chopped into fine pieces together, because the peppers will be spicy to the hands, and can be made with a stuffing machine or garlic stirr, which is more convenient and faster. <>

Put oil in a frying pan, 3-4 times of the usual stir-frying, when it is 60% hot, put in pepper, star anise, cinnamon, bay leaves, green onions, ginger slices, stir-fry until fragrant, remove and discard. The beans are dried with kitchen paper, poured into the oil pan, fried over low heat until the surface is slightly yellow, and then they should be taken out to control the oil. But be careful not to fry it for too long, otherwise it will be hard.

Pour the chili flakes into the pan, add a tablespoon of minced garlic, and stir-fry over low heat until the peppers are dry and the oil in the pan turns red. Pour in soybeans, put bean paste and sweet noodle sauce, turn on low heat and stir-fry repeatedly until the sauce is fully blended together, add salt (you can put it or not, bean paste and sweet noodle sauce have a salty taste), sugar, and a few spoons of high-strength white wine (there is no substitute for cooking wine), boil until the sauce is viscous, sprinkle some chicken essence to taste, and then turn off the heat. <>

Prepare a glass container, ensure that it is water-free and oil-free, pour the chili sauce into it, and seal it in the refrigerator and keep it in the refrigerator, basically there is no problem for three or five months. When you want to eat, dig a spoonful with a spoon, it tastes great!