In the sixth year of the Lunar New Year, Li’s daughter is in the sauce day. It is not difficult, but it is time consuming and labor intensive. The most important thing about private kitchen is the mind.
Wash the peppers, dry the water vapor, otherwise it is easy to mold
Garlic and corn oil are put into the cooking machine. The oil is probably drunk with the amount of garlic and stirred. The garlic is made into mud, and the thickness depends on individual circumstances. The finer the play, the softer the taste of the sauce, and the thicker the garlic.
Put the peppers in the cooking machine and mix as much as possible. (Do not remove the pepper seeds, otherwise there is no pepper aroma)
If you have your own soy sauce, you can buy Puning bean paste on the market if you don't have one. Filter, leaving only soy beans.
Put the filtered bean paste into the cooking machine and mix as much as possible. The texture of the bean paste is better like peanut butter.
Sauté the sautéed garlic without adding oil, because there is enough oil just before mixing. Fry and fry, wait until the garlic is slightly discolored. Put it next to it.
Sauté the beaten chili pepper and add more oil, because the next step is to dipping the sauce. Cook the spicy sauce until it has aroma.
Mix the cooked bean paste into the cooked hot sauce, open the medium heat, and slowly dipped the sauce. There is no sweet smell of soy beans and the aroma of garlic in the sauce. This process takes an hour (depending on the amount of sauce), constantly pushing, turning, and frying from the side of the pot. Do not open a fire, otherwise it will stick to the pot. After 50 minutes, the fried garlic is mixed into the bean paste and boiled. At this time, you need three big three small, open a big fire, the sauce rolls up, stir fry, add pepper, corn oil, a small amount of sesame oil, turn off the small fire, repeat three times. Turn off the fire.
The simmered sauce thickens, the color becomes darker and the oil is red. carry out.
1. When buying Puning bean paste, you must look at the date of production and pick the most recent production. Then look at the top of the bottle mouth, the color of the sauce has not become deeper, the color is darker, indicating that the jar of sauce has been placed for too long, and when it comes out, it will taste too salty and black. The best color is light yellow. 2, must be filtered out of the sauce soy sauce, do not worry about waste, otherwise the sauce will be too salty, too much water. 3, when dipping sauce, please take protective measures, because there is oil in the pot, the sauce will splash out. The temperature of the sauce is very high, so be careful. 4, the entire dipping process does not need to add any salt, MSG, chicken essence! ! !