Chili bean sauce recipe

Chili beans in sauce is also a common method of making chili sauce. It is mainly made with chili peppers and soybeans. Before making it, the soybeans must be soaked in advance, preferably the night before, for 6 to 8 hours before making it. The chili sauce made in this way has a strong sauce flavor and the aroma of soybeans. In order to avoid the bean smell of soybeans, you can add an appropriate amount of ginger or an appropriate amount of high-proof liquor.

Chili bean sauce recipe

1. Soak the dried soybeans in warm water for 6-8 hours until they can be crushed by hand. Remove from the water, drain and set aside.

2. Wash the peppers and drain them. The ginger can be peeled.

3. Remove the green stems of the peppers, cut them in half, and chop them into dices. Crush the ginger and then cut into fine pieces.

4. Pour oil into the wok, the amount of oil should be two centimeters higher than the height of the soybeans. Heat the oil and fry the soybeans after controlling the water content.

5. Fry until the soybean skin becomes wrinkled and some soybeans float up, then add the minced ginger.

6. Then add the pepper and stir-fry.

7. When the peppers are fried until only the skin is left on some of them, add salt, five-spice powder and sugar. The salt can be more salty and easier to preserve for a long time.

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

9. After cooling, put it in a fresh-keeping box or glass bottle. Place in a cool place for long-term storage.

Note: Pay attention to controlling the heat. When stir-frying the peppers, you can choose to stir-fry over medium or low heat. When stir-frying peppers, it will be quite choking, so you can wear a mask.

Method 2

Ingredients: soybeans, red pepper, cooking oil, minced ginger, salt, five-spice powder, sugar, and liquor

Steps to making spicy beans : 1. Soak the dried soybeans in warm water. I soak them the night before and they are ready the next morning. 2 After soaking overnight, the dried soybeans have become fat. Take them out and drain the water. 3 While the soybeans are draining water, wash the green peppers and drain the water as well. Do not break off the pepper stems. Break them when cutting to prevent water from entering. Peel the ginger. 4 The peppers washed after breakfast can be cut after lunch. Break off the pepper stems, cut them in half, and chop them into dices. Chop the ginger into fine pieces. 5. Pour oil into the wok. The amount of oil should be two centimeters higher than the soybeans. Heat the oil and fry the soybeans after controlling the water content. 6 Fry until the soybean skin becomes wrinkled and some soybeans float up, then add the minced ginger. 7 After adding the minced ginger, add the chili pepper as well. It will be more choking when adding the chili pepper. 8 When the peppers are fried until only the skin is left on some of them, add salt, five-spice powder, and sugar. It is better to make the salt saltier than usual when cooking, as it will make it easier to preserve. 9 After adding the five-spice powder, add the white wine after about two minutes. Any white wine will do. I put in half a cup of it in a disposable cup. Then stir-fry for four to five minutes and it will be done. 10 After it cools down, put it in a fresh-keeping box or a glass bottle.