How to make chili sauce with millet pepper

Millet pepper is quite famous. It is very spicy and can be said to be a relatively spicy pepper. Using millet paste to make chili sauce is one of the best ingredients. The finished chili sauce tastes particularly spicy. The method of making chili sauce with millet pepper is also relatively simple. It is best to prepare an appropriate amount of fermented black beans and an appropriate amount of bean paste. The millet pepper chili sauce made in this way will have a richer taste and good nutritional value.

How to make chili sauce with millet pepper

Ingredients: 2 and a half bowls of vegetable oil, 1 bowl of fermented black beans, 1 bowl of dried chili peppers, 1/2 bowl of dried lantern chili peppers, 2 tablespoons of bean paste, 1.5 tablespoons of Sichuan peppercorns, 3 star anise, 2 tablespoons of cooking wine, 4 tablespoons of sugar, 2 tablespoons of dark soy sauce, 1 tablespoon of MSG. Method: 1. Soak the fermented black beans in warm water for 15 minutes (to remove the salt), drain and then separate half of it and mash it into fermented black bean flour and keep the other half as is. 2. Use a blender to grind the dried chili peppers and lantern dried chili peppers until they are 90% finely ground and set aside. 3. Grind the peppercorns and star anise into powder and set aside.

4. Heat the vegetable oil in a hot pan over medium heat until medium-hot (when the oil starts to flow), then turn to low heat and add the peppercorns and star anise powder to stir-fry until the oil turns red (about eight to ten minutes). Then add the tofu, fermented black beans and chopped dried chilies, add the pan and simmer for about ten minutes. 5. Add cooking wine at this time and simmer for another hour. Add sugar, soy sauce and MSG to adjust the taste, then simmer for another half an hour, turn off the heat, and bottle it after it cools down.

Nutritional value of chili pepper

Chili pepper is rich in VC, carotene, protein, carbohydrates, minerals (calcium, phosphorus, iron, selenium, cobalt), pigments (cryptoxanthin, capsanthin, trace capsanthin), solanine, fatty oil, resin, volatile oil, spicy ingredients (capsaicin, dihydrocapsaicin, high capsaicin, etc.).

Chili peppers are spicy and hot in nature. It has the effects of warming the middle and strengthening the stomach, and killing insects. It is mainly used to treat stomach cold, loss of appetite, indigestion, rheumatic low back pain, mumps, multiple furunculosis, etc. Capsaicin is also a potential anti-cancer substance and antioxidant. 3 chili peppers, 10 peppercorns, a slice of ginger and an appropriate amount of salt, decocted in water and drunk, can cure colds; 1 chili pepper, wrapped in hot tofu skin and swallowed in the early morning, can cure dysentery and watery diarrhea.

<<: How to make chili sauce

>>: How to make spicy hot pepper sauce