Steamed chili stew recipe

Food is the first necessity of the people. my country is a country with a lot of traditional foods. Each region has its own unique representative food, such as Inner Mongolia's hand-pulled lamb, Chongqing's hot pot, Sichuan's stinky tofu, etc., which are too numerous to count.

Today I’m going to introduce you to a delicious steamed chili dish from Shaanxi. This is a kind of pasta product. It is not only delicious but also very satisfying. Here is an introduction to its cooking method.

Method 1:

Materials

4 eggs

60g soybean paste

3 hot peppers

Thirteen spices

Chicken essence

Sichuan pepper powder (optional)

Onion

Step 1: Dice the chili pepper and chop the green onion for later use.

Step 2: Beat the eggs, add soybean paste, chili peppers, chopped green onions, thirteen spices, chicken essence, and if you like the taste of Sichuan peppercorns, you can also add some Sichuan pepper powder and mix well. Place in a large greased bowl or plate.

Step 3: Put the pot in boiling water and cook on high heat for 15 minutes. When the chopsticks inserted into it are solidified, it is cooked! Eat while hot!

Tips

1. Because soybean paste is quite salty, no salt is added. Personally, I feel that it tastes better with soybean paste! If you use a sweeter sauce, you may need to add some salt.

2. If you like spicy chili peppers, add more. The taste also depends on the quality of the chili peppers to a certain extent!

3. Try not to add water, this needs to be steamed well! An honest feeling! If you really want it to be more tender, add a little water, but don’t add as much as you would when steaming an egg custard!

Method 2:

Materials

3 pointed peppers, 2 eggs, 2-3 tablespoons of Northeast soybean paste, some oil, some green onions and ginger, some thirteen spices, some chicken essence

practice

1. Chop chili pepper, green onion and ginger into small pieces and put them in a bowl

2. Add eggs to the bowl with diced peppers, beat the eggs, add thirteen spices, Northeast soybean paste, oil, chicken essence and mix well.

3 Put it in the steamer and it can be enjoyed after about 15 minutes (the standard for steaming is that it is all condensed together and bulged)

Method 3:

Ingredients

Hot peppers: 3-4

Eggs: 2

Soy sauce: 2 spoons

Excipients

Salad oil: a little

Chicken essence: a little

Salt: a little

Five spice powder: a little

Starch: a little

Steps

1. Chop the pepper first. Sprinkle a proper amount of salad oil in the small pot where you are going to steam the chili stew (I don't like oily things, I usually pour some oil and shake it to get the whole bottom covered with oil, this will prevent the chili stew from getting stuck to the pot and drying up.

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2. Add chopped chili peppers, 2 beaten eggs, and appropriate amounts of salt, soybean paste, chicken essence, five-spice powder, starch, etc.

3. Stir evenly and then steam it.