How to make soybean chili sauce

Soybean chili sauce is a common chili sauce method. Its main ingredients are red peppers and soybeans. Before making it, you must first soak the soybeans in advance, preferably for 6 to 8 hours, so that you can crush the soybeans directly with your hands. Then drain the soybeans, prepare an appropriate amount of ginger, remove the stems and seeds of the peppers, cut them into small cubes, and then start the normal production. After production, you can store them in a cool place.

How to make soybean chili sauce

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.

Nutritional analysis of peppers: peppers are rich in vitamins, etc. Eating peppers can increase appetite, enhance physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headaches; peppers contain a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin; peppers are rich in vitamin C, which can control heart disease and coronary artery sclerosis, and lower cholesterol;

It contains more antioxidants, which can prevent cancer and other chronic diseases; it can keep the respiratory tract unobstructed and be used to treat coughs and colds. Chili peppers can also kill and suppress parasites in the stomach and abdomen; they are pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so they have a strong antipyretic and analgesic effect;

Capsaicin, the active ingredient of chili pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the carcinogenic process of cell tissues and reducing the incidence of cancer cells. The capsaicin contained in chili peppers can promote fat metabolism, prevent fat accumulation in the body, and help lower blood lipids, lose weight and prevent disease.