China people don't care much, but what delicious food can't be forgotten by Americans who leave China? China people don't care much, but as an American, he can't forget it. It has been nearly three years since the outbreak of the COVID-19 epidemic. Due to the COVID-19 epidemic, a good American friend of mine returned to the United States two years ago. In my impression, he is a delicious American. I think he is basically alone in Zhou Xuan at any time outside work, whether in the morning or late at night, between take-away food delivery, restaurants, roadside snacks and friends' dinners. Over the past few years, although we have not neglected our contact, it is limited to our homework and friendship, and we seldom talk about his complex with China. More than half a month ago, we had another exchange and talked about the level of eating. He asked me to make him some sweet and spicy sauce.

And complained to me and reluctantly revealed: "I really want to go back to China, especially the expectation of food." What makes him laugh at his daily life in the United States is that he eats a lot of boring food, and the Chili sauce of Laoganma Chili sauce in local Chinese restaurants and supermarkets in the United States has become the key meal he must eat every day. I made fun of him as a bookworm, serving his mouth all day, but he solemnly declared: "

Maybe everyone in China doesn't care too much. Before America, I didn't have any big ideas about ingredients. When I came back from my trip to China, I felt that nothing was delicious, and the taste improved my impulse. I can't forget it when I remember it. I have been making Chili sauce for him in recent days, and sometimes I will send it to him by long-distance mail in advance. Looking back on what he said, it feels quite reasonable. It's not surprising that people are in China, a country with special cuisine, but once they leave, they will lose their taste. I'll share with you how to make this sweet and spicy sauce.

Prepare the right pepper in advance, clean and dry the water, and cut off the branches with scissors.

2. Crush the pepper into small pieces with a wall breaker, not too broken according to personal preference. Add 200 grams of vegetable oil, 40 grams of old rock sugar and 2 grams of salt to 300 grams of Zanthoxylum bungeanum, add a small fire to the pot, cook for 5 minutes, and boil the cooked oil to bubble.

Third, after cooking, pour it out of the cold pot and let it cool until it is not hot. You can put it in a glass bottle prepared in advance while it is hot, tighten the cork and store it at room temperature.

Production points: 1, clean peppers, draw glass jars, try not to leave moisture, so as not to endanger storage and taste. 2. You don't have to cook on low heat for more than 5 minutes. After cooking, pour it into another vessel to prevent the temperature from being too high and the pepper from embrittlement for too long and damaging the taste.

3. Cooked peppers can be put into glass bottles while they are hot. By fully utilizing the mechanism of thermal expansion and cold contraction, a vacuum pump can be generated on the premise of cooling to room temperature, which is beneficial to storage, and can be filled with too much without cooling.