Tiandeng chili sauce is a specialty product of Tiandeng County, Nanning, Guangxi. Its preparation is similar to that of ordinary chili sauce!
When it comes to chili sauce, people must remember the places where chili peppers are produced, such as Hunan, Sichuan, Guizhou, Guizhou and Chongqing. Perhaps well-informed people will also think of Hainan, Qinghai and other places. Either spicy, numb, sour, sweet, or salty. As listed by netizens, Axiangpo, Hainan yellow chili sauce, Guizhou rice chili sauce, Laoganma, Hunan Yongfeng chili sauce, Hunan hot girl, Qinghai Xunhua line chili sauce, rice suffers, Tiandeng chili sauce , Guilin chili sauce, Korean chili sauce, and even Suzhou Pingwang chili sauce, Guangdong barbecued meat dipping sauce, etc., which have nothing to do with chili, and so on.
Of course, more netizens pointed out: the chili sauce they buy is far inferior to the red oil and chili sauce they make at home. In short, it is fragrant but not spicy, spicy but tasteful, or spicy to death. But he never gets tired of eating.
How to make chili sauce: Now let me tell you a few words to show my shame. Since we are talking about chili sauce, let’s start with chili peppers: There are dozens of types of chili peppers, which can generally be divided into two categories. One type is less spicy, commonly known as bell peppers, bell peppers or large chili peppers; the other type is very spicy. The thick ones mainly include beef horn peppers, sheep horn peppers and small sharp peppers. The peppers we make sauce obviously use the latter.
Every autumn comes, green and red pepper stalls will be everywhere in major vegetable markets in Chongqing. An average family will buy ten kilograms or more. I will take ten pounds as an example to tell you my experience: first remove the pepper stalks, wash them and drain the water; chop them with a clean knife; prepare a large basin and add peppers, 3 liang of salt, and 60 degrees Two ounces of white wine and half a catty of washed and chopped old ginger; use a rolling pin or other wooden instrument to stir vigorously for at least half an hour; find a clean, absolutely non-greasy and opaque jar to put the chili sauce in, and add raw vegetable oil (do not Use salad oil) two pounds. The above is the preliminary method of making chili sauce. Place the jar in a dark place. Please do not open it in the first month.
A month later, we started to make the real chili sauce: first make some meat---cut half a pound of beef into cubes (not too thin), fry it with salad oil over low heat and put it in Add half a tael of Sichuan peppercorns to the basin. After the beef is cold, add one-fifth of the chili sauce and stir vigorously. This is called beef chili sauce; let's make something more fragrant - stir-fry one pound of rice and three qian of Sichuan peppercorns over low heat until cooked and pound into fine particles. Add the second fifth of the chili sauce while it's still hot and apply the same amount of force. Just stir. This is called bad spicy sauce; thirdly, let’s make something fresh—buy live crucian carp (2-3 liang per piece), kill ten to fifteen fish, put them in a basin, add a pound of rice wine, three egg whites, and add chili peppers The third fifth of the sauce is called fish chili sauce; the remaining two fifths of the chili sauce is needed to make the soul of Sichuan cuisine. You can buy half a pound of molded beans and mix it with the chili sauce.
We will eat the prepared chili sauce as follows: eating beef chili sauce is the easiest, I guess it doesn’t matter if I don’t tell you; the spicy chili sauce is used to make seasonings for dipping tofu puddings, boiled vegetables, etc. ; Fish chili sauce is a big dish. When you need it, take out a few fish from the refrigerator and steam them over high heat for fifteen minutes. The fragrance of the fish will be unforgettable for you; as for bean paste, it is used in various Sichuan dishes. , it is comparable to the famous Pi County Douban Sauce.