1. Wash and dry green and red peppers;

2. Peel and peel garlic, wash and dry;

3. Remove stems from dried chili peppers ;

4. Chop the garlic or mash it with a machine;

5. Chop the chili pepper or mash it with a food processor.

6. Put the chopped chili peppers into a large bowl, add minced garlic and salt, and stir evenly.

7. Add rapeseed oil to the pot, heat it, then add tempeh and stir-fry the garlic flavor.

8. Pour in the mixed pepper and stir evenly.

9. Cool the chili sauce and seal it in a container. It is ready to eat after 20 days of fermentation.

The string peppers in Yongning District of Nanning City generally mature early, are in the shape of a small trumpet, have a spicy taste and have high nutritional value. They contain vitamins B, C, B, protein, carotene, iron, phosphorus, calcium, sugar and other ingredients. They have strong disease resistance, high yield, tender meat without skin residue, spicy and mellow taste, and excellent quality.

Tips:

When people eat chili peppers, the secretion of saliva and gastric juice in the mouth increases, gastrointestinal motility accelerates, appetite decreases, and loss of appetite. In fact, eating chili peppers in moderation has certain therapeutic effects on the human body.

2. Eating chili peppers regularly can prevent stones. Chili peppers are rich in vitamins, especially vitamin C. This substance can convert excess cholesterol in the body into bile acids, thereby preventing gallstones and relieving the condition.

3. The sauce made from chili pepper as the main raw material and added with garlic can improve heart function and promote blood circulation after consumption. In addition, pepper can effectively lower blood lipids, thereby reducing thrombosis, and long-term consumption has a certain preventive effect on cardiovascular disease.