Ingredients: red, yellow and green peppers (I used red bell peppers this time), light cream, honey (optional).

Prepare a sealed jar (a crisper box is also acceptable). 2. Steps 1 and 2. Blanch the red peppers in boiling water, then peel them and cut them into small pieces (peeling may be a bit troublesome, but it is quite simple as long as you are patient) 3, 4.

Use a paper towel to absorb the water from the peeled bell peppers. Because you need to stir, try to control the water content.

5, 6, 7, 8. Put the red pepper and light cream into a food processor and beat well (you can also add a little honey to taste).

---Put the prepared sauce into a sealed jar or other container and store it in the refrigerator.

---The slightly condensed sauce can be used to spread on slices of bread or make other snacks~ Tips: 1. If you want the taste of bell peppers to be as light as possible, then just reduce the amount of bell peppers~ This is mine

In fact, there are a lot of red peppers, because I like to eat sweet peppers~ 2. You don’t need to make a lot each time to ensure freshness.

Spicy Sauce Ingredients: 1 pound of vegetable oil.

80 grams of dried red pepper.

80 grams of tempeh.

200 grams of cooked peanuts.

20 grams of white sesame seeds and 4 to 5 cloves of garlic.

1 piece of ginger.

Soy sauce 60ML.

20 grams of sugar.

10 grams of five-spice powder.

How to make appropriate amount of salt: 1. Cut dry red pepper into pieces (try to cut them as finely as possible), chop peanuts, mince ginger and garlic 2. Pour oil into the pot, heat it up, then pour in tempeh, minced garlic and minced ginger 3. Take out

After fragrant, pour in crushed peanuts, crushed chilies, salt, sesame seeds, five-spice powder, and sugar, stir well 4. Cook over low heat for about 5 minutes, add soy sauce, cook for another 3 or 4 minutes, then turn off the heat 5. Thoroughly

After cooling, seal it in a container and store it in the refrigerator. You can make various sauces, such as chili sauce, peanut butter, etc. The spicy sauce beans are spicy and delicious, with unique flavor and easy to make.

Selection of raw materials: soybeans must be free from mold, insects, and have plump particles.

It is better to choose red peppers with stronger spiciness, dry them and grind them into fine chili powder.

For every 10 kilograms of soybeans, add 1 kilogram of chili powder, 0.5 kilograms of salt, and an appropriate amount of pepper, garlic, and allspice.

Preparation method: Wash the soybeans 2 to 3 times, soak them in warm water for 5 to 6 hours until the beans are completely swollen, take off the bean skins, put them in a pot and cook over high heat until they can be crushed by hand.

After the beans are cooked, take them out, drain the water, steam them in a steamer for about 1 hour, pack them in non-toxic plastic bags or airtight containers while they are hot, and place them in a dry place for fermentation.

After 3 to 4 days (4 to 6 days in winter), when white mold grows on the surface of the beans, pour the beans into a spare container, stir in chili powder, pepper, garlic, five-spice powder, and salt, and stir evenly.

one.

Babao Chili Sauce Ingredients: 100 grams of old tofu, 100 grams of chicken breast, 50 grams of duck gizzards, 75 grams of pork belly, 50 grams of peanuts, 20 grams of ginkgo, 50 grams of shrimps, and 30 grams of green pepper.

Seasonings: 10 grams of chili sauce, 60 grams of hoisin sauce, 30 grams of sugar, 2 grams of MSG, 5 grams of dark soy sauce, 5 grams of rice wine, 40 grams of cooking oil, 3 grams of minced ginger, 3 grams of minced garlic, appropriate amounts of egg white, food powder, and cornstarch.

Preparation: 1. Cook the duck gizzards and pork belly first, fry the tofu until golden brown, wash the green peppers and chicken breasts, and cut them into cubes.

2 Remove the sand lines from the shrimps, wash them, drain them, and add egg white, salt, MSG, sugar, food powder, and cornstarch to the diced chicken to make a paste.

3. Heat the wok over high heat, add cooking oil, and when it is 40% hot, add diced chicken, pork belly, duck gizzards, ginkgo, and oil, then take it out.

Heat the oil until 40% hot, add minced garlic, ginger, chili sauce, seafood sauce, stir until fragrant, add rice wine, add diced tofu, chicken, pork belly, duck gizzards, ginkgo, add dark soy sauce, sugar

, monosodium glutamate, soup and boil for 1 minute, add peanut kernels, thicken the soup, drizzle with red oil, remove from the pot and put it into a basin.

4. Heat a wok over high heat, add cooking oil and heat until cooked, add shrimps, green peppers, oil, heat the wok, and pour it on the bowl of Babao chili sauce.

Features: ruddy color, rich raw materials, outstanding sauce aroma.

two.

Method for making sesame paste 1. Clean ingredients: Select mature sesame seeds, remove the moldy and rotten seeds, dry them in the sun, put them into a tank filled with clean water, stir and wash them with a wooden stick, and remove the grains and empty skins floating on the water.

and impurities, soak for about 15 minutes.

When the sesame seeds have absorbed enough water, put them into a fine-mesh sieve to drain, and then spread them out on the mat to dry.

2. Peeling: Pour the washed sesame seeds into a pot and fry until semi-dry. Place them on the mat and rub them with a wooden hammer to form a skin (be careful not to break the sesame seeds), and then use a dustpan to take out the skins.

A peeling machine can be used for peeling if conditions permit.

3. Fry: Pour the peeled sesame seeds into the pot and fry over low heat.

Stir continuously with a wooden spatula until the sesame seeds evaporate and turn brown. Use your fingers to pinch the sesame seeds into powder, but avoid burning the sesame seeds and losing their flavor.

Before frying, if you dissolve 4 kilograms of salt into water, add an appropriate amount of aniseed, pepper powder, large and small fennel, etc., stir evenly, pour it into 50 kilograms of peeled sesame seeds, wait for 3 to 4 hours, and the seasonings will slowly penetrate into the sesame seeds, then the sauce will be ready.

The sesame sauce that comes out has a unique flavor.

4. Grinding: Use a stone mill to grind the fried sesame seeds into a thin paste.

When grinding, insert a few bamboo poles into the grinding hole to make the sauce evenly distributed with high fineness and improve the quality.