In Shaanxi everyone's home kitchen is certainly less "splash of hot pepper", this sauce chili is a Shaanxi Qianxian cuisine although called "hot pepper" but the actual flavor is not very hot, sauce chili ingredients The main ingredients of the sauce are lotus root and carrots, and chili peppers are only a supplementary ingredient, so it is more appropriate to call it "spicy sauce". The sauce is made in a plastic box and can be stored for two months without any problem.

Shanxi sauce chili practice:

1, this sauce chili more to lotus root and carrots as raw materials, you can also choose the lotus root (lotus root taste crunchy, individuals prefer lotus root)

2, onion and ginger 20g, chili powder two tablespoons, two tablespoons of soybean paste, sesame seeds, almonds, a tablespoon (chili powder is the local Shaanxi Qin Pepper spicy noodle, almonds selected! is the mountain almonds are not the United States almonds)

3, lotus root cut into thin slices, and then in the cut fillet, chopped into fine, carrots also cut the same size of the fine end (try to finely chopped, not too big)

4, pan hot pour canola oil oil oil about 200g (try to choose canola oil, in order to facilitate the preservation of the amount of this oil to be a little bit more, too little, then the sauce will be very dry chili! )

5, oil temperature 5 into the heat of the sautéed onions and ginger after the next soybean paste if sautéed flavor (about 30 seconds or so can be authentic should use locally produced soybean paste, no other soybean paste or dry soy sauce instead of a very good taste).

6, pour in the lotus root end and carrot end.

7, medium-high heat stirring constantly, until there is no excess water vapor in the country (about three to five minutes or so)

8, and then add a spoonful of five-spice powder and two small spoons of salt and stir fry evenly (because the sauce is sandwiched between buns to eat, not eat alone, so it is necessary to salty and easy to save)

9, sheng out of the sauce and spicy seeds in a large bowl

9, the sauce and spicy seeds to a large bowl

10, sprinkled with the top of two big, two big, two big, two big, one big, two big, one big, one big, one big, one big. p>10, the top sprinkled with two tablespoons of chili powder and a tablespoon of almonds, a tablespoon of sesame seeds

11, hot about 50g of oil (pay attention to the oil temperature is not too high, slightly smoking on the fire. Stand and wait for the oil temperature to drop a bit and then splashed to the chili powder, to prevent the oil temperature is too high chili powder paste off)

12, the oil is slightly smoking after one minute of standing and splashed to the sauce chili pepper on the side, stir evenly can be (pay attention to the sealing of the refrigerator to save, eat with a clean spoon clip to the bun, if you want to mix the rice of course can also be dropped)

finished picture:

This is the authentic Shaanxi sauce chili production tutorial, of course, there are also the most simple home practices, but the taste and this than far away, see you spend some time to do this is the most authentic, with steamed bread to eat that is quite not delicious. Especially for the Shaanxi people who love to eat steamed buns, with the sauce of hot pepper sandwiched between a bun that is no more beautiful.