The Chili sauce I ate as a child was made of wheat flour. Although people didn't do it at that time, I saw adults do it.

Wheat flour, soybean and Chili sauce

Ingredients: wheat

Accessories: minced garlic, red pepper, soybean and fermented soybean.

step

1, stir-fry wheat and grind it into brown flour. After the soybeans are cooked, drain the water and dry it in the sun for one day.

2. Chop garlic and pepper for later use;

3. Add oil, salt, soy sauce, soybeans and lobster sauce to the wheat flour and mix well;

4. Take the mixed sauce to the sun for drying, turn it over and mix it well at night, and then take it to the sun for drying the next day, so repeat drying 10 days;

5, when the sauce is dried, it can be stored. When you want to eat, take out a bowl;

6, add sesame oil to the pot, pour the sauce into the stir fry, stir fry the sauce evenly and then serve it. When eating, it is very delicious.

Technical points

1, when making wheat flour soybean sauce, add more salt, otherwise, the sauce will go bad easily;

2. In rural areas, making this sauce depends on the sun, and when it is dried, the whole sauce is taken out to dry;

3. When making wheat flour soybean sauce, it is delicious to add more beans;

4, when cooking, be sure to stir-fry the hot oil in a hot pot before it is delicious;

5, because the wheat flour soybean sauce is very salty, the soybeans in the sauce are porridge, which is super delicious.

I am an expert in food. The above is the wheat flour soybean sauce I ate when I was a child. It is a good dish for porridge.

Ciba sea pepper, made by Sichuan and Chongqing people, is one of the chili sauces. When I was a child, I ate dried chilies grown by my relatives in the countryside, washed them and boiled them in water. Then I fished them out, drained them, added garlic and salt, and smashed them in a stone bowl. When I ate them, I put chopped green onion or chopped spearmint in a dish. The original spicy flavor of pepper, together with other condiments, produces an appetite that makes people salivate and can't stop.

The Chili sauce we ate as children was simple:

1, select the red pepper in front of beginning of autumn, take it home, wash it with water and naturally dry it;

2, cut off the pedicle with scissors, and then chop it into medium and fine powder;

3. Marinate with salt, white wine and garlic rice for half a month.

When I was a child, I liked red pepper diced and ginger salt pickled in a bottle. It was white mold on it, which was delicious. Now I cook it myself with some high-alcohol liquor, marinate it with sesame oil, and I can eat it. It can also be used as a seasoning to cook dishes. It's delicious!

I'm from Jiangnan, and the polysaccharide is fresh. When did we not eat Chili sauce, restaurants rarely saw it. After joining the army, our first meal in Sichuan was spicy, and we rarely saw Chili sauce. After the reform and opening up, people in Yunnan, Guizhou and Sichuan had extensive exchanges. In order to improve their eating habits and facilitate their carrying, they made peppers into Chili sauce and spicy sauce, and later there were more and more varieties.

After the retreat, I invested in the production of Chili sauce series products in Guizhou. At the same time, I developed new products. Of course, I will make and process all kinds of Chili sauce, mushroom sauce and other products.

When I was laid off, I opened a restaurant, made and bought the kind of Chili noodles myself, and poured oil on them, which was very spicy for the decoration workers in the south.

Guilin Chili sauce! Can you do a little?