Garlic and black bean chili sauce

Garlic and black bean chili sauce

Overview

This garlic black bean chili sauce is my homemade chili sauce The taste is very fragrant, and for Cantonese people, it is already very spicy. Because it uses chili padi. Depending on your adaptation, you can add less chili pepper or more minced garlic. It doesn’t matter. I have made this chili sauce many times, and I use yellow pepper from my hometown. It is made with tempeh, which is a special feature. It is especially delicious with soy tempeh. Of course, you can add or not add it according to your own taste. I have also tried it without tempeh and it tastes very fragrant. It doesn’t matter. If you don’t like the taste of tempeh, you can ignore it! When you have time, make your own bottle of chili sauce, bibimbap, and noodles. They are all very appetizing. The key is that they are clean and hygienic. If you don’t understand, please add me v (496853059)

Tags

Ingredients

Steps

  1. The first step is to prepare all the ingredients: chili, garlic, ginger, soybean, and make sure they are all dry (for later use)

    Garlic and black bean chili sauce step 1

  2. The second step is to beat the soybeans into powder. If you like it to be lumpy, you don’t need to beat it.

    Garlic and black bean chili sauce step 2

  3. Step 3: Stir the peeled garlic into minced garlic and set aside

    Garlic and black bean chili sauce step 3

  4. Mix the beaten garlic, black bean powder and ginger paste together and stir well

    Garlic and black bean chili sauce step 4

  5. Remove heads from chili peppers and set aside

    Garlic and black bean chili sauce step 5

  6. Put the chili pepper into a blender and smash it as much as possible to make it easier to absorb the flavor

    Garlic and black bean chili sauce step 6

  7. Stir all the ingredients together, add salt, monosodium glutamate, and thirteen spices, stir well, stir-fry the water, be sure to stir-fry all the water, it is easy to store

    Garlic and black bean chili sauce step 7

  8. After drying out the water, put oil in the pot and continue to stir-fry. Stir-fry constantly to avoid sticking to the pan. Reduce the heat to low and stir-fry slowly. Add a small amount of strong white wine before putting it in the pot. When you see that the color has changed, it is almost done. It will take about 15 to 20 minutes to remove the pot and let it cool for later use (it is mainly to dry out the water and easy to store)

    Garlic and black bean chili sauce step 8

  9. Leave it until canning the next day, seal it with plastic wrap and it can be stored for a month, no problem!

    Garlic and black bean chili sauce step 9