Homemade Spicy Sauce
1.
150g tempeh, mince 50g (you don’t need to chop it too much, large particles are fine)
2.
Tenderloin cut into small pieces, mince ginger
3.
Pepper powder and chili noodles
4.
Cooked white sesame seeds and sugar
5.
Pour 200g of rapeseed oil into the pot, turn on a high fire to burn the oil and turn off the heat (this step is to remove the peculiar smell in the rapeseed oil)
6.
When the oil temperature drops to a low temperature, pour in the meat cubes, turn on medium heat, and fry the meat cubes with a spatula (if the oil temperature is high, the meat will tend to lump and not easily spread)
7.
Stir-fry the meat until the moisture content is almost the same. Now add ginger, cooking wine, light soy sauce, dark soy sauce and stir-fry for a while
8.
Add crushed tempeh and whole tempeh, turn to medium and stir-fry for about 5 minutes
9.
When the tempeh is fragrant, add sugar and chili noodles, stir-fry again for 5 minutes
10.
Stir fry the aroma and red oil, add salt, stir well and turn off the heat
11.
Add pepper powder
12.
Cooked White Sesame and Chicken Essence
13.
Stir evenly to get out of the pot
14.
After letting cool, put it in a sealed bottle, put it in the refrigerator, and keep it for six months to one year. Steamed buns, pancakes, stir-fried vegetables, and noodles all taste good!
Tips:
1. It is best to buy unprocessed plain tempeh
2. After chopped tempeh, the aroma will be stronger, but it will lose the taste, so only 1/3 of the tempeh is chopped
3. If you don’t want to make your own pepper powder and chili noodles, you can buy them in the supermarket
4. The ingredients and seasonings used can be adjusted according to your own needs, such as meat, sesame, and peppers can be increased or decreased as appropriate
