Name: Spicy Black Bean Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tempeh; 24g Dried chili; 1 tablespoon Pixian Hot Sauce; 5g Chili powder; 1.5 tablespoons Sugar; 1 tablespoon pepper; 200ml Rapeseed oil; 1.5 star anise; 1.5 tsp Soy sauce; 1.5 Trinaphthalene; 1.5 tsp MSG; Some salt; Some Cooking Wine

Spicy Black Bean Sauce

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Ever since I copied a handful of old godmothers that time, I've been thinking about starting over again. Because the finished product in that version is too sloppy, it doesn't have the usual sense of granularity. Just thinking about the schedule of action, there just happened to be a gap. Choosing a day is not as good as hitting the sun. All the materials are readily available, so act. Don't make so much mash, then stop breaking the star anise trinaphthalene pepper into powder, just throw it in the oil pan and fry it to get the fragrance and discard it. Without the powder, naturally there will be less mushy. But, I don’t know if this way can fully extract their fragrance? Will the final taste be a bit inferior?

Spicy Black Bean Sauce

1. Ingredients: 150g tempeh, 12g long dried chili, 12g short dried chili, 5g chili powder, 1 tablespoon Chinese pepper, 1 tablespoon Pixian watercress, 1.5 tablespoons sugar, 200ml rapeseed oil, 1.5 star anise , Three naphthalene 1.5, 1.5 tsp soy sauce, 1.5 tsp monosodium glutamate, appropriate amount of salt, appropriate amount of cooking wine

2. Break the star anise trinaphthalene into small pieces, cut the dried chili into small pieces, put in a food processor, beat into coarse powder, and set aside. Soak the tempeh in clear water, wash twice, drain the water, and set aside. Pour oil in the pot, heat up, and turn to low heat.

3. Add the star anise trinaphthalene pepper, stir fry until fragrant, pour in the chili powder, and fry the red oil. Remove the octanetriene and pepper and discard them. Pour in the tempeh, watercress, and crushed chili. Spray into the cooking wine, keep the fire low, continue to stir and boil until the water is completely volatilized

4. Pour in sugar, salt, and dark soy sauce and continue to stir-fry for 5-10 minutes. Pour in MSG, stir-fry for a while, turn off the heat, and bottle it after cooling.

Tips:
During the cooking process, keep the fire low to prevent the temperature from becoming too high. The rapeseed oil can also be replaced with salad oil.