The present invention discloses a dry
vigna unguiculata sauce and hot chili oil
raphanus sativus root and a preparation method thereof. The dry
vigna unguiculata sauce and hot chili oil
raphanus sativus root consists of the following raw materials: broccoli 2-3 parts,
sugar cane juice 5-6 parts, dry
vigna unguiculata 4-5 parts,
porphyra powder 1-2 parts,
coconut oil 20-25 parts,
salvia miltiorrhiza roots 1-2 parts, lonicera
japonica flowers 1-2 parts,
capsicum annuum 15-17 parts, minced ginger 1-2 parts,
monosodium glutamate 1-2 parts, chicken essence 2-3 parts, fresh
raphanus sativus roots 110-120 parts, and an appropriate amount of salt,
calcium chloride,
vitamin C solution,
tea leaf water,
sodium diacetate, nipagin complex esters,
pectin methyl
esterase and water. The dry vigna unguiculata is soaked in the
sugar cane juice, then mixed with the broccoli and smashed to be a sauce, then mixed with the
porphyra powder and put into a liquid
medicine, and cooked and stirred to obtain a
seasoning sauce. Dry vigna unguiculata, broccoli and
porphyra are made into the sauce which has a reasonable matching and a unique taste, the sauce is mixed with the raphanus sativus roots and hot chili oil, so that the
mouthfeel of the raphanus sativus root is enhanced, the addition of
calcium chloride and
pectin methylesterase can improve the content of
calcium pectate and increase the
brittleness of the raphanus sativus root, and the prepared hot chili oil raphanus sativus root is healthy and delicious, and has high nutritional value.