Burnt chilli dip with bean flavor

Abstract

The invention relates to burnt chilli dip with a bean flavor. The dip comprises ingredients in percentage by weight as follows: 20%-30% of small beans, 5%-10% of burnt chilli powder, 1%-3% of salt, 1%-3% of soybean sauce, 0.5%-1% of monosodium glutamate and 60%-70% of distilled water, wherein all the ingredients add up to 100% in percentage. A method for preparing the burnt chilli dip with the bean flavor from the ingredients comprises steps as follows: dry chillies are washed clean and put in a rolling pot to be baked and stir-fried until the chillies are medium-well burnt, and then chilli particles with the diameter ranging from 1mm to 2 mm are prepared; the ingredients of raw materials are weighed as required for standby use; the prepared small beans, the burnt chillies, the salt and the soybean sauce are mixed, stirred uniformly and poured into an iron pot to be stir-fried for 90 minutes, then the prepared monosodium glutamate is added, the mixture is stirred uniformly, stir-fried for 5 minutes and taken out of the pot to be cooled to 50 DEG C, and the burnt chilli dip with the bean flavor is prepared. The chilli product with a unique flavor is developed and prepared according to dietary habits of people of the Guizhou province, can be used as chafing dish dip and vegetable dish dip and can be also used as seasoning for noodles.

Description

Technical field [0001] The invention belongs to the field of food processing, and particularly relates to a dipped bean curd flavored pepper. Background technique [0002] Douban is the product of the broad bean that people often eat after removing its shell. Because each broad bean is composed of two petals, people call the broad bean with its shell removed. The main components of Douban include protein, fat, vitamins, calcium, phosphorus, iron, etc., which are all indispensable nutrients for the human body. In Sichuan, people's favorite cooking condiment is called Doubanjiang, which is a product of fermenting Douban with chili and other ingredients. It is especially suitable for cooking sauces, but not for cold dishes or dipping in water. Summary of the invention [0003] The purpose of the present invention is to provide a watercress-flavored chilli dip with unique flavor and direct edibility. [0004] A kind of douban flavor simmered chili dipping water, the ingredients of the...

AI Technical Summary

Problems solved by technology

In Sichuan, one of people's favorite condiments for stir-frying is called bean paste, which is the product of mixing and fermenting ingredients such as watercress and chili. It is especially suitable for stir-frying condiments, but not suitable for cold dishes or dipping