Homemade Chili Bean Dip
Overview
I learned this from my mother. My mother made a lot of it at one time and put it in a clay pot. Every one of us who tasted it had to take away a big bottle. Since I brought it back, I have to eat some almost every day, and the steamed buns are the best. My mom makes it a little salty for preservation. The temperature at home is low, so there is no refrigerator. I just cover it to prevent dust and put a special spoon to scoop out the sauce to prevent contamination, but it doesn't go bad. I got it back half a month ago and put it in the refrigerator. I just finished it the day before yesterday and called to ask about it. Then I started making it in full swing (the ingredients had been purchased a long time ago). It was really addictive. This time I made more peanuts and beans (I like it) and less salt. I don’t want to eat so much salt, so I can keep it in the refrigerator and eat it quickly anyway. My mother used fresh chili peppers she grew, and I used dried chili peppers and a bag of sweet noodle sauce. I felt it was a little lacking, so I added some salt and five-spice powder. I made it last night, about four small bottles, and I ate half of it this morning.
Tags
Ingredients
Steps
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Cook peanuts and soybeans.
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A bag of Xinhe sweet noodle sauce.
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Wash and cut the peppers into sections.
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Heat the salad oil in the wok.
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Add sweet noodle sauce and stir-fry until it changes color.
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Add cooked peanuts, soybeans, and pepper segments.
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Stir and add allspice and salt.
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Add appropriate amount of water and simmer for a while to absorb the flavor.
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Taste the flavor and remove the sauce if it's ready.
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Turn off the heat, spread out and cool before bottling.
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I’ve made so much, it’s enough to last for several days.
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I’ve made so much, it’s enough to last for several days.
