Spicy paste pays attention to paste. Dry Chili peppers are slowly baked over a long fire. After burning to the heart, mash it and mix it with warm water, salt, monosodium glutamate, garlic paste, onion rice and pepper oil. Dip in water, and ribs and meat slices, especially vegetarian dishes, are all dipped in water to win with fragrance and spicy taste. Spicy oil is fried with dry spicy powder. The most important thing in production is heat. The spicy oil fried by fire is red and choking, and it is not advisable to fry by fire. Only those fried with moderate fire color are golden in color and full of fragrance. Spicy douchi is a biscuit-shaped block made of moldy bean curd residue mixed with dry spicy powder. After drying, it is fried with plants. The oily, bean-flavored, spicy and crispy taste makes people drool. Especially the Yi people in the eastern mountainous areas, they cook spicy lobster sauce with soju, and eat it steaming in winter, neither too cold nor too hot.
The production procedures of Chili sauce, spicy marinated rot, bean paste and spicy meat are the same. They are all prepared with other raw materials and stored in clay pots for a long time, and then they are eaten in Kaifeng. But because of the different ingredients, each has its own flavor. Sauced peppers are made of high-quality fresh peppers with soy sauce. Canned and soaked for seven or eight months. When the pepper becomes oily and shiny, it can be eaten. Their taste is salty and spicy, salty and delicious. The bean paste is mainly made of fried soybeans, and the soybeans and dry spicy powder are mixed with porridge-like sweet white wine, and then canned and preserved. When the soybean Chili powder turns dark red and purplish, it can be eaten. This taste is better than that made in autumn and opened in early summer. In the hot summer of Xiangyun, it is an ideal food for farmers to relieve fatigue and eliminate fatigue. Mix dried stinky tofu, rice wine, dried spicy powder and shredded ginger in an urn to make it spicy and rancid, pure and spicy, with a long aftertaste. And it is best to wrap the leaves with spicy halogen rot. After the fat leaves of Chinese cabbage are oiled, the spicy rot material is wrapped in the leaves and put into the jar, which is called "the darling of vegetables", which makes people feel greedy. Spicy animals, with "sacrifice" as the ingredients, have a unique taste in "Seven Sisters Spicy". They are finely cut pig bones, intestines and pig head meat, mixed with soju, ginger and spicy powder. After years of storage, the jar was filled with oil when it was opened. Steamed, crisp as a cake, it has the reputation of "spicy cake"