Yingjiang Chili Sauce [Yunnan Yingjiang Specialty]

What is Yingjiang chili sauce? Authentic Yunnan Yingjiang specialty: Yingjiang chili sauce

Content summary:Do you want to know what Yingjiang chili sauce is? This article is a detailed introduction to the Yunnan Yingjiang specialty - Yingjiang chili sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yingjiang chili sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of Yingjiang chili sauce and its nutritional value? What are the product characteristics of Yingjiang chili sauce? How did the history of Yingjiang chili sauce come about? The production method of Yingjiang chili sauce, etc

Basic introduction of Yingjiang chili sauce

It is made by baking selected Yingjiang specialty chili peppers and soaking them.

. Eating it is both fragrant and spicy, with a hint of sweetness, making it more flavorful than traditional pickled peppers. You can use it to make food by soaking it in water, stir frying beef with pickled peppers, mixing it with cold dishes, or eating it directly with rice

1. Antipyretic and analgesic: Chili peppers are warm and can lower body temperature and relieve muscle pain by sweating, therefore they have strong antipyretic and analgesic effects Preventing cancer: Capsaicin, the effective ingredient in chili peppers, is an antioxidant that can prevent the metabolism of related cells, thereby terminating the process of cancer transformation in cellular tissues and reducing the incidence of cancer cells Increase appetite and aid digestion: The strong spicy flavor of chili peppers can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion Lipid lowering and weight loss: Capsaicin contained in chili peppers can promote fat metabolism, prevent fat accumulation in the body, and be beneficial for lipid-lowering, weight loss, and disease prevention

Color

The chili sauce is made from high-quality chili peppers. Made by washing, sorting, crushing and boiling. Therefore, the color is bright red, and the red color of chili sauce comes from the natural color of chili peppers. During the cooking process, it has the characteristics of coloring and good sensory experience, which gives people a strong sense of appetite

Fragrance

Chili sauce has a unique and pure aroma due to the addition of over twenty spices during the boiling process. Adding chili sauce is more effective when eating hot pot, mixing cold dishes, or cooking. Especially in the preparation of soy products, it has a different effect compared to others. It can also be dipped in Mantou, mixed with Shaobing (Baked cake in griddle), fried vegetables, etc

Taste

As the saying goes, five flavors of seasoning make a hundred flavors fragrant. Chili sauce is made by boiling over twenty different spices. Therefore, the sensory experience of taste leaves a lasting and unforgettable aftertaste

Chili peppers were introduced to China through two paths. One was the renowned Silk Road, which entered Xinjiang, Gansu, Shaanxi and other places from West Asia and was first cultivated in the northwest; One is to enter southern China through the Strait of Malacca, cultivate in Yunnan, Guangxi, Hunan and other places in the south, and gradually expand to the whole country, leaving almost no blank space for chili peppers

Method of making Yingjiang chili sauce

Method of making pickled chili beef:

Ingredients: vegetable oil, minced beef, grandma chili sauce, onion, dried chili

Preparation: 1. Heat the vegetable oil, add a small amount of dried chili and stir fry until fragrant, then add chili sauce and beef. Stir fry until 8% cooked, then remove from the pan<2. Heat up the oil, add onions, and add an appropriate amount of chili sauce. Stir fry the onions until cooked

3. Put down the minced beef and mix it with onions to continue stir frying until cooked. It can be consumed