Changbei Chili Seed Sauce [Shandong Changyi Specialty]

What is Changbei chili sauce? Authentic Shandong Changyi specialty: Changbei chili sauce

Content summary:Do you want to know what Changbei chili sauce is? This article is a detailed introduction to Changbei Chili Seed Sauce, a specialty of Changyi, Shandong Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Changbei Chili Seed Sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of Changbei Chili Seed Sauce and how the history of Changbei Chili Seed Sauce originated? Wait

Basic Introduction to Changbei Chilli Seed Paste

Chilli Seed Paste is an indispensable side dish on the winter table of Changyi farmers, just like fermented bean curd in Zhejiang and sour cabbage in northeast China. Chili sauce is mainly made from scallions, chili peppers, and crab sauce. The process of making it is called "zao jiao zi". The eighth month of the lunar calendar is the season for catching crabs at sea, during which the crab heads are plump. Mash the sea crabs into pieces, add water and salt to make crab sauce. Crab sauce is one of the main ingredients for pickled chili peppers

The best time for pickled chili peppers is in late September of the lunar calendar (around late October in the solar calendar). This is the season when the weather is cool, the fermentation temperature is suitable, and the scallions and chili peppers are ripe. Scallion sprouts, remove the old leaves, and peel off the white onion. Wash and dry the scallions with water or wipe them clean with a cloth, then cut them into one finger wide scallion sections. Generally, pickled chili peppers do not require pointed chili peppers because they have thin skin and many seeds; Most people use round persimmon chili peppers, and it is best to choose mature red chili peppers. Remove the seeds from the chili peppers, chop them into small pieces, and place them together with scallions in a large basin or pot. Add a small amount of salt and stir well, then add crab sauce and stir. Cover the jar and let it ferment in the shade for five or six days, weaving it into chili seed sauce

How did the history of Changbei chili sauce come about