Wugang Spicy Sauce [Hunan Wugang Specialty]

What is Wugang spicy sauce? Authentic Hunan Wugang Specialty: Wugang Spicy Sauce

Summary:Do you want to know what Wugang Spicy Sauce is? This article is a detailed introduction toHunan Wugang specialty - Wugang Spicy Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wugang Spicy Sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of Wugang Spicy Sauce and its nutritional value? The production method and tasting method of Wugang spicy sauce

Basic Introduction to Wugang Spicy Sauce

Wugang is rich in spicy sauce, which has always been used by the people to process into seasoning dishes.

. In the 17th year of the Republic of China, farmers began processing spicy sauce, which gave rise to canned spicy oil and pepper sauce, mainly sold in Hong Kong, Macao, Southeast Asia, and Western Europe, with Japan being the largest. Due to the influx of a large population, Wugang City mainly produces sweet and spicy sauces, with more than 10 households including Ruifeng, Hongxingyu, and Meijizhuang

What are the nutritional values of Wugang spicy sauce

Experts believe that long-term consumption of red pepper in the diet can strengthen the ability of individuals to fight against aging. This is because chili peppers are very nutritious. In addition to rich carotenoids, one chili pepper also contains approximately 5000 international units of vitamin A, which is 100% of the daily requirement. In addition, it also contains over 100 milligrams of vitamin C. These abundant antioxidants can neutralize harmful oxygen molecules and free radicals in the body, thereby protecting the body. In addition, red chili peppers also have the effect of diluting blood. German researchers have found that chili peppers can prevent the formation of blood clots by increasing the time it takes for blood to clot. In other words, it can prevent heart attacks and strokes

Method of making Wugang chili sauce

After buying fresh chili peppers, wipe them clean with a clean and damp cloth, chop them, add salt and mix well (one pound of chili peppers with half a liang of salt), put them in a bowl, seal the mouth of the bowl with plastic cloth, and let them ferment in a cool place for 3 to 5 days. Before frying, it is best to use a food mixer to mash the chili peppers into a paste, do not filter the water, pour them into a pot and boil them together with oil. Note that the oil temperature should not exceed 140C ° C. During the boiling process, keep stirring (use bamboo slices, not metal objects) until only a small amount of water vapor escapes, turn off the heat and put them into a container. success! Add an appropriate amount of ginger and garlic when the chili oil is about to be cooked. You can also add pre brewed fermented black beans and boil them together according to your taste. Fresh chili pepper: oil=1:2

Remember, this chili oil is not fried, but "boiled"

Tasting method of Wugang spicy sauce

When mixing braised dishes, you can add some broth or boiling water to dilute it slightly, so that it can be accompanied by more portions and the taste will not be so strong When seasoning, you can add some garlic, chopped scallions, and chopped ginger to the chili oil first, and then add broth or boiling water for a better taste (the broth and boiling water should be added in moderation, not too thin)