Ashi Spicy Sauce [Guangdong Jiaoling Specialty]

What is Ashi spicy sauce? Authentic Guangdong Jiaoling specialty: A Si Spicy Sauce

Content summary:Do you want to know what A Si Spicy Sauce is? This article is a detailed introduction toGuangdong Jiaoling specialty - A Si Spicy Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about A Si Spicy Sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of A Si Spicy Sauce and its nutritional value? What are the product characteristics of A Si spicy sauce? The production method of Ashi spicy sauce, the tasting and eating method of Ashi spicy sauce, etc

Basic Introduction to Ashi Spicy Sauce

Ashi Spicy Sauce is a popular garlic and chili sauce in the Hakka area of Meizhou. It is sour, spicy, and delicious, and its taste is not only popular among local customers, but also praised by some friends who come to Meizhou for tourism or business trips

What are the nutritional values of Ashi spicy sauce

Chili peppers are warm and can lower body temperature and relieve muscle pain by sweating, therefore they have strong antipyretic and analgesic effects; The effective ingredient of chili pepper, capsaicin, is an antioxidant that can prevent the metabolism of related cells, thereby terminating the process of cellular tissue carcinogenesis and reducing the incidence of cancer cells. Garlic can prevent fat deposition in cardiovascular and cerebrovascular systems, induce internal fat metabolism in tissues, significantly increase fibrinolytic activity, reduce cholesterol, inhibit platelet aggregation, lower plasma concentration, increase microvascular dilation, promote vasodilation, regulate blood pressure, increase vascular permeability, thereby inhibiting thrombus formation and preventing arteriosclerosis

Ashi Garlic Spicy Sauce has a rosy color and is sour, spicy, and refreshing

Method of making Ashi chili sauce

1. Method of making chili sauce

Wash and dry mature red chili peppers with water, then place them on a clean and oil-free cutting board and chop them into small pieces, the finer the better. After chopping the chili peppers finely, put the chili powder into a large bowl and mix them in a ratio of 0.5 kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua wine. Chop the garlic into small pieces and mix well with chili powder, salt, and sanhua wine. Let it soak in sunlight for 1-2 days to allow the sauce to naturally dissolve, then transfer it into a clean large mouthed glass container. Add a small amount of Sanhua wine on top of the sauce and cover tightly. On sunny days, you can open the lid to bask in the sun, but avoid stirring to prevent acidity and odor. Usually, place the processed sauce in a well ventilated and sunny place to make a fragrant and high-quality chili sauce

2. Recipe for Garlic Sauce

Wash and filter dry dried chili peppers, ginger, and garlic. Use a blender to crush the chili peppers into green bean sized pieces; Add oil to a pot and heat it up to 60%. Stir fry the prepared chili, ginger, 1/3 garlic, and Sichuan peppercorns until fragrant. Then add sweet sauce and half a cup of water, and simmer over medium heat until the sauce thickens. Add some salt, soy sauce, sugar (a little), vinegar, and MSG, and finally add 2/3 garlic to the pot. Stir fry evenly and serve

Tasting and Eating Methods of Ashi Spicy Sauce

Hakka Traditional Eating Methods: Used for mixing rice, noodles, pickled noodles, pickled noodles, making hot pot, and cooking