Mashed garlic flavored burnt chili dipping liquid
A technology for simmering chili peppers and simmering chili noodles, which is applied in the field of food processing, can solve the problems of unsatisfactory needs, complicated preparation methods, and single taste, and achieves the effects of fewer steps, moderate spiciness, and strong but not greasy taste.
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[0015] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments;
[0016] A kind of aioli paste chili dipped in water, the weight percentage of its formula is:
[0017] Burnt chili noodles 45-60%, small garlic cloves 10-30%, salt sauce 10-15%, distilled water 5-8%, soy sauce 5-8%, monosodium glutamate 5-8%; the sum of each formula is 100%.
[0018] The preparation method of using the above-mentioned formula to prepare garlic-flavored chili dipped in water is as follows:
[0019] (1) According to the above formula, select an appropriate amount of local small garlic cloves, salt sauce, soy sauce, and monosodium glutamate to make garlic paste for later use;
[0020] (2) Choose high-quality dried chili, fry it in a high-temperature drum pot at 70-80 degrees until it is 80% burnt, and use modern technology to grind it into granules with a diameter of less than 2 mm.
[0021] (3) Add appropriate amount ...
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