How to Make Diane Hot Pepper Sauce

Dian chili sauce is one of the most iconic condiments in Zhejiang Province, known for its bold, fresh heat, rich aroma, and long-lasting flavor. It's not only a staple in local cuisine but also valued for its simple production process, long shelf life, and economic benefits over time. The traditional method of making Dian chili sauce begins with soybeans that are first cooked until tender. Once cooked, they are spread out to dry slightly, then mixed with fried rice flour. The rice flour helps create a granular texture, ensuring the beans don’t clump together. This mixture is then covered with plastic film and left to ferment. During fermentation, a layer of golden mold (sometimes grayish) develops on the surface of the soybean mixture, indicating it’s ready for the next step. After the fermentation process, the soybean meal is dried thoroughly to remove all moisture. Meanwhile, fresh chili peppers are washed, dried, and chopped into small pieces. These are then combined with the dried soybean pods, along with 30% salt. The mixture is stirred repeatedly until the chilies become moist and well-blended. To enhance the flavor, some people add small amounts of ginger, garlic, and fennel during this stage. Once everything is well mixed, the chili sauce is transferred into ceramic jars. The jars are sealed tightly and left to mature for 3 to 8 months. Over time, the flavors develop and deepen, resulting in a rich, complex sauce that can be enjoyed as a condiment or used to enhance various dishes. This time-honored technique has been passed down through generations, preserving both the taste and cultural heritage of Zhejiang.

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