How to Make Diane Hot Pepper Sauce

Dian chili sauce is one of the most renowned condiments in Zhejiang Province, known for its vibrant spiciness, rich aroma, simple preparation process, long shelf life, and strong economic value. This traditional sauce has been cherished for generations and remains a staple in many local kitchens. The production method begins with soybeans, which are first cooked until soft. After cooking, the beans are spread out to dry, allowing them to become slightly firm. Then, fried rice flour is added and thoroughly mixed into the beans, helping to create small granules. Once the mixture is ready, it is 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. The fermented beans are then dried completely until there is no moisture left. Next, fresh chili peppers are washed, dried, and chopped. They are then combined with the dried soybean pods and 30% salt. The mixture is stirred repeatedly until the chilies are well moistened. For extra flavor, some people add small amounts of ginger, garlic, and fennel. The final mixture is placed into ceramic jars, sealed tightly, and left to mature for 3 to 8 months. Over time, the flavors deepen and blend beautifully, resulting in a rich, spicy, and aromatic chili sauce that's perfect for seasoning dishes or as a standalone condiment. This time-honored technique not only preserves the natural flavors but also ensures that the sauce can be stored for a long time without losing its quality. Whether used in stir-fries, dipping sauces, or marinades, Dian chili sauce brings a unique taste that reflects the essence of Zhejiang cuisine.

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