#YELLOW LANTERN CHILI SAUCE FULL#

Sour and spicy compatibility seldom dominate The meat teas of the Hainan Li people let the microorganisms and the protease of the ingredients themselves break down the protein into small molecule amino acids little by little, and after natural fermentation for more than 25 days, they are transformed to masterpiece. This unique, high-end sauce is rare in the market. When refining hot chilies sauce, they added scallops, abalones, shrimps and other seafood ingredients and boiled them with oil. The Dan family(the ethnic group drifting at sea)on the fishing boat continued the way people in Fujian and other places to eat chilies. If you fall in love, it will be hard to give up.

The fresh chili sauce used is steamed in the pot. The yellow chili in Hainan's 'Yellow Chilies Steamed Fish Head' is different. The chopped chilies in the 'chopped fish head' of Hunan cuisine are chilies cooked with oil,the taste of the chili is greasy and thicker. Under this premise, referring to the practice of 'chopped fish head', Hainan version of 'yellow chilies steamed fish head' was released. In recent years, the fusion of food culture has made more and more young Hainanese fall in love with spicy food. Red fluttering chopped chilies, color, aroma and gas. In the Hunan cuisine recipe, 'chopped fish head' is one of the signature dishes. Unlike hot chili sauce, such as pickled chilies and Laoganma（a kind of hot sauce）, Hainan's hot chili sauce is fresh and spicy. Hainanese diet pays attention to the original taste of food, lightness is the main tone, but the use of sour and spicy flavor, freshness, contrasting the light beauty, or digestion of heat, is good for health, is always the pursuit of Hainanese diet. Hainan people's love for old salt lemon tea is also a masterpiece of unity of opposites. The chilies and salt can be used to sprinkle on the surface of the fruits such as mangoes and guavas. The surface of the fruit is sprinkled with chilies and salt, which can produce wonderful chemical reactions, to a certain extent, alleviate the acidity of the fruit, add sweetness, and have a romantic Hainan tropical style. Hainanese are practicing dialectics of taste change in the conversion of sour, spicy, salty, and sweet-'To be sweeter, you must add chilies salt'. Green mangoes are sour and crisp, eaten with chilies salt, hot and sour and crisp, should be a fairy food. Hainanese can make something different on green mangoes. People have memories of the sweetness of mango. Even eating melons, Hainanese cleverly use chilies and salt. The most common fruit dipping is green mango, guava, pineapple, etc. Minced fresh chilies are mixed with salt to make chilies a little salty. In Hainan, there are special ways to eat chilies. But if you want to increase the level of taste, you need to add a touch of sour or spicy, or both sour and spicy, in order to boost appetite and get the right stimulation of the taste buds.

#YELLOW LANTERN CHILI SAUCE FULL#

People pay attention to the taste of fresh, fragrant, salty and appropriate, full flavor. Some people prefer fried rice noodles or fried noodles. Hainanese people often start their diet with a bowl of hot rice noodle soup or noodle soup.

The consumer market of the hot and sour industry in Hainan has a growing trend. Various methods for deep processing of sour and spicy products need to be continuously explored, and the demand will continue to grow. The functions of sour and spicy in medical, health care and beauty cannot be ignored. It has very good-looking, hot and sour taste are delicious, and it is good seasoning when eating meat dishes, not afraid that meat dish is too fat. After a period of fermentation, it becomes 'crushed rice-like chilies and oranges': red of chilies, yellow of oranges, white garlics and mottled colors. In this way, it can enrich the spicy flavor level, inhibit the growth of bacteria, and fight against hot and humid weather, so that the chilies sauce do not spoil. Wash the fresh sour oranges and cut them in half, then mix with the chopped chillies as broken as rice, add an appropriate amount of salt and a little garlic, there is spicy in sour, sour in spicy, and salty in sour and spicy.

Hainanese people adapted to local conditions, and in the practice of life, they created a 'crushed rice-like chilies and orange' seasoning. The crushed chilies of Hainan Island is especially spicy, and the Hainanese use the acid to reduce its spiciness or melt it. The special dish 'Zao po cu' in Hainan contains noodles, kelp, seaweed, seafood, vinegar, taro and beef.

Yellow lantern chili sauce