1. Food preparation. Picking or buying fresh peppers, washing and drying, washing and drying fresh ginger and garlic cloves, and appropriate amount of pepper and mountain pepper.
2. Food processing. Grind Chili sauce, and put the above ingredients into a steel mill to break. Pepper, ginger and garlic can be cut properly, which will be easier to mash, fine and taste better. Chopping peppers means cutting them into small pieces with a knife. Making bean paste is also dicing.
3. Sprinkle with salt and mix well. According to the ratio of 20 kg of pepper and 1 kg of salt, sprinkle the salt in, stirring while sprinkling. If you like pickled peppers, you can put less salt, and if you leave them for a long time, you can put more salt. Add according to personal taste. Chopped pepper bean paste is also salted according to your own taste.
4. seal the jar. Chili sauce and chopped pepper are packed in a closed jar and tied tightly with plastic wrap. You can add water to the edge of the jar for better sealing effect. If you make bean paste, it will be a little different here. Put the washed and dried moldy watercress into a jar, add cinnamon and perilla, add chopped pepper, ginger, garlic, pepper and salt, add cold boiled water until all the ingredients are covered, then cover the jar mouth with glass and expose it to the sun. Generally, after a month or two, more than half of the water evaporates, and the delicious bean paste is ready.
How's it going? It feels good to learn three things at once. To taste good, you must choose fresh ingredients. Secondly, pay attention to the proportion of various components, and the third is to keep it sealed.
Put a small dish of spicy Chili sauce on the dining table with a bowl of delicious white rice, and you will be satisfied at first sight.
Nowadays, this kind of garlic Chili sauce is a must for many families all year round. The operation is particularly simple. No need for fire or oil. Just do it according to my formula, and get a few bottles easily!
Delicious garlic hot sauce for dinner
Youmozi (small grass root family food)
material
Ingredients: five pounds of red pepper, three bags of soy sauce and four tomatoes.
Accessories: six ounces of salt, one catty of garlic, six ounces of sugar, six spoonfuls of monosodium glutamate, two bags of rice vinegar and four onions.
working methods
1. Prepare all raw materials.
2. Wash the red pepper (this pepper is not spicy, the seeds and tendons have not been removed, if it is handled flexibly with too spicy pepper), cut it and put it into the meat grinder.
3. Mince (master the thickness flexibly by yourself). Then pour it into the basin.
4. Put the onion and garlic into the meat grinder.
cut up
6. Pour in the freshly twisted pepper.
7. Twist the tomatoes, put them in, and add salt, sugar and monosodium glutamate in proportion. Stir evenly
8. Add rice vinegar and soy sauce in proportion and mix well. Prepare your own clean bottle, pack it and put it in the refrigerator for one year.
9.bottling
skill
Main raw materials: five kilos of red pepper, three bags of soy sauce, four tomatoes, six liang of salt, one kilo of garlic, six liang of sugar, six spoonfuls of monosodium glutamate, two bags of rice vinegar and four onions. Dear friends, scaled down, these raw materials can be made into large pots and a half, and no one can eat them. )
For many friends who love spicy food, Chili sauce is indeed an essential food. You often buy various brands of Chili sauce. Have you ever tried to make delicious Chili sauce yourself?
There are many ways to make Chili sauce. The Chili sauce I chose to make today is lobster sauce.
Douchi Chili sauce (the quantity here is controlled by yourself, and more peppers are prepared)
Preparation materials: millet pepper, fermented soybean, garlic, sesame oil, white sesame, Chili oil, sugar, dried Chili and pepper;
1. Wash the millet pepper first and cut it off. If there is a blender, you can put it in and mash it, or chop it (for use);
2. Douchi needs to be soaked for 10 minute, then washed and drained (the water must be drained, so that it can be preserved for a long time), and then crushed, or preserved as a whole;
3, put oil in the hot pot, stir fry the lobster sauce and then put it in the pot;
4. Then heat oil, add garlic, sesame oil, Chili oil, dried peppers, prickly ash and salt (catch peppers and throw them away) and stir-fry in a pot for later use;
5. Stir the cardamom and pepper evenly and put them in a bowl;
6. Pour the seasoning in the fourth point into the evenly stirred pepper and stir it evenly again;
7. Put some sesame seeds and bottle them. Then you can eat it in the refrigerator for 2 days;
Tip: When bottling, the oil must cover all the peppers;
Homemade lobster sauce is fragrant and spicy. Friends who like spicy food simply say that it is an artifact of bibimbap, and they can eat the rice clean next time. And it is not difficult to do it, which is convenient for the family to do it themselves;
It is very common in rural areas to grow their own peppers and make their own Chili sauce. The more times you cook, the better Chili sauce will be summed up.
According to personal taste, put more pepper in spicy food and more peanuts and sesame seeds in fragrant food.
Deep-fried peanuts, cooled and peeled, mashed with garlic, fried sesame seeds for later use, and chopped peppers for later use.
Put oil in the pan, add diced pork belly and stir fry. When the meat is cooked, add onion, ginger, garlic and pepper to improve the taste. When the dishes in the pot turn slightly Huang Shi, add the soy sauce with pepper and continue to stir fry until the red pepper oil appears.
Finally, according to personal taste, add peanuts and sesame seeds, appropriate amount of salt, and add some sugar if you like sweet mouth.
After everything is put together, stir-fry it a little, and then you can turn off the heat and cook. Find a clean container, usually use the remaining bottle of tofu milk, wash it clean and control the moisture, and fill a bottle.
Noodles and rice mixed with this Chili sauce taste very good, and crispy peanuts make people's appetite big.
Carefree uses peanuts, peppers, sesame seeds, peanut oil and peppers grown at home. Don't worry.
As one of the three treasures in Guilin, Chili sauce is really an appetizer. But the handmade Chili sauce in rural areas will look different from Guilin Chili sauce sold in supermarkets. But your own Chili sauce will make you feel a sense of accomplishment all the time.
First, there are a lot of red peppers on the market now, and it is time to make Chili sauce. You should clean the fresh red peppers you bought (or picked) home together with the handles, put them in the vegetable basket to dry the surface, and then remove the pepper handles.
Second, people who like to eat garlic Chili sauce should peel garlic in advance for use, and people who like to eat beans (black, sold in the market) should also prepare.
Third, before cutting peppers, it is best to wear rubber gloves to avoid making them uncomfortable. .
Fourth, the chopped peppers used to be finely chopped on the chopping block. This way of cutting peppers will cause them to run out of the chopping block. Now you can use two big bamboo tubes or plastic, put the bamboo tube on the chopping block, then put one third of the pepper and garlic into the bamboo tube, and finally "click, click, click" with a knife. . . . "Chop peppers and garlic.
5. Put the chopped pepper and garlic into the pot and add a little more salt than usual. Otherwise, if there is too little salt, the Chili sauce will be sour.
Six, according to a catty of pepper, put 1-2 bottles of wine with a height of more than 50 degrees, and stir evenly to the bottle or jar. At this time, if you like tofu, you can add tofu before mixing.
There is not much time to pickle Chili sauce. For me with chopsticks in my throat, I can make Chili sauce in the morning and eat it tomorrow.
Chili sauce is actually quite simple. If you want to make it delicious, you can put some favorite ornaments in it. Of course, what you want to put depends on how you want to eat.
chilli sauce
First of all, prepare materials: red pepper, oil, salt, monosodium glutamate, sweet noodle sauce and sugar. After preparation, wash the red pepper, drain the water, remove the seeds and tendons, chop the pepper, prepare a wok for heating, add the chopped pepper and stir evenly, add sugar and salt, stir evenly in the sweet noodle sauce after frying, and cook for about 10 minute.
Pork diced Chili sauce
First prepare the materials: pork, onion, ginger, bean paste, red pepper and sugar. When ready, wash the pepper, remove the pedicle and control the water for later use. Put it in a cooking machine and break it. Cut the onion into small pieces, slice the ginger, and put it into a cooking machine to break it into mud. Dice the pork, add peanut oil into the diced pork and stir well. Prepare a wok and heat it. Put it back into Gu Rong diced meat and stir well until it changes color.
Beef Chili sauce
First, prepare the materials: beef, oil, salt, tomato sauce, peanuts, red pepper, sugar, pepper, ginger, soy sauce and beef powder. After preparation, clean the red pepper, put it in a cooking machine, chop up the beef, prepare a wok, heat it with oil, add peanuts, take it out for later use, heat it with oil in the other wok, add pepper and beef, stir well, and add pepper.
The most traditional Chili sauce in rural areas is mainly dried Chili noodles and bean curd residue, supplemented by spices such as Chili noodles and salt.
Chili sauce tastes quite good and is an indispensable condiment in people's lives. In recent years, there are many farmers who grow peppers. Every year when peppers are harvested, some defective products and the last batch of peppers can't sell well, so many families use them to make Chili sauce.
Next, I will tell you about our local traditional method of making Chili sauce:
First, the preparation of Chili noodles.
Every September,1October, the harvested peppers are dried in the sun, or slowly fried with low fire. After dehydration, grind them with a stone mortar. In this process, grind the pepper noodles as fine as possible, and then seal the ground pepper noodles in plastic bags for later use.
Second, the preparation of bean curd residue. Since September, the soybeans in the fields have been harvested and dried, and housewives in rural areas have begun to prepare tofu and prepare to kill pigs for the New Year at the end of the year. Make a tofu of about 15-20 kg, and it is estimated that there will be about 3 kg of tofu residue left.
These bean curd dregs are treasures in the sauce. Women carefully knead them into fist-sized lumps, then wrap them in clean straw, tie them up and put them above the fire hall of their own stove to dry slowly.
In this process, we must remember that we must not bask in the sun, but must bask in the fire. Fire smoke plays a certain role in the drying process of bean curd residue. After about a week or two, the straw gives off the musty smell of bean curd residue, and the next brewing can be carried out.
Third, the brewing of Chili sauce. 1, take a clean basin, crush the bean curd residue and put it in the Chili noodles. The ratio of the two can be freely controlled. If you like spicy food, you can put more Chili noodles.
2, stir them evenly, add water, dry humidity to sticky, sticky hands is the best.
3. Add pepper noodles, salt and other ingredients, stir well, then pick a little by hand and put it in your mouth to taste the salty taste.
4. The finished product should be packed in a clean crock, covered with plastic sheets and sealed, waiting for the Chili sauce to ferment.
In this link, it is especially important to remember that the whole process of brewing sauce must not be stained with any oil, otherwise it will be broken!
I think the sauce brewed by this traditional method is the best!
Finally, it is to open the altar to eat sauce! After the spring, you can smell the thick sauce immediately when you open the sauce jar. When eating, scoop a small bowl of Chili sauce with a small spoon, which becomes the best seasoning for the whole family!
I am a farmer in Jinshui. Welcome to read, comment and like!
With the continuous progress of society, the difference between urban and rural areas has gradually narrowed. Great changes have taken place in people's lifestyles, and the concept of seasonality has disappeared among all kinds of ingredients needed in daily life. Some traditional food production methods are gradually replaced by industrialization and technology. Over time, there will always be some deja vu but specious flavor. A new word, self-control, appeared. People always try to let some smells go deep into their memories through their own hands.
Maybe it's the smell of mom, maybe it's the smell of grandma, or it's the smell of grandma. And what I want you to share is the taste of our Chili sauce, not the taste of mom.
The name of Chili sauce varies from region to region. There are probably water Chili sauce and oil Chili sauce, among which there are chopped or chopped Chili sauce. The Chili sauce in our family is ground with a stone mill. It is called "Xi Chili" in my hometown and "red sauce" in Sichuan cuisine.
Our family grows peppers every year and makes our own Chili sauce. And it's very traditional to cook once and eat for a year. Can be used for cooking, but also with meals. I'll share this method with you.
First, the choice of pepper:
Our family generally grows Erjing pepper, which is a common one in Sichuan. Slightly spicy and moderate, the taste is stronger than other peppers. Like sweet pepper and vegetable pepper, it is not suitable for Chili sauce and storage. When I was in beginning of autumn, peppers began to turn red. My mother would choose a fine day to pick bright red peppers and then come back to prepare Chili sauce.
Second, the initial treatment:
I will sort out the impurities, pepper leaves and the like in the picked peppers with my sister. Then my mother washed the peppers and put them in a basket to drain.
Put the drained pepper into a wooden basin, add ginger (turmeric), garlic (purple garlic) and red pepper, and chop it into slightly thick pepper pieces with a chopping knife.
Grind the chopped pepper pieces by hand (formerly known as water mill, made of stone, divided into upper and lower fans, each of which is about 50 kg, and added to the grinding pot) and grind the pepper pieces into paste (individual ones will not be too fine). There is no need to add water when grinding, and both ginger and pepper will have water.
Third, the production method:
Put the ground pepper into a wooden basin, add salt, and stir well with a little white wine. In fact, some foods only need simple seasonings. Cooked for a long time, the smell of temptation will always make people uncontrollable.
Fourth, the way to save:
Mom will put the prepared Chili sauce into a clean pickle jar without any oil, but there is no need to add water to the edge of the jar.
Keep it in a cool place and avoid direct sunlight.
You can eat it in about half an hour. It is spicy but not dry, and the mellow taste will always make people have an appetite. You can cook with meals. This is the memory of childhood and the smell of mother.
How to make Chili sauce?
Chili sauce is very popular in our family. Chili sauce can be used not only for seasoning, but also for cooking. The prepared Chili sauce not only has the spicy taste of Chili, but also has a strong sauce flavor. The next meal will be memorable and make your appetite open.
How to make Chili sauce? Next, I'll talk about our Chili sauce here.
First, pick peppers. Pepper used to make Chili sauce must be fresh and mature, not green pepper. We all use red peppers to make Chili sauce here.
Second, clean the peppers. Clean the peppers one by one. Dry the water after cleaning.
Third, chop peppers. Pepper is longer. Generally, we will cut the dried peppers and cut them into pieces about 2-3 cm. Peppers cut in this way are easy to grind or break.
Fourth, grind the pepper. It used to be ground with a stone mill, but now it is directly crushed with a machine.
Fifth, add salt. Pepper is very fine. After grinding, add salt according to the ratio of 1 kg pepper 1 and stir evenly.
Sixth, drying. This is a crucial step. The taste of Chili sauce is all in this step. When making Chili sauce, you should look at the weather in advance and choose to grind Chili when it doesn't rain in the last week.
When drying Chili sauce, put Chili sauce into a bowl and cover it with a fine net to prevent mosquitoes and flies. Choose to expose the bowl to the sun for 4-5 days on sunny days. There will be bubbles during the drying process, which is the fermentation inside. Do not stir the Chili sauce during drying. Take it back to your room at night and take it out during the day. The standard of baking is that the top layer of Chili sauce changes from red to crimson or brown, and the Chili sauce is thicker. You can try some Chili sauce with chopsticks. It tastes just right without hot and sour sauce.
At this time, the drying of Chili sauce is completed. The dried Chili sauce can be sealed in a jar and can be taken away when necessary. If you want a more fragrant taste, you can add some garlic when grinding Chili, and Chili sauce will also taste like garlic.
This is how we make Chili sauce here. The Chili sauce made in this way is rich and delicious. You can try.