After drying, put it on a clean and oil-free chopping board and chop it. The finer the better. Chop the pepper, put the pepper powder into a large pot, and mix the ingredients according to the ratio of 0.5 kg of pepper, 200 g of garlic, 50 g of salt and 50- 100 g of Sanhua wine. Chop garlic, add pepper powder, salt and Sanhua wine, and stir well. Put it in the sun 1-2 to make it smell natural, and then put it in a clean big glass. Add a small amount of Sanhua wine to the sauce surface and cover tightly. When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste. Usually put the processed sauce in a ventilated and sunny place, so that you can make delicious and high-quality Chili sauce. \x0d\\x0d\(2) Soak 5 kilograms of dried red pepper in clear water for 24 hours, take it out, mince it with 5 kilograms of Pixian bean paste, 500 grams of pepper and 500 grams of garlic cloves, put it into 2,500 grams of salad oil heated to 40%, stir it with a spoon to prevent it from sticking to the pot, and add 500 grams of salt and 20 grams of chicken essence for seasoning. \x0d\ Note: You can't add water in the cooking process, otherwise it won't produce fragrance. \ x0d \ x0d \ This hot sauce is ruddy, spicy and delicious, and will last for a long time, but you can't knock off the top layer of oil every time you take it, because the oil can prevent deterioration. \x0d\x0d\ korean chili sauce \x0d\x0d\ Material: \x0d\ glutinous rice flour 60g \x0d\ water 60g \x0d\ miso 50g \ x0d \ sugar 20g \ x0d \ Chili powder 20g \ x0d. \x0d\2。 Mixing glutinous rice flour and water, kneading into dough, kneading, dividing into equal parts, and flattening; \x0d\3。 Put the flattened glutinous rice balls into boiling water, cook until they float, cook for another 2 minutes and take them out. Add miso, sugar and Chili powder while it is hot, stir well, then add vinegar and stir well. \x0d\\x0d\ Usage: As the base material of various dishes (stir-fried, mixed and dipped), it has a wide range of uses. The newly made korean chili sauce style is red. The longer the fermentation time, the darker the color and the more mellow the taste. \x0d\\x0d\ Method of making korean chili sauce \x0d\ \ Materials and dosage: 4 teaspoons of glutinous rice flour, 4 teaspoons of lobster sauce powder, 5 teaspoons of Chili powder, 4 teaspoons of salt, 1 cup of malt yeast powder \x0d\ Method of making: \ x0d \ At this time, the water for making cakes is not needed. \ x0d \ 2。 Cook and remove the glutinous rice cake, put it in a copper basin and beat it while it is hot until blisters appear. \ x0d \ 3。 If you feel a little thick and hard, you can pour the water for making cakes into a paste. \ x0d \ 4。 Move the cake-making water to another bowl, cool it slightly, add the water thickened by malt yeast, and ferment. At this time, the water thickened by malt yeast should be prepared for overnight before making Chili sauce. Pour 4 cups of water into each cup of malt yeast powder and use it on it the next day. \ x0d \ 5。 Sift the fermented cake water with a sieve, boil it again, let it cool, and put the lake cake into the basin. This will make the cake soft and loose. \ x0d \ 6。 After completely cooling, add Chili powder and mix well. \ x0d \ 7。 Sprinkle some lobster sauce powder on it and stir well. \ x0d \ 8。 Put the Chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of them are sprinkled with salt when the surface of Chili sauce is not dry, so that salt will penetrate into Chili sauce and have an impact on the taste. \ x0d \ \ x0d \ # # # There are many kinds for you to choose from: # # \ x0d \ x0d \ Chili oil method (1 1) \x0d\\x0d\ Preparation: high-quality Chili powder and pepper. Chili powder is definitely the most, and the rest are ingredients. If you think about it, you can only * grope for it yourself. There are peppers in the five spices, but I prefer them. \x0d\\x0d\ Production: heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, key). Then slowly pour the hot oil into the prepared Chili powder, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making. \x0d\\x0d\ Another method of chili red oil (2) \x0d\\x0d\ Generally chili oil is not red, so this method can fry chili oil. The method is exactly the same as "Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put, and the lid is covered and simmered without opening the lid. When the squeak sounds, open the lid in a quiet place and the pepper will be fried to crisp. \x0d\ Adding water can leach capsanthin, reduce the oil temperature, and make the pepper oil strong. \x0d\\x0d\ Processing methods for making Chili sauce and Chili series foods (III) \x0d\\x0d\ 1. Chili sauce: Choose ripe fresh red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles constantly, wash away the dirt such as attached mud gauze, pick them up, drain them and pour them in. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. It can also be added to pepper, which has a more unique taste. \x0d\\x0d\2。 Chili oil: Select dried chili with bright red chili fruit as raw material, remove pedicels and seeds, wash and drain with clear water, take oil according to the ratio of dried chili to vegetable oil 1: 10, and heat it. When the oil smokes, remove the pan from the fire, cool it for about 3 minutes, and then pour the drained dried peppers into the pan. When the oil cools, take out the pepper, and the remaining oil is Chili oil. \x0d\\x0d\3。 Pickled green peppers: Choose green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, wrap a layer of salt on the peppers, and finally press the peppers with a heavy object (100kg fresh peppers with salt 16kg), marinate for 3 days, drain the salt water, boil and cool. \x0d\\x0d\4。 Oil red pepper: (1) Practice: Wash the pepper to get rid of moth and rot, and add sugar to the soy sauce; Put the pepper in a jar, layer by layer with salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil and cool, and put it in the jar with pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg and sugar 2kg. \ x0d \ x0d \ Chili sauce (4 pieces of 4) \x0d\\x0d\ \ Clean fresh red peppers, remove stalks, dry them, add garlic which accounts for one third of the amount of peppers, break them together, add appropriate amount of salt and white wine (if the temperature is above 50 degrees, Chili sauce will be very fragrant), and pour a layer of wine on the surface with a clean bottle or jar. \x0d\ Be careful to scoop it out with a clean spoon when eating. Don't touch the oil, or it will get moldy. Or pour oil in the pot, boil the Chili sauce and bottle it, and carry it with you. \x0d\\x0d\ homemade Chili oil (6) \x0d\\x0d\ peeled garlic, and beat it to 60% per catty, but don't paste it. Fry in oily oil. I always use 1l corn oil, olive oil is the best, but the cost is a bit high. ) Add dried shrimps and scallops. Bake dried peppers in the oven, crush them and add them. Turn off the heating. Add salt and onion. Cover it and let it cool naturally. \ x0d \ x0d \ Make Chili oil in microwave oven -(7 -(7) \x0d\\x0d\ \ Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example and heat it in the microwave oven for 2-3 minutes. Take it out. Do not use the pot, save oil and wash the pot; Don't worry about Chili fry. \x0d\x0d\ Chili oil-essential for cold salad (9 9 9) \x0d\\x0d\ \ \ Put 300ml vegetable oil in the pot and heat it until it smokes. Pour into a clean and waterless empty bowl \x0d\ until the oil temperature drops slightly (add a piece of shredded ginger and fry immediately), add a little shredded ginger and a dozen peppers. ! ! (10) \ x0d \ x0d \ I stole it from a friend, who is a genuine one. I remember the first time he gave me a big bottle, and a week later I coughed for more than a month, because I didn't eat Chili for more than 20 meals a week. When I arrive in North America, I can eat a lot with confidence. \x0d\ But please pay attention to moderation, health is important! ! ! \x0d\ x0d \ Ingredients: \ x0d \ Chili noodles, a little pepper powder, half diced garlic (or more, fragrant! ), salt, chicken powder appropriate amount \ x0d \ x0d \ Practice 1: \x0d\ Put Chili noodles, garlic and salt together in cold oil, stir well, turn on medium heat, wait for the oil to boil for one minute (as long as it smells tasteless), add pepper powder and chicken powder, and turn off the fire to cool. \ x0d Add Chili noodles and stir slowly until tasteless. Add pepper and chicken powder and turn off the heat. The characteristic of this method is that garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method. \x0d\\x0d\ Note: \ x0d \1> The ratio of pepper to oil is 1 (pepper): 3 (oil). The amount of oil depends on personal preference \ x0d \ 2> Chili oil will continue to roll for a while after the flameout, so please keep it in a safe place to avoid external burns, especially away from children! ! ! \x0d\\x0d\ Chili oil method (1 1) \x0d\\x0d\ Preparation: Mix fine Chili powder, pepper, spiced powder, sesame seeds and salt in a container that is not afraid of scalding. Chili powder is definitely the most, and the rest are ingredients. If you think about it, you can only * grope for it yourself. There are peppers in the five spices, but I prefer them. \x0d\\x0d\ Production: heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, key). Then slowly pour the hot oil into the prepared Chili powder, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making. \ x0d \ x0d \ oil spicy seeds \ x0d \ x0d \ In rural Shaanxi, oil spicy seeds are indispensable every day, especially in poor areas. \ x0d \ x0d \ Chili noodles are generally not more than half of sea bowls. Peppers must be from that year, especially spicy. Add some salt. Holding chopsticks in the other hand, stirring constantly. \x0d\ Ingredients: Laoganma red-oil douchi 1 bottle douchi100g minced garlic 300g red pepper 50g American fresh soy sauce 200g ginger rice, chopped green onion, refined salt, monosodium glutamate, chicken essence and sugar 200g sesame oil1500g salad oil. Stir-fry lobster sauce, then add Laoganma red oil lobster sauce, ginger rice and minced garlic in turn, stir-fry until fragrant, add red pepper, add fragrant soy sauce, adjust the taste with white sugar, refined salt, chicken essence and monosodium glutamate, put into a container, pour sesame oil and sprinkle chopped green onion, and serve. \x0d\ Note: \ x0d \ 1. On the basis of the original oil juice, red pepper granules are added, and peppers and star anise are removed, so its taste is more suitable for the diners who live in the author's life. \ x0d \ 2。 When preparing this oil, raw materials and seasonings must be added in sequence. In particular, refined salt should be added after the amount of fresh soy sauce is determined, otherwise it is not easy to grasp the salt content of oil juice, which makes the oil juice too salty, or the oil juice can not highlight the flavor of soy sauce. \ x0d \ 3。 This oil juice can also be used to season hot and cold dishes. But it tastes better when used in cold dishes. \x0d\ home-style chopped pepper \x0d\ ingredients: chopped pepper 100g ginger rice 10g garlic rice 20g chopped green onion 25g salt, pepper, ginger powder, monosodium glutamate, chicken essence, scallion oil and salad oil \x0d\ production method: \x0d\ chopped pepper in a bowl. \x0d\ Features: bright color, salty and slightly spicy. \x0d\ Scope of application: It can be used as seasoning for cold dishes, stir-fried dishes or steamed dishes, such as stir-fried little seafood with chopped peppers, steamed mandarin fish with chopped peppers, etc. \x0d\ Pickled peppers with home flavor \x0d\ Ingredients: pickled peppers 75g, garlic 10g, salt 20g, pepper, cooking wine, sugar, monosodium glutamate, chicken essence, fresh soup, water starch, red oil and salad oil \x0d\ Production method: \x0d\ Pickled peppers are pedicled. Mix salt, pepper, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into juice in a bowl. Heat a wok, add salad oil, add chopped pepper, ginger rice and garlic rice, stir-fry until fragrant, add raw materials, cook wine (add fresh soup to stew vegetables), stir-fry, stew or cook raw materials, cook juice, and pour in red oil, and serve. \x0d\ Features: bright red color, slightly salty and spicy, and strong pickled pepper flavor. \x0d\ Scope of application: It can be used as seasoning for stir-frying, stewing or stir-frying, such as fried diced chicken with pickled pepper, stewed squid with pickled pepper, roasted eel with pickled pepper, etc. \x0d\ Chili home-cooked flavor \x0d\ Ingredients:? Zanthoxylum bungeanum 125 g ginger rice 10 g garlic rice 20 g garlic sprout 30 g refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, sesame oil and salad oil \x0d\ Production method: \x0d\ Zanthoxylum bungeanum is put in a cage, steamed over high fire, taken out and fried with mixed oil until crisp and fragrant; Slice the garlic seedlings. Heat the wok, add the mixed oil to heat it, add the ginger rice, garlic rice and? Stir-fry Chili peppers, add raw materials, cook wine, add refined salt, pepper, monosodium glutamate and chicken essence, sprinkle with garlic sprouts, stir-fry until dry, and pour in sesame oil to serve. \x0d\ Features: mellow fragrance, spicy but not dry, and rich peasant flavor. \x0d\ Scope of application: It can be used as a seasoning for cooking, such as? Fried shrimp with Chili? Fried goose intestines with Chili peppers, etc. Can also be used as a seasoning for steamed vegetables, such as? Steamed pork intestines with Chili, etc. \x0d\ Douchi home-cooked flavor \x0d\ Ingredients: Douchi 125g home-cooked watercress 25g wild pepper 35g ginger rice 10g garlic 20g chopped green onion 25g salt, pepper, cooking wine, sugar, monosodium glutamate, chicken essence, fresh soup, water starch, red oil, sesame oil and color. Pedicel of Zanthoxylum bungeanum is removed and cut into fine particles; Put salt, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into a bowl and stir them into juice. Heat a wok, add salad oil to heat it, add pepper, ginger rice, garlic rice, water lobster sauce and homemade watercress to stir-fry, add raw materials, cook cooking wine (stir-fry with fresh soup), stir-fry or cook the raw materials, then cook the juice, pour in red oil and sesame oil, put on a plate, and sprinkle with chopped green onion. \x0d\ Features: bright red in color, slightly spicy and slightly sour, and strong in lobster sauce flavor. \x0d\ Scope of application: It can be used as a seasoning for stir-frying or stir-frying, such as stir-frying chicken offal with lobster sauce and grilled fish with lobster sauce. It can also be used as seasoning for cold dishes or steamed dishes, such as goose intestines mixed with douchi and steamed fish heads with douchi. When used as a seasoning for cold dishes or steamed vegetables, all seasonings (except chopped green onion) should be fried evenly in a pot, then mixed with the raw materials or steamed in a raw material cage, and sprinkled with chopped green onion. \x0d\ sweet sauce of oyster sauce \x0d\ ingredients: onion with sweet noodle sauce 1000g oyster sauce 250g sugar 200g chopped green onion 50g cooking wine 50g peanut oil 150g \x0d\ method: \x0d\ 1? Light a clean pot, add peanut oil and heat it to 30%, add chopped green onion and stir fry, then add sweet flour paste and stir fry until the flour paste is fragrant, add cooking wine, add 150g water and stir well, then boil the mixture slightly, and take out chopped green onion and small particles in the sauce with a colander. \x0d\2？ Turn the pan back to low heat, add oyster sauce and sugar, and stir well. When the sauce is slightly thin, pour it out (don't thicken) and let it cool. \x0d\ Description: This sauce is salty and slightly sweet, and has a unique sauce flavor. Mainly suitable for dipping cucumbers, shallots, scallions, celery and lettuce. Note: Be sure to scoop it up with a colander first, so that the sauce is delicate. In addition, it is not allowed to thicken, so as not to affect the appearance and taste of the sauce. \x0d\ Examples of applicable food: \x0d\ Dip in chive sauce: Take 400g of chive, wash it, cut it from two-thirds of scallion white and one-third of scallion leaves, cut it into 15cm long sections, put it on a plate, and serve it with 1 small bowl of oyster sauce. \x0d\ garlic sesame sauce \x0d\ ingredients: sesame sauce (sesame sauce) 1 bottle of Guilin hot sauce 1/3 bottles of red vinegar 200g of sugar 40g of refined salt, monosodium glutamate and garlic \x0d\ Practice: \x0d\ 1? Pour the hemp juice into a stainless steel container, add red vinegar several times and stir well, then add Guilin Chili sauce, sugar, refined salt, monosodium glutamate and appropriate amount of cold water, and stir until it is not thick and the concentration is appropriate. \x0d\2？ Seal the prepared sauce with plastic wrap and put it in the fresh-keeping refrigerator. When using the sauce, add a proper amount of garlic and stir well. \x0d\ Description: This sauce is salty, sour, fragrant, fresh, slightly spicy and sweet, and is mainly suitable for dipping sweet pepper, chrysanthemum, lettuce, radish, cucumber and colorful persimmon pepper. When feeding, be sure to follow the order; Red vinegar should be added in batches, otherwise the hemp juice can not be completely blended; Garlic minced meat is only put when serving, so as not to affect the flavor. Chili dipping sauce: take 500g sweet pepper with horns, wash it, put it in a fan-shaped dish and serve it with a small bowl of garlic sauce. \x0d\ salad dressing \x0d\ ingredients: kraft sauce 1 bottle of salad oil 400g white sugar 100g white vinegar 50g orange juice 50g honey 50g refined salt a little \x0d\ method: \x0d\ 1? Pour Kafumiao sauce into a basin, add 150g salad oil and stir in one direction, then add salad oil three times until the sauce is dispersed and stirred evenly. \x0d\2？ Add white vinegar, orange juice, honey, white sugar and refined salt in turn, then seal with plastic wrap and put in a fresh-keeping cabinet for preservation. \x0d\ Description: This sauce is light yellow, sweet and sour, and is suitable for dipping onions, lettuce, bitter gourd, cherry tomatoes, melons (crispy melons), ivory white radishes and other fruits and vegetables. When processing this sauce, you must stir it in one direction, otherwise it won't go away; The purpose of adding refined salt is to make it have a basic taste and taste sweet but not greasy. \x0d\ Examples of applicable food: \x0d\ Cold radish shreds: Take ivory white radish, peel it, cut it into 5cm-long shreds with matchsticks, then wash it with cold water, add edible ice cubes, and put it in a fresh-keeping cabinet for about 1 hour. Take out shredded radish, remove it from the water, put it on a plate, and finally decorate it with cucumber slices and tomato slices. Pour the salad dressing on the table. \x0d\ ground Chili sauce \x0d\ Ingredients: Laoganma Chili sauce 1 bottle ground Chili sauce, half a bottle of minced cooked beef with a little white sugar and monosodium glutamate \x0d\ Practice: \x0d\ Chop Laoganma Chili sauce with a knife first, then add ground Chili sauce, minced cooked beef, monosodium glutamate and white sugar and stir well. \x0d\ Description: This sauce is salty and spicy, and is mainly suitable for dipping bergamot, small lettuce balls, pumpkin with yellow skin, purple cabbage and so on. You can't add salt when making this sauce, because hot sauce and ground soy sauce already have their own flavors. \ x0d \ x0d \ Chili sauce 1 Prepare a large pot (porcelain or mud) with a cover. \x0d\2。 Chop 3 kg of red pepper (preferably ground with a blender), 2 kg of dried bean powder (that is, ground soybeans), 1 kg of garlic, 1 kg of ginger, a little salt, a little sugar and a little monosodium glutamate. Pour all the above things into a jar, add cooking oil and stir well. The amount of oil should be appropriate, so that everything is stirred evenly. After stirring into paste, sesame oil is the best oil, but the cost is higher; Because of the large amount of oil used, general edible oil can be used. )\x0d\3。 Finally, cover the mouth of the jar with a layer of plastic wrap and cover it tightly. You can eat it in ten days. It can be preserved for two or three years, and the longer it is, the better it tastes. I ate a lot of Chili sauce sold outside, but I felt it was the best I cooked. \x0d\4。 Note: All items should be dried without water. Besides, if you don't like garlic and ginger, don't put them. All doses are different according to personal taste and are not limited. But the pepper must be spicy, otherwise it is not necessary to make it. \x0d\ Note: Soybean flour is not for sale, and it can only be ground by itself. Soybeans must be fried and then ground into powder. You can't eat it raw. \x0d\ Garlic Chili sauce \x0d\ Practice: Fresh Chili with a little red pepper (people who like spicy food can use all Chili peppers), 500g tomato, one piece of ginger and two ends of garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a wok and cook it on medium heat. Put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last) while cooking the sauce. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour in the remaining garlic, cool and bottle. \x0d\ Tip: This Chili sauce can definitely be compared with the famous garlic Chili sauce on the market. Another trick is to take a small piece of old radish with sour teeth in a pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant. \x0d\ Chop fresh peppers \x0d\ Practice: fresh peppers 100g, green onions 1 root, a little salt and white wine. Chop pepper, not spicy, it is best to wear rubber gloves to cut; While cutting, put it into the bottle, add salt at the same time, and press it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.