Wash and dry the ripe red peppers with clear water, and chop them into pieces on a clean and oil-free chopping board. The finer the better. Chop the pepper, put the pepper powder into a big pot, and mix the ingredients according to the proportion of .5 kg pepper, 2 g garlic kernel, 5 g salt and 5-1 g Sanhua wine. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well. Put it in the sun for 1-2 days to make it naturally sauced, and then put it in a clean glass jar. Add a small amount of Sanhua wine to the sauce noodles and cover the mouth tightly. In sunny weather, you can open the cover to bask in the sun, and avoid stirring, so as not to cause sour taste. Usually put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.

2. How to make authentic Korean Chili sauce

Materials and dosage: 4 small buckets of glutinous rice flour, 4 small buckets of lobster sauce powder, 5 small buckets of Chili powder, 4 small buckets of salt, and 1 cup of malt yeast powder

Method:

1. Mix glutinous rice flour with boiling water, make it into a round cake, punch it in the middle and cook it out in hot water. At this point, don't pour out the water for cooking cakes, and keep them well.

2. Cook the glutinous rice cake and put it in a copper basin. When it is warm, beat it until blisters appear.

3. If you feel a little thick and hard, you can pour the water for cooking the cake and make it into a paste.

4. Move the water for cooking cakes to another bowl, cool it slightly, add the water thickened by malt yeast and ferment it. At this time, the water thickened by malt yeast should be prepared overnight before making Chili sauce. Pour 4 glasses of water into each cup of malt yeast powder and use the water on it the next day.

5. sieve the fermented cake water with a sieve, boil it again, cool it, and put the lake cake into the basin. This will make the cake soft and slack.

6. After cooling completely, add the Chili powder and mix thoroughly.

7. sprinkle some lobster sauce powder on it and stir it evenly.

8. put the Chili sauce in a jar and put it in the sun. when the surface is 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.

3. Sichuan Chili sauce

Ingredients:

Pixian bean curd 1g (finely chopped), coarse Chili noodles 15g, salt 25g, monosodium glutamate 25g, vegetable oil 4g, white sugar 25g, pepper noodles 5g, thirteen spices 5g (wet weight) finely chopped, white.

it's better if you add some floss or dried seaweed.

4. Beijing garlic Chili sauce

Chili, garlic, salt, high-alcohol wine and bottles

Note: nothing with water or oil must be used in the whole production process, and the materials must not contain water.

wash the peppers and garlic and dry the water! (Be sure to dry! ) The kitchen knife and chopping board are also washed and dried, and then the pepper and garlic are chopped separately. Originally, it was planned to be done with a kitchen knife, but later it was too troublesome, so I just sent a blender. Mix the broken garlic and pepper, and then sprinkle salt. You can taste a little bit of salt with the tip of your tongue, and the taste is just a little bit more salty than the usual cooking.

Add high-alcohol wine, and don't put too much. (If you put more Chili sauce, you will get more juice. Just put a little in moderation.)

OK, just mix everything well!

5. Chili sauce

Ingredients: capsicum frutescens and tomato

Accessories: ginger, garlic, salt, sugar and rice vinegar

Practice:

Take fresh capsicum frutescens, 5g tomato, a piece of ginger and two garlic. Put them into a blender and beat them into paste;

put a small bowl of water in the wok and cook it over medium heat. Put all kinds of pastes in the wok, and add sugar

(a little), salt and rice vinegar to the sauce (half of garlic is left and put last) while cooking.

remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the heat when it turns from thin to thick;

pour the remaining chopped garlic in, cool and bottle.

Operation Note:

Friends who are not good at eating spicy taste can add a few red peppers to it, and adding more tomatoes and sugar will play a role in slowing down

the spicy feeling;

there is also a certain order of adding seasonings, so you should put sugar first, salt, vinegar and soy sauce second. This is because < P >, salt is put first and then sugar is added, so the penetration of sugar is reduced and the amount of sugar added is increased. If vinegar is put too early, the sour taste will dissipate easily.

add soy sauce last. If you like, you can also add some monosodium glutamate to the last link.

6, watercress chili sauce

1. Scalding with water: First, put the watercress slices peeled by dry or wet method into a laundry list, and then place a wooden stick on the edge of the pot at the mouth of the barrel. When the water boils, put the watercress into the pot with the basket rope tied to the wooden stick at the mouth of the barrel. At this time, be careful not to make the watercress float and scatter at the bottom of the pot. After the watercress is put into the water, it should be continuously stirred in the basket with a shovel, so that it will be evenly soaked, soaked and scalded for 1-2 minutes, and then quickly taken out when it reaches the second maturity level, soaked in cold water to cool down, then drained, poured and mixed.

2. making douban koji: mix the douban which has no obvious moisture and can be seen with white marks by pinching the douban with your fingers into Cuiwei sauce koji and 2% standard flour, fully mix them, put them in a bamboo woven plate in a koji room with a thickness of 2-3 cm, maintain the room temperature at 28-3℃, turn them once when the product temperature rises to 36℃, and knot them. In the future, the highest product temperature will not exceed 3℃. Swap the position of the koji up and down, left and right to adjust the product temperature, and it can be made into bean paste koji in 2 ~ 3 days.

3

, bean paste koji fermentation: according to the proportion of 1 kg of bean paste koji, 1 kg of water and 2.5 kg of salt, the fermented brine is first boiled, and then added with a small amount of pepper, pepper, star anise and dried vinegar; Boil the spices such as Rhizoma Kaempferiae, Fructus Foeniculi, Cortex Cinnamomi Japonici, and Pericarpium Citri Tangerinae in a cloth bag, take out the cloth bag after 3-5 minutes, pour the boiled solution into a vat or barrel for preparing molten salt solution, and pour the bean paste koji into a fermentation vat or barrel for fermentation. The sauce koji will soon heat up to about 4℃ after it is put into the tank. At this time, it should be noted that the bean paste on the surface layer and the bottom layer of the tank should be stirred evenly with both hands every 2 hours or so. After being naturally exposed to the sun for 1 day, the sauce should be lifted 2 ~ 3 times a week instead. When you lift the sauce, you should concentrate the sun-dried, dry and dark-colored fermented grains, and then press them down into the sauce mash to ferment. The color of the sauce will gradually turn reddish brown with the increase of fermentation time, and it will become sweet bean paste after 2 ~ 3 months of sun exposure.

add salt according to 18% of the weight of pepper, mix well and break, put the juice in a fermentation tank (or pool), and then sprinkle 1% salt on the surface of the tank. Then spread a polyethylene film, add a salt cover, and it is forbidden to leak the juice. After sealed anaerobic fermentation for 3 months, it will become a mature Chili sauce.

5. finished spicy bean paste: add 1 kg of cooked Chili paste and .2 kg of rice wine into 1 kg of fermented sweet bean paste, stir well, put it into a sterilized and cooled disinfection bottle, and put it to the height of 3-5 cm at the bottle mouth, then inject refined vegetable oil to the bottle mouth for 2-3 cm, then exhaust and cover it, screw it tightly (cover is covered with a layer of waxed paper board to prevent the cover oil from leaking out), and inspect, label and affix it.

Step 1: Prepare ingredients, 2 tablespoons of tomato sauce, 8 cloves of garlic, a small piece of ginger and diced. If you don't like to eat minced garlic in Jiang Mo, you can cut it into pieces of ginger and garlic, and then pick it out and throw it away after frying the sauce.

Step 2: Prepare the main ingredients, black lobster sauce, chopped dried peppers, and minced lean meat. I've probably made a visual inspection of the ratio, which is about 1: 1: 1.2. Actually, you can do whatever you want, almost. If you can't eat spicy food, it's recommended to use the kind of dried Chili peppers used as kimchi, which are red. In the eyes of my spicy family, there is no spicy taste at all. As for minced meat, it is recommended to use minced lean meat (I use minced turkey, which is very thin and has almost no fat). One is healthier, and the other is to save fat oil when frying, and there will be white condensed oil after cooling.

Step 3: Heat the oil in the pan, and add more oil, which is about 3-4 times of the usual cooking. First, pour the minced meat in, stir-fry until it turns white, add cooking wine, and continue to stir-fry with soy sauce. When the water is almost dry, pour in the lobster sauce and chopped pepper, stir-fry for a while, add the chopped ginger and garlic, tomato sauce, add some sugar, turn down the fire, stir-fry until there is no water in the pot, sprinkle a little sesame oil, and then go out. After cooling, bottle and store. Note: Use soy sauce to color the minced meat. In addition, the lobster sauce itself is salty, so no salt is added.