Hello, the following is the O(∩_∩)O method for making Chili sauce for kimchi.

The practice of Korean hot sauce

Ingredients: yellow sauce 1 kg, syrup (preferably Korean) half a catty, 2-4 pieces of Chili noodles, depending on personal taste.

Practice: put the yellow sauce in a small pot with a cover, pour in the syrup, stir well, cover it, and heat it in the microwave oven. I don't know exactly how long it will take, but I know that after the yellow sauce bubbles, just take it out. After cooling, pour in Chili noodles, stir well, then heat in the microwave oven, take it out after bubbling, and add monosodium glutamate.

You're done. It's better than the Korean hot sauce sold in the supermarket.

There are other ways to make all kinds of kimchi Chili sauce:

1, Chili sauce: Choose ripe, fresh and 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 the adhered mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Mix red pepper with salt 100kg 10- 15kg and alum 0. 1kg, put it in a pickle jar, and eat it after about10 d. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, fermented soya beans, etc. can also be added to the pepper, which has a more unique taste.

2. Pepper oil: Take the red dried pepper as raw material, remove the pedicels and seeds, wash it with water and drain it, take the oil according to the ratio of dried pepper and vegetable oil1:10, and heat it. When the oil is smoky, evacuate the pot from the fire and let it cool for about 3 minutes. Pour the drained dried pepper into the pot and turn it with chopsticks to heat it evenly. When the oil is cool, take out the pepper, and the remaining oil is Chili oil.

3. Picking green peppers: choose green peppers without insect damage and rotten grains, wash them, dry the surface water, put them in a jar, put one layer of peppers and one layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers with salt 16kg), marinate for 3 days, drain the brine, boil it, spread it cold, put it in an jar together with the peppers, seal it, and put it in.

4, oil red pepper: (1) Method: Wash the pepper, remove insect damage and rot, and add sugar to the soy sauce; Put the pepper in a jar, with a layer of pepper and a layer of salt, then pour the soy sauce from above, and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil and spread it, and put it in the jar with the pepper. It can be eaten after 5 days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg, and 2kg of white sugar.

5, microwave Chili oil: use a small bowl, put a few spoonfuls of oil. Take the bottom of a bowl as an example, heat it in the microwave for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't be afraid, a little bubble won't spill), it is appropriate. If it doesn't boil, heat it again 1,2 minutes.

Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.

6, cooked pepper: choose very fine pepper noodles, a bit like the kind of kimchi, you can add sesame seeds into the container. After the vegetable oil is hot, spoon it into the container, while stirring, just to submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not paste and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, it is the simplest and best way to eat celery, so you must add some vinegar). Cold cucumber, bean sprouts with vermicelli, shredded potatoes and bean jelly are mixed. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped wool from ginger, garlic and pepper, add shredded onion and drizzle with Chili oil.

7. Daijia oil pepper: material:

Pepper noodles, a little pepper powder, and half garlic diced (you can also put more, fragrant! ), salt and chicken powder.

Practice 1:

Stir Chili noodles, garlic and salt together in cold oil, turn on medium heat, wait for one minute after the oil boils (as long as it smells tasteless), add pepper powder and chicken powder, turn off the heat and let it cool.

Practice 2:

First, boil the oil to 80% heat and fry the garlic and salt until fragrant. Then, add the pepper and chicken powder to stir slowly until it is tasteless. This method is characterized in that the garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method.

8. Homemade Chili sauce: Practice:

1, use a meat grinder (or a small mill) to grind (grind) peppers, tomatoes, garlic and peanuts, add sweet noodle sauce, sugar and salt and stir well.

2. Heat the oil in the pot, stir-fry the above materials, pour them into a basin to cool when cooked, add monosodium glutamate and mix well to serve.

9, homemade pepper Chili oil: take a pot, may wish to be bigger, have a lid. Add vegetable oil, heat and add a lot of dried red pepper, break it and put it in. When the oil is hot and the pepper is slightly paste, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best), and quickly remove the pot from the fire. Hold the pot cover in your right hand and a small bowl of cold water of about 50ML in your left hand. Pour the water into the oil pan and cover the lid tightly. At this time, there will be a violent reaction. Let the pot cool, bottle and seal.

10, peanut Chili sauce:

(1) 5 kg of fresh red pepper, 2 kg of peanut oil, half a catty of cooked beef, half a catty of sesame, half a catty of spiced peanut, 8 liang of garlic 1 catty, 4 liang of monosodium glutamate, and 0/catty of sugar/kloc-0.

Stir the pepper, peanut and garlic with a meat mixer. Pour the oil into the pot, add pepper, peanut and garlic and cook for 10 minute. Add beef, sesame and salt, cook for 10 minute, add sugar and monosodium glutamate, and cook for 10 minute until the water evaporates.

（2）

Ingredients: 1 kg of raw beef, 4 kg of fresh pepper and half a kg of burnt peanuts (it is recommended to use spicy peanuts from Xingshengde).

A catty of oil (in any oil), salt 3, sugar 4, cooking wine, half a catty of sesame 2, monosodium glutamate 2.

Practice: beef is stuffed, fresh peppers are ground with a meat grinder, peanuts can be ground with a blender or with a rolling pin on a chopping board.

Stir-fry sesame seeds first, and then smell and change color. Then sit in the oil. When the oil is hot, add sesame seeds, beef stuffing, peppers, peanuts and other raw materials, add all kinds of seasonings in the middle and keep stirring to prevent the pot from drowning. It takes about an hour. The finished product is fragrant, the red oil is attractive and the beef is delicious! Can a hot steamed bun clip, bite, that's called a fragrance!