Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. 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 for 1-2 days to make it smell natural, and then put it in a clean glass jar. Add a small amount of Sanhua wine to the sauce noodles and cover your mouth 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 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 pots of glutinous rice flour, 4 pots of lobster sauce powder, 5 pots of Chili powder, 4 pots of salt, malt yeast powder 1 cup.

Production method:

1. Knead glutinous rice flour into a round cake with boiling water, cook it in hot water and take it out. Don't pour out the water for making cakes at this time, keep it well.

2. Cook the glutinous rice cake and put it in a copper basin. Blisters will appear when it is hot.

3. If you feel a little thick and hard, you can pour the water for making cakes into paste.

The water for making cakes is transferred to another bowl. After cooling 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.

5. Sieve 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.

6. After completely cooling, add Chili powder and mix well.

7. Sprinkle some lobster sauce powder on it and mix well.

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.

3. Sichuan Chili sauce

Composition:

Pixian beans 100g (chopped), coarse pepper noodles 150g, salt 25g, monosodium glutamate 25g, vegetable oil 400g, sugar 25g, pepper noodles 50g, pepper 13g, mushrooms 50g (wet weight), white sesame 50g and sesame 50g.

Production: heat the oil in the wok to high temperature and then cool it to 40% heat. Put all the ingredients (except salt and monosodium glutamate) into a wok, add two teaspoons of water, simmer slowly, and keep operating with a shovel. After about 10 minutes, the steam becomes smaller, and the salt and monosodium glutamate can be put into the wok.

It would be better if you added some floss or dried seaweed.

4. Beijing garlic Chili sauce

Pepper, garlic, salt, spirits, bottles.

Note: No water-containing or oil-containing substances shall be used in the whole production process, and the materials shall not contain water.

Wash the peppers and garlic and dry them! (Be sure to do it! ) the kitchen knife and chopping board are also washed and dried, and then the pepper and garlic are chopped separately. Originally, I planned to use a kitchen knife to make it, but later it was too troublesome, so I sent it to a blender. Mix chopped garlic and pepper, then sprinkle with salt. You can taste a little salt with the tip of your tongue. It tastes a little bit salty than usual.

Add alcohol, not too much. If you add more Chili sauce, you will get more juice. Just put a little in moderation. )

Ok, just mix everything well!

5. Chili sauce

Ingredients: pepper and tomato.

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

Exercise:

Take fresh peppers, 500g tomatoes, one piece of ginger and two pieces of garlic. Put it into a blender and beat it into paste;

Put a small bowl of water in the pot, boil it over medium heat, put all kinds of pastes in the pot, and add sugar while cooking the sauce (leave half of the garlic at last).

(a little), salt, rice vinegar, half a bottle;

Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;

Then pour the remaining garlic into it, cool it and bottle it.

Precautions for operation:

Friends who are not good at spicy food can add some red peppers, and adding more tomatoes and sugar will be slower.

Reduce the spicy feeling;

There is also a certain order to add seasoning. Put sugar first, then salt, vinegar and soy sauce. This is due to

Therefore, if salt is added first and then sugar is added, the permeability of sugar will decrease and the amount of sugar added will increase. If the vinegar is put too early, the sour taste will easily dissipate.

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

6. Douban Chili sauce

1. blanching method of raw petals: first, put the dried or wet peeled watercress slices into a laundry list, and then put a wooden stick horizontally on the pot at the mouth of the barrel. After the water is boiled, put the douban with basket into the pot, and tie the basket rope horizontally on the wooden stick at the mouth of the barrel. At this time, be careful not to let the watercress float at the bottom of the pot and spread out. After watercress is put into water, stir it in the basket with a shovel to soak it evenly, soak it for 1 ~ 2 minutes, take it out quickly when it is second cooked, soak it in cold water to cool down, then drain it and pour it into the mixture.

2. Making douban koji: Mix the douban with no obvious moisture and visible white spots with fingers, Cuiwei sauce koji and 20% standard flour, fully stir, put it in a bamboo dish with a thickness of 2-3 cm, keep the room temperature at 28-30℃, and turn it 1 time when the product temperature rises to 36℃. In the future, the highest temperature of products will not exceed 30℃. Change the position of koji up and down, left and right, adjust the product temperature, and make it into bean paste koji in 2 ~ 3 days.

three

Fermentation of bean paste koji: according to the ratio of bean paste koji 10 kg, water 10 kg and salt 2.5 kg, the fermented brine is boiled first, and then a small amount of pepper, pepper, star anise and dry vinegar are added; Boil spices such as Kaempferia Kaempferia, 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 be heated to about 40℃ soon after it is put into the tank. At this time, it should be noted that the bean paste on the top and bottom of the tank should be stirred evenly with both hands every 2 hours. After natural exposure fermentation 1 day, the sauce should be extracted 2 ~ 3 times a week. When extracting the sauce, the dried, dry and dark-colored fermented grains should be concentrated, then pressed down and fermented in the sauce mash. The color of the sauce will gradually turn red-brown with the increase of fermentation time, and will become sweet bean paste after 2 ~ 3 months of sun exposure.

Add salt according to the weight ratio of Zanthoxylum bungeanum 18%, mix well and break it, put the juice into a fermentor (or pool), and then sprinkle 10% salt on the tank surface. Then spread a layer of polyethylene film and cover it with salt. It is forbidden to leak juice. After three months of sealed anaerobic fermentation, it became a mature Chili sauce.

5. Finished spicy bean paste: Add 10 kg of cooked Chili paste and 0.2 kg of rice wine into 10 kg of fermented sweet bean paste, stir evenly, put it in a sterilized and cooled disinfection bottle, put it to the height of 3-5 cm at the bottle mouth, then inject refined vegetable oil into the bottle mouth for 2-3 cm, then exhaust and cover tightly (cover it with a layer of wax paper to prevent oil from covering)

Step 1: Prepare ingredients, 2 tablespoons of tomato sauce, 8 cloves of garlic, a small piece of ginger, and dice. If you don't like Jiang Mo's minced garlic, you can cut it into pieces of ginger and garlic, stir-fry the sauce and then pick it out and throw it away.

Step 2: Prepare the main ingredients, black lobster sauce, chopped dried peppers and chopped lean meat. I roughly measured the ratio, which is about 1: 1: 1.2. Actually, I can do whatever I want, almost. If you can't eat spicy food, it is recommended to use the kind of dried pepper that is used as kimchi, 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, the other is to save fat oil when frying, and there will be white condensate oil after cooling.

Step 3: Heat the oil in the pot and put more oil, which is about 3-4 times of the usual cooking. First pour the minced meat, 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 lobster sauce and chopped pepper, stir-fry for a while, add chopped ginger and garlic, tomato sauce, add some sugar, turn off the heat, stir-fry until there is no water in the pan, sprinkle a little sesame oil, and then take out the pan. Cooling, bottling and storing. Note: minced meat is colored with soy sauce. In addition, lobster sauce itself is salty, so no salt is added.