Ingredients: green pepper, millet pepper, garlic, ginger (old), salt, lobster sauce, white wine (high), onion, cinnamon, sesame oil, onion, coriander, carrot and rapeseed oil.
Production process:
Chop the green pepper first, about 2 kg is enough. Then, cut into 1 kg millet pepper. If you don't like spicy food, you can reduce its dosage as appropriate. Prepare 200 grams of minced garlic, cut it into slices, and add 50 grams of Jiang Mo. The best is old ginger, and it will be better if it is spicy.
Then, add 50g of refined salt, and then add 188g of black lobster sauce. You don't need to chop it, just add it directly, which will not only have no effect on the taste and taste of Chili sauce, but also have some chewing when you eat it. Add a little high-alcohol liquor, about 52℃, and the appropriate aroma will make it more mellow. Then use a spoon.
Boil the oil, pour a proper amount of rapeseed oil into the pot, and then prepare some green onions, cinnamon, fragrant leaves, star anise, onions, parsley and carrots. Here we collectively call it "small ingredients" of Chili sauce, which is convenient for description and easy for everyone to understand. Put as little spices as possible, too much will drown out the smell of Chili oil.
After the oil is heated to 50%, pour the prepared "small ingredients" into the pot and fry them with low fire until golden and dry. Then, take out the remaining material residue and throw it away. The rest is Chili oil, as shown above.
Then sprinkle a proper amount of white sesame seeds in the pepper powder, then slowly pour the Chili oil into the pot, and at the same time stir it well with chopsticks, so that the fried Chili sauce is particularly fragrant and can be used for eating noodles and jiaozi at ordinary times. After cooling, put it in a clean glass container and it will not deteriorate for 2-3 years. The longer it is left, the more mellow the spicy taste will be.
Warm reminder:
The recipe of the home version of Chili sauce is not mysterious, but all ingredients must be accurate, and the lack of one will affect its taste. When you do it, be sure to get them all ready before the operation.
To make Chili sauce, like Chili oil, rapeseed oil is definitely the first choice, peanut oil, olive oil, lard and so on are not as fragrant as it. This is an eternal practice, said the hotel chef.
In addition, the onion used in today's version of Chili sauce must be green onion. Although leek can also be used, it has no fragrance. Please pay attention when buying.