How to do it: Put the yellow sauce into a small covered pot, pour in the sugar dilution, stir well, cover, and heat in the microwave. I'm not sure exactly how long, but I do know that once the yellow sauce is bubbling, take it out. Once it's cooled, pour in the chili noodles, stir well, and heat in the microwave again, again bubbling, then take it out and add the MSG.
This is the end of the story, and it's guaranteed to be better than the Korean hot sauce you'll find in the grocery store!
Korean Hot Sauce Classification
01 Korean Chili Sauce
Materials: A glutinous rice flour 60 grams 60 grams of water B miso 50 grams 20 grams of sugar 20 grams of chili powder 20 grams C vinegar half a teaspoon of half a teaspoon of wine half a teaspoon of salt half a teaspoon
Methods: 1 ginger Ingredient B mix well and set aside.
2 Mix glutinous rice flour with water and knead into a ball, divide into two equal parts and flatten.
3 Put the flattened glutinous rice ball into boiling water, cook until it floats, then cook for another 2 minutes, then remove it and add it to the recipe 1 while it is still hot, mix well, then add ingredient C and mix well.
Use: As a base for various dishes (stir-fry, mixing, dipping), it is very versatile. The reddish color of the freshly made Korean chili sauce will deepen with the longer fermentation time, and the more flavorful it will be. (I think it can be used to make pickled cabbage.)
02 Cold Noodle Sauce
Ingredients: 1 tablespoon chili powder 1 tablespoon chili powder (medium coarse) 1 tablespoon soy sauce 50 milliliters 1 and 1/2 tablespoons sugar 1 tablespoon minced green onion 2 tablespoons ginger 1 tablespoon
Garlic Juice 1 tablespoon kiwi fruit 2 tablespoons sesame oil Cooked sesame seeds
How to do it: Grind the kiwi fruit into puree, and mix it with the other ingredients.
Use: All kinds of cold noodle sauce.
03 Marinated Crab Sauce
Ingredients: 50g Korean chili sauce, 2 tablespoons chili powder, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon wine, 1 tablespoon sesame oil, 1 tablespoon vinegar, 1 tablespoon malt, 15g minced scallions, 2 tablespoons ginger, 1 tablespoon garlic, 1 tablespoon cooked sesame seeds
How to make this sauce: Mix all the ingredients together well.
Use: After the fresh crab is properly processed and cut into pieces, mix with the marinade, refrigerated marinade for 3-4 days, ready to eat
Method of making tomato sauce
The main raw materials are tomato, sugar, vinegar and so on.
Equipment and utensils steamer, gauze and so on.
Method of production choose no rot, no pests and diseases of ripe tomatoes about 2 kilograms, washed and put into the steamer steamed, peeled, and then filtered with clean gauze to remove the seeds, leaving the pulp. Another 150 grams of vinegar, put 15 grams of five-spice powder soaked for 2 hours, and then add 0.3-0.4 kg of sugar 35-50 grams of salt, so that it is completely dissolved, mixed evenly, poured into the tomato pulp. Then a little onion, garlic, the right amount of pepper and
Tomato meat sauce mixed well, and put into the pot with a warm fire to cook and simmer, while cooking and stirring, simmering to the Yi thick paste, take advantage of the situation into a clean and dry glass bottles, sealed with a lid. Put in a low-temperature dry place for storage.
Process selection → cleaning → steaming → peeling → filtration of seeds → soaking sugar, salt → poured into the tomato pulp → add onions, etc. → mixing → warm fire simmering → bottling and sealing → storage for sale.
The first step: natural ripe tomatoes, wash, put into the microwave oven for 2 minutes, take out the skin and pounded into a puree
The second step: take the pot to put the right amount of water, put the right amount of sugar, and wait for the opening of the water into the tomato puree, a little white vinegar, stirring, until the water is gradually collected, can be removed from the fire
The third step: put into a clean glass bottle, let it stand, cool naturally, and then put it in the refrigerator can be
The third step: put into a clean bottle, stand, and then put it into the fridge.
Note, do not do too much each time, have a week's worth of use can
Garlic Hot Sauce Preparation:
Main Ingredients: Asahi Pepper, Tomato
Supplementary Ingredients: Ginger, Garlic, Salt, Sugar, Rice Vinegar
Methods:
1. Take fresh Asahi Peppers, 500 grams of Tomatoes, a piece of Ginger, two heads of Garlic. Separately into the blender into a paste;
2. frying pan put a small bowl of water, cook over medium heat, a variety of paste down in the pot, simmering sauce (half of the garlic paste to stay in the last put) simmering side of the addition of sugar
(a little), saltpeter, rice vinegar, a small bottle of half a bottle;
3. Remember to keep stirring the pot with a spoon in order to prevent sticking, by the thinning of the thickening can be turned off the fire;
4. and then put the rest of the garlic paste Pour in the remaining minced garlic and bottle when cool.
Operation Note:
1. Not good at eating strong spicy flavor friends can be in which with a few red bell peppers, in addition to more tomatoes and sugar will play a slow
reduce the role of the pungency;
2. Add seasonings also have a certain order, according to the order of a sugar, salt, vinegar, soy sauce, and put it down. This is because
For, first put the salt bar and then add sugar, the penetration of sugar to reduce the amount of sugar to increase. Vinegar is put in too early, the sour flavor is easy to dissipate.
The soy sauce is added last. If you like can also add some monosodium glutamate in the last part.