First, some peppers are allowed. It is best to choose this semi-green and semi-red Erjing pepper as chopped pepper sauce. It smells good, but it's not particularly spicy. All-red peppers are easy to soften, and the taste is not as good as this semi-green and semi-red pepper. Pepper must be fresh, and chopped Chili sauce is delicious and not easy to go bad. Fresh peppers feel hard, and their stalks are green and not withered. I prepared 6 Jin of peppers, cleaned them, washed them first, and then went to pedicel. Otherwise, if the pepper inhales too much raw water, the chopped Chili sauce will go bad easily.
Then remove the pedicels of the cleaned peppers, put them on a table covered with plastic wrap, and blow dry the moisture on the surface of the peppers with an electric fan. Because there is no sun on this balcony, you should use an electric fan to blow them, and nothing can be stained with oil during the production of chopped pepper sauce. Everything that comes into contact with peppers must be oil-free, so I put plastic wrap on the table. Wash 500 grams of garlic and 300 grams of ginger. After washing, dry the surface water with pepper. The moisture on the surface of pepper, ginger and garlic can be dried thoroughly in about 20 minutes. If you can bask in the sun, I suggest that you can use the sun to dry the water on the surface of pepper, which will taste better.
When there is no water on the surface of pepper, it can be made. Cut the pepper short with a knife, then put it in a blender and break it. You can also chop it. Personally, I think modern machines are more convenient and can be done in a few minutes. Small partners without a blender can chop directly with a knife, which takes about 30 minutes to 50 minutes. Then pour it into a clean basin without water and oil, and all the remaining peppers are broken and poured.
Put 500 grams of garlic directly into the blender, break it and pour it into the basin. Cut 300 grams of ginger into small pieces, put them in a blender, break them and pour them into a basin. Then pour in 550 grams of edible salt, add 50 grams of white sugar, put on gloves, and stir the chopped peppers and ingredients evenly. Be sure to wear gloves, otherwise it will make you doubt life. In my formula, salt is already very suitable for bibimbap, so don't worry about being too salty. When you make it yourself, the salt must not be less than this ratio, otherwise the chopped Chili sauce is easy to sour and deteriorate.
It is very important to put the jar after the chopped Chili sauce is mixed. Wash the jar first (this step is best before making chopped pepper sauce), put it aside and drain the water in the jar. Chili sauce goes bad easily if there is water in the jar. Pour a little high-alcohol liquor into the jar, turn the jar, and let all the jars be stained with liquor. This step is to sterilize the jar, which plays a key role in the preservation of Chili sauce.
Honey Bean Tip: If you like spicy food, you can change Erjing into millet pepper. If you can't buy this kind of semi-green and semi-red pepper, you can mix it with a proper amount of millet pepper and green pepper. Adding sugar is mainly to prevent peppers from softening and not having sweetness.