Several kinds of hot sauce practice:
1, chili sauce: choose mature fresh, red chili pepper as raw materials, cut off the tip handle, poured into the water, with a bamboo pole constantly stirring, wash away adhering to the mud veil and other dirt, fishing up to load the roe drained, poured into the electric chopping machine, add salt pickling. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d can be eaten. In addition to pepper inside can also add pepper, five-spice powder, sesame oil, ginger, MSG, edamame, etc., its flavor is more unique.
2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to take the oil into the pot, heating, to be oil smoke when the pot will be evacuated from the fire, about cool 3min or so, the drained dried chili peppers poured into the pot, using chopsticks, so that it is heated evenly. When the oil cools, fish out the chili peppers, and the remaining oil is chili oil.
3, sauce green chili: choose no insect injuries, no rotting green chili wash, cool dry surface water into the tank, a layer of chili layer of salt, and finally with a heavy weight pressure chili (100kg of fresh chili salt 16kg), pickling 3d, the salt brine drained out, boiled and then spread the cold, and then with the chili pepper loaded into the altar closed, and put in the shade for about 5-10d can be eaten.
4, oil red pepper: (1) method: wash the chili pepper, remove insect injuries, rot, sugar into the soy sauce; chili pepper into the tank, a layer of chili pepper layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, soy sauce brine leaching out, boiled and cooled, together with the chili peppers loaded into the altar, 5d can be consumed. (2) Ratio of raw materials: 100kg of red chili peppers, 10kg of salt, 10kg of top grade sauce, 2kg of sugar.