Ingredients:

Pixian Doubian100g (finely chopped), coarse chili powder150g, salt 25g, monosodium glutamate 25, vegetable oil 400g, sugar 25g, pepper powder 50g, a small amount of13g, water-borne mushrooms 50g (wet weight) finely chopped, dried and dried.

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

It's better if you add some floss or dried seaweed.

B Beijing garlic Chili sauce

Pepper, garlic, salt, strong wine, bottles.

Note: nothing with water or oil must be used in the whole production process, and the material must not contain water.

Wash the peppers and garlic and dry the water! (Be sure to dry! ) The kitchen knife and chopping board are also washed and dried, and then the pepper and garlic are chopped separately. Originally, it was planned to be done with a kitchen knife, but later it was too troublesome, so I just sent a blender. Mix the broken garlic and pepper, and then sprinkle salt. You can taste a little bit of salt with the tip of your tongue, and it tastes like it's a little more 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 and it's ok!

C chilli sauce

Ingredients: pepper and tomato.

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

Practice:

Take fresh pepper, 500 grams of tomato, a piece of ginger and two garlic. Put them into a blender and beat them into paste;

Put a small bowl of water in the wok, cook it over medium heat, put all kinds of pastes in the wok, and add sugar while cooking the sauce (half of garlic is left 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;

Pour the remaining minced garlic in, cool and bottle.

Attention to operation:

Friends who are not good at eating spicy taste can add a few red peppers to it, and adding more tomatoes and sugar will slow it down.

The function of reducing spicy feeling;

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

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

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