1. How to make chili sauce

Wash the mature red peppers with clean water and dry them, then place them on a clean and oil-free chopping board and chop them into fine pieces, the finer they are. The better. After mincing the peppers, put the minced peppers into a large basin and mix the ingredients in the proportion of 0.5 kg of peppers, 200 g of garlic kernels, 50 g of salt, and 50-100 g of Sanhua wine. Chop the garlic, put it together with the minced chili pepper, salt and Sanhua wine, and stir evenly. Leave it in the sun for 1-2 days to allow it to naturally turn into a sauce, then put it into a clean glass jar. Add a small amount of Sanhua wine to the sauce surface and cover tightly. On sunny days, you can open the lid to bask in the sun. Do not stir to avoid acidic odor. Usually, place the processed sauce in a ventilated and sunny place, so that you can make fragrant and high-quality chili sauce.

2. How to make authentic Korean chili sauce

Materials and dosage: 4 small buckets of glutinous rice flour, 4 small buckets of black bean powder, 5 small buckets of chili powder, 4 small buckets of salt, 1 cup malt yeast powder

Preparation method:

1. Mix the glutinous rice flour with boiling water to make a round cake, punch a hole in the middle and cook it in hot water and take it out. At this time, do not pour away the water used to cook the cake, keep it well.

2． Boil the glutinous rice cakes, place them in a copper basin, and beat them until blisters appear while they are still warm.

3． If it feels a bit thick and hard, you can pour in the water used to cook the cake to make a paste.

4． Transfer the water used to cook the cake to another bowl. After it cools down slightly, add the water thickened with malt yeast and let it ferment. At this time, the malt yeast thickened water should be prepared the night before making the chili sauce. Pour 4 cups of water for every cup of malted yeast powder and use the top water the next day.

5. Sift the fermented cake water through a sieve, boil it again, cool it, and put the lake-shaped cake into a basin. This will make the cake soft and loose.

6． After it has cooled completely, add the chili powder and mix thoroughly.

7． Sprinkle some black bean powder on top and mix well.

8． Put the chili sauce into a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of the time, salt is sprinkled on the surface of the chili sauce when it is still wet, so that the salt will penetrate into the chili sauce and affect the taste.

3. Sichuan chili sauce

Ingredients:

100 grams of Pixian beans (chopped into fine pieces), 150 grams of thick chili noodles, 25 grams of salt, MSG 25. 400 grams of vegetable oil, 25 grams of sugar, 50 grams of pepper noodles, a small amount of 13 incense, 50 grams of shiitake mushrooms (wet weight), chopped finely, 50 grams of white sesame seeds, 75 grams of salt-fried peanuts (chopped)

Preparation: Heat the oil in a wok to high heat and then cool it to 40% heat. Put all the ingredients (except salt and MSG) into the pot, add two small spoons of water, simmer over low heat, and stir with a spatula. , the water vapor will become smaller after about 10 minutes, add salt and MSG and it is ready to serve.

It will taste better if you add some pork floss or dried sea rice.

4. Beijing Garlic Chili Sauce

Chili, garlic, salt, alcohol, bottle

Note: Water or water must not be used during the entire production process. Oily things, and the materials cannot contain water.

Wash the peppers and garlic and dry them! (Be sure to dry it!) Wash the kitchen knife and cutting board, dry them, and then chop the peppers and garlic separately. I originally planned to use a kitchen knife to weigh them, but later I found it too troublesome, so I just used a blender. Stir the garlic and chili pepper, then sprinkle with salt. To determine the amount of salt, you can taste a little with the tip of your tongue. The taste will be a little saltier than the usual cooking salt.

Add alcohol, don’t add too much (add too much chili pepper) The sauce will be a little more juicy. Just put a little bit in an appropriate amount.)

Okay, mix everything together and it’s OK!

5. Spicy chili sauce

Ingredients: Chaotian pepper, tomato

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

Method:

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

Put a small bowl of water in the wok, cook over medium heat, put all kinds of paste into the pot, and simmer the sauce (reserve half of the minced garlic for last) and add sugar while simmering< /p>

(a little), salt, and half a bottle of rice vinegar;

Remember to stir constantly with a spoon to prevent sticking to the pan, turn off the heat when it becomes thinner and thicker;

Pour in the remaining minced garlic and bottle it after cooling.

Operation Note:

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

There is also a certain order for adding seasonings. Sugar must be added first, followed by salt, vinegar, and soy sauce. This is because

if you add salt first and then sugar, the penetration of sugar will be reduced and the amount of added sugar will increase. If the vinegar is put in too early, the sour smell will easily dissipate.

Add soy sauce last. If you like, you can also add some MSG at the end.

6. Douban chili sauce

1. Blanching method of raw watercress: first put the dry or wet peeled bean slices in a basket and then put them on the edge of the bucket pot Place a wooden stick horizontally, and when the water boils, put the watercress basket into the pot, and tie the basket rope to the wooden stick horizontally placed at the mouth of the bucket. At this time, be careful not to let the watercress float and scatter on the bottom of the pot. After the watercress is put into the water, stir it continuously in the basket with a shovel to make it evenly soaked. Blanch it for 1 to 2 minutes. When it reaches the second degree of maturity, it can be quickly taken out. Rinse and soak it with cold water to cool down, then drain the water and pour it into the mix. Quhe.

2. Make Douban Qu: Blanch the douban without obvious moisture, pinch the bean paste with your fingers and white marks can be seen, mix in 0.03% Cuiwei Jiangqu and 20% standard flour, and mix thoroughly. After evenly kneading, put it in the bamboo plaiting plate in the koji room. The thickness should be 2 to 3 cm. Keep the room temperature at 28-30°C. When the temperature of the product rises to 36°C, turn it over once and knead the caked koji pieces into pieces. Another stall. From now on, the maximum product temperature should not exceed 30°C. And swap the position of the melody plate up and down, left and right to adjust the product temperature, and the doubanjiang koji can be made in 2 to 3 days.

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Fermentation of doubanjiang koji: For every 10 kilograms of doubanjiang koji, add 10 kilograms of water and 2.5 kilograms of salt to prepare fermentation brine. Boil the brine first, then add Put a small amount of Sichuan peppercorns, pepper, star anise, dried glutinous rice, fennel, cinnamon, tangerine peel and other spices into a cloth bag and boil it. After 3 to 5 minutes, take out the cloth bag and pour the boiled solution into a jar or bucket for preparing molten salt water. , pour the bean paste koji into the fermentation tank or barrel and let it ferment. After the koji ingredients are put into the tank, the temperature will quickly rise to about 40°C. At this time, you should use your hands to stir the bean paste on the surface and the bottom of the vat evenly every 2 hours or so. After natural exposure and fermentation for 1 day, stir the bean paste 2 to 3 times a week. When lifting the sauce, concentrate the dry, darker-colored fermented grains that have been exposed to the sun, and then press them down into the fermented fermented grains for fermentation. The color of the sauce will gradually turn reddish-brown as the fermentation time increases. After 2 to 3 months of dew, it becomes sweet bean paste.

Add 18% of the salt to the weight of the peppers, mix and smash, put the juice and water into the fermentation tank (or pool), and then sprinkle 10% of the salt on the surface of the tank. Then lay a polyethylene film and cover it with salt to prevent leakage of the juice. After sealing and anaerobic fermentation for 3 months, it becomes a mature chili sauce.

5. Finished Spicy Doubanjiang: Add 10kg of cooked chili sauce and 0.2kg of rice wine to 10kg of fermented sweetened bean paste, mix thoroughly, and put it into a sterilized and cooled sterilized bottle. , fill it to a height of 3 to 5 cm from the bottle mouth, then inject refined vegetable oil to a height of 2 to 3 cm from the bottle mouth, then exhaust and tighten the lid (put a layer of wax cardboard inside the lid to prevent the cover oil from seeping out), inspect and affix After the trademark and packaging, the finished product is ready.

Step one: Prepare the ingredients, 2 tablespoons of tomato paste, 8 cloves of garlic and diced, a small piece of ginger, chopped into dices. If you don't like to eat minced ginger and garlic, you can cut it into slices of ginger and garlic. After the sauce is cooked, pick it out and throw it away.

Step 2: Prepare the main ingredients, black soybeans, crushed dried chili peppers, and minced lean meat. I roughly checked the ratio visually, and it was probably 1:1:1.2. In fact, you can do whatever you want, it’s almost fine. If you are not into spicy food, it is recommended to use the kind of dried chili peppers that are used to make Korean kimchi, which are red. In the eyes of a spicy person like me, this kind of chili peppers has no spicy taste at all. As for the minced meat, it is recommended to use lean minced meat (I used minced turkey, very lean, almost no fat at all). One is healthier, and the other is to avoid the fat from producing oil when frying, and wait for it to cool down. There will be white condensation.

Step 3: Heat the oil in the pot. Add more oil, about 3-4 times the amount you usually use for cooking. First pour in the minced meat and stir-fry until it turns white. Add cooking wine and dark soy sauce and continue stir-frying. When the water is almost gone, add in black bean and chopped chili, stir-fry for a while, then add chopped ginger, garlic and tomato paste. , add some sugar, turn down the heat, stir-fry until there is no moisture in the pot, sprinkle a little sesame oil, and it's done. After cooling, bottle and store. Note: Use dark soy sauce to color the minced meat. In addition, the tempeh itself is relatively salty, so no salt is added.