Red chili pepper is enough to bring celebration, in the morning market there are a bunch of red chili peppers far away from attracted my eyes, a bunch of people surrounded in the selection, sandwiched between a bunch of elderly women, grabbed a bunch of red chili peppers. This morning I saw such a red-colored pepper, could not help but go out. I came back to do this sauce is enough to let the Aroma granny, Lao Gan Ma all flash aside, huh, because this sauce is fragrant and spicy, eat a bite, spicy me silk slip, silk slip, but still can not help it, every time to eat a small bowl of this sauce half.

Materials:

1000 grams of red pepper, 600 grams of beef, 600 grams of soybean paste, ketchup, 300 grams of soybean oil, 10 grams of pepper, 10 grams of salt, 100 grams of sugar, 10 grams of ground beef, ginger, fried peanuts

Method:

1.Wash chili peppers and break them up in the cooker.

2. Chop the beef or break it up with a cooking machine.

3. Add oil to the pot and fry the peanuts or use cooked oil to fry the peanuts.

4. Add soybean oil to the wok, heat it up and add peppercorns.

5. Add beef and stir-fry.

6. Add chopped chili peppers and stir-fry briefly.

7. Add sugar, salt and ginger.

8. Add soybean paste.

9. Simmer on low heat for half an hour,

10. Add tomato paste and mix well.

11. Finally, add the fried peanuts, ground beef and garlic.

Beef chili sauce edible effect: can help improve the body's immunity, improve the body's resistance to disease, but also can help maintain the body's nutritional balance, replenishment of a variety of vitamins needed by the body and so on.

Korean Chili Sauce

A. 60 grams of glutinous rice flour, 50 cc of water, B. 50 grams of miso, 20 grams of granulated sugar, 20 grams of chili powder, C. 1/2 tsp of vinegar, 1/2 tsp of wine, 1/2 tsp of salt.

How to make:

1. Mix ingredient B well and set aside.

2. Mix glutinous rice flour and water together to form a ball, then divide into 2 equal portions and press to flatten.

3. Bring a pot of water to a boil and cook the flattened dough until it rises to the surface, then remove from the pot and add the ingredients of Ingredient 1 while it is still hot, mix thoroughly, then add Ingredient C and mix well.

Use: As a base for stir-frying, mixing and dipping in various cuisines, it is widely used.

Note: The finished chili sauce should be put into a clean, unclosed container. The finished Korean Chili Sauce is red in color and the longer the fermentation time, the darker the color and the more flavorful the sauce.