A, ingredients: (5 pounds of fresh sharp chili pepper as the basis for calculation)
Fresh sharp chili peppers 5 pounds of dried chili powder 1 catty of ginger 2 pounds of garlic 2 pounds of apples 3 pounds
Peanut rice 1.5 pounds of peppercorns 3 pairs of bare sesame seeds 1 catty of sugar 1 catty of MSG 6 pairs of
Salt 7 pairs of edible oil 5 pounds of vinegar 1.5 pounds of dried yellow sauce 2.5 pounds (in Beijing "Six Bijou" "six") /p>
Salt 7 taels Cooking oil 5 pounds Vinegar 1.5 pounds Dry yellow sauce 2.5 pounds (Beijing "six Bijiu" or "Wang Zhihe" products are the best)
* If you want to do meat chili sauce can be peanut rice for meat 4 pounds of pork, beef and chicken can be, if you add chicken to be accompanied by meat.
** This amount of ingredients to do the chili sauce is moderately spicy, such as like to eat heavy spicy friends in the ingredients can add more dry chili powder can be.
Two, primary processing:
(1). The sharp chili pepper washed and filtered dry, go to the handle, with a meat grinder crushed spare;
(2). Wash the garlic cloves and remove the root plate; wash and peel the apple, remove the core; wash the ginger. The above three ingredients are used to grind meat grinder grinder in pots and spare.
(3). a. Use raw oil to heat the peanut rice, fried and ready to use;
b. Raw pork with a meat grinder, plus 4 eggs, flour half a catty, mixed with two flavors of water, and so the oil is hot to seventy when the pork into the frying pan cut open, open the fire to fry, filtered oil and ready to use;
c. Chicken cut into soybean-sized dices of meat, the processing method and pork with the same;
d. Put the beef into the water with peppercorns, dashi, ginger and cooking wine to cook, cut into soybean-sized dices of meat and standby.
(4). Stir the dry yellow sauce and vinegar together in a pot and set aside.
(5). Add the dried chili powder and sesame seeds to a cold frying pan (the amount of oil should be enough to submerge the two ingredients), and stir-fry on the fire for about five minutes to stir-fry the aroma, but do not stir-fry.
Three, reprocessing:
1. First, respectively, the initial processing project (1) to join (5) in the fire, stir fry for about ten minutes, turn off the fire; and then (2) and (4) is also poured into the, and constantly stirring; and then pepper powder, salt, monosodium glutamate and sugar, respectively, and at the same time, fully stir, flavored to salty, sweet, and delicious shall prevail;
2. (3) in the a.b.c.d. choose one to add, the remaining oil is also added to all, and then mix well, open fire and heat, boil 20 minutes to prepare for bottling. Keep stirring during the heating process to prevent sticking and burning. (Stirring is best done with a wooden spatula.)
Three, bottling:
1. Wash and sterilize glass canning jars with good lids in advance (small bottles like "Orange Slice Sharp" are the best.);
2. Fill the jars with simmering hot chili sauce (be careful to make sure it's full). The mouth of the bottle put on the folded plastic bag, and then tighten the lid, so that the bottle of sauce completely isolated from the air, can be stored for about a year without deterioration. Usually open the bottle to eat the sauce, to have opened and eaten the leftover chili sauce of the bottle cap screwed tightly and put the refrigerator freezer to save.
3. 4 or 5 bottles per load, because the sauce in the pot usually open the bottle to eat the sauce, to have opened the bottle of leftover chili sauce to tighten the cap and put in the refrigerator freezer to save. When the temperature drops, you need to turn on the heat once (be careful to stir) before filling. Finally left in the bottom of the pot of small portions should not be re-heated, you can just put a container in the freezer in a short period of time to eat.