Make chili sauce Chili series of food processing methods 1, chili sauce: choose mature fresh, red chili pepper as raw materials, cut off the tip of the handle, poured into the water, with a bamboo pole constantly stirring, wash away the adherence of the mud veil and other dirt, fished out of the lo loading and draining, and poured into the electric chopping machine chopped up and salted marinade.
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, inside the pepper can also add pepper, five-spice powder, sesame oil, ginger ding monosodium glutamate, soybean drums, 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 with water, according to the proportion 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 to turn, 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 particles of green chili washed, cool dry surface water into the tank, a layer of chili layer of salt, and finally press the chili pepper with a heavy (100kg fresh chili pepper plus salt 16kg), pickling 3d, salt brine drained out, boiled and then stalled cold, and then together with the chili pepper loaded into an 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, the sugar into the soy sauce; chili pepper into the tank, a layer of chili layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, the soy sauce brine drained, boiled and cooled, together with chili peppers loaded into the altar, 5d can be consumed.
(2) raw materials ratio: 100kg of red chili, salt 10kg, 10kg of top sauce, sugar 2kg. Chili sauce Fresh red chili washed, removed the stalks, drying water, plus chili amount of one-third of the garlic, together with broken, add the right amount of salt and white wine (to be used more than 50 degrees, made out of the chili sauce will be very fragrant), with clean bottles or cans, in the face of the pouring layer of wine, and then sealed for ten days or so. Sealed for about ten days can be.
Eat with a clean spoon, do not dip in oil, otherwise it will be moldy. Or pour oil in the pot, cook the chili sauce and then put it in a bottle, eat as you like.
Bad chili practice Bad chili is very popular in Guizhou, do a jar of bad chili is an important program in every family in the fall, from purchasing good red pepper, garlic, buy bags of salt, to prepare the necessary utensils such as large as shovels special chopping knives and large wooden pots, busy through the unspeakable joy. Small-scale production with a regular kitchen knife and chopping board can be, of course, will be the chili pepper chopped a little effort.
Raw materials in the red pepper can be used in a variety of varieties, large bell peppers or small ordinary chili can be, of course, different degrees of spiciness by personal preference, should be seeded. Garlic should also be chopped, but do not have to be too crushed, mainly for the mixing of easy to taste.
Peeling garlic is a hard work, you have to have great patience and the spirit of fame and fortune. Mix the chopped peppers and garlic well, then add salt, add gradually, while stirring, taste the salt flavor is appropriate before stopping.
Then pour in domestic white wine, one can add flavor, two can make the chili and garlic eat very crisp. Another can add things such as a small amount of pepper and sugar are discretionary, mainly to add different flavors.
The final process is to put into containers to seal and store, pickle glass jars with lids are a good choice. Make sure that everything in this process is free from oil, or at least washed and dried with detergent before making.
Scoop it out one at a time with a special spoon and close the lid. The finished bad chili is actually ready to eat right away, but the flavor hasn't soaked in yet and the garlic is still pungent, so you have to wait three to five days for it to taste good.
The chili will gradually become sour, appetizing and delicious, can be eaten directly as a small dish, you can also make a special spicy sauce used to stir fry lettuce and other vegetables, and stir fry konjac tofu, or make fried rice, tender yellow eggs, bright red diced chili peppers, clean white rice, very delicious.
How to make chili sauce
1, the production method of chili sauce The mature red chili peppers will be washed with water to dry, put on the clean and no oil stains on the board chopped into mince, the finer the better.
After chopping the chili pepper finely, put the chili pepper into a large pot, according to the proportion of 0.5 kilograms of chili pepper, 200 grams of garlic kernel, 50 grams of salt, 50-100 grams of three-flower wine ingredients. Mince the garlic and put it together with the minced chili peppers, salt and three-flower wine and mix well.
Put it in the sun for 1-2 days to make it naturally saucy, and then put it into a clean, large-mouthed glass jar. Put a small amount of Sanshua wine on top of the sauce and close the lid tightly.
In sunny weather, you can open the lid of the sun, do not stir, so as not to cause acidic flavor. Usually put the processed sauce in a ventilated sunny place, so you can make a fragrant quality chili sauce.
2, the authentic Korean chili sauce production method Material and dosage: glutinous rice flour 4 small bucket, black bean powder 4 small bucket, chili powder 5 small bucket, salt 4 small bucket, malt yeast 1 cup production method: 1. Glutinous rice flour with boiling water and flour, made into a cake shape, the middle of the hole in the middle of the hot water to cook and fish out. At this time, do not pour out the cooking water, keep it.
2. Cooked out of the glutinous rice cake, put it in a copper basin, when it is warm, beat it until it appears blisters. 3. If you think it is a little thick and hard, you can pour in the water to make paste.
4. Move the cooking water to another bowl, and when it cools down a bit, put in the malt yeast thickened water and let it ferment. At this point, the malt yeast thickening water should be made the night before making the chili sauce.
Pour 4 cups of water for every cup of malt yeast thickening, and use the top water the next day.5. Put the fermented cake water, sift it through a sieve, re-boil it, and then cool it, and put the lake-shaped cake into a pot.
This way the cake will become soft and fluffy.6. Once it is completely cooled, add the chili powder and mix well.
7. Sprinkle some black bean powder on it and mix it well. 8. Put the chili sauce in a jar and put it in the sun, when its surface is dry and hard, sprinkle some salt on it.
Most of the surface of the chili sauce is not yet dry, sprinkled with salt, so that the salt will penetrate into the chili sauce, the flavor has an impact.3, Sichuan chili sauce Ingredients: Pixi County Bean Resolve 100 grams (finely chopped), 150 grams of coarse chili pepper, 25 grams of salt, MSG 25, 400 grams of vegetable oil, 25 grams of sugar, pepper 50 grams of pepper, a small amount of 13 incense, hydroponically shiitake mushrooms 50 grams (wet weight) chopped finely, White sesame 50 grams, salt fried peanuts 75 grams (chopped) Production: frying pan will be oil burned to high heat and then cooled to 4 into the heat, all the materials (salt, MSG except) into the pot, add two small spoons of water, slow simmering over low heat, and with a spatula constantly manipulated, about 10 minutes after the water vapor becomes small, put salt, MSG can be out of the pot.
If you add some meat floss or seaweed mushrooms taste better. 4, Beijing garlic chili sauce chili pepper, garlic, salt, a high degree of wine, bottles Note: the entire process must not be used in the production of water or oil, and the material can not be with water.
Wash the chili peppers and garlic and dry the water! (Make sure you dry them!) Chopper and cutting board is also clean, dry, and then the chili and garlic were chopped, originally planned to use a chopper to get things done, but then it is too much trouble, simply put the blender to send. Mix the garlic and chili peppers, then sprinkle with salt. The amount of salt, you can taste a little bit with the tip of the tongue, the taste is like more than the usual cooking salt taste a little salty on it. Add a high degree of wine, do not have to put too much, (put more than the chili sauce juice is a little bit more.
Moderate put a little on it.) Well, the East East all mixed well on OK! 5, fragrant chili sauce Main ingredients: artichokes, tomatoes Auxiliary ingredients: ginger, garlic, saltpeter, sugar, rice vinegar Practice: take fresh artichokes, 500 grams of tomatoes, a piece of ginger, two heads of garlic. Separately into the blender into a paste; frying pan put a small bowl of water, cook over medium heat, a variety of paste down in the pot, simmering sauce (half of the garlic to stay in the last put) simmering while adding sugar (a little), salt and vinegar, rice vinegar, a small half a bottle; remember to keep stirring the pot with a spoon in case of sticking, by the thinning to thickening can be turned off the fire; and then pour the rest of the garlic paste, cooled and bottled.
Operation Note: Not good at eating strong spicy flavor friends can be in which with a few red bell peppers, in addition to more tomatoes and sugar will play a role in slowing down the role of pungency; add seasonings have a certain order, according to the first sugar, the second put salt, vinegar, soy sauce in the order to put down. This is because the first put salt and then add sugar, sugar penetration is reduced, the amount of sugar to increase.
The vinegar was put in too early, and the acidity was easily dissipated. Only add soy sauce at the end.
If you like, you can also add some monosodium glutamate in the last link. 6, bean chili sauce, a raw petal scalding method: the first dry or wet peeled bean pieces in baskets and then in the mouth of the barrel pot along the horizontal a stick, when the water boiled, the beans into the pot with the basket, the basket rope is tied to the mouth of the barrel across the wooden stick.
At this time, pay attention to not make the beans floating scattered at the bottom of the pot. Bean into the water with a shovel in the basket constantly stirring, so that the frustration is uniform, scalding 1 to 2 minutes, to reach the degree of maturity can be quickly removed, with cold water to soak and cool down, and then drain off the water, poured into the mixing of curves together.
Second, the production of bean curd: will be scalded without obvious moisture, with a finger pinch off the bean and visible white traces of bean curd mixed into the raw material weight 0.03% of the Cuiwei sauce curd and 20% of the standard flour, fully mixed and loaded in the curd room in the bamboo tray, thickness to 2 ~ 3 cm appropriate, maintain room temperature 28 ~ 30 ℃, to be the product temperature to 36 ℃ when the turn of the curve for 1 time, and will be the cake of the curd rubbing the pieces of loose, and then spread the son. Later, the maximum temperature of the product does not exceed 30 ℃.
And up and down, left and right to swap the location of the disk to regulate the temperature, 2-3 days into the bean jam song. Third, the fermentation of soybean paste qu: according to each 10 kg of soybean paste qu, add 10 kg of water, salt 2.5 kg proportion of the preparation of the fermentation brine, the first brine boiling, and then into a small number of peppercorns, pepper, star anise, dry greed; cinnamon, fennel, cinnamon, Chenpi, and other spices of the cloth bag boiling, 3 ~ 5 minutes after the removal of the cloth bag, will be boiled solution is poured into the preparation of the melted brine in the tank or barrel, the soybean paste qu poured into the fermentation tank or barrel. Pour the bean paste song into the fermentation tank or bucket and let it ferment.
After the sauce material is put into the tank, it will soon warm up to about 40℃. At this time, we should pay attention to every 2 hours or so with both hands will be the surface layer and the bottom layer of the tank of bean paste stirred evenly, to be natural sun dew fermentation 1 day, changed to set off the sauce 2 to 3 times a week.
掀酱时要将经过日晒，较干，色泽较深的酱醅集中，再用力下压入酱醪内深处发酵，酱的颜色随着发酵时间的增长而逐步成红褐色，日晒夜露2~3个月后成为甜味豆瓣酱。 According to the proportion of 18% of the weight of chili peppers to add salt, mixing and breaking, even the juice of a well sung in the fermentation tank (or pool), and then sprinkle.
How to make chili sauce yourself? Crisp kind!
Buy the whole of the small pepper, and then use scissors to cut into silk, pot of oil, add salt, low heat, the pepper into the pot, to keep stirring with chopsticks, to see the pepper silk Begins to change color some of the yellow (golden color) when, turn off the fire. Cool, then pour into a bowl. The ratio of oil to chili is about 7:1. This method of making chili oil, chili pepper crispy, and is not very spicy, put a few days are very crispy. The practice of chili sauce: raw materials for chili powder, green onions mate bean paste.
Put oil in the pot, when the oil is slightly hot, add chili powder, then add bean paste, stir with a spoon. Turn off the heat when you see the oil has turned red. When it cools down, you can bottle it. The flavor is similar to the Laodai Spicy Sauce sold in the supermarket.
How to make chili sauce?
1, the production method of chili sauce will be ripe red pepper with water to wash and dry, put on the wash without oil stains on the board chopped into mince, the finer the better.
After chopping the chili pepper finely, put the chili pepper into a large pot, according to the proportion of 0.5 kilograms of chili pepper, 200 grams of garlic kernel, 50 grams of salt, 50-100 grams of three-flower wine ingredients. Mince the garlic and put it together with the minced chili peppers, salt and three-flower wine and mix well.
Put it in the sun for 1-2 days to make it naturally saucy, and then put it into a clean, large-mouthed glass jar. Put a small amount of Sanshua wine on top of the sauce and close the lid tightly.
In sunny weather, you can open the lid of the sun, do not stir, so as not to cause acidic flavor. Usually put the processed sauce in a ventilated sunny place, so you can make a fragrant quality chili sauce.
2, authentic Korean chili sauce production method materials and dosage: glutinous rice flour 4 small bucket, black bean powder 4 small bucket, chili powder 5 small bucket, salt 4 small bucket, malt yeast 1 cup production method: 1. Glutinous rice flour with boiling water and flour, made into a round cake shape, the middle of the hole in the middle of the hot water to cook and fish out. At this time, do not pour out the water to cook the cake, keep it well.
2. Cooked out of the glutinous rice cake, put it in a copper basin, when it is warm, beat it until it appears blisters. 3. If you think it is a little thick and hard, you can pour in the water to make paste.
4. Move the cooking water to another bowl, and when it cools down a bit, put in the malt yeast thickened water and let it ferment. At this point, the malt yeast thickening water should be made the night before making the chili sauce.
Pour 4 cups of water for every cup of malt yeast thickening, and use the top water the next day.5. Put the fermented cake water, sift it through a sieve, re-boil it, and then cool it, and put the lake-shaped cake into a pot.
This way the cake will become soft and fluffy.6. Once it is completely cooled, add the chili powder and mix well.
7. Sprinkle some black bean powder on it and mix it well. 8. Put the chili sauce in a jar and put it in the sun, when its surface is dry and hard, sprinkle some salt on it.
Most of the surface of the chili sauce is not yet dry, sprinkled with salt, so that the salt will penetrate into the chili sauce, the flavor has an impact.3, Sichuan chili sauce ingredients: Pixi County Bean Resolve 100 grams (chopped fine), 150 grams of coarse chili pepper noodles, 25 grams of salt, MSG 25, 400 grams of vegetable oil, 25 grams of sugar, pepper 50 grams of pepper noodles, a small amount of 13 incense, hydroponically shiitake mushrooms 50 grams (wet weight) chopped fine, White sesame 50 grams, salt fried peanuts 75 grams (chopped) production: frying pan will be oil burned to high heat and then cooled to 4 into the heat, all the materials (salt, MSG except) into the pot, add two small spoons of water, slow simmering over low heat, and with the spatula constantly manipulation, about 10 minutes after the water vapor becomes small, put salt, MSG can be out of the pot.
If you add some meat floss or seaweed mushrooms taste better. 4, Beijing garlic chili sauce chili, garlic, salt, high degree of wine, bottles Note: the whole process must not be used in the production of water or oil, and the material can not be with water.
Wash the chili peppers and garlic and dry the water! (Make sure you dry them!) Chopper and cutting board is also clean, dry, and then the chili and garlic were chopped, originally planned to use a chopper to get things done, but then it is too much trouble, simply put the blender to send. Mix the garlic and chili peppers, then sprinkle with salt. The amount of salt, you can taste a little bit with the tip of the tongue, the taste is like more than the usual cooking salt taste a little salty on it. Add a high degree of wine, do not have to put too much, (put more than the chili sauce juice is a little more.
Moderate put a little on it.) Well, the east all mixed well on OK! 5, fragrant chili sauce main ingredients: artichokes, tomatoes, Accessories: ginger, garlic, salt, sugar, rice vinegar practice: take fresh artichokes, 500 grams of tomatoes, a piece of ginger, two heads of garlic. Separately into the blender into a paste; frying pan put a small bowl of water, cook over medium heat, a variety of paste in the pot, simmering sauce (garlic paste to stay half of the last put) simmering side sugar (a little), salt bar, rice vinegar, a small half a bottle; remember to keep stirring with a spoon in order to prevent sticking to the pot, from thin to thickened can be turned off the fire; and then the rest of the garlic paste poured into the bottle after the cool.
operation note: not good at eating strong spicy flavor friends can be in which with a few red bell peppers, in addition to more tomatoes and sugar will play a role in slowing down the role of pungency; add seasonings have a certain order, according to the first sugar, the second put salt, vinegar, soy sauce in the order to put down. This is because, first put the salt and then add sugar, sugar penetration is reduced, the amount of sugar to increase.
Vinegar is too early to put, the sour flavor is easy to dissipate. Add soy sauce last.
If you like, you can also add some monosodium glutamate in the last link. 6, bean chili sauce, a raw petal scalding method: the first dry or wet peeled bean pieces in baskets and then in the barrel mouth pot along the horizontal a stick, when the water boiled, the beans into the pot with the basket, the basket rope is tied to the barrel mouth of the horizontal wooden stick.
At this time, pay attention to not make the beans floating scattered at the bottom of the pot. Bean into the water with a shovel in the basket constantly stirring, so that the frustration is uniform, scalding 1 ~ 2 minutes to reach the degree of maturity of the two can be quickly taken out, soak in cold water to cool down, and then drain off the water, poured into the mixing of curves together.
Second, the production of bean curd: will be scalded without obvious moisture, with a finger pinch off the bean and visible white traces of bean curd mixed into the raw material weight 0.03% of the Cuiwei sauce curd and 20% of the standard flour, fully mixed and loaded in the curd chamber of the bamboo tray, the thickness of the appropriate 2 ~ 3 cm, maintain room temperature 28 ~ 30 ℃, to be the product temperature to 36 ℃ when the turn of the curve for 1 time, and will be the cake of the curd rubbing the pieces of loose, and then spread the son. Later, the maximum temperature of the product does not exceed 30 ℃.
And up and down, left and right to swap the location of the disk to regulate the temperature, 2-3 days into the bean jam song. Third, the fermentation of bean paste qu: according to every 10 kilograms of bean paste qu, add 10 kilograms of water, salt 2.5 kilograms of the proportion of the preparation of the fermentation brine, the first brine boiling, and then into the bag containing a small number of peppercorns, pepper, star anise, dry greed; trinella, fennel, cinnamon, chenpi, and other spices to boil, 3 to 5 minutes after the removal of the bag, the boiled solution is poured into the preparation of the melted brine in a tank or a barrel, pouring the bean paste qu qu qu. Pour the bean paste song into the fermentation tank or bucket and let it ferment.
After the sauce material is put into the tank, it will soon warm up to about 40℃. At this time, we should pay attention to every 2 hours or so with both hands will be the surface layer and the bottom layer of the tank of bean paste stirred evenly, to be natural sun dew fermentation 1 day, changed to lift the sauce 2 to 3 times a week.
掀酱时要将经过日晒，较干，色泽较深的酱醅集中，再用力下压入酱醪内深处发酵，酱的颜色随着发酵时间的增长而逐步成红褐色，日晒夜露2~3个月后成为甜味豆瓣酱。 According to the proportion of 18% of the weight of chili peppers to add salt, mixed and broken, even the juice of a well sited in the fermentation tank (or pool), and then.
How to make chili sauce
Preparation materials: 500 grams of red chili, 35 grams of salt, 5 grams of sugar, 6 slices of ginger, 12 cloves of garlic, the right amount of sesame oil, 1 cooking machine.
First, the cooking machine chassis suction good on the counter, and then into the ginger and garlic, as shown in the figure below. Second, close the lid of the cooking machine and lock fixed, the left hand presses the lid, the right hand moderate rotation of the hand crank can be, later poured out.
Third, use a kitchen knife to prepare the red pepper cut into large chunks, put into the cooking machine, as shown in the picture below. Fourth, close the lid of the cooking machine and lock fixed, the left hand presses the top cover, the right hand moderately turn the hand crank, the red pepper chopped.
Fifth, just before the twisted garlic into the crushed red pepper, stir well, as shown in the picture below. Six, and then into the prepared salt and sugar, be sure to stir well, as shown in the picture below.
Seven, poured into a clean container, and finally poured into the appropriate amount of sesame oil, as shown below. Eight, seal the mouth of the bottle, screw on the lid, and put it in a cool place, so that the garlic chili sauce has been done.
Expanded information:
Second, eating chili peppers can strengthen muscles: researchers at the University of South Carolina in the United States believe that the curcumin in chili peppers can help muscles return to normal after a lot of exercise. Therefore, you can eat some chili peppers before a lot of exercise.
If you are not used to eating spicy, you can try to mix the chili pepper in the bread. Third, eat chili to make thinking fast: a study by the University of California found that the curcumin in chili peppers can also help the brain to carry out "cleaning", thus effectively preventing the occurrence of Alzheimer's.
To the body, you can eat chili peppers before you exercise a lot.
In order to be healthy, cooking rice or soy products sprinkled with a little chili powder or curry powder it. Fourth, eating chili makes people happy: New York University scientists believe that capsaicin can stimulate the human mouth "pain receptors", and then send a signal to the brain, so that the brain secretes a kind of feel-good chemicals.
This substance can not only ease the spicy flavor to bring people ***, but also can effectively improve people's mood, make people happy. People's Daily News - eating chili peppers have 4 major benefits What people actually should not eat chili peppers.
Home-made chili sauce how to make homemade chili sauce, simple method! -
Preparation materials: chili peppers, garlic, salt, a high degree of wine (note that it must be a high degree of), bottles Note: the entire production process must not be used with water or oil! And the ingredients must not have water! Preparation: wash the chili peppers and garlic and dry the water! (Be sure to dry them out!) Wash and dry your kitchen knife and cutting board as well! The ratio of chili and garlic can be according to personal preference.
Then chop the chili and garlic separately. Just break them up until you are satisfied.
Mix the broken garlic and chili peppers, then sprinkle salt. Add the wine.
Do not put too much, put too much chili sauce juice is more a little bit, moderate put a little on it. Mix the chili sauce well on it! Do remember to wear disposable gloves, otherwise the hand will be spicy chili pepper is very difficult Oh! Finally, just put it into the bottle and seal it! Sealed for a month can be eaten! Remember not to open the bottle in the middle! Do a good job of chili sauce, put in the cabinet to save on the line, do not have to put in the refrigerator.
Eat a year will not be bad! The longer the time will also be more fragrant! Of course, there is a prerequisite, every time you take eating chili sauce utensils, can not be stained with water or oil, or touch the water or oil chili sauce will deteriorate. The bottle must be more sealed, I also specially added a layer of plastic wrap it!
How to make Szechuan hot sauce?
Preparation: 1 dry chili peppers chopped into a large bowl 2 bowl of chopped scallions (you can put more) 3 a small bowl of pepper flour (note. not a small spoon) 4 black bean paste! Not a small spoon) 4 a small bowl of tempeh 5 salt moderate 6 chicken broth moderate practice: pepper flour into the chili bowl.
The pan on the oil (you can put more, can come out of the red oil ah), under the tempeh stir fry flavor, turn off the heat, let the oil a little bit cool, and then slowly into the bowl of chili peppers (pouring while stirring). Pour a bowl of minced green onion into the bowl, mix well together (haha, you can smell the spicy aroma!) If you make a lot of it, you can put it in a clean jar and eat it as you go, with fritters, or dipped in green onions.
Chili sauce practice
Specific production methods of chili sauce: raw materials: 150 grams of bell pepper, 500 grams of tomatoes.
Seasonings: 40 grams of garlic rice, 30 grams of ginger rice, 15 grams of salt, 250 grams of vegetable oil, 20 grams of sesame oil. Production: grind the morning glory into chili pepper, tomatoes cut 1 cm square block, pot put vegetable oil, sesame oil burned to 60% hot, under the garlic rice, ginger rice, salt, chili pepper, tomato blocks, medium heat frying 20 minutes, was sauce can be eaten.
Home brewed chili sauce 1000 grams of fresh red pepper, 1500 grams of tomatoes, 500 grams of sweet pasta sauce, 250 grams of garlic, 250 grams of peanut rice, 250 grams of sugar, 250 grams of salt, 125 grams of peanut oil, 50 grams of monosodium glutamate. Practice: (1) with a meat grinder (or a small mill) of chili, tomatoes, garlic, peanut rice grated (ground), add sweet pasta sauce, sugar, salt and mix well.
(2) put oil in the pot to heat, pour the above materials stir-fried, cooked and poured into the basin to cool, add monosodium glutamate mix can be eaten.
Simple way to make chili sauce
Ingredients
Fresh red chili (preferably grown by farmers)
Garlic seeds (if you like garlic, you can put in more)
Salt
Sugar
White wine (a little higher, but if not, a little lower will do)
Chicken essence or monosodium glutamate (if you want to leave it for a long time, don't add it)
The wine was made from a variety of ingredients. To be placed for a long time, do not add)
tender ginger (according to their own preferences whether to put)
perilla leaves (according to their own preferences whether to put)
their own action to do a simple version of the practice of chili sauce
will be the red pepper washed and dried, it is best to dry to the surface of the skin a little wrinkled, the garlic seeds peeled and washed and drying, the perilla leaves and ginger washed and drying (perilla and tender ginger with the) Whether you want to put their own preferences, I put the wrong material when I took the picture, put the ginger up, I don't like ginger, so this time I did not use ginger chili sauce)
Red pepper, garlic seeds, perilla leaves chopped, young ginger to add slices, and then these into a large container, according to their own home usual amount of salt put salt to the amount of salt added to the home, sugar a little more put a little bit (if you think the red pepper is spicy, you can sugar) red pepper spicy then you can put a little more sugar)
Add an appropriate amount of white wine, mix well and let it sit for about ten minutes,
loaded into a sealed glass container, with a spoon to the chili pepper pressure solid, yes, do not fill too full, leave some fermentation space Oh, I in order to maintain the seal, with plastic wrap to the mouth of the bottle sealed a number of layers, tightly closed lid and put in a cool, dry place for four or five days after you can The best thing to do is to keep it in the refrigerator after opening.
Tips
When cutting chili peppers, it is best to wear gloves, otherwise your hands will be too hot to eat. If you do not have a glass container at home, you can also use a washed beverage bottle filled with this chili sauce, remember to leave more fermentation space Oh, there are a few days after the opening of the beverage bottle to pay attention to, don't all of a sudden violently open, remember to slowly open, so that it inside the gas slowly drain away, or the inside of the chili sauce will be spewed out, and then make a big mess on the bad, the main I ate this bitter head full of hot sauce! Fortunately did not spray into the eyes Oh.