rouille

Ingredients: 500g of red pepper (you can choose the variety of pepper according to your acceptance of spicy taste), 50g of garlic, 25g of ginger (you can put 50g of ginger if you like, the original formula is 50g), 50g of salt, 20g of sugar, high-alcohol liquor 10g, 5g of monosodium glutamate (I didn't put it, but it tastes better).

Exercise:

1. Wash and dry peppers.

2. Then remove the pepper stalks and stalks and keep the seeds;

3. Peel garlic and wash ginger for later use;

4. Put the peppers into the meat grinder one by one, and shake the handle to stir the peppers into pieces. You can't beat Chili with a cooking machine, it will turn into Chili sauce, which is not delicious. What the meat grinder grinds is granular pepper, and there is no meat grinder to chop the pepper into small color.

5. Garlic and ginger can also be directly ground into pieces and put into pepper, or chopped with a knife;

6. Mix garlic, ginger and pepper, then add sugar and salt and mix well;

7. Finally, add white wine and mix well.

8. Pour the chopped pepper into a glass bottle (don't fill it too full, leaving a gap), cover it and store it indoors in a cool and dark place, which can be stored for several years; When eating, it is best to use a clean, oil-free and water-free spoon to take out a part of it, so that the rest is easier to preserve;

Douchi Chili sauce

Ingredients: Zanthoxylum bungeanum, ginger, garlic, lobster sauce, salad oil, salt, sugar and white wine.

Exercise:

1. Wash Zanthoxylum bungeanum, remove its pedicels and dry it for later use.

2. Cut the pepper into small circles, mince the ginger and peel the garlic for later use.

3. Beat the pepper into a paste with a blender and pour it out for later use.

4. Add salt to garlic and put it into a blender to make a paste, and pour it into Chili sauce.

5. First shred the ginger, then chop it into rice and pour in the Chili sauce.

6. Add salt, sugar, white wine, lobster sauce and salad oil and mix well. The oil should be added while stirring, and it will seep in next time.

7. Let it stand for half a day and you can bottle it.

Tip: students who are not in trouble can chop with a knife. I saved the trouble and sacrificed the taste, otherwise the students who chopped in that process can imagine.