Materials:

Fresh red pepper, minced garlic and Jiang Mo salt monosodium glutamate

Practice:

1. Wash the pepper, control the moisture, and remove the pepper pedicle.

2. Wipe the knife from the position of the pepper pedicle (cut it very thin), and if you want to be more broken, cut it a few times.

3. Add minced garlic, Jiang Mo, salt (more than usual) and monosodium glutamate into the chopped pepper, stir well, put it in a glass bottle, and keep it away from light. You can eat it in a week.

Tips:

● To make Chili sauce, choose thick peppers. After the pepper is washed, it must be controlled to dry, otherwise the skin and meat of the pepper are easy to separate, and the Chili sauce made is easy to sour. In addition, don't put chicken essence, chicken essence will make the sauce yellow, and it will also separate the pepper meat from the epidermis.

● Never touch the oil with knives, chopping boards and other utensils when making Chili sauce, otherwise the Chili sauce will be moldy and broken easily. After the Chili sauce is unsealed, you must put sesame oil or salad oil to isolate it from the air, otherwise it is easy to grow mildew.

● Chili sauce can be used to make fish heads with chopped peppers, bibimbap or steamed bread.

● The proportion of materials used is: 500g of red pepper, 0g of garlic100g, 50g of ginger.

Other methods:

1, Chili sauce: Choose ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles constantly, wash away the dirt such as the adhered mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Mix red pepper with salt 100kg 10- 15kg and alum 0. 1kg, put it in a pickle jar, and eat it after about10 d. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, fermented soya beans, etc. can also be added to the pepper, which has a more unique taste.

2. Pepper oil: Take the red dried pepper as raw material, remove the pedicels and seeds, wash it with water and drain it, take the oil according to the ratio of dried pepper and vegetable oil1:10, and heat it. When the oil is smoky, evacuate the pot from the fire and let it cool for about 3 minutes. Pour the drained dried pepper into the pot and turn it with chopsticks to heat it evenly. When the oil is cool, take out the pepper, and the remaining oil is Chili oil.

3. Picking green peppers: choose green peppers without insect damage and rotten grains, wash them, dry the surface water, put them in a jar, put one layer of peppers and one layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers with salt 16kg), marinate for 3 days, drain the brine, boil it, spread it cold, put it in an jar together with the peppers, seal it, and put it in.

4, oil red pepper: (1) Method: Wash the pepper, remove insect damage and rot, and add sugar to the soy sauce; Put the pepper in a jar, with a layer of pepper and a layer of salt, then pour the soy sauce from above, and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil and spread it, and put it in the jar with the pepper. It can be eaten after 5 days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg, and 2kg of white sugar.

chilli sauce

Wash the fresh red pepper, remove the stalks, dry the water, add garlic which accounts for one third of the pepper, break them together, add appropriate amount of salt and white wine (if the temperature is above 50 degrees, the prepared Chili sauce will be very fragrant), use clean bottles or cans, pour a layer of wine on the noodles and seal it for about ten days.

When eating, be careful to scoop it out with a clean spoon. Don't touch oil, or it will get moldy.

Or pour oil in the pot, boil the Chili sauce and bottle it, and take it with you.

The practice of bad pepper

Bad peppers are very popular in Guizhou. Making cans of bad peppers is an important program in every family in autumn. From purchasing good red peppers and garlic, buying bags of salt, to preparing necessary special chopping knives and big wooden pots as big as shovels, there is unspeakable joy in the busy time.

Small-scale production can be done with ordinary kitchen knives and chopping boards. Of course, it takes some effort to chop up peppers. All kinds of red peppers can be used as raw materials, such as large bell pepper or small common pepper. Of course, the different spicy degree depends on personal preference, so seeds should be removed. Garlic should also be chopped, but it doesn't have to be too broken, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and a spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add salt, gradually add it with time, and stir well until the salt tastes right. Then pour in domestic white wine, which can add fragrance and make pepper and garlic crisp. In addition, things that can be added, such as a small amount of pepper and sugar, can be decided as appropriate, mainly to increase different tastes.

The last process is to put it into a container and seal it. pickle glass jar with lid is a good choice. Pay attention to everything in this production process to avoid getting greasy, at least wash and dry it with detergent before doing it. Scoop it out with a special spoon every time and cover it.

In fact, the cooked bad pepper can be eaten immediately, but the taste is not soaked, and garlic is still very spicy, so it will take three to five days to taste delicious. Pepper will gradually turn sour, appetizing and delicious. It can be eaten directly as a side dish, or it can be made into a special hot sauce for frying lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, red diced peppers and white rice. It is delicious.

Homemade Chili oil

Peel the garlic and beat it to 60% rotten, but don't beat it into a paste. Fry it in oil, with plenty of oil.

(Every time I use 1L corn oil, olive oil is the best, but the cost is higher.) Add dried shrimps,

And scallops (scallops should not be whole). Small fire! Bake dried pepper in the oven, crush it, add it, and turn off the heat.

Add salt and scallion. Cover and let it cool naturally.

Preparation of Chili oil by microwave oven

This is my original method. Put a few spoonfuls of oil in a small bowl. Take the bottom of a bowl as an example, heat it in the microwave oven for 2-3 minutes. Take it out and put in Chili noodles. At this time, if the oil boils (don't be afraid, a little bubble won't spill), it is appropriate. If it doesn't boil, heat it again1for 2 minutes.

Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about pepper frying.

I'm from Sichuan, I like spicy food, and I want to cook simply. In order not to pollute the environment, I often eat stewed and cold dishes, and cooked Chili peppers are the key. My method of cooking oil peppers is: choose very fine Chili noodles, which are a bit like kimchi, and add sesame seeds into the container. After the vegetable oil is hot, spoon it into the container, while stirring, just to submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not paste and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, it is the simplest and best way to eat celery, so you must add some vinegar). Cold cucumber, bean sprouts with vermicelli, shredded potatoes and bean jelly are mixed. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped wool from ginger, garlic and pepper, add shredded onion and drizzle with Chili oil.

I think the best kitchenware I brought from China is the casserole, which is new and can't be cracked by direct fire. I can cook the bottom with different meat materials, such as mutton, chicken and ribs, and then add Chinese cabbage, tofu, shrimp, sausage, potato chips, vermicelli, fish balls, etc., and make a bowl of soy sauce, monosodium glutamate, Chili oil, salt and dried old ones.

Try to eat, Bashi.

Chili oil-a must for cold salad

Put 300ml vegetable oil into the pot and heat it until it smokes. Pour it into a clean and waterless empty bowl.

When the oil temperature drops slightly (just throw in a shredded ginger and don't fry it immediately), add a little shredded ginger, more than a dozen peppers and Chili powder (or chopped Chili) and stir while adding.

It can be used after cooling, and can be stored for a month or two without refrigeration in a covered bottle.

Add two spoonfuls to the cold salad, which is very delicious.

Daijiayou chillies

I stole it from a friend of mine, who is a genuine Dai. I remember the first time he gave me a big bottle, and I coughed for more than a month a week later, because I didn't eat anything with Chili after more than 20 meals a week. When I arrived in North America, I could rest assured that I would eat like a pig. But please pay attention to moderation and be healthy! ! !

Materials:

Pepper noodles, a little pepper powder, and half garlic diced (you can also put more, fragrant! ), salt and chicken powder.

Practice 1:

Stir Chili noodles, garlic and salt together in cold oil, turn on medium heat, wait for one minute after the oil boils (as long as it smells tasteless), add pepper powder and chicken powder, turn off the heat and let it cool.

Practice 2:

First, boil the oil to 80% heat and fry the garlic and salt until fragrant. Then, add the pepper and chicken powder to stir slowly until it is tasteless. This method is characterized in that the garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method.

Note:

1> The ratio of pepper to oil is 1 (pepper): 3 (oil), and the amount of oil depends on personal preference.

2> Chili oil will continue to roll for a while after the flameout, so please put it in a safe place to avoid external burns, especially away from children! ! !

Oil pepper practice

Preparation: mix the best Chili powder, pepper powder, spiced powder, sesame seeds and salt and put them in a container that is not afraid of scalding. Chili powder is definitely the most, others are ingredients, so I have to feel for myself. There is pepper in the five spices, but I like more pepper.

Production: Heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, the key). Then slowly pour the hot oil into the prepared Chili powder, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. There should be more oil than less, and the Chili powder should be completely submerged after production.

References:

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1, preparation method of Chili sauce ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆.

Wash and dry the ripe red pepper with clear water, and put it on a clean and oil-free chopping board and chop it into pieces. The finer the better. Chop the pepper, put the pepper powder into a big pot, and mix the ingredients according to the ratio of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g Sanhua wine. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well. Put it in the sun for1-2 days to make it naturally sauced, and then put it into a clean large-mouthed glass. Add a small amount of Sanhua wine to the sauce noodles and cover the mouth tightly. In sunny weather, you can open the cover to bask in the sun, and avoid stirring, so as not to cause sour taste. Usually put the processed sauce in a place with plenty of ventilation and sunshine, so that you can make a fragrant and high-quality Chili sauce.

2, authentic Korean Chili sauce production method

Materials and dosage: 4 teapots of glutinous rice flour, 4 teapots of lobster sauce powder, 5 teapots of Chili powder, 4 teapots of salt, malt yeast powder 1 cup.

Production method:

1.Mix glutinous rice flour with boiling water, make it into a round cake, punch the hole in the middle, cook it in hot water and take it out. At this point, don't pour out the water for cooking cakes, and keep them well.

2. Cook the glutinous rice cake and put it in a copper basin. When it is warm, it will be blistered.

3. If you feel a little thick and hard, you can pour the water for cooking the cake and make it into a paste.

4. The water for cooking the cake is moved to another bowl. After it is slightly cool, add the water thickened by malt yeast and ferment it. At this time, the water thickened by malt yeast should be prepared overnight before making Chili sauce. Pour 4 glasses of water into each cup of malt yeast powder and use the water on it the next day.

5. Sieve the fermented cake water with a sieve, boil it again, cool it, and put the lake cake into the basin. This will make the cake soft and slack.

6. After completely cooling, add Chili powder and mix thoroughly.

7. Sprinkle some lobster sauce powder on it and stir it evenly.

8. Put the Chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of them are sprinkled with salt when the surface of Chili sauce is not dry, so that salt will penetrate into Chili sauce and have an impact on the taste.

3. Sichuan Chili sauce

Ingredients:

Pixian Doubian100g (finely chopped), coarse chili powder150g, salt 25g, monosodium glutamate 25, vegetable oil 400g, sugar 25g, pepper powder 50g, a small amount of13g, water-borne mushrooms 50g (wet weight) finely chopped, dried and dried.

Production: Heat the oil in a wok to a high temperature, then cool it to 40% heat. Put all the ingredients (except salt and monosodium glutamate) into the wok, add two teaspoons of water, simmer slowly, and constantly operate with a shovel. After about 10 minutes, the steam becomes smaller, and then add salt and monosodium glutamate to the wok.

It's better if you add some floss or dried seaweed.

4. Beijing garlic Chili sauce

Pepper, garlic, salt, strong wine, bottles.

Note: nothing with water or oil must be used in the whole production process, and the material must not contain water.

Wash the peppers and garlic and dry the water! (Be sure to dry! ) The kitchen knife and chopping board are also washed and dried, and then the pepper and garlic are chopped separately. Originally, it was planned to be done with a kitchen knife, but later it was too troublesome, so I just sent a blender. Mix the broken garlic and pepper, and then sprinkle salt. You can taste a little bit of salt with the tip of your tongue, and it tastes like it's a little more salty than usual.

Add alcohol, not too much. (If you add more Chili sauce, you will get more juice. Just put a little in moderation.)

OK, just mix everything well and it's ok!

5. Chili sauce

Ingredients: pepper and tomato.

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

Practice:

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

Put a small bowl of water in the wok, cook it over medium heat, put all kinds of pastes in the wok, and add sugar while cooking the sauce (half of garlic is left last).

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

Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;

Then pour the remaining garlic into it, cool it and bottle it.

Attention to operation:

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

The function of reducing spicy feeling;

There is also a certain order to add seasonings. Put sugar first and salt, vinegar and soy sauce second. This is due to

Therefore, put salt first and then add sugar, the penetration of sugar will decrease, and the amount of sugar added will increase. If vinegar is put too early, the sour taste will dissipate easily.

Add soy sauce at last. If you like, you can also add some monosodium glutamate to the last link.

6. Douban Chili sauce

1. Water scalding method for raw petals: firstly, put the watercress slices peeled by dry or wet method into the laundry list, and then place a wooden stick horizontally on the pot at the mouth of the barrel. When the water is boiled, put the watercress with the basket into the pot, and tie the basket rope to the wooden stick horizontally at the mouth of the barrel. At this time, be careful not to make the watercress float and scatter at the bottom of the pot. After the watercress is put into the water, it should be continuously stirred in the basket with a shovel, so that it will be evenly soaked, scalded for1~ 2 minutes, and then quickly taken out when it reaches the second maturity level, soaked in cold water to cool down, then drained and poured into the mixture.

Second, making douban koji: mix the douban which has no obvious moisture and can be seen with white marks by pinching the douban with your fingers into Cuiwei sauce koji with 0.03% of the raw material weight and 20% of the standard flour, fully mix them and put them in a bamboo dish in a koji room with a thickness of 2-3 cm, maintain the room temperature at 28-30℃, and turn the koji 1 time when the product temperature rises to 36℃. In the future, the highest product temperature will not exceed 30℃. Swap the position of the koji up and down, left and right to adjust the product temperature, and it can be made into bean paste koji in 2 ~ 3 days.

three

Fermentation of bean paste koji: prepare fermented brine according to the ratio of 10 kg of bean paste koji, water 10 kg and salt 2.5 kg, first boil the brine, and then add a small amount of pepper, pepper, star anise and dried vinegar; Boil the spices such as Rhizoma Kaempferiae, Fructus Foeniculi, Cortex Cinnamomi Japonici, and Pericarpium Citri Tangerinae in a cloth bag, take out the cloth bag after 3-5 minutes, pour the boiled solution into a vat or barrel for preparing molten salt solution, and pour the bean paste koji into a fermentation vat or barrel for fermentation. The sauce koji will soon heat up to about 40℃ after it is put into the tank. At this time, it should be noted that the bean paste on the surface layer and the bottom layer of the tank should be stirred evenly with both hands every 2 hours or so, and the sauce should be lifted 2 ~ 3 times a week after natural sun-exposed fermentation 1 day. When you lift the sauce, you should concentrate the sun-dried, dry and dark-colored fermented grains, and then press them down into the sauce mash to ferment. The color of the sauce will gradually turn reddish brown with the increase of fermentation time, and it will become sweet bean paste after 2 ~ 3 months of sun exposure.

Add salt according to the weight ratio of 18% of pepper, mix and break, put the juice in a fermentation tank (or pool), and then sprinkle 10% salt on the surface of the tank. Then spread a polyethylene film, add a salt cover, and it is forbidden to leak the juice. After sealed anaerobic fermentation for 3 months, it will become a mature Chili sauce.

5. Finished spicy bean paste: Add 10 kg of cooked Chili paste and 0.2 kg of rice wine into 10 kg of fermented sweet bean paste, stir well, put it into a sterilized and cooled disinfection bottle, and put it to the height of 3-5 cm at the bottle mouth, then inject refined vegetable oil to the bottle mouth for 2-3 cm, then exhaust and cover it and screw it tightly (the cover is covered with a layer of wax paper board to avoid

Step 1: Prepare ingredients, 2 tablespoons of tomato sauce, 8 cloves of garlic, a small piece of ginger and diced. If you don't like to eat minced garlic in Jiang Mo, you can cut it into pieces of ginger and garlic, and then pick it out and throw it away after frying the sauce.

Step 2: Prepare the main ingredients, black lobster sauce, chopped dried peppers, and minced lean meat. I roughly measured the ratio, which is about1:1:1.2. Actually, you can do whatever you want, almost. If you can't eat spicy food, it's recommended to use the kind of dried Chili peppers used as kimchi, which are red. In the eyes of my spicy family, there is no spicy taste at all. As for minced meat, it is recommended to use minced lean meat (I use minced turkey, which is very thin and has almost no fat). One is healthier, and the other is to save fat oil when frying, and there will be white condensed oil after cooling.

Step 3: Heat the oil in the pan, and put more oil, which is about 3-4 times of the usual cooking. First, pour the minced meat in, stir-fry until it turns white, add cooking wine, and continue to stir-fry with soy sauce. When the water is almost dry, pour in the lobster sauce and chopped pepper, stir-fry for a while, add the chopped ginger and garlic, tomato sauce, add some sugar, turn down the fire, stir-fry until there is no water in the pot, sprinkle a little sesame oil, and then go out. After cooling, bottle and store. Note: Use soy sauce to color the minced meat. In addition, the lobster sauce itself is salty, so no salt is added.