60 grams of glutinous rice flour.

60 grams of water

50 grams of miso

20 grams of sugar

20g Chili powder

Half a teaspoon of vinegar

Half a teaspoon of wine

Half a teaspoon of salt

Practice: 1 ginger material b mix well for later use.

2 Glutinous rice flour is kneaded into dough with water, divided into equal parts and flattened.

3 Put the squashed dumplings into boiling water, cook until they float, cook for another 2 minutes, and take them out. Add method 1 while it is hot, and stir well. Then add material c and stir evenly.

Usage: as the base material of various dishes (stir-frying, mixing and dipping), it has a wide range of uses. The newly made korean chili sauce style is red. The longer the fermentation time, the darker the color and the more mellow the taste. I think it can be used to soak cabbage. )

Ingredients: 1 kg of yellow sauce, half a catty of syrup (preferably Korean), 2-4 pieces of Chili noodles, depending on personal taste.

Practice: put the yellow sauce in a small pot with a lid, pour the syrup, stir well, cover it and heat it in a microwave oven. I don't know exactly how long it will take, but I know that after the yellow sauce bubbles, just take it out. After cooling, pour in the Chili noodles, stir them evenly, then put them in a microwave oven for heating, take them out after bubbling, and add monosodium glutamate.