1, garlic chili sauce, materials: red bell peppers, garlic, tomatoes, seasonings: white vinegar, sugar, salt, production methods: the fresh chili peppers washed clean and swept dry, garlic peeled, tomatoes peeled and seeded; throw the above materials into a blender to break up, poured into a clean bowl; add white vinegar, sugar, and salt mix to taste; loaded into a clean and odor-free glass jar, sealed with plastic wrap cover placed for half a month after you can eat;

2, Lao Ganma tempeh flavor chili sauce, materials: vegetable oil 2 bowls, 1 bowl of tempeh, 1 bowl of dried chili, lantern dry chili 0.5 rice bowl, PI County soybean paste 2 spoons, 1.5 spoons of peppercorns, star anise three, two spoons of wine, sugar four big spoons of black soy sauce two spoons of monosodium glutamate a spoon. Production methods: edamame with _ water soak for fifteen minutes to drain the water; drained edamame half broken into edamame noodles, half of the original particles to stay spare; dried chili peppers and lantern dry chili pepper with a churning machine stirred standby, peppercorns, star anise, stirred into powdered standby, hot pot of oil, medium heat to medium-hot (when the oil began to flow) turned to a small fire that is under the peppercorns and star anise powder stir-fried out of the red oil (about eight to ten minutes), and then sequential Pixian bean discerning, edamame and Dry chili pepper crushed under the pot frying spoon and then simmer for about ten minutes, this time under the wine and then simmer for an hour, under the sugar, soy sauce and monosodium glutamate seasoning and then simmer for half an hour off the flame, to be cooled can be bottled.

3, Thai-style hot sauce, materials: two pounds of purple day pepper, garlic, three lemons, fish sauce 200 ml, 5 tablespoons of powdered sugar, production methods: all materials into the blender into a puree; put into the airtight glass bottles or tiles sealed for two weeks that is to become.