Add some oil when the pot is hot, and add flour when it is 50% hot. I filled a spoonful with a stainless steel spoon. Stir well, add soy sauce, mainly soy sauce, so that the color looks better, and then add a little water until you are satisfied. If soy sauce is salty, there is no need to put salt. If it's too light, you can add some salt.
Then put a lot of sugar, I'm not sure, just taste it.
Then, then what? Oh, the pot is boiling. It's that simple.
Skillfully homemade garlic Chili sauce
Ingredients: pepper, garlic, salt, high alcohol (be sure to be high), bottle.
Note: Do not use anything with water or oil in the whole production process! And the material cannot have water!
Preparation: Wash peppers and garlic and dry them! (Be sure to do it! ) The kitchen knife cutting board is also washed and dried!
The ratio of pepper to garlic can be determined according to personal preference. Then chop the pepper and garlic separately. Break it if you are satisfied.
Mix chopped garlic and pepper, then sprinkle with salt. Add hard liquor. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation. Just mix the Chili sauce well! Remember to wear disposable gloves when doing it, otherwise it will be very uncomfortable to get Chili on your hands!
Finally, put it in a bottle and seal it! Store it for a month and you can eat it! Remember not to open the bottle halfway!
Just put the prepared Chili sauce in the cupboard instead of the refrigerator. It won't break for a year! The longer the time, the better!
Of course, there is also a premise that you can't touch water or oil every time you eat Chili sauce, otherwise Chili sauce will go bad when it is touched with water or oil. The bottle must be sealed, and I specially added a layer of plastic wrap!
1, Chili sauce: use ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles, wash off dirt such as mud gauze, scoop them up and drain them, pour them into an electric pepper chopper, chop them, and marinate them with salt. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. It can also be added to pepper, which has a more unique taste.
2. Zanthoxylum bungeanum oil: Take dried red peppers as raw materials, remove stems and seeds, wash with clear water, and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and let it cool for about 3 minutes. Pour the drained dried chilies into the pot and turn them with chopsticks to make them heated evenly. When the oil cools, take out the pepper, and the remaining oil is Chili oil.
3. Selection of green peppers: Select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, put a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, put it in a jar with pepper and seal it, and leave it in the shade for about 5 minutes.
4, oil red pepper: (1) Practice: Wash the pepper, remove the insects and rot, and add sugar to the soy sauce; Put the pepper in a jar, layer by layer with salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it and spread it evenly, and put it in a jar with pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg and sugar 2kg.
chilli sauce
Article source: Xintongyu 200 1-9- 1 1
Wash fresh red peppers, remove pedicels, dry the water, add garlic, which accounts for one third of the peppers, 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), pour a layer of wine on the noodles with a clean bottle or jar, and seal it for about ten days.
Pay attention to scoop it out with a clean spoon when eating. Don't get greasy, or you'll get moldy.
Or pour oil in the pot, boil the Chili sauce and bottle it, and carry it with you.
Bad pepper practice
Article source: Bug Shang 2001-10-31
Bad peppers are very popular in Guizhou. Making canned bad peppers is an important program for every family in autumn. From purchasing good red peppers and garlic, to buying bagged salt, to preparing necessary special chopping knives and big wooden pots as big as shovels, there is unspeakable joy in the busy schedule.
Ordinary kitchen knives and chopping boards are enough for small-scale production. Of course, chopping peppers takes some work. All kinds of red peppers can be used as raw materials, such as large persimmon peppers and small ordinary peppers. Of course, the degree of spicy depends on personal preference, so it is necessary to remove seeds. Garlic should also be chopped, but not too much, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and the spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add the salt, gradually add it over time, and stir evenly until the salt tastes right. Then pour in Chinese liquor, which can increase the flavor 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 add different flavors.
The last step is to put it in a container and seal it. Kimchi glass jar with lid is a good choice. Everything in this production process should be paid attention to to avoid greasy, at least washed with detergent and dried before doing it. Scoop it out with a special spoon every time and cover it.
In fact, the cooked rotten pepper can be eaten immediately, but the taste is not soaked thoroughly. Garlic is still very spicy, and it takes 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 fried lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, diced red peppers and white rice. It's delicious.
Write again: homemade Chili oil
Article source: Tang Tang Ma February 2002-18
Peel the garlic and beat it until it is 60% rotten, but don't beat it into a paste. Deep-fried, oily.
(I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) Add dried shrimps,
And scallops (scallops not whole). Small fire! Dry the peppers in the oven, crush them, add them, and turn off the heat.
Add salt and onion. Cover it and let it cool naturally.
Chili oil made in microwave oven-what a good word.
Article source: Toona sinensis March 20, 2002
This is my original method. Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example, and microwave it for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't be afraid, no foam will overflow), it will be appropriate. If it does not boil, heat 1 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 Chili fry.