The ripe red chili pepper with water to wash and dry, placed in a clean and oil-free board chopped into mince, the finer the better. Chili finely chopped chili pepper into a large pot, according to 0.5 kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, 50-100 grams of three-flower wine proportion of ingredients. Mince the garlic and put it together with the minced chili peppers, salt, and three-flower wine and mix well. Place in the sun for 1-2 days to allow it to sauce naturally, then put into a clean, large-mouthed glass jar. Put a small amount of Safflower Wine on top of the sauce, and close the lid tightly. In good sunny weather, you can open the lid to the sun, do not stir, so as not to cause acidic flavor. Usually will be processed sauce in a ventilated sunny place, so you can make a fragrant quality of chili sauce.
2, authentic Korean chili sauce production method
Materials and dosage: Glutinous rice flour 4 small buckets, 4 small buckets of black bean powder, 5 small buckets of chili powder, 4 small buckets of salt, 1 cup of malt yeast
Making method:
1. Glutinous rice flour with boiling water and flour, made into a round cake shape, the center of the pierced in hot water after boiling and fish out. At this time, do not pour out the water to cook the cake, keep it.
2. Put the cooked glutinous rice cake in a copper pot and beat it until it bubbles when it is warm.
3. If it seems to be a bit thick and hard, pour in the water used to cook the cake and make a paste.
4. Move the cooking water to another bowl, and when it cools down a bit, add the malt yeast thickening water and let it ferment. At this point, the malt yeast thickened water should be made the night before making the chili sauce. Pour 4 cups of water for every cup of malt yeast thickening and use the top water the next day.
5. Take the fermented cake water, sift it through a sieve, re-boil it and cool it down, and place the lake-shaped cake in a bowl. This way the cake will become soft and fluffy.
6. When completely cooled, add chili powder and mix well.
7. Sprinkle some black bean powder over it and mix it well.
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 people sprinkle salt on the chili sauce before its surface is dry, so the salt will seep into the chili sauce and have an effect on the flavor.
3, Sichuan chili sauce
Instructions:
Pixi County 100 grams of beans (chopped fine), 150 grams of coarse chili pepper, 25 grams of salt, MSG 25, 400 grams of vegetable oil, 25 grams of sugar, 50 grams of pepper, a small amount of 13 spice, 50 grams of mushrooms in the hydroponics (wet weight), chopped fine, 50 grams of white sesame seeds, 75 grams of peanuts fried in salt (chopped)
Making: oil will boil the pot, then the oil will be used as a frying pan. >Making: frying pan will be oil to high heat and then cooled to 4 into the heat, all materials (except salt, monosodium glutamate) into the pot, add two small spoons of water, slow simmering over low heat, and with the spatula constantly manipulation, about 10 minutes after the water vapor becomes small, put salt, monosodium glutamate can be out of the pot.
If you add some meat floss or seaweed mushrooms taste better.
4, Beijing garlic chili sauce
Chili peppers, garlic, salt, a high degree of wine, bottles
Note: the entire process must not be used with water or oil, and the ingredients should not be with water.
Wash the chili peppers and garlic and dry the water! (Make sure you dry them!) Chopper and cutting board is also clean, dry, and then the chili and garlic are chopped, originally planned to use a chopper to get things done, but then too much trouble, simply the blender to send. Mix the garlic and chili peppers, then sprinkle with salt. The amount of salt, you can use the tip of the tongue to taste a little, the taste is like more than the usual cooking salt taste a little salty on it.
Add a high degree of wine, do not have to put too much, (put more chili sauce juice is a little more. Moderate put a little on it .)
Okay, all the East East mix well on OK!
5, fragrant chili sauce
Main ingredient: artichokes, tomatoes
Supplementary ingredients: ginger, garlic, salt, sugar, rice vinegar
Practice:
Take the fresh artichokes, 500 grams of tomatoes, a piece of ginger, two heads of garlic. Separately into the blender into a paste;
Frying pan put a small bowl of water, cook over medium heat, a variety of paste down in the pot, simmering sauce (garlic paste to stay half of the last to put) simmering side of the sugar
(a little), saltpeter, rice vinegar, a small half-bottle;
Remember to keep stirring the pot with a spoon to prevent sticking, from thinning to thickening can be turned off the fire;
And then the rest of the garlic paste poured into the cool after Bottle it up.
Operation Note:
Friends who are not good at eating spicy flavors can be accompanied by a few red bell peppers, in addition to more tomatoes and sugar will play a role in slowing down
reducing the role of the pungency;
The addition of seasonings also has a certain order, according to the order of a put the sugar, the second put the salt, vinegar, soy sauce, and so on down the order of the put. This is because
For, first put the salt bar and then add sugar, the penetration of sugar to reduce the amount of sugar to increase. Vinegar is put in too early, the sour flavor is easy to dissipate.
The soy sauce is added last. If you like can also add some monosodium glutamate in the last part.
6, bean chili sauce
A, raw petals scalding method: first dry or wet peeled bean pieces in baskets and then in the mouth of the barrel pot along the horizontal a wooden stick, to the water to boiling, the beans into the pot with the basket, the basket rope tied to the mouth of the barrel across the wooden stick. At this time, pay attention not to make the beans floating scattered in the bottom of the pot. Bean into the water with a shovel in the basket constantly stirring, so that it is frustrated uniformly, scalding 1 to 2 minutes to reach the degree of maturity of the two can be quickly taken out, soaked in cold water to cool down, and then drained of water, poured into the mixing of curves together.
Two, the production of bean curd: will be scalded without obvious water, with a finger pinch off the bean and visible white traces of bean curd mixed into the raw material weight 0.03% of the Cuiwei sauce curd and 20% of the standard flour, fully mixed and loaded into the curd chamber of the bamboo tray, the thickness of the appropriate 2 to 3 cm to maintain room temperature 28 ~ 30 ℃, to be the product temperature to 36 ℃ when the turn of the curve for the first time and the cake of the curd pieces of rubbing scattered, and then spread. Later so that the maximum product temperature does not exceed 30 ℃. And up and down, left and right interchangeable crank plate position to regulate the product temperature, 2 to 3 days into the bean paste curve.
Three
, fermentation of bean paste curve: 10 kilograms of bean paste curve according to each 10 kilograms of water, 10 kilograms of salt 2.5 kilograms of the proportion of the preparation of the fermentation brine, first boil the brine, and then put into a small number of peppercorns, pepper, star anise, dry greed; trinacrylamide, aniseed, cinnamon, Chenpi spices such as the cloth bag to boil for three to five minutes after the removal of the cloth bag, the boiled solution is poured into a prepared melted saltwater Pour the boiled solution into the tank or barrel for preparing melted brine, and pour the bean paste curds into the fermentation tank or barrel and let them ferment. The fermentation will soon warm up to about 40℃ after it is put into the vat. At this time, we should pay attention to every 2 hours or so with both hands will be the surface layer and the bottom layer of the tank of bean paste stirred evenly, to be naturally exposed to the sun after 1 day of fermentation, to lift the sauce 2 to 3 times a week. Lift the sauce will be sun, dry, darker color sauce grains concentrated, and then pressed down into the sauce mash deep fermentation, the color of the sauce with the growth of fermentation time and gradually become reddish-brown, sun and night dew 2 to 3 months after the sweet soybean paste.
According to the proportion of 18% of the weight of chili peppers to add salt, mixed and broken, even the juice of a well in the fermentation tank (or pool), and then sprinkled with 10% salt on the surface of the tank. Then spread polyethylene film, and then add salt cover, strictly prohibited from soaking juice leakage, sealed anaerobic fermentation for 3 months after becoming mature chili sauce.
Five, finished spicy bean paste: 10 kilograms of fermented mature sweet bean paste, add 10 kilograms of cooked chili sauce, 0.2 kilograms of rice wine, fully stirred, loaded into the sterilized and cooled disinfected bottles, loaded to the mouth of the bottle 3 ~ 5 cm in height, then injected into the bottle of refined vegetable oil to the mouth of the bottle 2 ~ 3 centimeters, and then venting the lid screwed tightly (the cover of a layer of waxed cardboard pads, so as to avoid the cover oil oozing out), test, labeling, packing is the finished product.
Step 1: Prepare the ingredients, 2 tablespoons of tomato paste, 8 cloves of garlic, diced, a small piece of ginger, minced. If you don't like minced ginger and garlic, you can cut it into ginger and garlic slices, and then pick it out and throw it away after frying the sauce.
Step 2: Prepare the main ingredients, black beans, dried chili pepper, and minced pork. I roughly eyeballed the ratio, about 1:1:1.2, in fact, you can feel free to la, almost on the line. If you are not able to eat spicy, it is recommended to use the kind of Korean kimchi dried chili pepper, red, this kind of chili pepper, in my eyes as a spicy people, there is no spicy flavor. Minced meat, it is recommended to use lean minced meat (I use turkey minced meat, very lean, almost no fat), one is a little healthier, and another, but also saves frying fat meat out of the oil, and when cooled down there will be white condensed oil.
The third step: the pot of hot oil, to put some more oil, about 3-4 times the usual fried vegetables. First pour the minced meat into it, stir fry until it turns white, add wine, soy sauce and continue to stir fry, stir fry until the water is almost dry, pour in the black beans and chili pepper crushed, stir fry for a while, add chopped ginger and garlic, tomato sauce, add some sugar, turn the fire a little smaller, keep stir frying until there is no water in the pan, sprinkle a little sesame oil, then out of the pan. After cooling, bottle and store. Note: the use of soy sauce, to the color of the minced meat, in addition, the edamame itself is more salty, so, did not add salt.