Spicy sauce recipe

Red chili 5 pounds (must be red chili)

Tomatoes 1 catty, 1 catty of soy sauce, 1 catty of white vinegar, 1 catty of white pears or apples (you can also put both fruits, but not more than 1 catty), garlic 2 two (if you like to eat garlic hot sauce, garlic can be put more, but not more than half a catty), sugar 6 two (sugar can not be put more), refined salt 6 two (when it is about to start the best, MSG 2 two (again, do not put too early)

There is a recipe for fried squid chili sauce, and the recipe is very easy to make. 6 two (sugar can not be put more), salt 6 two (when the pot is about to put the best), MSG 2 two (again, do not put in too early)

Boiling recipe

Step 1: First, the chili pepper clean, chopped, (Note: cut with the hands of the hands must wear gloves, disposable gloves is best to wear more than a few) you can also be used with the smasher to break up. Then, wash the tomatoes and apples (pears), chopped. Again, pat the garlic into a pesto and set aside.

Step 2: Put the chopped chili peppers, tomatoes, apples (pears) together in a pot, (preferably an iron pot, so that the flavor comes out good) stir-fry for 5 minutes, (Note: Do not let the ingredients paste the pot) and then add the vinegar, sugar, and soy sauce, stirring well. After about twenty minutes to thirty minutes of simmering, you can put the garlic as in the pot, after five minutes, the salt and monosodium glutamate together into the pot, stirring well, close the fire to rest.

Step 3: Be sure to let the freshly cooked chili sauce sit for half a day until it has cooled completely before serving or using it as a topping.

Several kinds of hot sauce practice:

1, chili sauce: choose mature fresh, red chili pepper as raw materials, cut off the tip of the handle, poured into the water, with a bamboo pole constantly stirring, wash away adhering to the mud veil and other dirt, fished out of the loaded roe drained, poured into the electric chopping machine, add salt pickling. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d can be eaten. In addition to pepper can also be added inside the pepper, five spice powder, sesame oil, ginger, MSG, edamame, etc., its flavor is more unique.

2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to take the oil into the pot, heating, to be oil smoke when the pot will be evacuated from the fire, about cool 3min or so, the drained dried chili peppers poured into the pot, using chopsticks to turn, so that it is heated evenly. When the oil cools, fish out the chili peppers, and the remaining oil is chili oil.

3, sauce green chili: choose no insect injuries, no rotting green chili wash, cool dry surface water into the tank, a layer of chili layer of salt, and finally with a heavy weight pressure chili (100kg of fresh chili salt 16kg), pickling 3d, salt brine drained out, boiled and then stalled cold, and then together with the chili pepper into an altar closed, and put in the shade for about 5-10d can be eaten.

4, oil red pepper: (1) method: wash the chili pepper, remove insect injuries, rot, sugar into the soy sauce; chili pepper into the tank, a layer of chili pepper layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, soy sauce brine leaching out, boiled and cooled, together with chili peppers loaded into the altar, 5d can be consumed. (2) Ratio of raw materials: 100kg of red chili peppers, 10kg of salt, 10kg of top grade sauce, 2kg of sugar.