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. You're finished. It's better than the Korean hot sauce sold in the supermarket! Classification practice in korean chili sauce 0 1 korean chili sauce material: a glutinous rice flour 60g water 60g miso 50g sugar 20g Chili powder 20g vinegar half teaspoon wine half teaspoon salt half teaspoon practice: 1 ginger material B mix well and set aside. 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. ) 02 ingredients for cold noodle sauce: 1 tablespoon Chili powder (medium coarse) 1 tablespoon soy sauce 50ml sugar 1 and 1 2 tablespoons chopped green onion and 2 tablespoons ginger juice 1 tablespoon garlic juice 1 tablespoon kiwi fruit/kloc. Appropriate method: grind kiwi fruit into mud and mix it with other materials evenly. Usage: all kinds of cold noodles with sauce. 03 raw pickled crab sauce material: korean chili sauce 50g Chili powder (medium coarse) 2 tablespoons soy sauce 2 and 1/2 tablespoons fish sauce 1 tablespoon wine 1 tablespoon sesame oil 1 tablespoon vinegar 1 tablespoon malt 15g chopped green onion 2 tablespoons Jiang Mo. Usage: Cut the fresh crab into pieces, mix in the marinating sauce and marinate in cold storage for 3-4 days. The main raw materials of ketchup are tomatoes, sugar and vinegar. Equipment and appliances steamer, gauze, etc. The production method selects about 2 kilograms of ripe tomatoes without rot and diseases and insect pests, washes them, puts them in a steamer, peels them, and then filters out the seeds with clean gauze to leave pulp. Weigh 150g vinegar, soak it in about 15g spiced powder for 2 hours, then add 0.3-0.4kg white sugar and 35-50g salt to completely dissolve and mix, and pour it into tomato pulp. Then mix a little onion, minced garlic and a proper amount of pepper with tomato sauce, and put it in a pot and cook it over low heat. Stir while cooking until it is thick and paste, then put it in a clean and dry glass bottle and seal it. Store in a low-temperature and dry place. The technological process includes material selection → cleaning → cooking → peeling → filtering out seeds → soaking and adding sugar and salt → pouring into tomato pulp → adding onion → mixing evenly → stewing → bottling and sealing → storing for sale. Step 1: Wash the naturally ripe tomatoes, put them in the microwave for 2 minutes, take them out, peel them and mash them into mud. Step 2: Take a pot, add a proper amount of water and sugar, add tomato puree and a little white vinegar until the water boils, and keep stirring until the water is gradually collected. Step 3: put it in a clean glass bottle, let it stand, naturally cool it, and put it in the refrigerator for attention. Don't do too much at a time. A week's dosage will do. How to make garlic hot sauce: main ingredients: pepper, tomato accessories: ginger, garlic, salt, sugar, rice vinegar. Practice: 1. Take fresh peppers, 500g tomatoes, one piece of ginger and two pieces of garlic. Put it into a blender and beat it into paste; 2. Put a small bowl of water in the wok and cook it over medium heat. Put all kinds of pastes into a wok, add sugar (a little), salt and rice vinegar to taste (leave half of garlic and put it last). 3. Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick; 4. Pour the remaining minced garlic, cool and bottle. Operation note: 1. Friends who are not good at eating spicy food can mix a few red peppers, and adding more tomatoes and sugar will relieve the spicy feeling; 2. There is also a certain order to add seasoning, which should be put down in the order of sugar, salt, vinegar and soy sauce. This is because the salt is put first, and then the sugar is put, so the penetration of sugar is reduced and the amount of sugar added is increased. If the vinegar is put too early, the sour taste will easily dissipate. Finally add soy sauce. If you like, you can also add some monosodium glutamate to the last link.