Ingredients: red pepper, 500g. Pears, three. Ginger, 50 grams. Garlic, 2 heads. Spiced peanuts, 2 handfuls.

Accessories: appropriate amount of oil. Salt, 5 spoonfuls. Sugar, 3 spoonfuls. Appropriate amount of sesame oil. ?

1. Crush ginger and garlic.

2. Stir peanuts into large grains

Step 3 chew red pepper

Step 4 crush the pears

5. Mix the above ingredients together.

Step 6 pour oil in the pot

7. After heating, pour in 5 mixed ingredients and turn to medium heat.

Step 8 put sugar in it

9. salt

10. Stir well.

1 1. Pour chopped peanuts before taking out the pan and turn off the heat.

12. The glass bottle is scalded with boiling water and bottled while it is hot. The surface of Chili sauce is mixed with sesame oil and heated corn oil and poured on it, and the lid is sealed. If the bottle cap is not sealed, two layers of plastic wrap can be added to tighten it.

The second approach:

Ingredients?

Ingredients: Chili, 5000 ml.

Accessories: oil,1000g. Salt, 500 grams. Sugar, 350 grams. Monosodium glutamate, 25 grams. Sweet noodle sauce,1000g.

step

1. Prepare fresh red peppers and wash them.

2. Dry the water or not, but it takes more time to cook.

3. Pepper should be cut open from the middle and seeded. If you are afraid of spicy, you can go to the pepper tendon. I didn't remove the seeds because I didn't find disposable gloves, because even if I wear gloves, it will burn my fingers. Chop all the peppers on the chopping board.

4. Set fire to the wok, add oil and chopped peppers and cook together. The amount of fire can be adjusted freely, first big and then small or medium fire.

5. With the increase of heat in the pot, oil and water will not combine, and water will splash. Be careful, be patient when cooking, and keep stirring to avoid sticking to the pot. You can gradually add salt and sugar halfway.

6. When the water vapor runs out, the oil begins to leak out.

7. At this time, you can add sweet noodle sauce, and the reason for adding noodle sauce late is because the noodle sauce is easy to stick to the pot, which is not conducive to making peppers. ?

8. After adding the sweet noodle sauce, stir-fry evenly and cook for about 10 minute. After the pepper and sauce are fully combined, the red oil will be revealed, and monosodium glutamate can be added to the pan or not.

The third method:

Ingredients: 5 kg of red pepper, 6 liang salt, 1 kg, 2 liang of monosodium glutamate, 4 liang of sugar, 1 kg of bean paste and 2 liang of white vinegar.

Remarks: Red pepper is the kind that specially makes Chili sauce in autumn.

Practice:

Step 1: After buying peppers, clean them first, and then put them on a curtain to control the drying water. I bought it the first day and made it the next day.

Step 2: put the pepper in a blender and crush it. If you like it delicate, crush it. If you like it rough, crush it a little.

Step 3: Put the chopped pepper in the pot, put the salt, miso, sugar, bean paste and vinegar in the pot together, and start to stir and cook until the pot is boiled.

Step 4: After completely cooling, put the minced garlic in the basin and start stirring evenly. Finally, eat.

Tips

1. Note that the room will be spicy during the cooking process, so try to close the door in the kitchen, or do it when the children are not at home. After cooking, put it in a vessel. Fully cool.

2. By the way, boil the pot of Chili sauce. If you cook the next day, it will be very spicy, hehe, so you'd better wash it several times and then soak it.

3. After boiling, find a bottle and put the Chili sauce away, so you can take it with you. When the weather is cold, just put it outside, not in the refrigerator.

The fourth method:

Ingredients: A. 60 grams of glutinous rice flour, 50cc of water, 50 grams of B. Miso, 20 grams of fine sugar, 20 grams of Chili powder, C. 0//2 tsp of vinegar 1/2 tsp of wine 1/2 tsp of salt 1/2 tsp.

method of work

1. Mix the material B evenly for later use.

2. Glutinous rice flour and water are mixed and kneaded to form a ball, which is divided into two equal parts and flattened.

3. Boil a pot of water, put the flat dough one by one until it floats, cook it for another 2 minutes, take it out, add the recipe 1. while it is hot, add the material C after fully stirring, and stir it evenly.

Uses: As the base for frying, mixing and dipping all kinds of dishes, it is widely used.

Remarks: The finished Chili sauce should be put into a clean and unsealed container. The newly finished korean chili sauce is red, and the longer the fermentation time, the darker the color and the more mellow the taste.