Ingredients:

200g of soybeans, 100g of millet chili peppers, 100g of salt, 30g of sugar, the right amount of white wine, the right amount of dried chili peppers, the right amount of red pepper.

Practice:

(1) Add soybeans, dried chili peppers, peppercorns in a pan.

(2) Stir-fry the soybeans on medium-low heat to cook through, then you can turn off the fire.

(3) Put into the electric smasher to smash.

(4) Add sugar, salt, broken millet chili and white wine.

(5) Mix and toss well.

(6) Put directly into sterilized glass bottles with tight lids.

(7) Place in a cool, dry place at room temperature for 1 month before use.

2, Sichuan bean paste.

Ingredients:

1500g of red pepper, 1000g of dried chili peppers, 700g of bean curd, 640g of salt, a high degree of white wine 1000g, 50g of peppercorns, 100g of sweet wine (mash), 2000g of rapeseed oil.

Directions:

(1) Bean curd is a ready-made bought in the market.

(2) First, the bean curd is scrubbed clean with water.

(3) Then boil a pot of hot water to rinse the dal for the last time, and drain the dal in a colander.

(4) with white wine soak the beans, soak four or five days, so that their beans soften.

(5) basin covered with plastic wrap.

(6) to soak the beans, the red beauty pepper clean, remove the tip of the drained water.

(7) Dry chili peppers cleaned with warm water.

(8) Tee drained of water.

(9) Break up the red bell pepper and dried chili.

(10) Prepare the ingredients.

(11) Soak the dal and pinch it.

(12) Then pour it into the chopped chili.

(13) Mix well.

(14) Add salt, pepper and sweet wine to the bean paste and mix well.

(15) Pour some canola oil and mix well, not too much, one or two spoons.

(16) Let the sauce sit for a while.

(17) Put the bean paste into a clay pot.

(18) Finally poured into the canola oil to seal the altar, the bean paste can not be filled too full, the later bean paste will be fermented, so as not to overflow.

(19) sealed its enclosure with plastic wrap.

(20) all sealed, put on the balcony in the sun for three or four days, open with a spoon from the bottom to the top, so that the fermentation of the bean paste is better, after turning, you still need to pour some rapeseed oil to cover it. (The turning process can be done every other week, and it will be ready for use after one month).

3. Bean paste.

Ingredients:

Five kilograms of millet chili, 20 kilograms of two-thorn chili peppers, 6 kilograms of salt, three boxes of thirteen spices, one kilogram of ginger, five kilograms of bean curd.

Methods:

(1) Er Jingzhi chili pepper washed, drained.

(2) millet chili drained.

(3) Break up the millet chili, two thorns, ginger and mix well.

(4) Add bean curd, thirteen spices, salt and mix well.

(5) mixed bean paste is not in a hurry on the altar, to sun for more than twenty days, to evaporate some of the water, slowly become fragrant, and then seal the oil on the altar.