Practice:
1, the pepper is peeled and washed, the apple is peeled and pitted, the garlic is peeled and pedicled, and the water is controlled to dry;
2. Pour all the seasonings into the pot and boil, and let it cool;
3, pepper, apple, garlic together into the blender to break, not too fine, some crumbs do not matter, do not add water, it is not easy to beat;
5, bottling; ?
Ingredients: A glutinous rice flour 60g water 60g B monosodium glutamate 50g sugar 20g Chili powder 20g C vinegar half a teaspoon wine half a teaspoon salt half a teaspoon Practice: 1 Mix material B well for later use.
2 Glutinous rice flour is mixed with water and kneaded into dough, which is divided into two equal parts and flattened.
3 Put the flattened glutinous rice balls into boiling water, cook until they float, then cook for 2 minutes, then take them out, add the recipe 1 while it is hot, and mix well, then add the material C and mix well.
1, pepper washed and dried for later use.
2. Chop pepper, garlic and lobster sauce.
3. Put the three ingredients in a big bowl.
4. Add salt (I made this bottle with about 30 grams of salt, which can be increased or decreased according to my own taste), and mix it evenly. At this time, it already has the smell of Chili sauce.
5, put into a sealed pot and compact.
6. Pour in rice wine and seal, about 1 cm high.
7, sealed, you can eat it after three or four weeks, and it will taste better if you put it for a long time.
Duojiao home-cooked Wei
Chop pepper into a bowl, add ginger rice, garlic rice, salt, pepper, sand ginger powder, monosodium glutamate, chicken essence and a little salad oil and mix well, then mix well with the raw materials, or stir-fry them with the raw materials, pour them on the raw materials, steam them in a cage, sprinkle with chopped green onion and pour hot scallion oil, and serve.
Features: bright color, salty and slightly spicy.
Scope of application: It can be used as seasoning for cold dishes, stir-fried dishes or steamed dishes, such as chopped pepper mixed with belly flower, fried little seafood with chopped pepper, steamed mandarin fish with chopped pepper, etc.
Pickled Chili home-cooked Wei
Pickled peppers, pedicled and seeded, chopped into velvet; Mix refined salt, pepper, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into a juice in a bowl. Heat the wok, heat it with salad oil, stir-fry chopped Chili peppers, ginger rice and garlic rice until fragrant, add the raw materials, cook the cooking wine (and add fresh soup to the braised dishes), stir-fry, stew or cook the raw materials, cook the juice, pour in the red oil, and serve.
Features: bright red color, salty and slightly spicy, and strong pickled pepper flavor.
Scope of application: It can be used as seasoning for cooking, stewing or cooking, such as fried diced chicken with pickled pepper, stewed squid with pickled pepper, roasted eel with pickled pepper, etc.
Chili home-cooked Wei
Put the peppers into the cage, steam them with strong fire, take them out, and fry them in mixed oil until crisp and fragrant; Cut the garlic seedlings into pieces. Heat a wok, heat it with mixed oil, stir-fry ginger rice, garlic rice and pepper, add raw materials, cook cooking wine, add refined salt, pepper, monosodium glutamate and chicken essence, sprinkle garlic seedlings and stir-fry until it stops growing, pour in sesame oil, and serve.