In fact, the main ingredients in Chili sauce are Chili powder (the smallest one, the degree of spicy depends on personal taste), maltose (there is really no sugar, but it tastes much worse than maltose) and soybeans (this must be soybeans, mung beans and adzuki beans). Pepper and maltose can be guessed from the taste of Chili sauce, and soybeans are strange. But it's true. I'm not good at art, so the reason is unclear. However, the viscosity of Chili sauce has a lot to do with soybeans. The ingredient is salt. You can also add some other things according to your own taste, such as ginger juice, garlic paste, etc. (you can add whatever you want, and in this respect, different people have different opinions). However, it is suggested that the chili sauce should be added when eating (otherwise, if it tastes bad, wouldn't it spoil a whole pot of chili sauce? ）。 The amount of soybeans should be about 2/3 of the finished product, that is to say, if you want to make a box of hot sauce, you should prepare a box of soybeans. (Why not 2/3 boxes? -Soybeans are round with gaps in the middle! Idiot! )

Second, the processing process:

1, fermentation

The main difficulty of Chili sauce is the processing of soybeans. And I heard that the quality of soybean processing directly affects the eating effect of Chili sauce. The processing of soybeans is on the word "fermentation".

First, soak the soybeans in water for 1-2 days, but be careful not to let the soybeans sprout. Just let the soybeans fully absorb water.

Secondly, put the soaked soybeans in a large pot, add water and cook with slow fire. In the meantime, add water without water until the soybeans are cooked thoroughly and crushed with a gentle pinch of your fingers (it takes a long time and you must not sleep. If the soybeans are burnt, you will eat the burnt Chili sauce). The exact time, I haven't calculated, should be more than 2 hours.

Thirdly, mash the cooked soybeans. There are many ways to smash, so don't say a few (use your head. The stupidest way to give a hint is to put it in a bowl and grind it with a spoon. -I'm exhausted. ）。 A large number can be put in a cloth pocket and stamped with your feet. Don't be dirty. Many foods are made with feet, such as bean paste. You have to wash your feet before you step on it. Besides, are hands really cleaner than feet? ）。 Never make your own smart plastic bag. If you want to know the consequences, you can try it yourself. Hey. When soybeans become mashed beans (the standard is to grab a handful of mashed beans and only see 10 douban). I can't help it if you break the number. ), even if it is completed.

Finally, make the bean paste into a regular shape. It can be round or square, but note that the unit volume should not exceed 25* 15* 15cm3. Put the bean paste in a warm and dry place (the temperature should not be lower than 15 degrees Celsius, otherwise the soybean will not ferment well. ), after that, wait. . . . How long will it take? With my younger brother's experience, it may take more than 3 months, and if the temperature is high, it may take more than 2 months. Here's a trick to tell if it's fermented, that is, when you really can't stand its smell, it means it's fermented. If you can't stand it in less than two months, you have two choices. One is to wait for the 60th day, and the other is to throw away the beans immediately and buy a can of Chili sauce in the supermarket for a good meal. You must never spoil other raw materials with soybeans that have not been fermented for 60 days. )

After watching the fermentation process, experts will say, aren't you making noodle sauce? By the way, that's it. It's no different from making noodle sauce. They said it again, so you didn't say it earlier. Tell me earlier? Then who will read it if I write so many words? Hey. . . Don't worry about reading the article for nothing. The following is different.

2. After fermentation (I really can't remember what topic I should use)

If you find green mold and black mold on the beans, it is normal. You can wash them with water, brush them with a brush, and then remember to dry them. Mash the dried bean pieces, and the bigger the pieces, the better. Then use the finest sieve at home to screen out the big bean pieces, and get the bean powder for later use.

3. Sugar water

The finished maltose should be solid or sticky, and we need to melt it with water. Put water in the pot first, and then put maltose (if there is no maltose, you have to use white sugar). Remember to light a fire under the pot. I don't know about the proportion. I haven't calculated it. At first, I put less water and slowly add water until the solution only feels a little sticky (experience it for yourself, traditional food is like this, unlike McDonald's, and there are data to check the size of bread pores).

4. Stir

Pour the bean powder into the container first, then add some Chili powder (less at first, can you add it if it is not spicy enough) and a little salt (the same reason). Then add maltose water and stir. Stir, stir again, and it's Chili sauce. If it is not spicy enough, you can add Chili powder. If it is not sweet enough, you can adjust it with white sugar. Never pour all the sugar water in at once. Be sure to take your time. Don't be afraid of trouble, be sure to mix well.

5. shelve

The prepared Chili sauce is best placed in the shade. This will ensure that it won't go bad before you finish eating. Most importantly, the container with Chili sauce must have a lid.

Third, some suggestions

1, you'd better eat Chili sauce, otherwise, I can't guarantee what the Chili sauce made according to my article is.

2. In the final "stirring" step, if the viscosity of Chili sauce has satisfied you, don't foolishly use sugar water to enhance the sweetness of Chili sauce.

3, don't ignore the role of salt, remember, Chili sauce can be eaten as a dish, it is salty.

4, with Chili sauce, you can try to put a spoonful of Chili sauce in the dish, maybe you will be surprised.

5. If it's the first time to do it, it's recommended to try it several times with a small amount of bean flour, and then do it in large quantities when you have experience, otherwise you may have to wait for several months before you have the chance to do the next experiment.

6. If the Chili sauce you made tastes roughly the same as what you used to eat, congratulations, you have learned to make Chili sauce. Because even the Chili sauce made by one person twice has different tastes, which may be related to the uncontrollable fermentation process.