1. Wash the peppers and garlic and dry them! (Be sure to do it! ) The kitchen knife and chopping board are also washed and dried.
2. The proportion of pepper and garlic can be based on personal preference. Then chop the pepper and garlic separately.
Break it if you are satisfied.
4. Mix chopped garlic and pepper, then sprinkle with salt.
5. Add high-alcohol wine. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation.
6. Mix the Chili sauce well! Remember to wear disposable gloves when doing it, otherwise it will be very uncomfortable to get Chili on your hands!
7. Finally, put it in a bottle and seal it! Store it for a month and you can eat it!
Sweet and spicy Chili sauce
5 kg of red pepper, 6 liang of salt, 1 kg _, 2 liang of monosodium glutamate, 4 liang of sugar, bean paste 1 kg, and 2 liang of white vinegar.
Note: Red pepper is the kind that specially makes Chili sauce in autumn.
The first step: after buying peppers, clean them first, then put them on the curtain and control the drying water. I bought it the first day and made it the next day.
Step 2: Put the pepper into a blender and crush it. If you like its delicacy, crush it. If you like it rough, crush it.
Step 3: put the chopped peppers into the pot, add the salt, miso, sugar, bean paste and vinegar in the pot, and start stirring and boiling.
Step 4: After completely cooling, put the minced garlic into the basin and start to stir evenly.
Douban Chili sauce
2 Jin of dried Chili.
Accessories: 50g of rapeseed oil, 50g of salad oil, 3kg of Pixian watercress, 200g of garlic powder, 30g of pepper, star anise 10g, kaempferia kaempferia 10g, 400g of salt and 50g of 45-degree liquor.
Practice: first cut the pepper into small pieces, and then burn the salad oil and rapeseed oil together to 80% heat. Then add all the above seasonings (except bean paste and white wine) and stir-fry for about 5 minutes.
2. Then add the bean paste and stir fry 10 minute. Smell the fragrance, add the white wine, and you can get out of the pot.