Wash and dry the ripe red pepper with clear water, and put it on a clean and oil-free chopping board and chop it into pieces. The finer the better. Chop the pepper, put the pepper powder into a big pot, and mix the ingredients according to the ratio of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g Sanhua wine. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well. Put it in the sun for1-2 days to make it naturally sauced, and then put it into a clean large-mouthed glass. Add a small amount of Sanhua wine to the sauce noodles and cover the mouth tightly. In sunny weather, you can open the cover to bask in the sun, and avoid stirring, so as not to cause sour taste. Usually put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.
2, authentic Korean Chili sauce production method
Materials and dosage: 4 teapots of glutinous rice flour, 4 teapots of lobster sauce powder, 5 teapots of Chili powder, 4 teapots of salt, malt yeast powder 1 cup.
Production method:
1.Mix glutinous rice flour with boiling water, make it into a round cake, punch the hole in the middle, cook it in hot water and take it out. At this point, don't pour out the water for cooking cakes, and keep them well.
2. Cook the glutinous rice cake and put it in a copper basin. When it is warm, it will be blistered.
3. If you feel a little thick and hard, you can pour the water for cooking the cake and make it into a paste.
4. The water for cooking the cake is moved to another bowl. After it is slightly cool, add the water thickened by malt yeast and ferment it. At this time, the water thickened by malt yeast should be prepared overnight before making Chili sauce. Pour 4 glasses of water into each cup of malt yeast powder and use the water on it the next day.
5. Sieve the fermented cake water with a sieve, boil it again, cool it, and put the lake cake into the basin. This will make the cake soft and slack.
6. After completely cooling, add Chili powder and mix thoroughly.
7. Sprinkle some lobster sauce powder on it and stir it evenly.
8. Put the Chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of them are sprinkled with salt when the surface of Chili sauce is not dry, so that salt will penetrate into Chili sauce and have an impact on the taste.
3. Sichuan Chili sauce
Ingredients:
Pixian Doubian100g (finely chopped), coarse chili powder150g, salt 25g, monosodium glutamate 25, vegetable oil 400g, sugar 25g, pepper powder 50g, a small amount of13g, water-borne mushrooms 50g (wet weight) finely chopped, dried and dried.
Production: Heat the oil in a wok to a high temperature, then cool it to 40% heat. Put all the ingredients (except salt and monosodium glutamate) into the wok, add two teaspoons of water, simmer slowly, and constantly operate with a shovel. After about 10 minutes, the steam becomes smaller, and then add salt and monosodium glutamate to the wok.
It's better if you add some floss or dried seaweed.
4. Beijing garlic Chili sauce
Pepper, garlic, salt, strong wine, bottles.
Note: nothing with water or oil must be used in the whole production process, and the material must not contain water.
Wash the peppers and garlic and dry the water! (Be sure to dry! ) The kitchen knife and chopping board are also washed and dried, and then the pepper and garlic are chopped separately. Originally, it was planned to be done with a kitchen knife, but later it was too troublesome, so I just sent a blender. Mix the broken garlic and pepper, and then sprinkle salt. You can taste a little bit of salt with the tip of your tongue, and it tastes like it's a little more salty than usual.
Add alcohol, not too much. (If you add more Chili sauce, you will get more juice. Just put a little in moderation.)
OK, just mix everything well and it's ok!
5. Chili sauce
Ingredients: pepper and tomato.
Accessories: ginger, garlic, salt, sugar and rice vinegar.
Practice:
Take fresh pepper, 500 grams of tomato, a piece of ginger and two garlic. Put them into a blender and beat them into paste;
Put a small bowl of water in the wok, cook it over medium heat, put all kinds of pastes in the wok, and add sugar while cooking the sauce (half of garlic is left last).
(a little), salt, rice vinegar, half a bottle;
Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;
Then pour the remaining garlic into it, cool it and bottle it.
Attention to operation:
Friends who are not good at eating spicy taste can add a few red peppers to it, and adding more tomatoes and sugar will slow it down.
The function of reducing spicy feeling;
There is also a certain order to add seasonings. Put sugar first and salt, vinegar and soy sauce second. This is due to
Therefore, put salt first and then add sugar, the penetration of sugar will decrease, and the amount of sugar added will increase. If vinegar is put too early, the sour taste will dissipate easily.
Add soy sauce at last. If you like, you can also add some monosodium glutamate to the last link.
6. Douban Chili sauce
1. Water scalding method for raw petals: firstly, put the watercress slices peeled by dry or wet method into the laundry list, and then place a wooden stick horizontally on the pot at the mouth of the barrel. When the water is boiled, put the watercress with the basket into the pot, and tie the basket rope to the wooden stick horizontally at the mouth of the barrel. At this time, be careful not to make the watercress float and scatter at the bottom of the pot. After the watercress is put into the water, it should be continuously stirred in the basket with a shovel, so that it will be evenly soaked, scalded for1~ 2 minutes, and then quickly taken out when it reaches the second maturity level, soaked in cold water to cool down, then drained and poured into the mixture.
Second, making douban koji: mix the douban which has no obvious moisture and can be seen with white marks by pinching the douban with your fingers into Cuiwei sauce koji with 0.03% of the raw material weight and 20% of the standard flour, fully mix them and put them in a bamboo dish in a koji room with a thickness of 2-3 cm, maintain the room temperature at 28-30℃, and turn the koji 1 time when the product temperature rises to 36℃. In the future, the highest product temperature will not exceed 30℃. Swap the position of the koji up and down, left and right to adjust the product temperature, and it can be made into bean paste koji in 2 ~ 3 days.
three
Fermentation of bean paste koji: prepare fermented brine according to the ratio of 10 kg of bean paste koji, water 10 kg and salt 2.5 kg, first boil the brine, and then add a small amount of pepper, pepper, star anise and dried vinegar; Boil the spices such as Rhizoma Kaempferiae, Fructus Foeniculi, Cortex Cinnamomi Japonici, and Pericarpium Citri Tangerinae in a cloth bag, take out the cloth bag after 3-5 minutes, pour the boiled solution into a vat or barrel for preparing molten salt solution, and pour the bean paste koji into a fermentation vat or barrel for fermentation. The sauce koji will soon heat up to about 40℃ after it is put into the tank. this moment