Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better. Chop the pepper, put the pepper powder into a large pot, and mix the ingredients according to the ratio of 0.5 kg of pepper, 200 g of garlic, 50 g of salt and 50- 100 g of Sanhua wine. Chop garlic, add pepper powder, salt and Sanhua wine, and stir well. Put it in the sun 1-2 to make it naturally sauced, and then put it in a clean mug of 7a68696416f31333363437. Add a small amount of Sanhua wine to the sauce noodles and cover your mouth tightly. When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste. Usually put the processed sauce in a ventilated and sunny place, so that you can make delicious and high-quality Chili sauce.
2. How to make authentic Korean Chili sauce
Materials and dosage: 4 pots of glutinous rice flour, 4 pots of lobster sauce powder, 5 pots of Chili powder, 4 pots of salt, malt yeast powder 1 cup.
Production method:
1. Knead glutinous rice flour into a round cake with boiling water, cook it in hot water and take it out. Don't pour out the water for making cakes at this time, keep it well.
2. Cook the glutinous rice cake and put it in a copper basin. Blisters will appear when it is hot.
3. If you feel a little thick and hard, you can pour the water for making cakes into paste.
The water for making cakes is transferred to another bowl. After cooling slightly, add the water thickened by malt yeast and ferment. At this time, the water thickened by malt yeast should be prepared for overnight before making Chili sauce. Pour 4 cups of water into each cup of malt yeast powder and use it on it the next day.
5. Sieve the fermented cake water with a sieve, boil it again, let it cool, and put the lake cake into the basin. This will make the cake soft and loose.
6. After completely cooling, add Chili powder and mix well.
7. Sprinkle some lobster sauce powder on it and mix well.
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
Composition:
Pixian beans 100g (chopped), coarse pepper noodles 150g, salt 25g, monosodium glutamate 25g, vegetable oil 400g, sugar 25g, pepper noodles 50g, pepper 13g, mushrooms 50g (wet weight), white sesame 50g and sesame 50g.
Production: heat the oil in the wok to high temperature and then cool it to 40% heat. Put all the ingredients (except salt and monosodium glutamate) into a wok, add two teaspoons of water, simmer slowly, and keep operating with a shovel. After about 10 minutes, the steam becomes smaller, and the salt and monosodium glutamate can be put into the wok.
It would be better if you added some floss or dried seaweed.