How to make spicy bean paste, how to make bean paste chili sauce

150 grams of small red pepper (fried small red pepper at home), 200 grams of bean paste, 20 grams of sesame seeds, 10 grams of five-spice powder, 30 grams of sugar, 5 grams of cumin, 8 grams of chicken essence Method: 1Take out the small red pepper and put it in a large bowl, strain the spicy oil into the small bowl, and break the small red pepper with a blender; 2.

Pour filtered spicy oil into the pot, boil the oil over high heat, add cumin and fry it to make it fragrant, pour bean paste and stir-fry after the flavor is released; 3.Turn the heat to low, and when the bean paste is fragrant, put all the other ingredients in and stir-fry; 4.Ready to cook in about 5 minutes; 5.

After cooling, put it in a clean jar and store it in the refrigerator.

The method of making watercress chili sauce is as follows:Ingredients: five catties of millet spicy, 20 catties of two jingtiao chili peppers, 6 catties of salt, three boxes of thirteen spices, one catty of ginger, five catties of watercress.

Steps: 1. Wash the two wattle peppers and drain the water.

2. Drain the water with spicy millet.

3. Crush the millet spicy, two wattle strips and ginger and mix well.

4. Add the bean calendar slippery petals, thirteen spices, salt and stir well. Cover slowly.

5. The mixed bean paste is not in a hurry to go to the jar, it should be dried for more than 20 days, wait for the water to evaporate, slowly become fragrant, and then seal the oil on the altar. The bean paste is ready.

The preparation of bean paste is as follows:Raw materials: 3 kg of Hu douban, 5 kg of rapeseed oil, 10 kg of Erjingtiao, 2 kg of garlic, 3 kg of ginger, 2 kg of liquor, 3 kg of soy sauce, 1 tael of Sichuan pepper, 3 kg of pickled salt (chili), 1 kg of pickled salt (watercress).

1. Prepare moldy bean paste for later use.

2. Break into granules with a food processor.

3. Put in the liquor and soak it for half a day, this step is to wash off the mold (commonly known as bad luck).

4. Wait until the wine is basically gone.

5. Pour in lettuce oil.

6. Submerge at least one finger.

7. Cover with gauze to prevent small insects from entering.

8. Put it in a place where you can see sunlight and stir every day. Peel off the gauze to dry during the day and cover it with gauze at night.

9. This is what it looks like after 20 days, and the oil is basically absorbed.

10. Stir well to proceed to the next step.

11. Pour in the soy sauce and pickled salt (in the watercress) and stir well.

12. You can see that the color has darkened, and then you need to put it in a jar with white bean paste alone and continue to ferment for more than two years. Seal the rim of the altar with salt, so as to avoid often forgetting to add water and spoiling the watercress.

13. Add the crushed chili, ginger and garlic.

14. Put pickled salt (chili pepper).

15. Add Sichuan pepper and stir well.

16. At this time, you can enter the altar.

17. After putting it down, add lettuce oil to submerge the surface of the bean paste, and ferment for more than one month before eating.

Spicy bean paste.

Ingredients: Mix 100 grams of ingredients, 50 grams of Sichuan pepper, 25 grams of grass fruit, and 50 grams of tangerine peel to make 7500 grams of seasoning water.

Method Soak the soybeans in water and cook, steam the flour, mix the soybeans and cooked flour while hot, and mix the yellow koji seeds when the temperature drops to about 40 degrees; Stack the material in a room of 25-30 degrees for 8-12 hours, raise the temperature of the material to 40 degrees, mix evenly, spread it on the fermentation rack, 2 cm thick, cover it with moisture, and pay attention to the ground often sprinkled with water to maintain the indoor temperature.

2.After 6 hours on the shelf, the temperature begins to rise, and the material temperature is kept between 38-43 degrees (to prevent deterioration caused by too high temperature), and gradually agglomerates and grows white hairs, turning into yellow-white hyphae, and then the material temperature drops, and the yellow-white hyphae become yellow-green hyphae; Take off the semi-finished product from the shelf, add salt and put it into the seasoning water at about 40 degrees and stir it well, put it into the tank, keep the indoor temperature at 30 degrees, continue to ferment for 7-10 days, stir several times a day, and ferment and mature when the material emits sauce fragrance and sweet fragrance; Fermented and mature semi-finished products, put them in the baking vat, add the seasoning bag (containing the used seasoning) and bake for 4-5 days, stir several times a day, keep the temperature in the vat at about 65 degrees, until the baking is red sauce and take it out, and it can be eaten.

3.If you want to make bean paste with spicy sauce, you can chop the slightly fried chili peppers, mix well with the bean paste to be baked, and bake for 1 day.

Prepare ingredients: 2 catties of chili peppers, 1 catty of cooking oil, salt, bean paste, peanuts, brown sugar, mushroom sauce.

Production method: First of all, put the bought chili pepper into a dish of water to soak, take advantage of the soaking time to remove the chili pepper, and then take it out and cut it into small pieces with a knife, so that it is mainly for the convenience of stirring, many people may think how to chop it directly without a knife! The main reason is that it takes too long, and the size of the chili pepper can not be guaranteed, so the chili pepper is generally directly put into the blender and stirred for later use.

Then pour the stirred chili pepper into the basin, add salt, brown sugar, mushroom sauce and stir well with chopsticks, then remove the shell and wash the dried Hu Dou Paste, put it aside and drain the water, remove the red coat on the surface of the peanuts, pour Hu Dou Paste into the pot, the peanuts are fried fragrant, and then put the fried Hu Dou Past, peanuts, and the edible oil in them into the chili flakes, so that a jar of bean paste is made.

1. Hail god processing peppers. After washing the millet spicy, pour it into a dustpan and drain to dry. Grab the sea pepper, chop it on a cutting board, the more chopped it is, then put it in a basin for later use.

2. Handle millet spicy. Grab a little millet spicy, the ratio of Erjingtiao and millet spicy is 3:7, of course, if you have a heavy taste, you can use all millet spicy, and also chop Erjingtiao and millet spicy and put them in a basin.

3. Add green peppercorns. Put the green peppercorns into the pot, and the essence of this chopped pepper bean paste is on this green peppercorns.

4. Add salt. Salt should not be less, add salt in the proportion of 20%-25%, then stir evenly, and put it into the bottle.

5. Modulation. After putting it away, add clear oil to the bottle (raw or cooked), and the oil should be filled to the mouth of the bottle to allow the pepper to fully immerse. After that, stir slowly with a chopstick, as there will be bubbles underneath, and you need to smash the bubbles.

6. Refrigerate. After the preparation, cover and put it in the refrigerator for a year.

Chili sauce is mostly made of Sichuan, made of wine and chili peppers, bean paste, spices, etc., the color is bright red, the taste is unique, and the production process is simple and easy to understand.

Ingredients Preparation steps.

1.Wash the peppers and dry the water (be sure to dry them!). Kitchen knives and cutting boards are also washed and dried.

2.Put it in a pot first, cut the pepper into sections, and then cut it on the cutting board.

3.Just fry the chili peppers to your satisfaction.

4.A pinch of salt in moderation will do.

5.Add high wine. You don't need to put too much, just put a little more juice in the chili sauce.

6.Put the bean paste, ingredients, etc. into the chili sauce and mix well, put it in a basin and stir it several times a day, and we will put it in the jar here in Sichuan.

Tip 1: The prepared chili sauce can be stored in glass bottles and jars, without putting it in the refrigerator. It won't go bad if you eat it for a year! The more time passes, the more fragrant it becomes!

2. Of course, there is also a premise, every time you take the chili sauce, it should not be stained with water or oil, otherwise the chili sauce will deteriorate if it touches the water or oil.

3. A little more salt is better than a little less, and less salt chili sauce will affect the taste.

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Ingredients: 5 kg of red pepper.

Excipients: 300 grams of garlic cherry, a piece of ginger, an apple, a large white pear, two tomatoes, 300 grams of salt, 200 grams of bean paste, monosodium glutamate, sugar, a little vinegar.

Steps to prepare fresh chili sauce:

1. Wash the fresh red pepper and dry the water.

2. Remove the chili stems, cut them into pieces, and grind them into sauce with a meat grinder.

4. Grind all the ingredients, pour them together with the chili sauce, and stir them.

5. Put salt, monosodium glutamate, sugar, vinegar, bean paste, stir well, put it in a sealed jar and put it in a cool place, and you can eat it after two days.

The most authentic way to make bean paste:

Ingredients: 1kg of fresh garlic with fresh red pepper and 1kg of fresh garlic, 1kg of fresh ginger, 1kg of mash, 1 pack of thirteen spices, 1 bottle of light soy sauce of high liquor, half a bucket of rapeseed oil with dried green peppercorns, appropriate amount of rock sugar, appropriate amount of dark soy sauce, and about two bags of salt.

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2. It takes two weeks to make bean paste slowly, first make two catties of mash by yourself.

3. You can buy pickled moldy dried bean paste online or in the vegetable market dry goods seasoning store, wash and dry, add mash grains, liquor, add a bag of salt and stir to make the bean paste completely soaked, cover with gauze, and leave it for two or three days until the bean paste basically absorbs the juice and becomes soft, and it is best to bring it to the sun when there is sun.

4. After the watercress becomes soft, the peppers are processed, and all the two vitex strips are washed and dried.

5. Cut the pepper into small pieces.

6. Peel the garlic and wash the ginger for later use.

7. Stir the chili, garlic and ginger in a blender.

8. If the amount of production is not large, you can chop it manually.

9. Add a bag of salt, a bag of thirteen spices, and peppercorns to the chili, garlic and ginger and mix well.

10. Heat an appropriate amount of vegetable oil, pour in the chili peppers in batches and stir well.

11. Mix the watercress and oil chili, add light soy sauce, dark soy sauce, rock sugar, stir well, taste salty, not too salty and not suitable, and it is a little saltier than the normal taste of eating vegetables to be conducive to storage.

12. Put the mixed watercress into the sealing jar, pour raw rapeseed oil on top and seal it, and pour more. In sunny weather, continue to move to the sun, open the lid and cover it with gauze to prevent dust and small bugs.

13. The freshly made bean paste needs to be fermented for more than half a year before various flavors can be integrated and infiltrated to get the best taste.

Ingredients|5 catties of red pepper, 1 catty of garlic cloves, 5 catties of bean paste, and 1 vegetable seed. Seasoning: refined salt, sugar, white wine, Method:

1. Peel and chop the garlic cloves into garlic rice. 2. Cool and dry the red pepper and chop it into chili sauce. The cutting board must be cold and dry, otherwise there will be insects in the brew.

3. Add salt and dry the bean paste for later use. 4. Add garlic and refined salt to the chopped chili sauce, 5. Add sugar and high liquor and mix well, 6. Pour the sun-dried bean paste into it and mix well. 7. Put the mixed bean paste into the brew, 8. Cover the lid and put an appropriate amount of water on the edge of the brew, as shown in the picture.

9. Put it in a cool place for half a month, and take it as you eat.