How to make chili sauce at home is delicious

Homemade chili paste.

Ingredients: red pepper, ginger, garlic, salt, liquor, cooking oil.

If you have land, just pick the red ripe peppers, if you go to buy, you must buy the freshest, early in the morning to buy the best, you will always pick the freshest red peppers, such peppers taste good, the most into the chili sauce is naturally more delicious. In addition, the chili pepper should ensure its integrity, there can be no damage, and when cleaning, the chili stem cannot be removed, so as not to enter the inside of the chili pepper.

After washing, put it in a cool and dry place, dry the moisture on the surface of the pepper, and then remove the stem.

Then chop the pepper into minced pieces, if you are afraid of trouble, you can also put it in the meat grinder, but to have a good taste, it is better to do it yourself, remember to bring gloves, but also to protect your eyes.

After the chili pepper is chopped, put it on a plate, sprinkle salt, the ratio of chili pepper and salt is 5:1, and then add the chopped ginger and garlic, add as much ginger and garlic as you like, and stir well with chopsticks.

Put the bottle of chili sauce in the pot and boil it, in order to disinfect and sterilize, there can be no raw water, after boiling, let the bottle cool, fill it with chili sauce, and fill it with porcelain.

Finally, leave some space, pour an appropriate amount of liquor, after pouring the liquor, then an appropriate amount of cooking oil, then close the lid tightly, put it in the refrigerator to refrigerate, if the refrigerator has no place, you can also put it in a cool and dry place.

Garlic spicy sauce. 1. Wash the chili peppers and dry. Chop.

2. Chop the ingredients ginger and garlic as well, and the amount is a quarter of the chili pepper. I think that if you put more garlic in moderation, it will have the flavor of garlic hot sauce.

3. Put a small amount of pears and apple crumbs, the chili sauce will ferment faster, and the made hot sauce will be slightly sour and will have a unique taste.

4. Mix all the ingredients, add salt (do not put other condiments), and bottle. It can be enjoyed in about 10 days, and if you make more of it, you can store it in the refrigerator for a long time.

Beef hot sauce. Method:

1. Wash the beef and cut it into small cubes, wash the chili pepper and control the moisture and stir it with a meat grinder.

2. Put an appropriate amount of oil in the pot, the oil should be wider, more than the oil for stir-frying. When the oil is hot, add the beef and stir-fry until the water vapor has evaporated.

3. Add the miso and continue to stir-fry, add the chili powder for a while, stir well, then add vinegar, salt and sugar, and stir well. Boil over low heat and stir constantly, otherwise it will be mushy, and wait until it is thick.

Change the ingredients.

Chaotian pepper. Half a catty.

Garlic moss. A big one.

Ginger. Cut into small slices. Sugar. Amount.

Salt. Amount. Vinegar. A few drops.

Method: Read step by step.

If you want to make a good chili sauce, then its selection of materials is very important, because of my personal love for spicy reasons, I chose Chaotian pepper, about the spicy as good as possible. Chaotian peppers should be selected bright red, and freshly picked ones are better.

1.Wash the Chaotian pepper and chop it into minced pieces, at this time your hands are very spicy, don't get your eyes, otherwise the consequences will be serious.

2.Crush the ginger and garlic moss with a knife, and then chop them into pieces.

Flood the chopped pepper with salt and let it squeeze out the juice before discarding.

At this time, you can put the ginger and garlic moss into the Chaotian pepper and stir together, add a few drops of vinegar and an appropriate amount of salt at the same time, and stir slowly until it looks a little like pickling. Some friends are used to boiling a little rice milk and putting it in, so it's okay, but I don't like it, so I didn't do it.

Then pour them into a glass jar and seal them, put them in the refrigerator, and let them ferment quietly, but it must not be opened during this period to let the oxygen run into the glass bottle, otherwise the previous efforts will be wasted.

The fermentation time is usually 10 days, during which you will find that the color of the pepper changes slowly, which is normal to indicate that he is fermenting, and it will feel a little sour, which is what I like.

After 10 days, when you open it, you will smell the fragrant chili sauce, which is simply delicious. You can also hurry up and make it yourself, and it is hygienic, and it is beautiful when you eat.

Precautions. It's best to put it in the refrigerator, and if you don't have a refrigerator at home, it's best to have a cool place anyway.

So much chili sauce and delicious? Prepare green peppers, red peppers, garlic and ginger pieces, crush them in a crusher, add sugar and salt, white sesame seeds and 13 spices, and stir well with high liquor.

How to cook chili sauce? Remove the tail of the chili pepper, tear it into small pieces, put it in a juicer, pour in the garlic, pour in the minced beef and soybean paste when the oil is hot.

Teach you how to make chili sauce simple and easy to eat.

In my hometown, we all use chili sauce like this, and we can't eat enough in winter.

As soon as you learn it, you can learn it as soon as you learn it, and it's so delicious that you can't stop it!

How to make chili sauce:

Raw materials: green and red peppers, green onions, ginger and garlic, sugar, salt, high liquor, star anise, cinnamon, bay leaves, Sichuan pepper, onions.

Step 1: Prepare 3 catties of green and red peppers, put them in water to clean them, when cleaning, do not remove the pedicles, after drying the water, you can chop the green and red peppers, or you can cut them into small pieces and put them in a crusher to break them.

Step 2: Peel the garlic and cut the ginger into slices, put it in a chusher and break it, or you can chop it with a knife, put the ginger, garlic and chili flakes in a bowl and stir well.

Step 3: Add 20 grams of salt, 10 grams of sugar, and 10 ml of high liquor to a bowl of chili peppers, stir well, and then cut some ginger, green onions, and shredded onions for later use.

Step 4: Pour oil in the pot, put star anise, cinnamon, bay leaves, and peppercorns to fry the fragrance, then take out the spices, add onions, ginger slices, green onions and coriander to fry the fragrance, pour the hot oil into a chili crumble bowl in 2 times and stir well, wait until the chili sauce is cooled and packed in a glass bottle, and then store it in a cool and ventilated place, or store it in the refrigerator.

How to make chili sauce.

2006-12-30 |Share.

Satisfied. 1. How to make chili sauce.

After washing and drying the ripe red pepper with water, put it on a clean and oil-free cutting board and chop it into minced pieces, the finer the better. After chopping the chili peppers, put the chili minced peppers into a large pot and mix them according to the ratio of kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua wine. Chop the garlic and mix it with the chili powder, salt, and Sanhua wine.

Leave it in the sun for 1-2 days to make it naturally sauce, and then put it in a clean large-mouthed glass. Put a small amount of Sanhua wine on the noodles and cover tightly. In the weather where the sun is burning and the sky is good, you can open the lid to bask in the sun, and do not stir, so as not to cause the smell of the sour locust cover.

The processed sauce is usually placed in a well-ventilated and sunny place, so that you can make a chili sauce with a good flavor and quality.

You first wash the pepper of the spicy letter faction, and then chop the pepper, the ingredients are sugar, rice vinegar, garlic, refined salt, MSG, as for the analogy, it depends on the personal envy of the taste, everyone's taste is not slippery.

The chili sauce is so delicious that you can make it at home if you are hungry or return to yourself.

The tutorial of pickling filial piety and simple pants chili pepper Shenqing sauce.

In autumn, various ingredients are boiled.

Spicy calendar round pepper sauce limb lease letter practice reputation.

It's simple. Chili garlic.

Homemade garlic chili sauce.

Ingredients: chili, garlic, salt, high liquor (note, it must be high), bottle.

Note: Do not use anything with water or oil during the whole process! And the material can't carry water either!

Preparation: Wash the peppers and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed and dried!

The ratio of chili pepper to garlic can be based on personal preference. Then chop the chili pepper and garlic separately. Just break it to the point where you feel satisfied.

Toss the crushed garlic and chili peppers and sprinkle with salt.

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

Mix the chili sauce well and you're done! Remember to wear disposable gloves when cooking, otherwise your hands will be spicy and uncomfortable!

Finally, it's in a bottle and sealed! Seal it for a month and you can eat it! Don't open the bottle halfway!

The finished chili sauce can be stored in the cabinet 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!

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

The bottle must be relatively airtight.

The practice of chopping chili peppers in Hunan.

Prepare sharp peppers (one and a half pounds), if you are afraid of spicy, you can buy meat peppers that are not so spicy.

Cut off the stems and small the peppers.

Chop a piece of ginger, garlic and chili pepper.

Add an appropriate amount of refined salt. I used 750 grams of chili peppers (one and a half pounds), so I added 60 grams of refined salt.

Leave for 5 to 10 minutes for the peppers to marinate (which is very necessary!). Otherwise, it will be dry and not delicious), add 300 grams of edible blended oil or any oil that can be used without boiling, pour it into the bottle, and then add 50 grams of oil to seal it, seal it and store it for 3 days before you can eat it.

Homemade chili sauce.

1.Prepare a large jar with a lid (porcelain or clay).

2. 3 catties of small red pepper chopped (preferably ground with a stirrer), 2 catties of dried soybean flour (that is, soybeans ground into powder), 1 kg of garlic and crushed, 1 kg of ginger chopped, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank and added to the cooking oil to stir fully, the amount of oil is appropriate to make everything stir evenly, and add a layer of oil to soak the sauce on the noodles after stirring into sauce. (Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. )

3. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days. It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is. I've eaten a lot of chili sauce sold outside, but I feel like it's still the best I made.

4. Precautions: Do not have water for all items, be sure to dry. In addition, if you don't like garlic and ginger, you can leave it out, and all dosages vary according to personal taste, and there is no limit.

Teach you how to make chili sauce simple and easy to eat.

As soon as you learn it, you can learn it as soon as you learn it, and it's so delicious that you can't stop it!

Make chili sauce chili pepper series food processing method.

1. Chili sauce: Select ripe fresh and red peppers as raw materials, cut off the stems, pour them into clean water, stir them continuously with bamboo rods, wash off the adhered mud yarn and other dirt, pick up the dried radishes, pour them into the electric pepper chopping machine to chop them, and add salt to pickle. Add 10-15kg of salt to every 100kg of fresh red pepper, mix the alum well, put it into a kimchi jar, and it can be eaten after about 10d.

In addition, Huazhou Cong pepper, five-spice powder, sesame oil, ginger diced monosodium glutamate, bean drum, etc. can also be added to the chili, and its taste is more unique.

2. Chili oil: select the bright red dried pepper of the chili fruit as the raw material, remove the stem and seeds, wash and drain with water, take the oil into the pot according to the ratio of dry chili pepper and vegetable oil 1 10, heat, and evacuate the pot from the fire when the oil is smoking, cool for about 3min, pour the drained dried chili pepper into the pot, turn it with chopsticks, and heat it evenly. After the oil cools, remove the chili peppers, and the remaining oil is chili oil.

3. Sauce green chili: choose green chili peppers without insect wounds and rotten grains, wash them, put them in the tank after cooling and drying the surface water, put them in a layer of pepper and a layer of salt, and finally press the chili peppers with heavy objects (100kg of fresh chili peppers and 16kg of salt), after salting for 3D, the salt brine is leached, boiled and cooled, and then packed into the jar with the chili peppers and closed, and placed in a cool place for about 5-10d to eat.

4. Red pepper oil: (1) Method: Wash the chili pepper, remove insect wounds and rot, and add sugar to soy sauce; Put the chili pepper into the tank, a layer of chili pepper and a layer of salt, then pour the soy sauce from above, press it with a heavy object above the chili, after 2-3 days, the soy sauce brine is drained out, boiled and cooled, and put it into the jar together with a piece of chili pepper, and it can be eaten after 5 days.

2) Raw material ratio: 100kg of red pepper, 10kg of salt, 10kg of fine sauce, 2kg of white sugar.

Chili sauce Wash the fresh red peppers, remove the stems, dry the water, add one-third of the garlic of the chili pepper, break them together, add an appropriate amount of salt and white wine (use more than 50 degrees, the chili sauce will be very fragrant), use a clean bottle or can, pour a layer of wine on the noodles, and seal it for about ten days.

When eating, pay attention to scooping it out with a clean spoon, and do not get oily, otherwise it will become moldy.

Or pour oil in a pot, boil the chili sauce and bottle it and eat as you go.

Choose Chaotian pepper, fry it in oil, and add salt and peppercorns.