How to make chili pulp? A home cooked method of squeezing chili peppers

1. Raw materials: beef: three catties.

Red pepper: three catties.

Cooked sesame seeds: half a catty.

Soybean oil: one pound (or peanut oil).

Liquor: three taels.

MSG: four taels.

Second, the processing process:

1. First clean the purchased beef (preferably beef tendon meat) and put it in the refrigerator to freeze two small pieces.

, in order to facilitate the dicing of meat. When I cut the beef into smaller cubes, I feel that the smaller the better.

2. Dry fried peanuts and peeled them with a rolling pin to crush them into crushed peanuts, there are ready-made crushed peanuts sold on the market, I didn't buy them, I think this thing will be more hygienic to make it yourself, but it takes a little effort.

3. Crush the red pepper with a crusher.

4. Stir-fry the meat. The standard for stir-frying meat is to fry the moisture in the meat, and the oil can bubble up.

5. Put all the raw materials and ingredients into the pot (only monosodium glutamate is put in before the pot) and stir-fry, about six or seven minutes, until you see the chili sauce turn red, stir-fry a little hard to get out of the pot, this link is very important, you must keep turning, otherwise it is easy to paste the pot.

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!

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

Note: Do not use anything with water or oil during the whole production 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!

By the way, the ratio of chili pepper to garlic can be adapted to each person's preference.

Then chop the pepper and garlic separately, I originally planned to use a kitchen knife to do it, but then I was too troublesome, so I simply sent the blender, haha.

Just break it to the point where you feel satisfied.

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

The amount of salt, my mother said that she also relied on experience.

You can taste a little bit on the tip of your tongue, and the taste will be a little salter than the usual salty taste of cooking. (Hehe, I don't know if it's clear to say this).

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

Just put a little bit in moderation.

Okay, just mix everything and it's OK!!

Also, remember to wear disposable gloves when doing it, otherwise your hands will be 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 through!!

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 sealed, and occasionally a layer of plastic wrap is added.

1. Pepper squeezing (mixed pepper) is to chop fresh red pepper (with big red pepper, sharp red pepper, Chaotian pepper, Guangzhou pepper, etc. as materials), and then mix well with corn or sticky rice that has been ground into crumbs.

2. You can choose to put salt and Hu Ridge or not put salt, and then put it into the jar and seal it, after the altar mouth is sealed, the altar will be poured into the salt water basin, generally 3 5 days can be eaten, but the taste of Hui is not very delicious.

3. If you want to taste better, it will taste more beautiful after 30 days, and it is guaranteed that you will drool when you smell it. Impermeability.