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How to pickle chili sauce

1. The specific steps of pickling chili sauce are shown in the following picture: wash the chili peppers in the morning and put them on the balcony to dry, and you can take them back in the evening. After peeling the garlic, wash it with water and let it dry. Chop up the chili, not too shredded or too rough. Cut up the garlic, Xiaoding. Cut up the chili and garlic. Stir the chopped chili and garlic together.

2. Materials: 5 jin of red pepper, 1 jin of garlic cloves, half jin of salt, half jin of high liquor, half jin of sugar, 1 pickle seed. Wash the chili first and dry the water. The garlic cloves are peeled and dried. The kitchen knife and chopping board are also washed and dried, then chop the chili and garlic separately. Put the chopped chili peppers in a basin and put the chopped garlic rice. Then sprinkle with salt. Add high alcohol. Stir well, then add the right amount of sugar and mix well.

3. Shredded ginger chili sauce ingredients: red chili, sliced ginger, salt: chopped chili, it is best to chop the chopping block in a large container, so that chili peppers will not be spilled everywhere. Mix chopped chili peppers and chopped ginger into bottles and put them in the refrigerator. You can eat it in three days. If you want to eat sour shredded ginger, you can put less salt.

The method and formula pickling of spicy sauce

1, auxiliary ingredients vegetable gestation son 1 ingredient 250 grams of refined salt 250 grams of high liquor 250 grams of sugar 250 grams of super-spicy flavor pickling process takes an hour of advanced difficulty pickling chili sauce steps please click to enter the picture description 1 red pepper wash clean and dry, remove hooves.

2. Pickling method 1. When pickling chili peppers, you need to prepare 2500 grams of fresh green pepper, 1500 grams of soy sauce, 300g of peanut oil, 400g of white sugar, 600g of liquor, 200g of ginger, 200g of garlic, 300g of edible salt and the right amount of monosodium glutamate. Wash the prepared green pepper with clean water and dry it, then cut it from the middle with a knife, remove the middle seed, place it in a basin, add prepared salt and marinate for four to five hours.

3. Pickling formula and curing method of soy sauce pepper. Sauce boiling method: add 450 grams of water, 450 grams of soy sauce, 200 grams of vinegar, and then add spices: 5 grams of pepper, 5 grams of star anise, 3 grams of cinnamon, 2 grams of incense leaves, boil for 10 minutes after boiling, turn off the fire, cool, stand by. Food treatment method: 1000 grams of green pepper and 500g of red pepper, clean, cut in half, dry, ready for use.

4, steps: prepare raw materials, spicy sauce mostly use lotus root and carrots as raw materials, you can also choose single lotus root, lotus root taste crisp, personal preference for lotus root. 20 grams each of spring onion and ginger, 2 tablespoons of chili powder, 2 tablespoons of soybean paste, 1 tablespoon of sesame seeds, 1 tablespoon of almonds, chili powder is the local Qin pepper spicy noodles in Shaanxi, almonds choose mountain almonds rather than American almonds. Cut the lotus root into thin slices. Then cut into thin shreds.

How to pickle chili sauce

The specific steps of pickling chili sauce are shown in the following picture: wash the chili peppers in the morning, put them on the balcony to dry, and take them back in the evening. After peeling the garlic, wash it with water and let it dry. Chop up the chili, not too shredded or too rough. Cut up the garlic, Xiaoding. Cut up the chili and garlic. Stir the chopped chili and garlic together.

First, we pedicle the red and green chili peppers, wash them, and then cut them into sections to drain water, as shown in the following picture. Then we heat the pot and add the right amount of cooking oil to 50% hot. Then we put the prepared noodle sauce in the frying pan and stir-fry it until done. Then we pour the minced ginger and garlic into the pan and stir-fry, stirring the noodle sauce well.

Ingredients: 200g fresh red pepper, 200g fresh meat, 1 bottle of bean paste, right amount of chopped onions, right amount of garlic, right amount of peanuts, right amount of sesame, right amount of ginger, right amount of white sugar, right amount of chicken essence, right amount of vegetable oil, right amount of salt, right amount of cooking wine, right amount of vinegar. Cut the fresh lean pork into shreds, add a small amount of vegetable oil and a little salt, stir and marinate. Wash the fresh chili peppers, remove the stalks, and chop them up. Chop onions, ginger and garlic and set aside.

The method of homemade chili sauce: wash the ripe chili peppers with clean water and dry them, then chop them into pieces on an oil-free board. The finer the better. After chopping the chili, put the minced chili into a large bowl and mix it with 0.5 kg of chili, 200 g of garlic, 50 g of salt and 50-100 g of Sanhua oil. Chop the garlic, mix well with minced chili, salt and Sanhua wine.

Step 1, we first prepare the right amount of chili peppers, green chili peppers, red chili peppers can be, wash the chili peppers clean, do not remove the chili pedicel, cut off the other end of the chili peppers, and then put into boiling water, the chili peppers slightly boiled. After the chili peppers softened, we immediately took them out and put them aside and dried naturally. The main purpose of this is to kill the bacteria on the chili.

Tips for authentic chutney

The main contents are as follows: 1. The production method of chili sauce will wash the mature red chili peppers with clean water and dry them, then chop them into pieces on a clean and oil-free board. The finer the better. After chopping the chili, put the minced chili into a large bowl and mix it with 0.5 kg of chili, 200 g of garlic, 50 g of salt and 50-100 g of Sanhua wine. Chop the garlic, mix well with minced chili, salt and Sanhua wine.

Step 5: mix all the beaten ingredients in a clean unembroidered steel basin, add salt and spirits, stir and bottle with a tablespoon, ferment in a cool place for four or five days, and then store them in the refrigerator, or directly in the refrigerator. Cooking dishes can be used in a week. Note: if you want to be sour, don't put too much salt.

3. The practice is as follows: chop the chili (note, shed tears, if the chili is hot); put chopped ginger and minced garlic in the pot, stir-fry the pepper in the pan, fry the chili slowly over low heat, do not put oil; when the chili is soft, put in sugar and soy sauce; or low heat, slowly gurgle for two minutes; if you want sweet, do not put vinegar, if you want to eat sour, put some vinegar, you can get out of the pot.

4. The steps of chutney: chop chili, ginger, garlic and pork into small pieces. Slice the tomatoes. In a hot pot, add peanut oil and saute ginger and garlic. Add minced meat and stir-fry for a while, add a little salt and cooking wine. When the minced meat turns white, add the chili and stir-fry. Stir-fry until the chili flavor overflows. Add the tomatoes and add some salt.

Practice 2: five tablespoons of ketchup, three tablespoons of chili sauce plus one and a half tablespoons, one tablespoon of sugar, one tablespoon of salt, half tablespoons of soy sauce and five tablespoons of water. Just mix them together and add a few more spoonfuls of water if you want to make the sour chili a little thinner. This chutney is definitely not as good as the one on top, and it's simpler than him.

6. Authentic Thai chutney sauce: 5 grams of minced ginger, 8 grams of minced garlic, 6 tablespoons of Thai sweet chili sauce, 6 teaspoons of salt, 2 teaspoons of water, 1 teaspoon of sesame oil, add a little salad oil (outside the portion), stir-fry minced ginger and garlic over low heat. In the pot of practice 1, put Thai sweet chili sauce, salt and water into the pot, bring to a boil over low heat and sprinkle with sesame oil to make Thai chutney sauce.

The practice of chili sauce

Prepare ingredients: chili, ginger, garlic cloves. Cut 300g red pepper, 100g millet pepper and 5g ginger. This is shown in the following figure. Put two kinds of chili peppers into the wall breaker. This is shown in the following figure. Pour in diced ginger and stir with 60g garlic. This is shown in the following figure. Beat the mud and pour it into the bottle, cover and ferment for 1 week. This is shown in the following figure. Done. This is shown in the following figure. A picture of finished chili sauce. This is shown in the following figure.

Practice: 25 grams of dried pepper, 150 grams of cooked peanuts, 40 grains of pepper, the right amount of edible oil, 2 tablespoons of salt, a little monosodium glutamate.

The practice of pickling chili sauce is as follows: the first step: first, wash the chili, use millet or other chili, according to the hot degree you can bear to choose, after all the chili is washed, spread out to dry moisture, the moisture must be dried, otherwise it is easy to go bad.

5 jin of red pepper, 1 jin of rapeseed oil, half jin of sesame, half jin of salt, half jin of sugar, 2 bags of bean paste, 2 taels of monosodium glutamate, 1 jin of garlic, right amount of chopped peanuts. Chili sauce practice: red pepper pedicel rinse. Peel the garlic and wash it. Use a meat grinder to crush the chili and garlic. Sesame seeds and peanuts are fried or roasted beforehand, and the peanuts are crushed or broken. Take a large basin and add all the ingredients except monosodium glutamate.

After chopping chili peppers, in a plate, sprinkle salt, pepper and salt at 5:1, then add chopped ginger and garlic, add as much 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 unboiled water. After boiling, cool the bottle and fill it with chili sauce with solid porcelain.

How to make homemade fresh chili sauce

1. Make your own fresh chili sauce wash the chili, dry the water, peel off the chili stalks, wash the garlic, peel the ginger, peel the water and set aside to chop the ginger and garlic into minced chili peppers and cut the chopped chili peppers with a blender to beat them to this point. Pour the beaten chili into a clean bowl, pour minced garlic and ginger into the chili, add salt, sugar, white vinegar and liquor together.

2. Wash and cut the chili, cut the garlic into foams, heat the pot, deep-fry the garlic, pour in the chili and other ingredients, stir over low heat for 10 minutes, turn off the heat and let cool, so that the chili sauce is finished. The specific methods are as follows: the materials that need to be prepared in advance include: 5 jin of fresh pepper, 1 bag of dry yellow sauce, 500 grams of refined salt, 500 milliliters of white vinegar, 300 grams of sugar, 500 milliliters of rapeseed oil, 200 grams of monosodium glutamate and 500 grams of garlic.

3. First, we pedicle the red and green chili peppers, wash them, and then cut them into sections to drain water, as shown in the following picture. Then we heat the pot and add the right amount of cooking oil to 50% hot. Then we put the prepared noodle sauce in the frying pan and stir-fry it until done. Then we pour the minced ginger and garlic into the pan and stir-fry, stirring the noodle sauce well.

4. Users are advised to choose millet pepper (ordinary red pepper is also OK), garlic and millet pepper are washed and dried, the whole process should be operated without unboiled water, and the finished chili can be stored in the refrigerator for about three months. Cut the garlic into small pieces. Cut the millet pepper into small pieces. Use the cooking machine to break the millet pepper slowly (be careful not to break too much here). Add garlic cloves and beat quickly for more than ten seconds.