The most authentic method of making chili sauce (the most authentic method of making soy chili sauce)

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List of contents for this article:

1、How to make the recipe for ten kilograms of chili sauce
2、Formula for making chili paste with ten kilograms of chili peppers
3、How to make homemade water-ground chili sauce
4、Home-made chili sauce is a must-have practice for home-made mixing vegetables, noodles and flour
5、How to make chili sauce without oil

How to make the recipe for ten kilograms of chili sauce

Cooked sesame seeds/chopped peanuts: 100g Production steps Handle peppers: Wash and air dry peppers, remove the stalks and cut into sections (operation with gloves); peel the garlic, cut the ginger into pieces, and use the cooking machine to roughly beat them into pieces (not too fine, retain the grainy feeling). Stir-fry the spice oil: Pour the oil into the pan, add star anise, pepper, and fragrant leaves on low heat, and fry until golden brown. Remove, leaving the spicy oil for later use.

Production steps Processing peppers Wash and dry fresh peppers, remove the stalks and chop them (or machine mincing them) to retain some of the graininess.

The formula and preparation method of ten kilograms of chili sauce are as follows: Prepare ingredients: Red peppers: 10 kilograms of peanuts: 1 kilogram of white sesame seeds: 250 grams of ginger: 400 grams of salt: 200 grams of white sugar: 150 grams of monosodium glutamate: 150 grams of balsamic vinegar: 200 grams of pepper powder: 30 grams of dried yellow sauce: 3 packs of fermented bean: 1 pack of edible oil: 3 - 4 kilograms of production steps Processing peppers Wash 10 kilograms of red peppers, control the moisture and remove the pepper stalks. Place the peppers on the chopping board and chop them into shredded peppers.

Detailed explanation of the recipe and process for home production of 0 kilograms of chili sauce. Raw materials preparation The main ingredients require 10 kilograms of fresh red peppers (about 5000 grams). It is recommended to choose varieties with thick meat quality, such as Erjing Tiao or millet spicy. The excipients include 500 grams of garlic, 300 grams of ginger, 1500 ml of peanut oil or rapeseed oil, and 400 grams of salt. Optional flavoring ingredients include 20 grams of five-spice powder, 30 grams of pepper powder, 100 grams of white sugar, and 200 ml of rice vinegar. Adjust the proportion according to taste.

Formula for making chili paste with ten kilograms of chili peppers

Wash and dry the peppers, remove the stalks and cut into sections (wear gloves); peel the garlic, cut the ginger into slices, and use the cooking machine to roughly beat them into pieces (not too thin to retain the grainy feeling). Stir-fry the spice oil: Pour the oil into the pan, add star anise, pepper, and fragrant leaves on low heat, and fry until golden brown. Remove, leaving the spicy oil for later use.

Precise operation: It is recommended to use electronic scales for weighing to avoid errors based on perception. For example, 1 catty of peppers (500 grams) corresponds to 50 grams of salt, and 10 catty of peppers requires 300 grams of salt (such as Hunan recipe). Flexibility to adjust the range of taste preferences: If you prefer salty and fresh food, add 3 grams of salt per catty of pepper (such as 13 grams per catty). However, the total amount should not exceed 15% of the weight of the pepper, otherwise the flavor will be affected.

The ingredient list for 0 kilograms of chili paste includes: 5 kilograms of pepper, 1 kilogram of garlic, 0.5 kilograms of ginger, 0.5 kilograms of salt, 0.3 kilograms of white sugar, 5 kilograms of edible oil, 0.2 kilograms of balsamic vinegar and appropriate amounts of other seasonings. To make 10 kilograms of chili sauce, you first need to prepare enough chili peppers as the main ingredient. Usually choosing 5 kilograms of chili peppers can ensure the spicy flavor of the sauce.

How to make homemade water-ground chili sauce

Mix the pepper, garlic, and ginger, place them in a blender in portions, add a small amount of water and stir into a delicate paste (traditional water grinding method uses stone grinding while adding water). If you like the grainy feel, you can shorten the mixing time appropriately. Seasoning and fermentation: Pour the beaten pepper paste into a clean container, add salt, sugar, and white wine, and stir well. Gently sprinkle the surface with a layer of white wine or cooking oil to isolate the air, cover it with plastic wrap and seal it.

After washing, dry the water and not touch it, otherwise it will be difficult to store. 2. Then process the pepper stalks. 3. Then grind the garlic cloves into minced garlic and set aside.

There are many ways to eat Korean spicy sauce. You can eat it directly or use it to cook. The following are the recommended ways to eat it: Korean spicy sauce fried rice cake Ingredients: 500 grams of water-ground rice cake, 1 green pepper, half onion, half carrot root, 45 grams of Korean spicy sauce, 2 grams of salt, 60ml of water, 45ml of salad oil. Steps: Peel the carrots and cut them into sections obliquely. Stand the bevel on the cutting board and cut it into diamond-shaped slices with a knife. Cut green peppers into hob pieces.

Heat a small amount of oil and pour into the sauce, then stir until the oil blends into the sauce.

Home-made chili sauce is a must-have practice for home-made mixing vegetables, noodles and flour

Prepare the ingredients, wash the millet pepper, drain the water, peel the garlic and set aside. If red peppers are used instead of some millet peppers, the color of the finished product will be brighter.

In Jixiangju, every nutritious mushroom, every crisp peanut kernel, and every gram of spicy chili sauce are endless aftertaste. Through a century-old traditional process of soaking, boiling, mixing powder, fermentation, auxiliary materials, and refining? Achieve the appropriate ratio of beef flavor and spices. Whether it is combined with white rice, steamed buns, mixed vegetables, bibimbap and mixed noodles, beef sauce has surpassed the role of traditional sauces as just a side dish.

This chili sauce has a unique taste and is very suitable for mixing noodles and serving with rice. It can increase people's appetite.

Add light soy sauce, soy sauce, salt, sugar, chicken essence, minced garlic, minced ginger, and chili sauce to a bowl, pour 1 teaspoon of hot oil to stir fragrant, and stir well. Mixing flour: Put the drained rice noodles into a large bowl, pour in the mixed sauce, and quickly mix well. Add dried radish, pickled cabbage, peanuts, shredded cucumber and other side dishes, sprinkle with chopped green onion and coriander, and finally sprinkle with a little sesame oil to enhance the aroma. Plating: Mix well and let stand for 2 minutes to let the rice noodles taste, and serve.

How to make chili sauce without oil

Steps: Select 12 kilograms of fresh red peppers (only about 10 kilograms are left after removing the stalks), clean them, and dry them with the moisture.

Pretreatment: Keep the pedicles of peppers and clean them, thoroughly dry them, and all contact containers need to be scalded and disinfected with boiling water to ensure that they are free of oil and bacteria.

The method of making oil-free chili sauce is as follows: First of all, you need to prepare the ingredients needed to make oil-free chili sauce. It mainly includes: millet pepper, long red pepper, garlic, salt and pepper. Ensure that the peppers are fresh and cleaned and dry to control moisture to avoid introducing unnecessary moisture during the production process, which affects the taste and shelf life of the chili paste. Processing peppers Cut millet peppers and long red peppers into rings and set aside.

There is no need to add oil. The method is as follows: The method of making homemade chopped pepper sauce uses 500 grams of red pepper, 50 grams of garlic, and 50 grams of ginger. 30 grams of auxiliary salt and 20 grams of sugar.