How to make chili sauce

Chili sauce is a food made from chili peppers. It can be eaten directly or used as a supplementary ingredient to make other foods. Of course, no matter how you eat it, it will not affect the spicy taste of the chili sauce. Many people who have the conditions and particularly like to eat chili sauce will make their own chili sauce at home. So, how do you make chili sauce to make it more delicious?

1. Food characteristics

Color: The chili sauce is made from high-quality chili peppers. It is made through washing, picking, crushing and boiling. Therefore, the color is bright red, and the red color of chili sauce comes from the natural color of the chili. (No coloring is added) It has the characteristics of coloring and good sensory perception during the cooking process, giving people a strong sense of appetite.

Aroma: More than 20 kinds of spices are added during the cooking process of this product, so it has a unique and pure aroma. It will be more effective if this product is added when eating hot pot, mixing cold dishes or cooking. Especially when preparing soy products, it has a unique effect. It can also be used to dip steamed buns, sandwich sesame seed cakes, stir-fry dishes, etc.

Taste: As the saying goes: Five flavors of seasoning make a hundred flavors fragrant. What's more, this product is made from more than twenty kinds of spices. Therefore, the taste makes people have a long aftertaste after eating it, and they will never forget it and become addicted. (But it definitely does not contain any smoke ingredients)

2. How to make chili sauce

Ingredients: 90g soybeans + black beans + mung beans (the most soybeans, black beans and mung beans can be used in appropriate amounts), 6g agar, 1000g water, 1 shallot, 1 tablespoon garlic chili sauce

practice:

1. Soak the beans in clean water in advance, and soak agar in 1000g of water for about 1 hour; drain the soaked beans, wash them, and pour them into the soymilk maker; shake them slightly to make the beans evenly distributed; pour the soaked agar and clean water into the soymilk maker together and make soymilk;

2. Sieve the beaten soy milk, filter out the dregs, and put it in the freezer for about 3 hours; when the soy milk solidifies, take it out and cut it into small pieces;

3. Pour garlic chili sauce on top and sprinkle with chopped green onions.

3. Method 2 of chili sauce

Wash the ripe red peppers with clean water and dry them, then chop them into small pieces on a clean and oil-free chopping board, the finer the better. After chopping the chili pepper into small pieces, put the chili pepper powder into a large bowl and add the ingredients according to the proportion of 0.5 kg of chili pepper, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua oil. Chop the garlic, put it together with minced chili, salt and Sanhua wine and mix well. Place it in the sun for 1-2 days to allow it to naturally become a sauce, then put it into a clean wide-mouthed glass bottle. Add a small amount of Sanhua wine on the sauce and cover the bottle tightly. In sunny weather, you can open the bottle lid and expose it to the sun. Do not stir it to avoid causing the taste to become acidic. Usually, place the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality chili sauce.