Method and ingredients for making chili sauce

There are many ways to make chili sauce, and there are also many recipes. It can be made into a simple chili sauce or a chili meat sauce, both are good choices. Generally, chili peppers or millet peppers are chosen to make it. Of course, bell peppers can also be chosen. The key is whether you can eat spicy food. If you can eat chili, you can put more chili. If you can't eat spicy food, you can put more other ingredients.

Method and ingredients for making chili sauce

Ingredients: A. 60g glutinous rice flour, 50cc water, B. 50g miso, 20g fine sugar, 20g chili powder, C. 1/2 tsp vinegar, 1/2 tsp wine, 1/2 tsp salt. Method: 1. Mix ingredient B evenly and set aside. 2. Mix glutinous rice flour and water, knead into a dough, divide into 2 equal parts and flatten. 3. Bring a pot of water to a boil, put the flat dough in one by one and cook until it floats, then cook for another 2 minutes, pick it up, add the ingredients in step 1 while it is still hot, stir thoroughly, then add ingredient C and mix well. Uses: Widely used as a base for stir-frying, mixing and dipping in various dishes. Note: The finished chili sauce should be placed in a clean, unsealed container. The freshly made Korean chili sauce is red in color. As it ferments longer, the color becomes darker and the taste becomes more mellow.

Method 2

Ingredients : 1000 grams of red pepper and chili, 200 grams of garlic, 200 grams of onion, 400 grams of tomatoes, 400 grams of yellow sauce Seasoning: 140 grams of salt, 140 grams of sugar, 140 grams of white vinegar, 40 grams of chicken essence, 40 grams of high-proof liquor Method 1. Wash the ingredients, drain the water, and dry them; chop the ingredients one by one in a food processor. 2. Mix and stir the processed materials evenly. 3. Prepare the seasonings and weigh them one by one. 4. Add the seasonings into the chili sauce one by one and stir evenly. 5. Store in a clean, oil-free and water-free sealed container.

Method 3

Ingredients: 250g dried fish, 250g chili, 200g garlic, 120g bean curd, 50g rock sugar, 50cc rice wine, 60cc soy sauce, 500cc salad oil. Step 1: Prepare all the ingredients. Wash and drain the dried fish first. It is recommended to choose small dried fish as they will taste better. Rock sugar can be ground into fine particles first. Step 2 Use a food processor to chop the garlic and chili into small pieces, or chop them by hand. step31. Pour salad oil into the hot pan. 2. Add minced garlic and stir-fry over medium-low heat, stirring constantly to prevent it from sticking to the pan. step4 When the garlic is slightly colored, add the chili and stir-fry until the water in the chili evaporates slightly... (about 3 minutes) step5 Add the drained dried fish and stir-fry together, pour in the rice wine and cook until the alcohol evaporates, stirring constantly during the process. step6 Add rock sugar and soy sauce and stir-fry until the dried fish is well-seasoned. Step 7: Add fermented black beans and stir-fry. You can taste it first and adjust the saltiness according to your personal preference. Step 8: Let the dried fish chili sauce cool down before bottling. Please blanch the empty bottle with hot water and dry it completely before use. step9 dried fish chili sauce is very suitable for rice or as a side dish for drinking. It is salty, spicy and refreshing. You can taste the wonderful taste of dried fish and fermented soy sauce!