How to make chili sauce

When it comes to chili sauce, people will definitely think of the places where chili is produced, such as Hunan, Sichuan, Guizhou, Guangxi and Chongqing. Perhaps those who are well-informed will also think of Hainan, Qinghai and other places. It can be spicy, numb, sour, sweet or salty. As netizens have listed, there are A Xiang Po, Hainan's yellow chili sauce, Guizhou's rice chili sauce, Lao Gan Ma, Hunan Yongfeng chili sauce, Hunan's spicy girl, Qinghai Xunhua line chili sauce, Fan Zhaoyan, Guilin chili sauce, Korean chili sauce, and even Suzhou Pingwang chili sauce, which has basically nothing to do with chili, Guangdong barbecue dipping sauce, etc.

Nutritional value and efficacy of pepper

Chili peppers are rich in vitamins E and C. In addition, they contain capsaicin, which is unique to chili peppers. Red, yellow and sweet peppers also contain capsanthin. These two ingredients are only found in chili peppers. Capsaicin is found in the pepper pulp, while capsanthin is found in the pepper skin. It acts like carotene and has good antioxidant effects. Therefore, people who like to eat peeled peppers may not be able to eat capsanthin.

In addition to being able to relieve heat and relieve pain, the heat of chili peppers can also stimulate adrenaline secretion and increase metabolism, so they are now also made into weight loss products. Capsaicin also has the effect of reducing platelet stickiness, so it has become a popular ingredient in health foods for maintaining cardiovascular health. However, due to its strong irritation, people with gastrointestinal ulcers, heart pain, or chest tightness are advised to avoid eating it. [3]

When the spicy taste of chili peppers stimulates the nerve endings of the tongue and mouth, the brain will immediately order the whole body to "be on alert": the heartbeat speeds up, the secretion of saliva or sweat increases, the stomach and intestines "work" twice as hard, and endorphins are released at the same time. If you take another bite, the brain will think that pain is coming and release more endorphins. The continuous release of endorphins will make people feel relaxed and excited, and produce the "pleasure" after eating spicy food. Another factor in the addiction to eating chili peppers is the effect of capsaicin. When the taste sensory cells come into contact with capsaicin, they will become more sensitive, and thus feel the deliciousness of the food.

When people eat chili peppers, as long as the mouth is not hurt by the spiciness, the taste becomes more sensitive. In addition, when eating chili peppers, the saliva and gastric juice secretion in the mouth increases, and gastrointestinal motility accelerates. When people have no appetite and eat less, they will have the idea of ​​eating chili peppers.

In fact, whether you are addicted to spicy food or not, eating chili peppers in moderation has certain therapeutic effects on the human body.

1. Strengthen the stomach and aid digestion.

As mentioned above, chili peppers can stimulate the oral cavity and gastrointestinal tract, enhance gastrointestinal motility, promote the secretion of digestive juices, improve appetite, and inhibit abnormal fermentation in the intestine. Some Chinese medical and nutrition experts conducted a survey in Hunan, Sichuan and other provinces and found that the incidence of gastric ulcers in these provinces, where chili peppers are widely eaten, is much lower than in other provinces. This is because chili peppers can stimulate the release of prostaglandin E2 in the human body, which is beneficial to promote the regeneration of gastric mucosa, maintain gastrointestinal cell function, and prevent and treat gastric ulcers.

2. Preventing Gallstones

Eating green peppers regularly can prevent gallstones. Green peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol in the body into bile acid, thereby preventing gallstones. People who already have gallstones can eat more green peppers rich in vitamin C, which can help alleviate the condition.

Red apples and red peppers prevent and treat breast cancer - Researchers recently discovered that "red-skinned" fruits and vegetables, such as red apples and red peppers, have preventive and therapeutic effects on tumor diseases such as breast cancer.

3. Improve heart function.

The "health product" made of pepper as the main raw material, garlic, hawthorn extract and vitamin E can improve heart function and promote blood circulation after consumption. In addition, eating pepper regularly can lower blood lipids, reduce thrombosis, and has a certain preventive effect on cardiovascular diseases.

4. Lower blood sugar.

Jamaican scientists have demonstrated through experiments that capsaicin can significantly lower blood sugar levels.

5. Relieve skin pain.

Studies have found that capsaicin can relieve skin pain caused by many diseases. In fact, there is a medicinal capsicum cream, but it is not used for weight loss, but for pain relief! Surprisingly, capsaicin, which can cause people to feel hot and painful, can also relieve pain? It turns out that capsaicin can stimulate nerves and release substance P, which is essential for producing pain. Therefore, during the process of substance P resynthesis and accumulation, people are less sensitive to pain, which has a pain-relieving effect. [4]

6. Chili pepper has a weight-loss effect.

Chili peppers contain an ingredient that can dilate blood vessels, stimulate the body's heat production system, effectively burn body fat, speed up metabolism, and accelerate the body's calorie consumption rate, thereby achieving the effect of weight loss.

Colorless and odorless capsaicin can make mammals feel a fiery burning sensation because it can stimulate a receptor called TRPV1 on the sensory nerves and release a substance P that is closely related to pain. Substance P has the effect of dilating blood vessels and accelerating blood flow, so the area stimulated by capsaicin will turn red and hot. This reaction is very similar to the fever of the body after exercise, which may make people mistakenly believe that it can play the same weight loss role as exercise. Little do people know that the real reason for weight loss through exercise is that a lot of energy is consumed, and fever is just a concomitant phenomenon. Dilating blood vessels and accelerating blood flow may speed up local metabolism to a certain extent, but no research has shown that applying capsaicin on the skin will have a significant weight loss effect.

There are also some studies that indicate that capsaicin may have a weight loss effect, but it is not applied in the form of pepper cream, but taken directly[5]. However, to ultimately confirm its effectiveness and use it as a safe drug for weight loss, further research is needed and it must pass strict safety and effectiveness approval by drug regulatory authorities.[4]

7. Prevent colds

Spicy food has the "three-way" effect of clearing the lung qi, opening up the orifices and unblocking the blood vessels.

8. Radiation resistance

Spices such as red pepper, black pepper, and curry can protect cell DNA from radiation damage, especially gamma rays.

9. Promote longevity

Traditional Chinese medicine believes that spicy food can not only promote blood circulation, but also enhance the activity of brain cells, help delay aging, and relieve various diseases.

10. Warm the stomach and drive away the cold.

"Food Materia Medica" says that peppers can warm the spleen and stomach. If you experience vomiting, diarrhea, stomach pain and other symptoms due to cold, you can eat some peppers appropriately.

11. Promote blood circulation.

Chili peppers have certain medicinal properties, so they can "eliminate wind, induce sweating, remove phlegm, and remove dampness." In modern medical terms, this means they can promote blood circulation and improve fear of cold, frostbite, and vascular headaches.

12. Skin beauty.

Chili peppers can promote hormone secretion in the body and improve skin conditions. Many people think that eating spicy food will cause acne, but it is not the chili peppers that are to blame. Only those who are prone to acne will have their acne exacerbated by eating chili peppers.

13. Reduce fat and lose weight.

Capsaicin can accelerate the decomposition of fat, and the rich dietary fiber also has a certain effect on lowering blood lipids.

How to make chili sauce

1. How to make 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 the peppers are chopped, put the peppers into a large bowl and add 0.5 kg of peppers, 200 g of garlic kernels, 50 g of salt, and 50-100 g of Sanhua wine. Chop the garlic, put it together with the peppers, salt, and Sanhua wine, and stir evenly. Put it in the sun for 1-2 days to make it naturally sauce, and then put it into a clean large-mouthed glass bottle. Add a small amount of Sanhua wine on the sauce surface and cover the bottle tightly. In sunny weather, you can open the bottle lid to expose it to the sun, and do not stir it to avoid acidic taste change. Usually, put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality chili sauce.

2. How to make authentic Korean chili sauce

Ingredients and dosage: 4 small buckets of glutinous rice flour, 4 small buckets of fermented black bean powder, 5 small buckets of chili powder, 4 small buckets of salt, 1 cup of malt yeast powder

Preparation method:

1. Mix glutinous rice flour with boiling water and make into round cakes. Punch a hole in the middle and cook in hot water. Remove from the pan. Do not discard the water used to cook the cakes. Keep it in a safe place.

2. Put the cooked glutinous rice cakes in a copper basin and beat them until bubbles appear while they are still warm.

3. If it feels a bit thick and hard, you can pour in the water used to cook the cake to make it into a paste.

4. Move the water used to cook the cake to another bowl, and after it cools down a bit, add the water thickened with malt yeast to ferment it. At this time, the water thickened with malt yeast should be prepared the night before making the chili sauce. Pour 4 cups of water for every cup of malt yeast powder, and use the water the next day.

5. Sieve the fermented cake water with a sieve, boil it again and cool it down, then put the lake cake into a basin. This will make the cake soft and loose.

6. After it has cooled completely, add the chili powder and mix thoroughly.

7. Sprinkle some fermented black bean powder on it and mix it evenly.

8. Put the chili sauce in a jar and place it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of the time, sprinkle salt on the surface of the chili sauce before it dries, so that the salt will penetrate into the chili sauce and affect the taste.

3. Sichuan chili sauce

Ingredients:

100g Pixian bean curd (chopped), 150g coarse chili powder, 25g salt, 25g MSG, 400g vegetable oil, 25g sugar, 50g pepper powder, a small amount of 13 spices, 50g soaked mushrooms (wet weight) chopped, 50g white sesame seeds, 75g salt-fried peanuts (chopped)

Preparation: Heat the oil in a wok to high heat and then cool it to 40% hot. Put all the ingredients (except salt and MSG) into the pot. Add two teaspoons of water and simmer over low heat, stirring constantly with a spatula. After about 10 minutes, when the steam becomes smaller, add salt and MSG and serve.

It will taste better if you add some meat floss or dried shrimp paste.

4. Beijing Garlic Chili Sauce

Chili pepper, garlic, salt, strong liquor, bottle

Note: During the entire production process, no water or oil should be used, and the materials cannot contain water.

Wash the chili and garlic and dry them! (Make sure to dry them!) Wash the kitchen knife and cutting board and dry them. Then chop the chili and garlic separately. I originally planned to use a kitchen knife, but later I found it too troublesome and just used a blender. Mix the chopped garlic and chili, then sprinkle salt. You can taste the salt with the tip of your tongue. Just make sure it tastes a little saltier than the salt you usually use for cooking.

Add strong liquor, but don't put too much. (If you put too much, the chili sauce will be more juicy. Just add a moderate amount.)

Okay, just mix everything together and you’re done!

5. Chili sauce

Main ingredients: chili pepper, tomato

Accessories: ginger, garlic, salt, sugar, rice vinegar

practice:

Take fresh chili pepper, 500g tomato, a piece of ginger, and two cloves of garlic. Put them into a blender and blend them into a paste.

Put a small bowl of water in a wok and cook over medium heat. Add all kinds of paste into the pot and simmer the sauce (leave half of the garlic for the last part). Add sugar while simmering.

(a little), salt, and half a bottle of rice vinegar;

Remember to stir constantly with a spoon to prevent sticking to the pan, and turn off the heat when it turns from thin to thick;

Pour the remaining minced garlic in and bottle it after it cools down.

Operation Note:

Those who are not good at eating spicy food can add a few red peppers, and adding more tomatoes and sugar will also help alleviate the spicy taste.

Reduce the spicy effect;

There is also a certain order for adding seasonings, which should be put in the order of sugar, salt, vinegar, and soy sauce.

If you add salt first and then sugar, the penetration of sugar will be reduced and more sugar should be added. If you add vinegar too early, the sour taste will dissipate easily.

Add soy sauce at the end. If you like, you can also add some MSG at the end.

6. Chili bean sauce

1. Scalding method of raw bean curd: first put the peeled bean curd slices by dry or wet method into a basket and then place a wooden stick horizontally on the top of the bucket pot. When the water boils, put the bean curd and the basket into the pot, and tie the basket rope to the wooden stick horizontally at the bucket mouth. At this time, be careful not to let the bean curd float up and scatter at the bottom of the pot. After the bean curd is put into the water, use a shovel to stir it in the basket continuously to make it evenly soaked. Soak for 1 to 2 minutes, and take it out quickly when it reaches the second degree of maturity, rinse it with cold water to cool it down, then drain the water and pour it into the koji.

2. Make Doubanqu: Mix the Douban that has no obvious moisture after scalding and can be broken with fingers and white traces can be seen with 0.03% Cuiwei Jiangqu and 20% standard flour. Mix thoroughly and put it in the bamboo woven plate in the Qu room. The thickness should be 2-3 cm. Maintain the room temperature at 28-30℃. When the product temperature rises to 36℃, turn the Qu once, rub the caked Qu pieces and spread them again. In the future, the product temperature should not exceed 30℃. And interchange the Qu plate up and down and left and right to adjust the product temperature. Doubanjiangqu will be made in 2-3 days.

3. Fermentation of Doubanjiangqu: Prepare fermentation brine at a ratio of 10 kg of water and 2.5 kg of salt for every 10 kg of Doubanjiangqu. First boil the brine, then put in a cloth bag containing a small amount of pepper, pepper, star anise, dried garlic, fennel, cinnamon, tangerine peel and other spices to boil. Take out the cloth bag after 3 to 5 minutes, pour the boiled solution into the tank or barrel prepared with molten salt water, pour the Doubanjiangqu into the fermentation tank or barrel, and let it ferment. After the sauce qu material is put into the tank, it will quickly heat up to about 40℃. At this time, pay attention to stir the Doubanjiang on the surface and the bottom of the tank evenly with both hands every 2 hours or so. After 1 day of natural sun exposure fermentation, change to lifting the sauce 2 to 3 times a week. When lifting the sauce, the sun-dried, drier, darker-colored mash should be concentrated, and then pressed down hard into the mash to ferment deep inside. The color of the sauce will gradually turn reddish brown as the fermentation time increases. After 2 to 3 months of sun exposure and night dew, it becomes sweet bean paste.

4. Add salt at a ratio of 18% of the weight of the pepper, mix and crush, put the juice in a fermentation tank (or pool), and sprinkle 10% salt on the surface of the tank. Then cover with polyethylene film, add salt to the cover, strictly prevent the juice from leaking, and seal it for anaerobic fermentation for 3 months to make mature pepper sauce.

5. Finished spicy bean paste: Add 10 kg of cooked chili sauce and 0.2 kg of rice wine to 10 kg of fermented sweet bean paste, mix well, put into a sterilized and cooled disinfected bottle, fill to a height of 3 to 5 cm from the bottle mouth, then inject refined vegetable oil to 2 to 3 cm from the bottle mouth, then vent, cover and tighten (put a layer of wax cardboard inside the cover to prevent the cover oil from seeping out), inspect, label and pack to get the finished product.