Several ways to make chili sauce Common ways to make chili sauce
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I believe that many people like to eat spicy and fragrant chili sauce , so let me introduce to you some delicious chili sauce recipes! Korean chili sauceMaterial A. 60g glutinous rice flour, 50cc water, B. 50g miso, 20g granulated sugar, 20g chili powder, C. 1/2 tsp vinegar, 1/2 tsp wine, 1/2 tsp salt practice 1.Mix material B evenly and set aside. 2. Mix glutinous rice flour and water and knead into a ball. Divide into 2 equal parts and flatten. 3. Bring a pot of water to a boil, put the flat dough balls in one by one and cook until they float, then cook for another 2 minutes, remove from the water, add ingredients from step 1 while 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 newly finished Korean chili sauce is red, and the longer it ferments, the darker the color and the more fragrant the taste.Beef Chili SauceMaterial 1000g red pepper, 600g beef, 600g soybean paste, tomato sauce, 300g soybean oil, 10g pepper, 10g salt, 100g sugar, 10g beef powder, minced ginger, fried peanuts practice 1. Wash the peppers and crush them in a food processor; 2. Chop the beef or blend it in a food processor; 3. Add oil to the pan and stir-fry the peanuts, or deep-fry the peanuts in cooked oil; 4. Add soybean oil to the pot, heat it up and add peppercorns; 5. Add beef and stir fry; 6. Add chopped chili and stir-fry briefly; 7. Add sugar, salt and ground ginger; 8. Add soybean paste; 9. Simmer on low heat for half an hour. 10. Add tomato sauce and mix well; 11. Finally add the fried peanuts and beef powder;Beijing Chili Garlic SauceMaterial Chili pepper, garlic, salt, strong liquor, bottle practice During the whole production process, you must not use anything with water or oil, and the materials must not contain water. Wash the peppers and garlic and dry them! (Make sure to dry them!) Wash the kitchen knife and cutting board, dry them, and then chop the peppers and garlic separately. I originally planned to use a kitchen knife to do it, but later I found it troublesome and simply used a blender. Mix the crushed garlic and peppers, and then sprinkle salt. You can taste the amount of salt with the tip of your tongue. It tastes just 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 have more juice. Just put a little bit.) Okay, mix everything well and it's OK! TipsThe prepared chili sauce can be stored in the cupboard without the refrigerator. It will not go bad even if you eat it for a year! The longer it is stored, the more fragrant it will be! Of course, there is also a prerequisite. Every time you take the chili sauce, the utensil must not be contaminated with water or oil, otherwise the chili sauce will deteriorate if it comes into contact with water or oil. Although chili sauce tastes good, eating it often can cause a sore throat, so everyone must be careful! |
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