The practice of traditional Chili sauce

Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better.

Chop pepper, put pepper powder into a large pot, and mix ingredients according to the ratio of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g safflower oil. Chop garlic, add pepper powder, salt and Sanhua wine, and stir well.

Put it in the sun 1-2 days to make it naturally sauced, and then put it in a clean beaker. Add a small amount of Sanhua wine to the sauce noodles and cover your mouth tightly.

When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste. Usually put the processed sauce in a ventilated and sunny place, so that you can make delicious and high-quality Chili sauce.

Soak beans in clear water in advance, and agar in 1000g water for about 1 hour; Drain the soaked beans, wash them and pour them into the soymilk machine; Shake gently to make the beans evenly distributed; Pour the soaked agar and clear water into a soymilk machine to make soymilk; ?

2. Sieve the beaten soybean milk, filter out the bean dregs and put them in the freezer for about 3 hours; After the soybean milk is solidified, take it out and cut it into small pieces; ?

3. Pour in garlic Chili sauce and sprinkle with chopped green onion.

1, Chili sauce: use ripe, fresh and red peppers as raw materials, cut off the stems, pour them into clear water, stir with bamboo poles, wash away the attached dirt such as sediment, scoop them up and drain them, pour them into an electric pepper chopping machine, and add salt for curing. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, monosodium glutamate, lobster sauce, etc. can also be added to the pepper, and the taste is more unique.

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2. Zanthoxylum bungeanum oil: Take dried red peppers as raw materials, remove stems and seeds, wash with clear water, and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and let it cool for about 3 minutes. Pour the drained dried chilies into the pot, turn them with chopsticks and heat them evenly. When the oil cools, take out the pepper, and the remaining oil is Chili oil.

Sauced green pepper

3. Selection of green peppers: Select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, put a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, then put it in a jar with Chili peppers and keep it in the shade for about 5 minutes.

Oil red pepper

4, oil red pepper: (1) Practice: Wash the pepper, remove the insects and rot, and add sugar to the soy sauce; Put the pepper in a jar, layer by layer with salt, then pour the soy sauce from it and press the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it, let it cool, and put it in a jar with Chili. You can eat it in five days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg and sugar 2kg.