The practice of Korean hot sauce

Korean Chili sauce

Making method of

Materials and dosage: 4 small barrels of glutinous rice flour,

Fermented soybean

Powder 4 kegs,

chilli powder

Five kegs,

salt

Four small buckets,

malt

Yeast yeast

1 cup

Production method:

1. Use glutinous rice flour

boiling water

Make the dough into a round cake, punch holes in the middle, cook it in hot water and take it out. Don't pour out the water for making cakes at this time.

Keep it safe.

2. Cook the glutinous rice cake and put it in a copper basin. Blisters will appear when it is hot.

3. If you feel a little stiff,

You can pour water into the cake and make it into a paste.

4. Move the water for making the cake to another bowl, cool it slightly, and add the malt.

yeast

Thicken the water and ferment it. At this time, it is necessary to make malt yeast thickened water.

chilli sauce

The night before. Pour 4 cups of water into each cup of malt yeast powder and use it on it the next day.

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

6. After completely cooling, add Chili powder and mix well.

7. Sprinkle some lobster sauce powder on it and mix well.

8. put the Chili sauce in the jar and put it in

Under?the?sun

When the surface is hard, sprinkle some salt on it. Most of them are not on the surface of Chili sauce.

drying time

Just sprinkle with salt, so that the salt will penetrate into the Chili sauce, right?

taste

have an influence on...