How to make the barbecue dip in Jinshanggong Korean barbecue restaurant? Should belong to korean chili sauce?

Ingredients: 1 kg of yellow sauce, half a catty of syrup (preferably Korean), 2-4 pieces of Chili noodles, depending on personal taste.

Practice: put the yellow sauce in a small pot with a lid, pour the syrup, stir well, cover it and heat it in a microwave oven. I don't know exactly how long it will take, but I know that after the yellow sauce bubbles, just take it out. After cooling, pour in the Chili noodles, stir them evenly, then put them in a microwave oven for heating, take them out after bubbling, and add monosodium glutamate.

You're finished. It's better than the Korean hot sauce sold in the supermarket!

Classification of Korean Chili sauce practices

0 1 Korean Chili sauce

Ingredients: A glutinous rice flour 60 g water 60 g B miso 50 g sugar 20 g Chili powder 20 g C vinegar half teaspoon wine half teaspoon salt half teaspoon.

Practice: 1 ginger material b mix well for later use.

2 Glutinous rice flour is kneaded into dough with water, divided into equal parts and flattened.

3 Put the squashed dumplings into boiling water, cook until they float, cook for another 2 minutes, and take them out. Add method 1 while it is hot, and stir well. Then add material c and stir evenly.

Usage: as the base material of various dishes (stir-frying, mixing and dipping), it has a wide range of uses. The newly made korean chili sauce style is red. The longer the fermentation time, the darker the color and the more mellow the taste. I think it can be used to soak cabbage. )

02 mixed cold noodle sauce

Ingredients: 1 tablespoon Chili powder (medium coarse) 1 tablespoon soy sauce 50 ml sugar 1 and 1/2 tablespoons chopped green onion 2 tablespoons ginger juice 1 tablespoon.

Garlic juice 1 tablespoon kiwi fruit 1 sesame oil 2 tablespoons cooked white sesame seeds.

Practice: kiwifruit is ground into mud and mixed with other materials.

Usage: all kinds of cold noodles with sauce.

03 raw pickled crab sauce

Ingredients: korean chili sauce 50g Chili powder (medium coarse), 2 tablespoons soy sauce, 2 and 1/2 tablespoons fish sauce, 1 tablespoon wine, 1 tablespoon sesame oil, 1 tablespoon vinegar, 1 tablespoon malt, 2 tablespoons chopped green onion,/kloc-0.

Practice: Mix all the materials evenly.

Usage: Cut the fresh crab into pieces, mix with pickled sauce, and keep it in cold storage for 3-4 days.

Method for making tomato sauce

The main raw materials are tomatoes, sugar and vinegar.

Equipment and appliances steamer, gauze, etc.

The production method selects about 2 kilograms of ripe tomatoes without rot and diseases and insect pests, washes them, puts them in a steamer, peels them, and then filters out the seeds with clean gauze to leave pulp. Weigh 150g vinegar, soak it in about 15g spiced powder for 2 hours, then add 0.3-0.4kg white sugar and 35-50g salt to completely dissolve and mix, and pour it into tomato pulp. Add a little onion, minced garlic, appropriate amount of pepper and

Stir the tomato sauce evenly, put it in a pot and cook it over low heat. Stir while cooking until it becomes a thick paste. Put it in a clean and dry glass bottle and seal it. Store in a low-temperature and dry place.

The technological process includes material selection → cleaning → cooking → peeling → filtering out seeds → soaking and adding sugar and salt → pouring into tomato pulp → adding onion → mixing evenly → stewing → bottling and sealing → storing for sale.

Step 1: Wash the naturally ripe tomatoes, put them in the microwave for 2 minutes, take them out, peel them and mash them into mud.

Step 2: Take a pot and add some water and sugar. When the water boils, add tomato sauce and a little white vinegar and stir constantly. When the water is gradually collected, you can leave the fire.

Step 3: put it in a clean glass bottle, let it stand, naturally cool it, and put it in the refrigerator for refrigeration.

Be careful, don't do too much at a time, just use it for a week.

Method for making garlic hot sauce;

Ingredients: pepper and tomato.

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

Exercise:

1. Take fresh pepper, 500g tomato, a slice of ginger and two garlic. Put it into a blender and beat it into paste;

2. Put a small bowl of water in the wok and cook it on medium heat. Put all kinds of pastes in the wok and add sugar while cooking the sauce (leave half of the garlic at the end).

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

3. Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;

4. Pour the remaining minced garlic, cool and bottle.

Precautions for operation:

1. Friends who are not good at spicy food can add some red pepper, and more tomatoes and sugar will relieve it.

Reduce the spicy feeling;

2. The seasoning is added in a certain order, and it should be put down in the order of sugar, salt, vinegar and soy sauce. This is due to

Therefore, if salt is added first and then sugar is added, the permeability of sugar will decrease and the amount of sugar added will increase. If the vinegar is put too early, the sour taste will easily dissipate.

Finally add soy sauce. If you like, you can also add some monosodium glutamate to the last link.