Preparation method and formula of Chili sauce

1. Chop green pepper, garlic and Qiang for later use. If there is too much water, remove it with a net. 2. Hot oil, oily, until white smoke. Add pepper (a handful) until the fragrance overflows. Don't use pepper, leave the oil. 3. Put sesame seeds in a big grab and stir-fry chopped green pepper, garlic and notopterygium root. 4. Add seasoning, salt and Jamlom soy sauce and stir for 5 minutes.

Exercise 2

Materials Vegetable oil 15ml, 20 fresh green peppers (spicy), shredded, 3 cloves of garlic, chopped, half onion, chopped, 4.5g of salt, 450ml of water and 225ml of distilled apple vinegar. Exercise 1. Take a medium-sized heat-resistant glass or enamel pot, put it on the fire, add oil, pepper, garlic, onion and salt and stir-fry for 4 minutes. Then add water and boil for 20 minutes while stirring constantly. Turn off the fire and let the mixture cool at room temperature. 2. Move the mixture into a food processor or blender and stir it into a paste. Stop, add vinegar slowly, and then turn on the machine and stir it a few times. 3. Pour the stirred sauce into the sterilized sealed jar and close the lid tightly. This jar of Chili sauce can be kept in the refrigerator for 6 months.

Exercise 3

Ingredients: a. 200g of red pepper with sharp tail, 80g of salad oil, 60g of minced garlic, 45g of bean paste, 45g of miso, 20g of crystal sugar, 20g of white vinegar, 8g of salt, 3g of water, 20g of white powder and 80g of cold boiled water. Exercise 1. 2. Add material B and cook for about 7 or 8 minutes on medium-low fire. 3. Finally, add the evenly stirred material C, and turn off the fire for cooling.