How to make Korean garlic Chili sauce

Traditional raw material formula Chili 100 kg garlic 40 kg lobster sauce 15 kg salt 28 kg Sanhua wine 1.5 kg.

Production method 1. Peel garlic, remove the stalks and stems of pepper, mix with proper amount of salt, fermented soybean and Sanhua wine, hammer it with a hammer and put it in an altar or jar.

2. Take 3 kg of salt and spread it on the surface, and then sprinkle it all with 1.5 kg of Sanhua wine. Finally, the jar (or jar) is sealed with lime and stored for about 1 month to get the finished product.

Modern 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;

[14] Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire when it turns from thin to thick;

2. Pour in 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 first, then 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.