Chilli sauce and preparation method thereof
A technology of chili sauce and red pepper, which is applied in food preparation, application, food science, etc., can solve the problems of unplaced or even placed ginger and garlic, and poor flavor, and achieve the effect of increasing flavor quality, rich nutritional value, and soft spicy taste
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Embodiment 1
[0025] 1) Crush 8 parts by mass of red pepper into 1 cm; crush 0.8 parts by mass of fried peanuts into 1 cm; fry 0.2 parts by mass of sesame seeds; beat 1 part by mass of ginger and 1.5 parts by mass of garlic into juice for later use.
[0026] 2) Heat 0.8 parts by mass of sesame oil to 50~60°C, add 0.8 parts by mass of diced pork meat with a size of 1 cm, stir for 2 minutes, add 1.5 parts by mass of bean paste and continue stirring for 2 minutes, add 200ml of water, and boil.
[0027] 3) Add 8 parts by mass of red pepper, heat it to a boil, turn it on and turn off the heat. At this time, 0.8 parts by mass of salt, 0.4 parts by mass of white sugar, 0.8 parts by mass of peanuts, and 0.2 parts by mass of sesame seeds were put into the mixture and stirred evenly. After cooling thoroughly, ginger, garlic and 0.2 parts by mass of monosodium glutamate were added and stirred evenly before bottling.
[0028] 4) The bottles used for hot sauce must be sterilized in advance.
Embodiment 2
[0030] 1) Crush 4 parts by mass of red pepper into 1 cm; crush 0.4 part by mass of fried peanuts into 1 cm; fry 0.1 part by mass of sesame; beat 0.5 part by mass of ginger and 0.5 part by mass of garlic into juice for later use.
[0031] 2) Preheat 0.4 parts by mass of sesame oil to 50-60°C, add 0.4 parts by mass of diced pork meat with a size of 1 cm, stir for 2 minutes, add 0.75 parts by mass of bean paste and continue stirring for 2 minutes, add 200ml of water, and boil.
[0032] 3) Add 4 parts by mass of red pepper and heat it together and turn it on and turn off the heat. At this time, put 0.4 parts by mass of salt, 0.2 parts by mass of white sugar, 0.4 parts by mass of peanuts, and 0.1 parts by mass of sesame seeds together and stir evenly. After cooling thoroughly, add ginger, garlic, and 0.1 parts by mass of monosodium glutamate and stir evenly before bottling.
[0033] 4) The bottles used for hot sauce must be sterilized in advance.
Embodiment 3
[0035] 1) Crush 16 parts by mass of red pepper into 1 cm; crush 1.6 parts by mass of fried peanuts into 1 cm; fry 0.4 parts by mass of sesame seeds; beat 2 parts by mass of ginger and 3 parts by mass of garlic into juice for later use.
[0036] 2) Preheat 1.6 parts by mass of sesame oil to 50-60°C, add 1.6 parts by mass of diced pork meat with a size of 1 cm, stir for 2 minutes, add 3 parts by mass of bean paste and continue stirring for 2 minutes, add 200ml of water, and boil.
[0037] 3) Add 16 parts by mass of red pepper and heat it to a boil, turn it on and turn off the heat. At this time, 1.6 parts by mass of salt, 0.8 parts by mass of white sugar, 1.6 parts by mass of peanuts, and 0.4 parts by mass of sesame seeds were put into the mixture and stirred evenly. After cooling thoroughly, ginger, garlic and 0.4 parts by mass of monosodium glutamate were added and stirred evenly before bottling.
[0038] 4) The bottles used for hot sauce must be sterilized in advance.
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