辣酱1(国外英文资料).docVIP

辣酱1(国外英文资料) 1, the recipe for chili sauce After rinsing the ripe red chilli with clean water and drying it, put it in the clean, clean and clean chopping board and chop it into pieces, the finer the better. The chilli is finely chopped and then placed in the large basin, the proportion of the mixture of 0.5 kg of pepper, 200 grams of garlic, 50 grams of salt, and 50 to 100 grams of three. Chop the garlic into pieces, and combine them with chilli, salt, and three. Stir well. Place it in the sun for 1 to 2 days, make it natural sauce and then pack in a clean glass. Add a small amount of gin and tonic to the sauce. In sunny weather, you can open the water and cover the sun, and avoid stirring, lest the acid change. Place the sauce in a well-ventilated and sunny area, which will make it a good quality chilli sauce. 2, the method of making authentic Korean chili sauce Materials and dosage: 4 small bucket of glutinous rice flour, 4 small black bean sauce powder, 5 small cup of chili powder, 4 small fighting salt, 1 cup of malt yeast powder Method: Mix glutinous rice flour with boiling water and flour. Make a round cake. At this time, the water of the boiled cake should not be turned upside down, keep it good. Cook the glutinous rice cake, which is cooked and dried, and put it in a copper basin, and when it is warm, it will hit its bubble. If you feel a little stiff, pour the water into the cake and make a paste. Remove the water from the cake and move it to another bowl. Cool it and put the malt yeast into the water. At this point, the malt yeast is prepared for the night before the sauce is made. Pour 1 cup of malt yeast into 4 cups of water and use the water over the next day. Place the fermented cake water in a sieve, and then cook it to cool. Place the lake cake in the basin. The cake will be soft and slack. When completely cooled, add the chilli powder and mix well. Sprinkle some fermented black bean paste, stirring it evenly. Put the chilli sauce in the bowl and pl