How to make Guilin Chili sauce Guilin Chili sauce

1. How to make authentic Guilin Chili sauce? 2. How to make Guilin Chili sauce 3? What are the specialties worth visiting in Guilin? How to make Guilin Chili sauce. What's the difference between Chili sauce and Guilin Chili sauce?

Chili sauce in Guilin rice noodle shop has always been my favorite. Guilin Chili sauce is one of the famous three treasures in Guilin, which is as famous as Guilin Sanhua Liquor and Guilin Tofu. It has a history of nearly 300 years.

The production of Guilin Chili sauce is simple and exquisite. Choose a big, plump, bright and spicy pepper. Garlic is full of garlic flavor, and the proportion should be added according to personal preference. Clean, air-dry, remove pedicels, chop peppers, add garlic, sea salt and appropriate amount of Guilin Sanhua wine, and wait for ten days and a half to make delicious Guilin Chili sauce.

material

Millet spicy 400g garlic 200g Sanhua wine 100 ml lobster sauce 50g sea salt 50g

How to eat spicy food | Guilin Chili sauce

Pat the garlic and chop it with a knife.

After washing Xiaomi spicy one day in advance to control the moisture, remove the leaf pedicle and chop it up with a knife for later use.

Mix chopped millet pepper with garlic (the ratio of pepper to garlic is 2: 1) and sea salt evenly, and pour in appropriate amount of Guilin Sanhua wine to make Guilin Chili sauce. Add chopped lobster sauce to make Guilin lobster sauce.

Take oil-free and water-free clean glassware, put the prepared Chili sauce into it, compact and bottle it, seal the bottle mouth with Sanhua wine, and tighten the bottle cap to seal it.

In the weather of 20 degrees, a bottle of spicy and delicious Guilin Chili sauce came out after being sealed for ten days.

skill

1. All utensils used to make Chili sauce must be clean, oil-free and water-free, so as not to breed bacteria.

2. The traditional Guilin Chili sauce only uses millet spicy, salt and garlic. Of course, you can add lobster sauce, ginger, pepper and even tomatoes at will according to your personal preference.

3. If you want to make authentic Guilin Chili sauce, you must choose Guilin Sanhua wine, which is the secret of making.

4. Put the prepared peppers in glassware and seal them. It will taste better if it is preserved for a long time. Don't give oil when taking it.

Method for making Guilin Chili sauce

Materials:

Fresh red pepper, garlic, lobster sauce, Huasan wine, salt.

Exercise:

1. Wash pepper and garlic, dry in the shade, and chop pepper and garlic (the weight ratio is about 2: 1).

2. Pepper and garlic (about 2: 1 weight ratio) are chopped and mixed with lobster sauce. Garlic is called garlic hot sauce, and black beans and black beans are called garlic hot sauce. Douchi can be added or not, depending on everyone's preference.

3. Mix in salt (1 kg pepper and garlic, mix in 1 salt, rub slightly and mix well.

4. Pour Sanhua wine (1 kg pepper and garlic, add 1-2 wine and mix well.

5. Bottle, compact, poured with Huasan wine and sealed. Sealed and preserved, you can eat it in two weeks, and it will taste better if you leave it for a long time.

6, fern root powder practice: soak in warm water, cook again, pick up and drain, add Guilin Chili sauce, chopped green onion, pour vinegar, soy sauce and mix well ~

Tips:

1. All containers must be clean and oil-free, and peppers and garlic should be washed and dried to avoid the breeding and pollution of miscellaneous bacteria during pickling.

2. If you like the taste of garlic, you can add more garlic and lobster sauce. Adjust according to your own taste.

Wear disposable gloves when cutting peppers and garlic, otherwise the consequences will be very serious. In case you eat spicy food, you can rub it repeatedly with baking soda, which will effectively relieve the spicy pain.

4. The best variety of pepper is horn pepper, with thin and waxy skin and slightly less water in the meat. I don't recommend using garlic alone. I don't know why, but I don't think I have enough garlic to buy home.

5. There is sanhua wine on Taobao. This is the only magic weapon for Guilin people to cook and season. There really isn't. Just switch to high-alcohol liquor.

6. No ginger ~ ~ Yes, no ginger. Guilin Chili sauce is not Hunan chopped pepper!

7. I cooked the fish with the prepared hot sauce, and the noodles were delicious. Melon sellers say melon is sweet, ha!

Related recommendation: 9 kinds of people eat Chili.

What are the specialties worth visiting in Guilin?

Guilin specialty one: Guilin Sanhua wine

Sanhua wine is rice-flavored Xiaoqu wine. The history of brewing can be traced back to the Southern Song Dynasty. Because it has been steamed for three times, countless bubbles can appear when it is shaken. Good quality hops are fine and have several layers, commonly known as three-boiling pile hops, or Sanhua wine for short.

Guilin specialty 2: Guilin Chili sauce

Guilin Chili sauce is one of the specialties of Guilin, Guangxi. It has a long history and exquisite craftsmanship. Guilin Chili sauce has different varieties due to different ingredients. Garlic heads as ingredients are garlic Chili sauce. Add lobster sauce to make lobster sauce. Usually, high-quality red pepper and garlic are chopped, mixed with lobster sauce, added with Huasan wine and fine salt, sealed and put in a jar for several months.

Guilin specialty 3: Guilin sufu

Guilin sufu is a specialty of Guilin, Guangxi, with a long history. The production technology of Guilin tofu is exquisite and rigorous, with soybeans as the main raw material. From grinding and filtering to setting, drying and mildew prevention, there is a set of messy material selection, which is also very particular. The bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, and is also a seasoning for cook.

Guilin specialty 4: Guilin yuba

Yuba is a kind of food made from soybeans. Because it looks like dried bamboo chips, it is named yuba. It is dry, light and easy to store for a long time. Cooking is convenient and can be fried, fried, pickled or stewed. The dishes made are crisp, sweet and tender, with unique flavor, which is a favorite food of local people.

Method for making Guilin Chili sauce

Chili sauce: Choose ripe fresh red peppers as raw materials, cut off the pepper stalks, pour them into clear water, wash away the dirt such as mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Add 10- 15 kg salt and 0. 1 kg alum to red pepper every 100 kg, mix well, put it in a pickle jar, and eat it after about 10 days. In addition, there are pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. Pepper can also be added to make it taste more unique.

2. Zanthoxylum bungeanum oil: Take dried red chilli as raw material, remove pedicels and seeds, wash with clear water and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and cool it for about 3 minutes. Pour the drained dried chilies into the pot, and stir with chopsticks to heat them evenly. When the oil is cold, take out the pepper, and the remaining oil is Chili oil.

3. Picking green peppers: choose green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, layer by layer with salt, and finally press the peppers with heavy objects (fresh peppers 100kg, salt 16kg). After curing for 3 days, drain the salt water, boil it, spread it out, then put it in a jar filled with peppers and seal it, and put it in a cool place for about 5-6 days.

4, oil red pepper: (1 Method: Wash the pepper, remove the moth and rot, and transfer the sugar to the soy sauce; Put the pepper in a jar, a layer of pepper and a layer of salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it, spread it out, and put it in a jar with peppers. You can eat it in five days. (2) Proportion of raw materials: red pepper100kg, salt10kg, superior soy sauce10kg and sugar 2kg.

5, microwave Chili oil: use a small bowl, put a few spoonfuls of oil. Take the bottom of the bowl as an example and heat it in the microwave oven for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't be afraid, a little bubble won't splash out, which is appropriate. If it does not boil, heat 1 for 2 minutes.

Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.

6, cooked pepper: choose a very fine pepper noodles, a bit like kimchi, you can add sesame seeds to the container. When the vegetable oil is hot, pour it into the container with a spoon, while stirring, just to submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not burn and the color will look good. Often eat cold celery, (blanch it in boiling water to remove the raw flavor. Personally, it is the simplest and best way to eat celery. When cold cucumber, bean sprouts, shredded potatoes and bean jelly are mixed, be sure to add some vinegar. And mixed meat dishes, such as shredded pork belly, chicken and elbow meat, must add a little ginger, garlic and pepper chopped wool, add shredded onion and Chili oil.

7. Daijia oil pepper: material:

Pepper noodles, a little pepper powder, half diced garlic (you can also put more, fragrant! Appropriate amount of salt and chicken powder

Exercise 1:

Stir Chili noodles, garlic and salt in cold oil, turn on medium heat, wait for one minute after the oil boils (just add pepper and chicken powder, turn off the heat and cool).

Practice 2:

First, heat the oil to 80%, and stir-fry garlic and salt. Then, add pepper and chicken powder and stir slowly until there is no smell. The characteristic of this method is that garlic can be chopped up a little, and it tastes fragrant and crisp. I usually use this method.

note:

1 the ratio of pepper to oil is 1 (pepper: 3 (the amount of oil depends on personal preference.

Chili oil will continue to roll for a while after the flameout, so please put it in a safe place to avoid external burns, especially away from children! ! !

8. Homemade Chili sauce: Practice:

1. Grind peppers, tomatoes, garlic and peanuts with a meat grinder (or a small mill), add sweet noodle sauce, sugar and salt and stir well.

2. Heat the oil in the pot, stir-fry the above materials, cook them, pour them into a basin, cool them, add monosodium glutamate and mix well to serve.

9, homemade pepper Chili oil: take a pot, may wish to be bigger, with a lid. Add vegetable oil, heat and add a lot of dried red pepper, break it and put it in. When the oil is hot and the peppers are slightly burnt, sprinkle a lot of chopped peppers and a handful of peppers (Hanyuan in Sichuan is the best, and quickly leave the fire. Take the pot cover in your right hand and a small bowl of cold water of about 50 ml in your left hand. Pour water into the oil pan and close the lid. At this time, there will be a violent reaction. Let the pan cool, bottle and seal.

10 peanut Chili sauce:

(1 5 kg of fresh red pepper, 2 kg of peanut oil, half a catty of cooked beef, half a catty of sesame seeds, half a catty of spiced peanuts, 8 liang of garlic 1 catty, 8 liang of salt, 4 liang of monosodium glutamate and 0 liang of sugar 1 catty.

Stir pepper, peanuts and garlic with a meat blender. Pour the oil into the pot, add pepper, peanuts and garlic and cook for 10 minutes. Add beef, sesame and salt, cook for 10 minute, add sugar and monosodium glutamate, and cook for 10 minute until the water evaporates.

(2

Ingredients: raw beef 1 kg, 4 kg of fresh pepper, and half a catty of burnt peanuts (it is recommended to use the spicy peanuts of Xingshengde).

A catty of oil (salt in any oil is 3 liang sugar 4 liang cooking wine half a catty sesame 2 liang monosodium glutamate 2 liang)

Practice: beef is used as stuffing, fresh peppers are ground with a meat grinder, and peanuts can be ground with a blender or a rolling pin on a chopping board.

Stir-fry sesame seeds first, then smell fragrant and change color. Then sit in the oil. Add sesame seeds, beef stuffing, peppers, peanuts and other raw materials after the oil is heated, and add various seasonings in the middle and keep stirring to prevent the pot from boiling. It takes about an hour. The finished product is fragrant, the red oil is attractive, and the beef is delicious! You can pick up a hot steamed bun and take a bite, which is called a fragrance.

The difference between Chili sauce and Guilin Chili sauce

The differences are as follows:

Huxiang culture has a long history "No spicy, no Hunan". Hunan cuisine is the pride of Hunan, and pepper is the soul of Hunan cuisine. Hunan cuisine is well-made, with a wide range of materials, diverse tastes and varieties. The color oil is heavy and practical; Pay attention to spicy, fresh, fragrant and smooth taste. The spicy girl gives full play to the essence of Hunan cuisine. It is made of high-quality Japanese red as the main raw material, with south and north peppers, through traditional processes such as material selection, crushing, grinding and frying. It has the characteristics of strong sauce flavor, ruddy color, spicy but not dry, delicate and heavy, and is an indispensable seasoning in Hunan flavor recipes.

Guilin Chili sauce is one of the specialties of Guilin, Guangxi, with a history of about 100 years. Chili sauce produced by Guilin sauce factory has been rated as high-quality products and famous brand products in autonomous region and Guilin city for many times, and it sells well in Southeast Asian countries. Guilin Chili sauce has different varieties because of its different components, such as garlic Chili sauce, lobster sauce and garlic Chili sauce. Its taste is fresh, fragrant and mellow, sweet after spicy, and it is a good condiment, and some can be eaten alone.