Recipe: Korean chili sauce

Home Cooking Recipe: Korean chili sauce

Notes:

Every year when the red pepper is red, the chili sauce will be cooked. The Korean chili sauce is not very spicy. It is essential to make Korean bibimbap. You can also mix it with noodles and smear on the steamed buns. Special appetizer.... ...

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the red pepper to control the dry water, go to the stalk to remove the seeds, cut into small pieces and put them into the cutting machine.

    Wash the red pepper to control the dry water, go to the stalk to remove the seeds, cut into small pieces and put them into the cutting machine.

  2. Home Cooking Recipe: Cut into granules, not too fine, some slag does not matter (can also be broken with a cooking machine, can not be made into mud, do not add water, or directly smashed with a knife)

    Cut into granules, not too fine, some slag does not matter (can also be broken with a cooking machine, can not be made into mud, do not add water, or directly smashed with a knife)

  3. Home Cooking Recipe: The cut pepper is granulated, the apple is peeled and cut into fine granules, and the tomatoes and garlic are cut into granules.

    The cut pepper is granulated, the apple is peeled and cut into fine granules, and the tomatoes and garlic are cut into granules.

  4. Home Cooking Recipe: Pour all the spices into the pan, keep stirring, turn off the heat, turn off the heat, let cool (this step can be done first, you don't have to wait)

    Pour all the spices into the pan, keep stirring, turn off the heat, turn off the heat, let cool (this step can be done first, you don't have to wait)

  5. Home Cooking Recipe: Mix all the ingredients and the seasonings after cooling, cover the plastic wrap and freeze the fermentation. The next day, you will see the color of the chili sauce darken. You can eat it at this time. If you do more, you can use a glass bottle. Packed, can be stored in cold storage for a long time

    Mix all the ingredients and the seasonings after cooling, cover the plastic wrap and freeze the fermentation. The next day, you will see the color of the chili sauce darken. You can eat it at this time. If you do more, you can use a glass bottle. Packed, can be stored in cold storage for a long time

Tips:

I choose the red pepper, don't choose to make the chili noodles very spicy, and don't choose the red pepper without spicy taste. The weight of the pepper is not the sesame seed, the garlic is the net weight after peeling, every time Use a spoon that is water-free and oil-free, so it is not easy to break...


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