chili patse(la jiao jiang )

chili patse

Introduction:

"It's a prescription from my mother. Because my mother made it last year, I feel good. I'll try it myself this year, and it's really successful."

Production steps:

Step 1: I used 4.5 Jin of red hot pepper, because it is not spicy. I used another half Jin of red pepper. The ruler in the picture is 20 cm long to show the length of the material

Step 2: 8 two garlic peeled so much, tiring, sugar and ginger did not take photos

Step 3: mayonnaise, monosodium glutamate, rice vinegar

Step 4: chop all the Zanthoxylum, garlic and ginger, add in the day time and monosodium glutamate, and stir them evenly. This step is tiring, and the amount is a little large, a big pot

Step 5: add the stirred raw materials into the skillet, I use a large spoon, then add the mayonnaise and rice vinegar, stir well, bring to a boil, keep boiling for 2-3 minutes

Step 6: turn off the heat and put it back in the basin to cool the container. Then put it in the refrigerator for refrigeration

Materials required:

Red hot pepper: 5 jin

Ginger: 3 Liang

Sugar: 7 Liang

Garlic: 8 Liang

Refined salt: half a catty

MSG: 2 liang

Mayonnaise: 250g

Rice vinegar: 310 ml

Note: 1. If you don't like too spicy, you can directly use 5 jin of Zanthoxylum. 2. It's hard to cut pepper and garlic. It's suggested to use a cooking machine. 3. The fire is for sterilization, and the time can be controlled by yourself. 4. I spent 34 yuan on these costs. This year's Zanthoxylum is more expensive, 5 yuan / Jin

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: medium spicy

Chinese PinYin : La Jiao Jiang