1. What is the encyclopedia of perilla Chili sauce? Wash perilla and dry it until the leaves are slightly turbid. Wash and dry red pepper, wash and peel ginger, and wash and peel garlic. Chop red pepper, ginger and garlic for later use. Prepare large glass bottles, oil-free and water-free, and dry them. Chop up perilla, spread a thick layer on the bottom of the bottle, and sprinkle with red pepper, ginger and garlic. Sprinkle some salt and sugar, and a little cooking wine. Spread another layer of perilla, compact it down by hand, and repeat step 5. Repeat steps 5 and 6 until the glass bottle is half full, add a little soy sauce, after laying, tighten the lid, turn the glass bottle upside down and shake it up and down. After fermenting in the shade 15 to 20 days, you can open the bottle and eat it. If you like spicy food, you can add pepper according to the situation.
Second, pick fresh perilla leaves, wash them, chop them up, and the fineness of crushing can be adjusted according to your own preferences. Chop garlic cloves into garlic paste like perilla, heat the oil, pour in the garlic paste and stir-fry with perilla sauce. /kloc-After 0/min, take out the pan for later use, add oil, heat and add 3 spoonfuls of Chili sauce. The dosage can be adjusted according to your own taste, or soy sauce can be used instead. Cooling perilla sauce and bottling to obtain perilla sauce.
What is the encyclopedia of perilla Chili sauce? Slice pepper, mash garlic, chop pepper, and add perilla. Add salt and stir well, and put the Chili sauce into the bottle. Although this method is simple, it is suitable for office workers and has high nutritional value.