In your diet, consuming chili peppers in moderation can actually help with digestion and stimulate your appetite. There are many ways to eat chili peppers, and chili paste is one of the most classic methods. Sichuan chili paste and Beijing garlic chili paste are particularly famous.
Homemade Chili Paste
1. Method for Making Chili Paste
After washing and drying mature red chilies, place them on a clean, grease-free cutting board and chop them into a fine mince; the finer, the better. After chopping, put the chili mince into a large basin and season according to the ratio of 0.5 kg chili peppers, 200 g garlic cloves, 50 g salt, and 50-100 g Sanhua wine. Chop the garlic finely, and mix it with the chili mince, salt, and Sanhua wine, stirring well. Leave it in the sun for 1-2 days to allow it to naturally ferment into a paste, then pack it into a clean, wide-mouthed glass jar. Add a small amount of Sanhua wine on top of the paste, seal the jar tightly. On sunny days, you can open the lid to let it sit in the sun, but be careful not to stir it, as this can cause it to turn sour and spoil. Store the finished paste in a well-ventilated, sunny place, and you can make a delicious, high-quality chili paste.
2. Sichuan Chili Paste
Ingredients:
100 g Pixian broad bean paste (finely chopped), 150 g coarse chili flakes, 25 g salt, 25 g MSG, 400 g vegetable oil, 25 g sugar, 50 g Sichuan peppercorn powder, a small amount of 13-spice powder, 50 g soaked and chopped shiitake mushrooms (wet weight), 50 g white sesame seeds, 75 g salted peanuts (chopped)
Method: Heat oil in a wok until very hot, then let it cool to about 140°F (60°C). Add all ingredients (except salt and MSG) to the wok, add two small spoons of water, and simmer over low heat, stirring constantly with a spatula. After about 10 minutes, when the steam reduces, add salt and MSG, then remove from heat.
Adding meat floss or dried shrimp powder can make it even more delicious.
3. Beijing Garlic Chili Paste
Chili peppers, garlic, salt, high-proof liquor, jars
Note: The entire process must not involve any water or grease, and all ingredients must be completely dry.
Wash the chili peppers and garlic, and let them air-dry completely! (It's crucial they are fully dried!) Wash your knife and cutting board and let them air-dry as well. Then, chop the chili peppers and garlic separately. I initially planned to use a knife but found it too troublesome, so I used a blender instead. Mix the chopped garlic and chili, then add salt. The amount of salt can be tested by tasting a tiny bit on your tongue; it should be saltier than what you would normally use for cooking.
Add high-proof liquor. You don't need to add too much (adding more will result in a saucier chili paste). Just add a moderate amount.
Homemade pepper sauce