I assume, the feeling when we are experiencing the spicy food and hot girls are the same stimulation from our sensation! That first bite of touch is should be very surprising, then when you are getting used to it, you will accept that heat better and better, and it's very easy to get addicted to it. Once you got addicted, you are not just feel exciting but you will craving for more.
There are plenty of hot girls out there, but not a lots will give you a wow moment. This is so much like that spiciness definitely will bring you some heat, but if you want to get people's attractions. It needs that dedication form all that ingredients and how you arrange them together. It also just like how does these hot girls get dressed up in every details, and if they can express themselves well in all its movement. They could be pumped your blood fast and hot, take your breath away. These are the same ideas when you are making the hot chili sauce. Once you lost the attention, you might burn all the ingredients, or if you are so afraid of heat, then you might not deliver the flavors, and it will be a shame! ~
These couples years I've been doing some research about the ingredients and how can I gonna make the chili sauce. This chili sauce might look small in a jar, but it does take lots of experience and knowledge to manage it right. I personally like to simplify and organized things, gradually done some of my thinking. Then, I put the chili sauce in 3 kinds of orders. First of all, I would use all the dry chili with other dry ingredients to make the chili sauce. Second, I would use fresh chilies with other wet ingredients. Third, Of course you can mix dry and wet ingredients all together, but it would be more challenge when you are dealing with the heat.
This is my second time I use dry ingredients to practice the chili sauce. Here are things in my mind.
1. 1/2 cup of Koran chili powder for the colors plus 1/2 cup of dry red chilis for the real heat.
2. 1 tablespoons of Sichuan peppercorns to numb the lip and tong, so the aromatic and flavors will stay longer between your teeth.
3. 1 small pinch of dry anchovies from your fingers tip about 10 of them, or 1 tablespoon of dry shrimps. This is other nature freshness from the ocean.
4. 1/2 cup of peanut or almond to show that nutty flavor.
5. 11/2 cup of vegetables oil to release that awesome flavors.
Flavors:
Salt.
1 tablespoon of sugar.
2 tablespoons of balsamic vinegar, or any black vinegar will be just fine!
I wanted to in control and simplify between the heat and all the ingredients, so I united the sizes of all the ingredients. Since the sizes are the same, so the cook timing will be closer, and the the temperature will be under control. I simply use processor to grind all the ingredients to fine texture. That's just the way that I like. Of course you can do the coarsely grind to fit you own taste.
Place all these fine or coarsely grind mixtures with salt, sugar, cold vegetables oil in the sauce pan. Low heat and mix well. You don't need to go crazy on stirring, give a little bit time. All the flavors will release under vegetables oil's offered, soon you will smell the nuttiness from peanuts,kill the heat right away.
* Remember! Never bring this oil to smoke point, otherwise your chili sauce will be bitter.
The reason that I add the balsamic vinegar is because vinegar will cut the grease and let all the flavors hang in the mouth. After all, sour, spicy, salty, aromatic, sweet are all gathered and balanced. How could not be " wow " ? People who love spicy food like me and my daughter feel so happy and wanted to dance, let me tell you !!! ~
* Grind all the ingredients as powder, add in oil, low heat, when you smile the nuttiness, shut the heat off, add in the balsamic vinegar.
What else could be easier than this. I promise you will get addicted to this too !!! ~
PS.
1. Korean chili powder is mild, suit the average people. Dry chilies with seed are crazy madly spicy, you can mix these two to find your own levels of spiciness.
2. You could change the dry anchovies to dry shrimps or the fancy dry scallops.
3. Try all different nuts, peanuts flavor are more intense, almonds are delicate, hazelnut might or others maybe amazing too .....
The great taste of " Wow " !!!
Don't forget to rinsed the bottle with hot water, air dry it. Place this chili sauce in the refrigerator would keep no problem around 6 months. 😋😋😋😋😋
我猜想著, 吃辣的感覺和看辣妹的心情應該是一樣的感官刺激吧?! 初次淺嚐的時候很驚喜, 成為習慣之後, 口味則越來越重, 而且很容易就上了癮, 上癮後是感覺是興奮而渴望更多的.
然而辣妹很多, 夠正的卻很少. 這就像辣椒醬一定夠勁, 但耐人尋味的就得靠那細節上食材組合所帶來的媚力了. 它也就像辣妹的裝扮細節是一樣的, 而言語之間舉手投足如果恰當, 更是另人血脈沸騰, 呼吸加速. 辣椒醬的製作也是一樣的道理. 火候要對, 一不小心過火就會燒焦了食材, 或是害怕面對火候而導致香氣不足, 都是遺憾! ~
這些年來觀察留意不少的辣椒醬成份及製方作法. 看似一瓶小小的辣椒醬, 其實卻裝載著不同學問與經驗淵源! 我喜歡將事情簡化及規類的個性, 慢慢地思考貫通,將中式辣椒醬的製作大致規劃為三類. 一種是用乾辣椒及其他乾性材料來製做, 另外一種則是新鮮的辣椒配上本身皆具溼度的其他食材. 第三種, 當然你要混搭乾溼食材來做辣椒醬也行, 但相對的在火候上的掌控也會比較挑戰一點.
這些是我第二次練習乾性材料的辣椒醬, 我腦袋裡裝的是,
1. 1/2 杯, 韓國紅辣椒粉的色澤, 和 1/2 杯的紅色乾辣椒的辣度.
2. 1 大匙, 花椒的香和麻, 唇舌的反應遲緩了, 香辣才能更佇足於齒間,
3. 指尖一小撮約10隻小魚乾或是1 大匙的乾蝦米, 來自大海的鮮, .
4. 1/2 杯, 花生米或杏仁的堅果香.
5. 11/2 杯蔬菜油, 釋出所有的好味道.
調味料:
塩少許
1大匙糖
2大匙巴蕯米可醋, 或任何黑醋也行.
因為要簡化油溫與不同食材上關係上的控制, 所以我將所有的食材大小統一, 受熱的面積與加熱的時間一致便容易掌控溫度. 因此, 我將所有的食材, 用食物料理機打成細末, 也是我喜歡的細膩口感. 但如果你喜歡保持粗顆粒狀也行.
將這些粉末或顆粒狀的材料加入塩, 糖和蔬菜冷油放置於鍋子裡, 小火加熱拌勻, 無須瘋狂快速攪拌. 給材料一些時間. 在小火的招待之下所有的材料將會把所有的香氣釋出於油中, 很快的你會聞到花生的堅果香. 此時便能熄火了!
* 切記! ~ 不能煮到冒煙喔, 那麼你的辣椒醬會帶苦味的 !
熄火後加上巴薩米可醋的原因是, 醋可以壟斷油的去向, 讓味道掛在嘴裡. 如此一來, 酸辣鹹甜香, 都概括平衡了. 你説! 它( 她) 能不正嗎？告訴你 ..... 吃辣的我和我女兒, 開心的想跳舞呢! ~
* 打成粉, 對上油, 小火加熱, 堅果香出現時, 關上火, 淋上醋.
還有什麼比這個更簡單的! ~ 我保證你也會上癮的 !!!! 😋😋😋😋😱
PS.
1. 韓國的紅辣椒粉辣度很溫和, 一般人都能接受的. 乾辣椒, 帶籽的瘋狂夠勁. 隨意混合兩者一起製作, 找出自己喜歡的辣度.
2. 小魚干改成小蝦米也很棒, 或者你想採用高檔的曬干貝也行.
3. 試試不同的堅果類吧! 花生香撲鼻, 杏仁溫潤, 來個榛果或其它的, 應該也很棒 .....
夠正的好味道!!! ~
*別忘了, 先用熱水燙過貯存的瓶身, 自然乾, 那麼將這罐辣椒醬放於冰箱, 冷藏半年是沒有問題的! 😋😋😋😋😋
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