自製辣椒醬 果泥天然發酵 辣度自己選 Homemade Chilli Paste Recipe

自從熊貓先生去四川公幹後，迷上了吃辣，肥丁的日子就不太好過了，因為肥丁不吃辣，二人份菜單，兩菜一湯，若其中一道做成辣料理，肥丁就少吃一道菜，受夠了，把心一橫，研究從來沒有動機製作的醬料 ～ 辣椒醬。

原來辣不是只有味蕾才感受到的，辣是一種化學物質，會刺激細胞，在大腦中形成了類似於灼燒的輕微刺激感覺，所以不管舌頭還是身體的其他器官，只要神經觸及到的地方就能感受到辣，所以切辣椒時，手指、眼睛也感覺到火辣辣。可以這麼說，吃辣也是一種心理體驗，像坐過山車一樣，有點小刺激但又沒有危險，這種體驗會讓人上癮。這也解釋了為甚麼我家熊貓先生以前只接受 Tabasco 辣椒醬，然後有一天從四川回來，突然發現朝天椒其實也不算甚麼，而且無辣不歡，越辣越過癮！

從營養學角度，辣椒富有維生素 A 和維生素 C，辣椒素還可促進唾液分泌和腸道蠕動，刺激消化系統的運作。

辣度是有指標的，美國科學家韋伯史高維爾 Wilbur L. Scoville 在 1912 年創造了量度辣椒辣度的單位。方法是將辣椒磨碎，再用糖水稀釋，直到測試人員嚐不出辣味為止，糖水的稀釋倍數代表辣椒的辣度。如今此方法雖然已經被儀器分析所取代，並仍然源用 Scoville heat unit，簡稱 SHU 作為單位。例如朝天椒 SHU 為 30,000 ~ 48,000 （來自維基百科）， 代表朝天椒需要用 30,000 ~ 48,000 倍的糖水來稀釋後才沒有辣味；而 SHU 數值為 0 的甜椒，生吃都沒有辣味。

辣椒醬的做法有很多種，口味萬變不離其宗。我在剁椒醬的基礎上，加入醬油、魚露、糖、蒜末和豆豉調味，味道豐富，辣得有層次感。剁椒醬是四川、湖南、湖北一帶的特色醃漬物，簡單把辣椒、蒜、糖、鹽、白酒混合發酵而成，著名的剁椒魚頭就是用剁椒醬做佐料。

我選嗜辣者入門級的大紅辣椒，再加少許朝天椒，入口有微微灼熱感，不會霸道搶佔所有的味覺，以蘋果和秋梨發酵辣椒發酵，使辣椒原本刺激的嗆味變得柔和醇厚，辣得溫和，然後加入調味料炒香，放在冰箱慢慢吃，這款醬料已經變成我家餐桌上必備的沾醬，也可以爆炒小菜、蒸魚，用途多多，沒有人工添加物，辣度可以隨口味調整。

　

材料 ( 份量：400g 辣椒醬 )

• 大紅辣椒 Red Chilli 600g
• 朝天椒 Heaven Chilli 50g
• 蘋果泥 Applesauce 50g
• 梨泥 Pear Sauce  50g
• 紹興花雕酒 Chinese Yellow Wine 4 大匙
• 岩鹽 Himalayan Salt 2 小匙

調味料/醃料

• 蒜末 Minced Garlic  100g
• 豆豉 Fermented Soy Bean 1 大匙
• 魚露 Fish Sauce  1 小匙
• 釀造紅麴醬油 Red Yeast Light Soy Sauce 1 小匙
• Demerara 原蔗糖 Demerara Raw Cane Sugar 3 大匙
• 自製雞粉 Homemade Chicken Powder 2 小匙（選擇性加入）
• 米糠油或其他植物油 Rice Bran Oil  3 大匙
• 冷壓芝麻油 Cold Press Sesame Oil 4 ~ 6大匙

容器

• 200ml 分體蓋玻璃瓶 2 個

做法

1. 大紅辣椒去蒂去籽，切幼丁。朝天椒去蒂，切幼丁，全部用攪拌機打成辣椒泥

2. 蘋果和梨去皮去芯，切丁，用手提攪拌機打成果泥

3. 混合辣椒末、蘋果梨泥、岩鹽、紹興花雕酒，蓋上盒蓋，室溫 25°C 靜置發酵 2 天，發酵後辣椒泥出水屬於正常。溫度超過 25°C，室溫發酵 2 小時後，放進冰箱發酵 3 ~ 4 天。辣椒泥發酵後，表面有會泡沫冒出，辣椒的嗆辣味會變得柔和。如表面出現小量白色黴菌(酒酵花)，可用乾淨的湯匙舀去

4. 蒜頭去皮，切大丁，用攪拌機打成蒜泥，豆豉用湯匙壓碎

5. 玻璃瓶放入鍋中，加入清水，小火煮至沸騰約 10 分鐘，放入烤箱 100°C 烘乾或用電風筒吹乾

6. 鍋中加入 3 大匙油，小火加熱，加入蒜泥快速炒香，小心不要炒焦

 7. 加入豆豉，翻炒一下，加入辣椒泥。辣椒泥發酵後會出水，小火慢慢翻拌炒乾水份，約 30 分鐘，同時充份混合食材的香味

8. 醬料愈炒愈濃稠，木勺攪拌時開始看到鍋底，加入釀造醬油、魚露、原蔗糖、自製雞粉，攪拌均均，小火再炒約 5 分鐘

9. 木勺攪拌醬料時，能把醬料撥開，稠度就差不多了，加入芝麻油，再炒一會，離火

10. 趁熱放入玻璃瓶內，用湯匙輕壓醬料，把空氣壓出來，用廚房紙巾抹乾淨玻璃瓶邊緣。倒入少許芝麻油，蓋過醬料，隔絶空氣。有分體蓋的玻璃瓶，蓋好後整個瓶子放在熱水中，小火加熱約 10 分鐘，瓶內便能達到真空的效果

小叮嚀

• 辣椒醬放入冰箱保存，保質期約 3 ~ 4 個月
• 辣椒愈大辣度愈低，愈小愈辣。大辣椒混合小量的朝天椒，屬於小辣的配方，如想增加辣度，可以增加朝天椒的比例
• 發酵辣泥醬最好用玻璃或搪瓷的容器，金屬或塑膠不適宜

自製雞粉

Since Mr. Panda went to Sichuan on business, he has developed a love for spicy food, making life a bit difficult for Fat Ding, as he doesn’t eat spicy. Their two-person menu typically consists of two dishes and a soup, but if one of them is spicy, Fat Ding ends up eating one dish less. Frustrated, he took the plunge and decided to experiment with making chili sauce, something he had never felt motivated to create before.

It turns out that spiciness is not only sensed by our taste buds; it is a chemical substance that stimulates cells and creates a sensation in the brain similar to a mild burning feeling. Therefore, whether it’s the tongue or other parts of the body, any area that the nerves can reach can feel the heat. This is why when slicing chili peppers, the fingers and eyes also experience that fiery sensation. One could say that eating spicy food is also a psychological experience – much like riding a roller coaster; it provides a little thrill but poses no danger, and this experience can be addictive. This also explains why my panda Mr. used to only accept Tabasco sauce, but one day, after returning from Sichuan, he suddenly realized that the spicy peppers were actually not so bad and has since embraced the heat, enjoying it more and more!

From a nutritional perspective, chili peppers are rich in vitamins A and C, and capsaicin can also promote saliva secretion and intestinal peristalsis, stimulating the functioning of the digestive system.

Spiciness is measurable, and American scientist Wilbur L. Scoville created the unit to measure the spiciness of peppers in 1912. The method involves grinding the pepper and then diluting it with sugar water until the tester can no longer taste the heat; the dilution factor of the sugar water represents the pepper’s spiciness. Although this method has been replaced by instrumental analysis, the Scoville heat unit, abbreviated as SHU, is still used as a unit today. For example, the SHU of Bird’s Eye chili is 30,000 to 48,000 (from Wikipedia), which means it takes 30,000 to 48,000 times the amount of sugar water to dilute it until the heat is no longer detectable; on the other hand, peppers with an SHU value of 0, such as bell peppers, have no spiciness even when eaten raw.

There are many ways to make chili sauce, with flavors that vary yet remain true to their essence. Based on the chopped chili sauce, I add soy sauce, fish sauce, sugar, minced garlic, and fermented black beans for seasoning, resulting in a rich flavor with layers of spiciness. Chopped chili sauce is a specialty condiment from the Sichuan, Hunan, and Hubei regions, simply made by mixing and fermenting chili peppers, garlic, sugar, salt, and white wine. The famous chopped chili fish head is prepared using chopped chili sauce as a condiment.

I chose an entry-level big red chili for spicy food lovers, adding a small amount of天椒 for a mild heat that doesn’t overpower the palate. By fermenting the chili with apples and autumn pears, the original sharpness of the chili becomes soft and mellow, offering a gentle spiciness. After that, I added spices and sautéed them, storing the sauce in the fridge to enjoy slowly. This sauce has become an essential dipping sauce on my dining table and can also be used for stir-frying vegetables or steaming fish, with many uses. It contains no artificial additives, and the spiciness can be adjusted to taste.

Ingredients ( Quantity: 400g chili paste )

• Red Chilli 600g
• Heaven Chilli 50g
• Applesauce 50g
• Pear Sauce  50g
• Chinese Yellow Wine 4 tbsp
• Himalayan Salt 2 tsp

Seasonings

• Minced Garlic  100g
• Fermented Soy Bean 1 tbsp
• Fish Sauce  1 tsp
• Red Yeast Light Soy Sauce 1 tsp
• Demerara Raw Cane Sugar 3 tbsp
• Homemade Chicken Powder 2 tsp（optional）
• Rice Bran Oil  3 tbsp
• Cold Press Sesame Oil 4 ~ 6 tbsp

Containers

• 2 pieces of 200ml bottle with a separate lid

Instructions

1. Remove the stems and seeds from the red chili peppers and chop them finely. Remove the stems from the bird’s-eye chili peppers and chop them finely as well. Blend everything in a mixer to make chili paste.

2. 蘋果和梨去皮去芯，切丁，用手提攪拌機打成果泥

3. 混合辣椒末、蘋果梨泥、岩鹽、紹興花雕酒，蓋上盒蓋，室溫 25°C 靜置發酵 2 天，發酵後辣椒泥出水屬於正常。溫度超過 25°C，室溫發酵 2 小時後，放進冰箱發酵 3 ~ 4 天。辣椒泥發酵後，表面有會泡沫冒出，辣椒的嗆辣味會變得柔和。如表面出現小量白色黴菌(酒酵花)，可用乾淨的湯匙舀去

4. 蒜頭去皮，切大丁，用攪拌機打成蒜泥，豆豉用湯匙壓碎

5. 玻璃瓶放入鍋中，加入清水，小火煮至沸騰約 10 分鐘，放入烤箱 100°C 烘乾或用電風筒吹乾

6. 鍋中加入 3 大匙油，小火加熱，加入蒜泥快速炒香，小心不要炒焦

 7. 加入豆豉，翻炒一下，加入辣椒泥。辣椒泥發酵後會出水，小火慢慢翻拌炒乾水份，約 30 分鐘，同時充份混合食材的香味

8. 醬料愈炒愈濃稠，木勺攪拌時開始看到鍋底，加入釀造醬油、魚露、原蔗糖、自製雞粉，攪拌均均，小火再炒約 5 分鐘

9. 木勺攪拌醬料時，能把醬料撥開，稠度就差不多了，加入芝麻油，再炒一會，離火

10. 趁熱放入玻璃瓶內，用湯匙輕壓醬料，把空氣壓出來，用廚房紙巾抹乾淨玻璃瓶邊緣。倒入少許芝麻油，蓋過醬料，隔絶空氣。有分體蓋的玻璃瓶，蓋好後整個瓶子放在熱水中，小火加熱約 10 分鐘，瓶內便能達到真空的效果

小叮嚀

• 辣椒醬放入冰箱保存，保質期約 3 ~ 4 個月
• 辣椒愈大辣度愈低，愈小愈辣。大辣椒混合小量的朝天椒，屬於小辣的配方，如想增加辣度，可以增加朝天椒的比例
• 發酵辣泥醬最好用玻璃或搪瓷的容器，金屬或塑膠不適宜

自製雞粉