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How to make Chili sauce delicious and lasting
It's autumn, the season when peppers are ripe, and the season when Chili sauce is made. Chili sauce is also one of the daily routines of every household. There are many ways to make Chili sauce, including chopped pepper and boiled Chili sauce; Whether the Chili sauce is millet pepper or ordinary pepper depends on your taste. The most important ingredients in Chili sauce are ginger and garlic.

Generally, we make Chili sauce with chopped peppers. We don't need to cook them, that is, we treat the peppers well, garlic and ginger well, stir them evenly without adding water or oil, and marinate them for a few days, which is particularly simple. However, this method can not be preserved for a long time, and it is easy to deteriorate after a year or so.

Today, I recommend my own Chili sauce, which can be preserved for one year without deterioration. And it's not that kind of hot sauce. It's acceptable to eat spicy food. Can be used for cooking, mixing noodles with rice flour and rice. I chose red pepper with some meat, which is not particularly spicy, but it tastes natural and sweet, especially delicious, which is caused by the unique climate in Xinjiang.

Exercise1; Wash the red pepper first, wash it several times, then take it out and dry it separately, preferably 90% dry.

2. Use jiaozi, preferably manually, so that you can master the size of the chopped pepper. Don't break it too small. You can also wash ginger, dry it, and crush it with jiaozi.

3. Garlic can be peeled, chopped or mashed with jiaozi.

4. The oil in the hot pot is cooled, and the oil is 70% hot. You can use more oil than usual when cooking. Add chopped chilli and stir-fry with ginger and garlic.

5, simmer, be sure to keep stirring until the pepper is fried and the water is dry.

6, add sugar, salt, soy sauce and stir fry again to evenly taste the sauce, revealing bright red oil.

7. Add pepper powder and monosodium glutamate, stir-fry evenly on low heat again, cook for about 2 minutes, remove and cool thoroughly.

8, with oil-free, anhydrous glass bottles, sealed, can be stored for one year without rupture.