Ingredients: Mao Cong, ginger, garlic, salt, sugar, monosodium glutamate and dried soy sauce.

Specific practice: wash red pepper, remove seeds and grind, then blanch tomatoes with boiling water, peel and grind.

Chop ginger, garlic and Mao Cong together, then add sugar, monosodium glutamate, salt and dried soy sauce.

The container is sealed and can be eaten after five days.

The hot sauce made by this method is not particularly spicy, but also delicious. It can be preserved for about half a year (at room temperature) and has comprehensive nutrition.

Tomatoes 10 kg

Garlic 2 Jin

Pepper 2 Jin

2 kg of sauce (both Liubiju and Wang Zhihe's dried yellow sauce are good)

Salt noodles 1 kg

Half a catty of oil (flax oil is good, peanut oil is also good, I guess)

Monosodium glutamate 1 2

300 ml of soy sauce

The materials in the above formula are distributed in proportion according to the situation.

Crush tomatoes, garlic and peppers (using a cooking machine or something). If you are picky, you can peel tomatoes. If you are too particular, go to the store to buy ready-made hot sauce.

Mix the sauce with the soy sauce.

Boil the oil and let it cool.

Cook the crushed tomatoes, and if there is too much water, cook them properly. Add the prepared sauce, chopped peppers and bring to a boil. Add salt, stir well, and take out. After cooling, add minced garlic, monosodium glutamate and oil and mix well. It seems that you don't need to cook Chili, but you can put Chili and garlic together. )

It tastes better in a few days, which may be the cause of fermentation.

The cool climate in the north will not get worse for a year. (The cold zone here means that the lowest temperature in winter is close to -30℃, and the highest temperature in summer generally does not exceed 25℃. Other environments are inexperienced. )

Materials:

Pickled pepper 150g, cooked red tomato 250g, garlic 20g, ginger 10g, cold boiled water 50cc, salt 10g, 2 tablespoons white vinegar, 4 tablespoons fine sugar and 200cc salad oil.

Exercise:

1. Chop garlic and ginger.

2. Take a pot and boil the water for later use.

3. Cut the tomato slightly, then put it in the boiling water of Method 2, blanch it for 30 seconds, then rinse it with cold water, and remove the pedicle and skin for later use.

4. Put the tomatoes, pickled peppers, Jiang Mo, cold boiled water and salt from step 3 into a blender, and then chop them.

5. Add salad oil to another pot, heat the pot to about 60℃, add minced garlic, and stir-fry over low heat.

6. Put the Chili sauce, white vinegar and fine sugar into the pot of Method 5 and cook for about 5 minutes until it thickens.