material

Pepper, garlic, salt, high alcohol (be careful), bottle.

working methods

1. Wash the peppers and garlic and dry them! (Be sure to do it! ) The kitchen knife and chopping board are also washed and dried.

2. The proportion of pepper and garlic can be based on personal preference. Then chop the pepper and garlic separately.

Break it if you are satisfied.

4. Mix chopped garlic and pepper, then sprinkle with salt.

5. Add high-alcohol wine. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation.

6. Mix the Chili sauce well! Remember to wear disposable gloves when doing it, otherwise it will be very uncomfortable to get Chili on your hands!

7. Finally, put it in a bottle and seal it! Store it for a month and you can eat it! Remember not to open the bottle halfway!

skill

1, just put the prepared Chili sauce in the cupboard instead of the refrigerator. It won't break for a year! The longer the time, the better!

2, of course, there is a premise, every time you eat Chili sauce, you can't touch water or oil, otherwise the Chili sauce with water or oil will go bad.

Homemade Chili sauce

material

Garlic cloves, pepper or other peppers, pepper, salt and sugar.

working methods

1. Wash the red pepper, put it on a pot, boil the water and steam for 5 minutes. After cooling, chop it with a knife. Chop garlic into garlic paste, and the ratio of garlic paste to pepper is: pepper: garlic = 2: 1.

2, add oil to the pot, add pepper after the oil is hot, stir fry on low heat, be careful not to burn. The ratio of pepper to pepper is: pepper: pepper = 10: 1.

3. Pour in chopped peppers, stir-fry over low heat until the Chili sauce is thick, add refined salt and add a little sugar to taste.

4. Pour in garlic and stir well until the garlic becomes fragrant.

skill

During the production process, please keep the range hood open and well ventilated, otherwise you will be choked by pepper.

Simple Chili sauce

material

5 kg of red pepper, 6 Liang of salt, 1 kg, 2 Liang of monosodium glutamate, 4 Liang of sugar, 2 Liang of bean paste 1 kg and 2 Liang of white vinegar.

Note: Red pepper is the kind that specially makes Chili sauce in autumn.

working methods

Step 1: after buying peppers, clean them first, then put them on the curtain and control the drying water. I bought it the first day and made it the next day.

Step 2: Put the pepper into a blender and crush it. If you like its delicacy, crush it. If you like it rough, crush it.

Step 3: put the chopped peppers into the pot, add the salt, miso, sugar, bean paste and vinegar in the pot, and start stirring and boiling.

Step 4: After completely cooling, put the minced garlic into the basin and start to stir evenly.

Finally, eat.

skill

1 Pay attention to the fact that the room will be spicy during cooking, so try to close the door in the kitchen or do it when the children are not at home. After cooking, put it in a vessel. Complete cooling

By the way, the pot that cooks Chili sauce will be very spicy the next day. Hehe, it's best to wash it several times before soaking it.

After boiling, find a bottle and put the Chili sauce away, so you can take it with you. Put it outside when it's cold, not in the refrigerator.