For the spicy Hunan girls, chili sauce has become a must-have ingredient for almost every meal, especially when you are far away from home and have no appetite for light meals, a bottle of chili sauce becomes the best meal. Here I tell you to boil chili sauce practice of the whole, I hope to help you oh!

Simmering chili sauce practice one: garlic chili sauce

Materials chili, garlic, salt, high degree of wine (note that it must be a high degree of), bottles practice 1, will be cleaned chili and garlic, drying water! (Must be dry!) Choppers and cutting boards are also washed and dried.

2, the ratio of chili and garlic can be according to personal preference. Then chop the chili and garlic separately.

3, broken to the extent that they feel satisfied on the line.

4, the broken garlic and chili peppers mix a little, and then sprinkle salt.

5, add a high degree of wine. Do not have to put too much, put more chili sauce juice is a little more, moderate put a little on it.

6, mix the chili sauce can be! Do remember to wear disposable gloves, otherwise the hand will be chili pepper spicy very difficult Oh!

7, finally, it is loaded into the bottle, sealed! Sealed for a month you can eat! Remember not to open the bottle in the middle!

Tips

1, good chili sauce, put in the cabinet to save on the line, do not need to put in the refrigerator. Eat a year will not be bad! The longer it takes, the more flavorful it will be!

2, of course, there is a premise, every time you take the utensils of the chili sauce, can not be stained with water or oil, or touch the water or oil chili sauce will deteriorate.

boiling chili sauce practice two: seafood chili sauce

material fresh chili 100 grams, 30 grams of shrimp, 50 grams of garlic, 50 grams of red onion, 200 cc of salad oil, 10 grams of shrimp paste, 2 teaspoons of salt, 2 tablespoons of sugar, 1 teaspoon of chicken powder practice 1. fresh chili rinse and drain chopped garlic and red onion finely chopped; garlic and red onion finely chopped. Chop the garlic and red onion; soak the shrimp in boiling water for about 5 minutes, then drain and chop.

2. Start a pan with salad oil, heat the oil to about 60 ℃ and then add the minced garlic and red onion of Method 1 and sauté on low heat for about 1 minute.

3. Add the shrimp paste and the minced chili pepper from recipe 1 to recipe 2 and sauté on low heat for about 5 minutes.

4. Add shrimp, salt, fine sugar and chicken essence powder, and stir-fry together for about 2 minutes to finish

How to Make Simmered Chili Sauce 3: Laogama Black Bean Chili Sauce

Ingredients: 2 ? bowls of vegetable oil, 1 bowl of black bean sauce, 1 bowl of dried chili peppers, ? bowl of dried chili peppers, 2 tbsp of soybean paste, 1 ? tsp of peppercorns, 3 anise star anise.

2, dried chili and lantern dried chili with a blender to ninety percent broken spare.

3, pepper, star anise stirred into powder spare.

4, hot pot will be vegetable oil with medium heat to medium hot (oil began to flow), turn to low heat, that is, under the pepper and star anise powder stir fry red oil (about eight to ten minutes), and then in turn, the soybean discernment, edamame beans and dried chili pepper crushed, under the pan frying spoon and then simmer for about ten minutes.

5, this time under the wine, and then simmer for an hour, under the sugar, soy sauce and monosodium glutamate seasoning, and then simmer for half an hour off the fire, to be cooled can be bottled.

Simmering chili sauce practice 4: radish chili sauce

Ingredients dried radish 60 grams, 100 grams of fresh chili peppers, 30 grams of tempeh, 70 grams of garlic, 180cc of salad oil, 1 teaspoon of salt, 1/2 teaspoon of chicken powder, 1 teaspoon of sugar practice 1. fresh chili peppers, dried radish, wash and drain the water and then cut into pieces; tempeh, garlic minced.

2.

2. Start a wok and put the dried radish into the wok, stir-fry over low heat until the water dries up.

3. In a separate pan, add the salad oil and heat to about 60°C. Add the minced garlic from Method 1 and sauté on low heat.

4. Add the minced chili pepper and edamame from Method 1 and the minced dried radish from Method 2, and sauté over low heat for about 3 minutes.

5. Season with salt, sugar and chicken broth, and stir-fry for about 2 minutes.