Practice:
1. Wash the chili peppers, garlic and ginger, then drain them completely, then chop them into mince and set aside.
2. Put white wine, sugar, salt into the above chopped minced, stir well, put in the altar can be.
3. Seal the altar well, about 30 days can be eaten, so that the good chili sauce stored for 3 years without any problem.
4. marinated chili sauce, the bottom of the pan into the oil, fried incense can be spare, if not fried in advance, every time you do the dishes, you need to first marinated chili sauce fried, no matter what the dishes, directly put a little chili sauce, the taste is very good.
Chili sauce
7 tips:
1. The choice of chili peppers according to the choice of local species, what chili peppers can be used in this recipe, the universal method.
2. Be sure to grasp the proportion of salt, 500 grams of chili pepper corresponds to 50 grams of salt is the best, generally between 50-60 grams are OK.
3. To make chili sauce, add white wine and sugar, both to eliminate bacteria, but also to enhance the taste of chili sauce, but the amount should not be too much, otherwise it will be counterproductive.
4. Do chili sauce, chili peppers, garlic, ginger should be completely drained, do not dip in the process of any raw water and oil, stained to be redone, otherwise made out of chili sauce will be moldy.
5. pickling chili sauce is best to use altar, do not use the kind of transparent glass jar, will lead to pickled chili sauce poor taste, color will not look good.
6. Doing chili sauce, from the day of doing, within 30 days of counting, can not be eaten, because at this time the chili sauce of nitrite content is the highest, eat the body unhealthy.
7. Do a good job of chili sauce, as long as each time with no water and no oil to take out the scoop, and then sealed, to ensure that 3 years will not be bad, the longer the time, the more mellow flavor.