Garlic Chili sauce is a universal sauce, which is especially delicious when cooked with rice, noodles, cakes or steamed bread. Every time you put some in cooking, you should eat an extra bowl of rice. When the garlic Chili sauce enters your mouth, the whole taste buds are dancing and happy.
I visited the market this morning and saw that red peppers were fresh, so I bought some to make garlic Chili sauce. Garlic Chili sauce has more garlic flavor and better taste and color than pure Chili sauce. The following practices are shared with you. They are easy to learn and friends who have time can try them.
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Ingredients: 250g millet pepper, 500g garlic, half onion, 2 fragrant leaves, star anise 1, 3 onion, 2 tablespoons soy sauce, white wine 1 spoon, sugar 1 spoon, 5g salt, oyster sauce 1 spoon, and ginger/kloc.
1, wash the millet pepper, dry the water or directly dry the water with a kitchen paper towel to remove the pedicle of the millet pepper. You can't eat anything too spicy. You can make it with red pepper.
2. Peel off the garlic piece by piece, then cut off the top, and then wipe the garlic skin clean. Don't wash with clean water. If you wash it with clean water, you must dry it before doing it, otherwise the moisture will be too high.
3. Pour the millet pepper and garlic into the blender, add 1 small piece of ginger, and start the blender to break, not too much. If you don't have a blender at home, chop it directly with a knife and wear gloves when chopping, otherwise your hands will feel burning.
4. Shred the onion, wash the onion and cut into sections, and prepare the fragrant leaves and star anise.
5, pour rapeseed oil into the pot, you can pour more, pour chopped green onion, onion, fragrant leaves, star anise.
6, open a small fire and slowly fry, fry the fragrance, and when it slowly turns golden yellow, remove it. There will be a lot of oil on it, which can be reserved for dressing vegetables.
7. Pour in the stirred garlic and pepper, and continue to stir fry evenly on low heat.
8. Add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of white sugar for freshness, 1 tablespoon of white wine for flavor, salt, stir well, and turn off the heat when the water is dry.
9. After it is released and cooled, it can be stored in a sealed can, and the spicy and appetizing garlic Chili sauce is ready. Bibimbap, noodles and vegetables are all great, so you don't have to go out to buy them anymore.
Tips for listening to the sea:
1, the ratio of pepper and garlic can be adjusted according to the above formula. Those who like to eat Chili peppers can make more and keep them for a long time.
2, the whole process is made with small fire, which can prevent burns.
3. When making sauce, make sure that there is no moisture on the surface of the ingredients, and the container should be oil-free and water-free, which is easier to preserve.