Chili sauce mainly comes from Hunan. There are two kinds of Chili sauce: oil sauce and water sauce. The oil system is made of sesame oil and pepper, bright red, with a layer of sesame oil floating on it, which is easy to preserve; The water system is composed of water and pepper, and its color is bright red. Because garlic, ginger, sugar and salt are added, it can be preserved for a long time and tastes more delicious. Chili sauce is a sauce made of Chili, which is a common condiment on the table. Different regions have different local flavor Chili sauce. Generally, we make Chili sauce at home, stir-fry peppers in a pot (without oil), and then grind them into powder (the more you cut with a knife, the better), pepper (cooked in a non-greasy pot, fragrant, and then made into powder), garlic (according to the number of peppers and personal preferences). Finally, put the above seasonings, garlic and vinegar into the pot and add oil (the amount of oil depends on the number of peppers, as long as it is not used), or directly add sesame oil, which is better after heating. After the oil cools, add it to the pepper. Then stir, add garlic and vinegar, mix and put them in glass bottles to carry with you as seasoning for cold dishes, noodles and stir-fried dishes. Chili sauce is taken from the finest morning pepper. It is made by elutriation, selection, crushing and boiling. So the color is bright red, and the red color of Chili sauce comes from the true color of Chili. (Never add any pigment) It has the characteristics of coloring and good senses in the cooking process, which makes people have a strong appetite.
I made liqueur last month, and I brought a lot of Chili sauce after the New Year, which happened to be my favorite vinasse Chili sauce. I added garlic to it, and the taste was simple. Wash the peppers and garlic and dry them! (Be sure to do it! ) Kitchen knives and chopping boards should also be washed and dried. The ratio of pepper to garlic can be determined according to personal preference. Then chop the pepper and garlic separately. As long as you are satisfied. Mix chopped garlic and pepper, then sprinkle with salt. Add hard liquor. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation. Just 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! Finally, put it in a bottle and seal it! You can eat it after one month of storage! Remember not to open the bottle halfway! 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! Of course, there is also a premise that you can't touch water and oil every time you eat Chili sauce, otherwise Chili sauce will go bad when it touches water and oil.
Years later, my relatives gave me a lot of peppers, and specially took out the pickled sour plums last year and made them into sour plum-flavored Chili sauce, adding seasonings and cooking them together. How to mix and eat. After the water is dry, remove the pedicle, cut each one into several sections with a clean knife, and put on latex gloves to make it, otherwise your hands will become spicy pig hands. Take out the sour plum. This is the sour plum that I salted for 9 months. It's delicious. There will be sour plums in March and May every year, and I will pickle them in a jar to make seasoning. Take out the core in the middle of the sour plum for later use. When preparing the cup, add 1/3 pepper, then add 1/3 sour plum, and pour in a proper amount of high-alcohol wine, and stir it thoroughly. Put all the beaten plum seeds into the freshly taken sour plum pit and pour in the salt. Mix them all evenly and store them in a clean, waterless and oil-free glass container. Ferment for a week and enjoy. The prepared Chili sauce is very delicious when cooked with food. You can kill two bowls of rice without vegetables. I like to be a sister, and it's good for me to gain weight.
The current food safety is a problem that makes us feel helpless and uneasy. Seven things: rice, oil, salt, sauce, vinegar and tea. People put food first. But the safety of food really makes us very helpless. We want food, not food. If you want to do DIY yourself, you can not only experience the pleasure of labor, but also eat safe food. Why not? Let's talk about the practice of hot sauce. Vegetarian version of hot sauce Ingredients: washed red pepper. To remove pedicels, it is recommended to use disposable gloves to make hot sauce to prevent scalding hands. Steam the pepper with pedicel on the pot 15 minutes. Steam red peppers, cool them and chop them with a knife. Chop Chili sauce, add a little cooking oil to the pot, add minced garlic and Jiang Mo and stir-fry until fragrant. Add onion companion sauce and stir-fry until fragrant. Pour in a little soy sauce. Add sugar and stir fry. Finally, add chopped pepper and mix well. Tip: Red pepper has thick meat and few seeds, and its taste is slightly spicy. Pepper is soft, waxy and sweet after steaming. Pepper is pepper after all. Wear disposable gloves when cutting sweet red pepper.
There are many kinds of hot sauce. This time, I made a double diced bean hot sauce with diced meat, peanuts and crisp soybeans. A lot of ingredients, spicy and rich to eat, endless aftertaste! It's great for mixing noodles! Ingredients: Diced diced diced pork is marinated with salt, Shaoxing wine and water starch, dried Chili is cut into sections, onion is cut into salad and chopped green onion, and ginger is cut into powder. Soak ginger and cut it into powder, heat the wok to cool the oil, stir-fry and remove the pepper, stir-fry the diced meat until it changes color and cook it. Put more oil in the wok, add black bean sauce when the oil is hot, and stir-fry over low heat until dispersed. Add dried chili and bean paste and stir fry. Stir-fry until the hot sauce is red and fragrant. At this time, add chopped green onion and Jiang Mo and stir-fry until the onion becomes fragrant. Simple and delicious Chili sauce is ready!