Accessories: hairy onions a catty, fresh ginger two two, garlic two two, salt a catty, sugar a catty, monosodium glutamate two two, a catty of dry sauce
Specific method: the red pepper washed and deseeded and then grated, tomatoes scalded with boiling water and peeled and grated.
The fresh ginger, garlic, hairy onion and crushed, and then into the sugar, monosodium glutamate, salt, dry sauce stirred in
container sealed, five days can be eaten.
The hot sauce made in this way is not particularly spicy, and the flavor is delicious, and can be stored for about six months (at room temperature), the nutrition is more comprehensive
Tomatoes 10 pounds
Garlic 2 pounds
Chili pepper 2 pounds
Sauce 2 pounds (Lupejiu, Wang Zhihe's dry sauce are good)
Salt noodle 1 pound
oil half a catty (sesame oil is very good, I guess peanut oil is also good)
Monosodium glutamate 1 two
Soy sauce 300ml
The above recipe for each of the ingredients as appropriate, according to the proportion of configuration.
Tomatoes, garlic and chili peppers crushed (with a food processor or something), you can peel the tomatoes if you are more careful, but if you are too careful, it is better to go to the store to buy ready-made hot sauce to eat.
Mix the sauce with soy sauce.
Burn the oil and let it cool.
Boil the crushed tomatoes, or simmer if watery. Add the seasoned sauce, crushed chilies and bring to a boil again. Stir in the salt and remove from the pan. Let cool and then add crushed garlic, MSG and oil and stir well. (It seems to be okay to leave the chiles uncooked and wait until the end with the garlic.)
It tastes better when it's done and left for a few days, presumably because of the fermentation.
It can be left for a year in cooler northern climates without spoiling. (The meaning of cool region here is that the lowest temperature in winter is nearly -30°C, and the highest temperature in summer is usually not more than 25°C. I have no experience in other environments.)
Ingredients:
150 grams of pickled chili peppers, 250 grams of ripe red tomatoes, 20 grams of garlic, 10 grams of ginger, 50 cc of cold water, 10 grams of salt, 2 tablespoons of white vinegar, 4 tablespoons of granulated sugar, and 200 cc of salad oil
How to make it:
1. Chop the garlic and the ginger.
2.Take a pot and boil water.
3. Lightly slash the tomatoes and put them into the boiling water of Method 2. Boil for 30 seconds, then rinse with cold water to remove the tips and skins.
4. Put the tomatoes from recipe 3 into a juicer with the pickled chili peppers, minced ginger, cold water, and salt.
5. Heat the salad oil in a separate pan to about 60 degrees Celsius, then add the minced garlic and sauté over low heat.
6. Put the chili puree from recipe 4, white vinegar and granulated sugar into the pot of recipe 5 and simmer over low heat for about 5 minutes until thickened.