1, put more salt. Salt itself has a preservative function, which can ensure that the pickled food does not deteriorate for a long time. 2, sealed preservation. Avoid contact with the air is an important means, you can steam the chili sauce across the water, and then cool, the bottle of chili sauce becomes negative pressure, you can do absolutely airtight. 3, usually take the chili sauce.... ...1, put more salt bar. Salt has the function of antiseptic, therefore, if you want to make the chili sauce to keep longer, then you can put more salt into the chili sauce. 2, sealed storage. Then you can also store the chili sauce in an airtight container with a lid, so as to avoid contact between the chili sauce and the oxygen in the air, which will cause the chili sauce to come out of.... .5, the good chili sauce must be used in a sealed jar. Screwed tightly to preserve, so that the isolation of air, you will be able to lengthen the shelf life. Here are some ways to preserve the taste of hot sauce will not change: 1. Avoid exposure to sunlight or high temperatures, it is best to store it in a cool and dry place. 2. Store hot sauce in airtight containers to prevent the entry of air, moisture, and bacteria. 3. Avoid touching the hot sauce with a wet spoon or fingers to prevent bacterial contamination... .1, pay attention to the storage environment: chili sauce is fermented, the storage environment can have a great impact on its flavor, cool environment can have a beneficial effect on the storage of sauce, avoid sunlight, pay attention to the location of chili sauce placed to avoid high temperature and high humidity, etc., are conducive to the storage of chili sauce. 2, pay attention to the sealing: sealing for chili sauce... Long-term preservation of chili sauce to do as follows 1 to fresh chili after washing and remove the tip, and then the surface of the excess water control dry, first cut into small sections, and then chopped into minced 2 and then all the garlic and ginger are also chopped into minced 3 to the pot to add about 250 grams of cooking oil, 30% of the temperature of the oil we chopped all the chili pepper. 1 sealed to save, ... Chili pepper should be completely dry before making chili sauce: making chili sauce, but where there is a mixture of oil and water, it is easy to lead to the production of good chili sauce bacterial reproduction, shelf life is not long, easy to grow mold spots. Points 1, 2 pounds of chili pepper (or material) one or two salt: the portion of salt should not be too much, not too little, in general, two pounds of chili pepper material, .... ...1, the ripe red chili pepper with water to wash and dry, placed on a clean and oil-free board chopped into mince, the finer the better. After the chili pepper is finely chopped, put the minced chili pepper into a large pot, and mix the ingredients according to the ratio of 0.5 kg of chili pepper, 200 grams of garlic kernel, 50 grams of salt, and 50-100 grams of safflower oil. 2, mince the garlic, and the minced chili pepper and salt.... ...1, each time you take the chili sauce, use a clean spoon, can not be stained with a little water and oil. 2, put the chili sauce easy to keep sealed, you can wrap a layer of plastic wrap in the mouth of the jar. 3, the chili sauce can be placed inside the refrigerator to freeze. 4, if several months can not be eaten, it is recommended to reheat and boil, so that it can... (You can use plastic paper or a handy bag to seal it on the mouth of the bottle and tie it tightly with a leather band or other string). This way you can eat it as you open it. As the glass bottle in which the chili sauce is stored is covered with a layer of spicy oil on top, this can protect the chili sauce from deteriorating and can be stored for a long time. Third, put it into a clean and waterless container and seal it well in a cool place. ""ppgf3.work/26"" i37o9.work/91"" yvnx9.work/24"