How to make Chili sauce without white mold 1, and give enough oil when making it. Soaking peppers in oil can prevent mildew. Oil can protect seasoning from oxidation and mildew.
2. Blow up the water in the pepper as much as possible. Whether it is pepper or other raw materials, there should not be too much water. Moisture and oxygen are the key to mildew. If there is too much water in the pepper, fry it slowly with a small fire.
3, you must add salt. If a lot of Chili sauce can't be used up in a short time, it is recommended to add some salt and put more salt. Salt can prevent the growth of bacteria and prevent mildew.
4, sealed storage, pay attention to cleanliness and hygiene, it is best to seal storage when not in use, too much exposure to oxygen will increase the possibility of mildew. And when using it, it is best to take it with a clean spoon that does not touch water.
Home-made Chili sauce tomato Chili sauce
Preparation materials: tomato 1 piece, a dozen millet spicy, ginger 1 piece, garlic 40g, salt 5g, sugar 3g, monosodium glutamate 1 g, light soy sauce 5ml, and edible oil 5ml.
Start making:
1, first of all, we can scald the tomatoes with some boiling water, peel off the skins and chop them up, so that the taste will be better, and then fully chop the ginger, garlic and millet spicy;
2. After the wok is heated, add a little oil to moisten the wok, then stir-fry the minced ginger and garlic, stir-fry the chopped tomatoes, stir-fry until the juice is soft, and stir-fry the minced peppers with low heat.
3. Finally, season with salt, sugar, monosodium glutamate and light soy sauce, and stir-fry until there is no obvious diced tomato. After serving, the noodles are very delicious.
Tips:
The method of this Chili sauce is very simple, but it combines many natural and fresh flavors, such as fresh, spicy, salty, sour and sweet. Sometimes the weather is too hot and I really don't want to stir-fry and make soup, so I will simply make this Chili sauce, and then cook a noodle and mix it until it is eaten. It is very right, especially suitable for some people who like spicy food, but they just don't have that strong ability to eat spicy food. However, this hot sauce also has disadvantages, that is, it is not so resistant to storage, and it is best to finish it in about 3 days after cooking.
How to keep the homemade Chili sauce? ① There should be no raw water and oil pollution in the process of making Chili sauce, and the pepper should be cleaned with pedicle, dried and then cut, and the cutting board and kitchen knife for cutting Chili should be clean, waterless and pollution-free;
2 bottles and cans containing Chili sauce must be sterilized at high temperature, such as canned bottles, which should be cleaned and sterilized with boiling water;
(3) Chili sauce into the bottle, the top should be sealed with oil, and each time you eat Chili sauce, you should use a clean spoon without water and pollution.
If these are noticed, the homemade Chili sauce will not go bad in the first half of the year.