chilli sauce
1. First of all, we prepare a proper amount of line pepper and millet pepper, break off the hard stems on them, and don't directly remove the pedicels, otherwise they will enter raw water, which is easy to deteriorate during pickling.
2. Then wash the string pepper and millet pepper, lay them flat on the chopping board and put them in a ventilated place to dry the water. You can also blow them with a fan at a faster speed. After the water is completely dried, cut the green pepper into sections for later use.
3. Prepare 80 grams of sliced ginger, pat 50 grams of garlic flat, stir-fry peanuts properly, flatten the back of the knife, cut into pieces and put them in a basin, and then grab a handful of white sesame seeds for later use.
4. Then put the green and red peppers in the cooking machine and grind them into powder, or mash them with garlic, which is more laborious.
5. Ginger slices and garlic are also crushed and put together. Add 30 grams of salt and stir well.
6. Burn more oil in the pot. When the oil temperature is 60% hot, pour the heat on the pepper and stir well.
7. Then add a handful of white sesame seeds and continue to pour oil to fry sesame seeds and green peppers; Finally, add peanuts, add 20 grams of oyster sauce and 30 grams of white sugar to neutralize the spicy taste, stir well and let it cool for later use.
8. The prepared Chili sauce should be placed in a container without raw water and oil, sealed and preserved, and eaten at any time. You can use fried noodles. Add some balsamic vinegar when eating, and it will taste better.
Bian Xiao has something to say:
1. Never remove the pepper stalks, so as not to enter raw water when washing, and it is easy to deteriorate when pickling.
2. The oil temperature can be 60% to 70% high temperature. If it is too high, the pepper is easy to paste. Add a spoonful of hot oil to make the pepper and seasoning fully burst.
3. Make sure that the ingredients and containers do not contain raw water or oil, otherwise it will go bad easily.