Tips for making raw pickled chili sauce, how to marinate chili sauce

Ingredients: kg of fresh green pepper, 2 garlic cloves, 8 grams of Sichuan pepper, 400 grams of cooking oil, 60 grams of salt, 4 slices of ginger, 8 grams of Sichuan pepper, 30 grams of bean paste, 10 grams of sugar.

1.Prepare raw materials.

2.Put the chili peppers in the steamer and steam for 3 minutes.

3.Put the ginger and garlic together and crush in a bowl and set aside. Place the steamed peppers in a blender and mash them for later use. Don't squeeze them too much.

4.Heat the oil in a hot pan, add the chili pepper and Sichuan pepper and stir-fry until fragrant, then remove the chili pepper and Sichuan pepper, add the ginger and garlic and stir-fry until fragrant.

5.Add the bean paste and sauté until fragrant.

6.Add the stirred chili peppers and stir-fry for about 15 minutes, draining. Add salt and sugar, stir-fry for about 5 minutes, turn off the heat and let the chili paste cool.

7.Place the cooled chili paste in an airtight container and refrigerate it.

Steaming green peppers in a steamer is to remove the heat from the inside of the peppers, or to remove some water at the beginning, so that the fried peppers are more flavorful.

Method 2 15 ml of vegetable oil, 20 fresh green peppers (spicy), shredded, 3 cloves of garlic, chopped, half an onion, chopped, grams of salt, 450 ml of water, 225 ml of distilled apple cider vinegar.

1.Take a medium-sized high-temperature resistant glass or enamel pot, put it on high heat, add oil, peppercorns, garlic, green onions, and salt and stir-fry for 4 minutes. Then add water and bring to a boil for 20 minutes, stirring constantly. Turn off the heat and allow the mixture to cool at room temperature.

2.Transfer the mixture into a food processor or blender and blend into a paste. Stop, slowly add the vinegar and stir a few times on the machine.

3.Pour the stirred sauce into a sterilized airtight jar and secure the lid. This jar of chili sauce can last for up to 6 months in the fridge.

In the southern region of our country, there are many people who like to eat chili peppers, and some people will make chili peppers into chili sauce, so it will be more convenient to eat, we can generally buy all kinds of chili sauce in the supermarket, but the ones made by themselves will be more fragrant, and we can add some diced meat to the chili sauce, which will make the taste of chili sauce more attractive, so what is the production method of chili sauce at home?

Garlic chili paste].

Ingredients: red pepper, garlic, tomato.

Flavor: white vinegar, sugar, salt.

Method: Wash the fresh pepper and dry it, peel the garlic, peel and remove the seeds from the tomatoes; Quick method: Throw the ingredients directly into the blender and break them, pour them into a clean bowl, add white vinegar, sugar and salt to taste, and finally put them into a clean and odorless glass bottle, spread a layer of plastic wrap, cover and seal them and leave them for half a month before eating; You can also mix the garlic chili sauce and put it in the microwave oven on high heat for three to five minutes or boil it in a white pot, and the heated garlic chili sauce can be eaten immediately, but it needs to be kept fresh in the refrigerator, so that it will not spoil.

Make sauces, according to everyone's preference, put more ingredients you like; When putting seasonings, the saltiness should be controlled; The hand-chopped garlic chili sauce brewed directly can not account for raw water, oil or other peculiar smells during the operation, and a little high liquor is added, so that the taste of the chili sauce is more fragrant!

Delicious sauce --- garlic chili sauce.

Lao Gan Ma tempeh flavored chili sauce].

Ingredients: two and a half bowls of vegetable oil, one rice bowl full of black beans, one rice bowl full of dried chili peppers, half a rice bowl of dried chili peppers, two tablespoons of Pixian bean sauce, one and a half spoons of Sichuan peppercorns, three star anise, two tablespoons of cooking wine, four tablespoons of sugar, two tablespoons of dark soy sauce, and one spoon of monosodium glutamate.

Method: 1. Soak the tempeh in warm water for fifteen minutes (remove the salt) and drain the water, then divide half and stir into the tempeh noodles and half of the original grains for later use, and stir the dried chili peppers and lantern dried chili peppers with a crushing machine until they are broken into ninety pieces for later use, Sichuan pepper, star anise, and stir into powder for later use.

2. Heat the vegetable oil in a hot pot over medium heat until medium heat (when the oil begins to flow) turn to low heat, that is, fry the red oil with pepper and star anise powder (about eight to ten minutes), and then boil the Pixian beans, tempeh and dried chili peppers in turn after the pot is fried and spooned, and then boil for about ten minutes, at this time, boil for another hour after the cooking wine, add sugar, soy sauce and monosodium glutamate to adjust the taste, and then boil for half an hour to turn off the fire, and then bottle after cooling.

Chili sauce. Ingredients: 500 grams of chili pepper.

Excipients: 35 grams of salt, 5 grams of sugar, 6 slices of ginger, 12 cloves of garlic, appropriate amount of sesame oil.

Preparation of chili sauce.

Prepare the washed and drained ingredients and the blender.

Draw the tray of the blender onto the countertop, then add the ginger and garlic.

Close the lid of the blender and lock it in place.

Press the lid with your left hand and turn the handcrank rod with your right hand moderately, and pour it out later.

Cut the red pepper into large pieces.

Place in a blending cup.

Close the lid of the blender and lock it in place.

Press the lid with your left hand and turn the handcrank rod with your right hand.

Add the freshly minced garlic to mix well.

Then add salt and sugar and mix well.

Pour into a clean container, and finally pour in an appropriate amount of sesame oil.

Seal the bottle, screw the cap on, and place in a cool place.

Cooking skills. Ingredients need to be washed and drained in advance, otherwise raw water will easily deteriorate.

Sealing it with sesame oil can not only isolate the air, but also have a fragrance of sesame oil when eating.

Teach you how to make chili sauce simple and easy to eat.

So much chili sauce and delicious? Prepare green peppers, red peppers, garlic and ginger pieces, crush them in a crusher, add sugar and salt, white sesame seeds and 13 spices, and stir well with high liquor.

How to cook chili sauce? Remove the tail of the chili pepper, tear it into small pieces, put it in a juicer, pour in the garlic, pour in the minced beef and soybean paste when the oil is hot.

Don't use anything with water or oil during the whole process! And the material can't carry water either! Preparation:

Wash the peppers and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed and dried.

The ratio of chili pepper to garlic can be based on personal preference. Then chop the chili pepper and garlic separately. Just break it to the point where you feel satisfied.

Toss the crushed garlic and chili peppers and sprinkle with salt. Add high wine. You don't need to put too much, put more chili sauce juice, just put a little bit in moderation and mix the chili sauce well!

Remember to wear disposable gloves when cooking, otherwise your hands will be spicy and uncomfortable! Finally, it's in a bottle and sealed! Seal it for a month and you can eat it!

Don't open the bottle halfway! The finished chili sauce can be stored in the cabinet without putting it in the refrigerator. It won't go bad if you eat it for a year!

The more time passes, the more fragrant it becomes! Of course, there is also a premise, every time you take the chili sauce, the utensils should not be stained with water or oil, otherwise the chili sauce will spoil if it touches the water or oil.

As soon as you learn it, you can learn it as soon as you learn it, and it's so delicious that you can't stop it!

Here's how to make the raw pickled chili sauce:Ingredients: 500 grams of green chili peppers.

Excipients: appropriate amount of ginger, appropriate amount of garlic, appropriate amount of white wine, a little sugar, 3 spoons of salt, 1 spoon of thirteen spices.

1. Wash the chili pepper with the chili stem, wash it clean, control the moisture, and remove the chili pepper stalk.

2. Cut into small rings.

3. Cut chili rings, add minced ginger, garlic, salt and hiking, monosodium glutamate, sugar, thirteen spices, and wine.

4. Stir evenly with combustion.

5. Put it in a pickled jar and press it overnight, and you can eat it, or you can put it in a clean glass jar, put it in the refrigerator and enjoy it slowly.

In several spicy regions, chili sauce has also become an indispensable condiment in everyday households. Mainly because the use of chili sauce is very many, Zhaoru Zheng has the figure of chili sauce in many Sichuan oak dishes. However, the chili sauce that everyone often sees is generally red chili sauce, and green chili sauce tends to appear less frequently.

Method 1. Ingredients for making green chili sauce:

Ingredients: fresh green chili pepper, 2 garlic cloves, 8g of Sichuan pepper, 400g of cooking oil, 60g of salt, 4 slices of ginger, 8g of sesame pepper, 30g of bean paste, 10g of sugar

1.Prepare the raw materials.

2.Steam the peppers in a steamer for 3 minutes.

3.Put the ginger and garlic together and stir them together in a blender and put them in a bowl for later use, and put the steamed chili peppers in a blender to stir and set aside, don't stir too much.

4.Heat the oil in the pan, heat the oil and add the pepper and pepper to fry the fragrance, then take out the pepper and pepper, add the ginger and garlic to fry the fragrance.

5.Add the bean paste and stir-fry until fragrant.

6.Add the stirred chili peppers and stir-fry for about 15 minutes to drain the water. Then add salt and sugar and stir-fry for about 5 minutes, turn off the heat and let the chili sauce cool.

7.Put the chilli paste in an airtight container and refrigerate it.

The purpose of steaming the green chili pepper in the steamer is to remove the heat in the chili, and it can also remove the initial part of the moisture, and the fried chili pepper is more flavorful.

Method two. 15 ml vegetable oil, 20 fresh green chili peppers (spicy), shredded, 3 cloves of garlic, chopped, onion half-stalk, minced, salt, 450 ml, distilled cider vinegar 225 ml.

1.Place a medium-sized glass or enamel pan over high heat and sauté for 4 minutes with oil, pepper, garlic, onion and salt. Then add water and cook for 20 minutes, stirring constantly. Remove from heat and let the mixture cool at room temperature.

2.Transfer the mixture to a food processor or blender and blend until pureed. Stop, slowly add the vinegar and turn on the machine and stir a few times.

3.Pour the stirred sauce into a sterilized sealed jar and secure the lid. This jar of chili sauce can be stored in the refrigerator for 6 months.

Ingredients: 500 grams of small peppers; 50 grams of garlic; 50 grams of ginger; salt 50 g; 20 grams of sugar; 10 white vinegar; 10 grams of liquor above 50 degrees; 1 clean, oil-free and water-free bottle;

Steps: 1. Wash the chili pepper and dry the Zen hidden rock cleanly; Dry the peppers and peel off the broken pepper stems;

2. Wash the garlic, peel the ginger, dry the water and set aside; Chop the ginger and garlic into a puree;

3. Cut the pepper into sections; Cut the chili peppers with a blender;

4. Pour the beaten chili peppers into a clean bowl; Pour the minced garlic and ginger into the chili pepper, and put in the salt, sugar, white vinegar and white wine together;

5. Then stir the royal mixture evenly, put it in a clean and waterless bottle and close the lid. Store at room temperature for three days and then store it in the refrigerator, and you can eat it after a week.

The preparation of pickled chili sauce is as follows:Step 1: First of all, clean the peppers, use millet spicy or other peppers, according to the spiciness, you can choose according to the spiciness, after the peppers are all cleaned, spread out to dry the water, the water must be dried, otherwise it is easy to spoil.

Step 2: Then we cut some minced ginger and garlic, a pound of chili pepper with 30g of minced ginger and 50g of minced garlic, you can chop with a knife, or you can use a food processor to break it; After drying, chop the peppers with a knife or break them in a food processor.

Step 3: Put all the chili flakes and minced ginger and garlic into a clean basin, then put 40g of salt, 10g of sugar, 10g of white vinegar and 10g of high liquor and stir well, mix well and put it into a clean sealed jar, cover with a lid, and put it in the refrigerator to refrigerate and marinate for 7 days before eating.

Pickled chili peppers in soy sauce.

Spicy, delicious, very easy to eat, and very convenient when eating.

Ingredients: 250g of chili pepper

Excipients: appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cold boiled water, appropriate amount of star anise, appropriate amount of Sichuan pepper.

Step 1Wash the fresh peppers, dry them, put them in a jar, and put them in order: Sichuan pepper, star anise, soy sauce, salt, a small amount of cold boiled water, cover and marinate.

2.It takes about 10 days or so to open it and it can be eaten.

3.You can eat it directly, or you can make it an adjunct for cooking.

Tip: Always use cold boiled water.

Pickled chili peppers in soy sauce.

The main ingredient is 5 pounds of green peppers.

Excipients: 2 taels of salt and 1 tael of ginger.

1 tael of star anise 1 tael of peppercorns.

1 tael of monosodium glutamate and 1 tael of sugar.

1 tael of vinegar The soy sauce is just over the chili pepper.

1.Wash the peppers and drain the water.

2.Use a knife to cut off the pepper handle.

3.Make a longitudinal cut along the chili pepper so that the chili pepper is easier to absorb the flavor when pickling the chili.

4.It is best to use a knife when handling chili peppers, as not all chili peppers are long and regular, and it is easier to make a small knife when there are crooked peppers.

5.Once all the peppers have been processed, wash the ginger and slice it.

6.The star anise is ready, and it is better to break it up to make it easier to taste.

7.Sichuan pepper set aside.

8.MSG set aside.

9.Soy sauce set aside.

10.Vinegar set aside.

11.I bought a container for pickling chili peppers specifically for pickling chili peppers.

12.When everything is ready, start to fill the container with chili peppers, spread a layer of chili peppers and sprinkle a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, a few slices of ginger, and so on until all the chili peppers are put into the container, and finally spread the remaining ginger slices, star anise, Sichuan peppercorns, and salt on the top layer of chili peppers, then sprinkle with monosodium glutamate, sugar, and finally add vinegar and soy sauce.

13.Finished, cover and marinate for at least seven days, the longer the more flavorful. It's best to put more salt, otherwise the temperature is high, it will be easy to pickle, and the whole can will be wasted!

Tip: It is best to use a knife to cut a hole in the chili pepper to make it easier to absorb the flavor.

Materials. Ingredients: 3000 grams of red pepper.

Excipients: 1500 grams of garlic, 150 grams of tempeh, 250 grams of high wine, 500 grams of refined salt.

The specific operation steps of pickling chili sauce are shown in the figure below:

1.Wash the peppers in the morning and put them on the balcony to dry, and they can be collected in the evening.

2.Once the garlic is peeled, wash it with water and let it dry.

3.Chop the peppers, not too crumbled and not too coarse.

4.Finely chop the garlic and dice it.

5.Chop the chili pepper and garlic.

6.Stir together the chopped chili peppers with the garlic.

7.Add tempeh (3 sachets) to the pot, salt and high wine and stir well.

8.Bottle tightly sealed and let dry for 3 days to ferment.

9.Sealed bottling.