Do you have to use fermented chili peppers to make chili sauce?

Not necessarily, fermentation just wants its sour and spicy taste, and you can also use fresh chili peppers, but there is no sour taste when you make it.

Homemade chili sauce.

1.Prepare a large jar with a lid (porcelain or clay).

2. 3 catties of small red pepper chopped (preferably ground with a stirrer), 2 catties of dried soybean flour (that is, soybeans ground into powder), 1 kg of garlic and crushed, 1 kg of ginger chopped, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank and added to the cooking oil to stir fully, the amount of oil is appropriate to make everything stir evenly, and add a layer of oil to soak the sauce on the noodles after stirring into sauce. (Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. ）

3. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days. It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is. I've eaten a lot of chili sauce sold outside, but I feel like it's still the best I made.

4. Precautions: Do not have water for all items, be sure to dry. In addition, if you don't like garlic and ginger, you can leave it out, and all dosages vary according to personal taste, and are not limited; But the chili must be spicy, otherwise there is no need to do it.

The chili sauce should be fermented for about a month at room temperature, and stored in a cool place for about two months, depending on the saltiness level of the hot sauce. Chili sauce is a sauce made from chili peppers and is a relatively common condiment on the table. In Hunan, there are two kinds of oil and water.

The grease is made with sesame oil and chili peppers, and it is bright red in color and has a layer of sesame oil floating on it, which is easy to preserve.

"Aqua" is made with water and chili peppers, bright red in color, garlic, ginger, sugar, and salt are added, which can be stored for a long time and taste more delicious. The chili sauce is derived from the finest chili peppers. It is made by washing, fine sorting, crushing and boiling.

Therefore, the color is bright red, and the red color of the chili sauce comes from the natural color of the chili pepper. During the boiling process, more than 20 kinds of spices are added, so it has a unique pure fragrance. In the process of eating hot pot, mixing cold dishes, and cooking, adding this product is more effective.

Especially when preparing soy products, it has a unique effect. You can also dip steamed buns, sandwich baked cakes, stir-fry vegetables, etc.

Summary Hello, happy to answer for you, your question I have received, please give me two minutes or so to type, I am not a robot, please do not end the order, thanks

How to make fermented chili sauce.

Hello, happy to answer for you, your question I have received, please give me two minutes or so to type, I am not a robot, please do not end the order, thank you

Step 1: When making chili sauce, you need to chop the chili pepper and ginger together and put it in a bowl for later use. 2. Add salt to the bowl, stir well with chopsticks and marinate for 30 minutes. 3. Then put the pickled peppers in a pot and boil for 10 minutes, then mix in sugar, let cool and put them in glass bottles to seal and preserve, and they can be eaten after a week.

Dear, it is a pleasure to serve you, your question is: how to inhibit the fermentation of chili sauce? The result of your query is:

There are several ways to inhibit the fermentation of chili sauce:1Add acid:

The addition of vinegar or acidic juices, such as tomato juice or apple cider vinegar, can inhibit fermentation, as the fermentation bacteria in chili sauce require an alkaline environment, and acidic environments can affect their persistence. 2.Change the temperature:

Storing chili sauce in a low temperature environment can effectively reduce its fermentation rate, so that the fermentation bacteria cannot be active or even destroyed. 3.Add the curcade salt:

Salt is effective in lowering the pH of the environment, thereby reducing the activity of fermentation bacteria in chili sauce. The amount of salt added should be about 3 4 of the total weight. In addition, chili sauce can also be kept in the refrigerator to extend its shelf life.

The chili sauce kept in the refrigerator can be stored for about 1 month, and the chili sauce at room temperature can only be stored for 3-4 days at most.

Summary. Hello dear, happy to answer your <>

To inhibit the fermentation of chili sauce, the following methods can be taken:1Temperature control:

During fermentation, the temperature of the chili sauce affects the growth rate of microorganisms. Chili sauce is best kept at low temperatures, either by keeping it in the refrigerator or by using a low temperature treatment during the making process. 2.

Acidity control: The acidity in chili sauce can also affect the growth of microorganisms. Some acidic ingredients such as lemon juice, vinegar or lime juice can be added to lower the pH of the chili sauce and inhibit the growth of microorganisms.

3.Salinity control: Salt can inhibit the growth of microorganisms.

When making chili sauce, the right amount of salt can be added to control the growth of microorganisms. 4.Vacuum-encapsulated:

Encapsulating chili sauce in vacuum packaging reduces exposure to oxygen, which inhibits the growth of microorganisms. 5.Avoid contamination:

When making and preserving chili sauce, it is necessary to pay attention to hygiene and avoid microbial contamination.

How to inhibit chili sauce fermentation?

Hello dear, happy to answer your <>

To inhibit the fermentation of chili sauce, the following methods can be taken:1Temperature control:

During fermentation, the temperature of the chili sauce affects the growth rate of microorganisms. Chili celery sauce is best stored in a low-temperature environment, either in the refrigerator or at a low temperature during the production process. 2.

Acidity control: The acidity in chili sauce can also affect the growth of microorganisms. Some acidic ingredients such as lemon juice, vinegar or lime juice can be added to lower the pH of the chili sauce and inhibit the growth of microorganisms.

3.Salinity control: Salt can inhibit the growth of microorganisms.

When making chili sauce, the right amount of salt can be added to control the growth of microorganisms. 4.Vacuum-encapsulated:

Encapsulating chili sauce in vacuum packaging reduces exposure to oxygen, which inhibits the growth of microorganisms. 5.Avoid contamination:

When making and preserving chili sauce, it is necessary to pay attention to hygiene and avoid microbial contamination.

Here are some <> related extensions that we hope you will find helpful

Can help inhibit the fermentation of chili sauce:1Choose fresh peppers:

Use fresh chili peppers to make chili sauce because the number of microorganisms in fresh chili peppers is low, which reduces the likelihood of fermentation. 2.Remove capsicum seeds and intima:

Pepper seeds and the inner membrane contain more microorganisms, and removing them can reduce the number of microorganisms, thereby inhibiting fermentation. 3.Avoid moisture:

Microorganisms need water to grow and multiply, so when making chili paste, try to minimize the addition of water. You can choose drier peppers, or control the amount of moisture during the production process. 4.

Use of Inhibitors: Some natural inhibitors can be added to chili pastes, such as garlic, onions, ginger, etc., which have antibacterial and inhibition of microbial growth. 5.

Sauce boiling: When making chili sauce, the sauce can be boiled for a while to kill microorganisms and slow down the fermentation process. 6.

Sauce heat treatment: Chilli sauce can be heated to high temperatures and then quickly cooled, this heat treatment kills microorganisms and retards fermentation. <>