How to make garlic chili sauce, how to make garlic chili sauce

Garlic chili sauce is a more common condiment in our life, and the method is relatively simple, characterized by strong garlic aroma, spicy and fresh, which can be used for Jiao, noodles, rice, etc., and can also be used for cooking, stir-frying or barbecue.

The garlic chili sauce has a unique spicy and sweet taste, and it is especially appetizing to eat, whether it is with rice, dumplings, steamed buns or pancakes, it is very delicious together.

See how we do this

Prepare a tomato, remove the root first, then cut it into small pieces and put it in a small pot for later use.

Cut a small handful of garlic into pieces, a handful of millet pepper into sections, and a small piece of ginger into slices, and put them together in a small pot.

Prepare a wall breaker, pour in tomatoes, garlic and millet peppers, beat into a sauce and set aside.

Heat the wok and add a tablespoon of cooking oil, pour in the hot sauce, add 10 grams of tomato paste, stir to dissolve, stir for one minute, add 5 grams of sugar, 10 grams of salt, stir well to dissolve the seasoning.

Add another 1 gram of pepper, turn on low heat and continue to stir-fry for 3 minutes, slowly boil out the moisture inside, then turn off the heat, let it cool naturally and serve.

Then pour it into a container, seal it and put it in the refrigerator, where it can be stored for about a month.

Well, this simple and delicious garlic chili sauce is ready.

Here are the ingredients and seasonings used:

Ingredients: Tomatoes, garlic, millet peppers.

Seasoning: sugar, salt, pepper, tomato paste.

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1.Wash the red pepper and remove the stem, put it in the pot, boil the water and steam for 5 minutes.

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2.After the steamed peppers have cooled, chop them carefully with a knife.

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3.Peel the garlic and chop it with a knife.

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4.Chop into minced garlic.

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5.Add an appropriate amount of vegetable oil to the pan, and when the oil is hot, pour in a tablespoon of sweet noodle sauce and stir-fry over low heat.

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6.Add a tablespoon of sugar and sauté well.

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7.Pour in 50 grams of white vinegar (brewed white vinegar, it is not recommended to use blended white vinegar) and stir well.

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8.Pour in the chopped chili peppers and stir-fry over low heat.

9.Stir-fry the hot sauce over low heat, and add an appropriate amount of refined salt when it is sticky.

10.Turn off the heat, pour in the minced garlic and stir-fry evenly, if you don't like the aroma of garlic, you can put less minced garlic or add minced garlic and stir-fry for a few minutes before turning off the heat. 1. The pepper is red, and the thick meat is the best.

Steamed peppers should be removed from the stems and then steamed. Wear disposable gloves when chopping chili peppers, and be careful not to splash the chili peppers on your eyes or **.

2. There are two manufacturing processes for white vinegar, which are divided into two types: blending white vinegar with vinegar essence and brewing white vinegar. To use brewed white vinegar, it is not recommended to use blended white vinegar.

3. The garlic should be finely chopped and put in after turning off the heat, and the garlic can be cooked by using the residual heat of the hot sauce, so that the sauce is rich in garlic.

4. If you don't like chili seeds, you can use a knife to cut along the length of the chili pepper after the chili pepper is steamed, and then pour it into clean water to wash to remove the chili seeds.

Ingredients: 1000g red pepper, 100g oil, 25g salt, 15g ginger, 150g garlic, 100g sweet noodles and 150g sugar

1. Dry the fresh red pepper to Microsoft, remove the stem and wash it.

2. Put the processed red pepper code in the cage drawer.

3. Turn on high heat and steam for 15 minutes, let cool after steaming.

4. Chop the steamed red pepper with a knife.

5. Chop the garlic cloves into small pieces and mince the ginger.

6. Pour oil into a wok, add minced ginger and stir-fry until fragrant.

7. Pour in the garlic granules and stir-fry over low heat until fragrant.

8. Add the sweet noodle sauce.

9. Pour in sugar and refined salt.

10. Xiaoqiao feast Huoshi Xiao Zheng fried into a sticky sauce.

11. Pour in the chili pepper and stir-fry over low heat.

12. Fry over low heat until viscous, let cool and then bottle and refrigerate.

13. a finished product.

Here's how to make garlic hot sauce:Ingredients: 1250 grams of red pepper, 1 apple, 1 pear, 2 tomatoes, 250 grams of garlic, 250 grams of soybean paste, 20 grams of flavor, 20 grams of sugar, 13 grams of salt, 250 grams of rice vinegar, 20 grams of sesame seeds.

1. Wash the red peppers, remove the stems and cut into cubes.

2. Peel and cut apples, pears and tomatoes into cubes.

3. Peel the garlic and set aside.

4. Put everything in the material table except sesame seeds into the juicer together, and the ingredients can be squeezed in batches and then poured into the pot to stir and mix.

5. Add sesame seeds to the pot and bring to a boil over low heat (be sure to cook slowly over low heat), stirring constantly.

6. The hot sauce can be bottled and put in the refrigerator after cooling.