What to do if the homemade chili sauce is moldy and turned up

If the chili sauce is moldy, you can only throw it away, because after the chili sauce becomes moldy, mold is a bacteria that is harmful to the human body, and eating it may cause food poisoning.

Moreover, mold will absorb the nutrients of the chili pepper, which will make the chili paste taste bad, so it can only be thrown away.

Chili sauce is mostly made in Hunan, and there are two kinds of oil and water. The oil is made with sesame oil.

and chili peppers, bright red in color, with a layer of sesame oil floating on top, easy to preserve; The water system is made with water and chili peppers, the color is bright red, garlic, ginger, sugar, salt are added, it can be stored for a long time, and the taste is more delicious.

Chili sauce is a relatively common condiment on the table, and each region has different local flavors. Generally, make chili sauce at home, put the chili pepper in the pot, fry it until fragrant (without adding oil), grind it into powder (you can also chop it with a knife, the better it is, the peppercorn powder (also cooked in a pot without oil, it is fragrant, and then made into minced pepper), garlic (according to the amount of chili pepper and personal preference). The above seasonings, .

Put the garlic and vinegar in the pot and put the oil in the pot (the amount of oil depends on the amount of chili peppers, and you can do it without chili peppers.) It is also possible to put sesame oil directly, it is better to heat it, let the oil cool down, and mix it into the chili pepper. Then stir, . .

Add garlic and vinegar and mix wellPut it in a glass jar and take it as you go, cold salad, noodles, and stir-fried ingredients.

Homemade should be soaked in oil, just pour out the moldy place, and you can eat it if it is soaked in oil and not discolored.

Let you play your little j j ok bounce your little j j ok bounce your little j j ok bounce your little j j ok bounce your little j j ok bounce you Bounce your little j j ok bounce your little j j ok bounce your little j j ok bounce your little j j ok bounce you ok play your little j j ok play your little j j ok play your little j j ok play your little j j ok play your little j j ok. It's like eating Xuanmai, and you can't stop at all. Turn around in circles Turn in circles.

It's edible.

Wipe the moldy stuff off the mouth and inside of the bottle, and the chili sauce inside can still be eaten after heating. But the best way to eat is to choose high-temperature heating, which can ensure that there is no influence of mold.

As long as there is no mold on the chili sauce inside, it is not easy to spoil foods such as chili peppers.

The main reason is that the mouth of the chili sauce bottle has more moisture, and the moisture activity value is low, and mold and insect eggs cannot absorb water, and when the water activity value is increased, mold and insect eggs will absorb the water in the food and then decompose and eat the nutrients in the food, resulting in mildew.

As we all know, microorganisms have a strong ability to grow and reproduce in an environment with sufficient nutrients, water and oxygen, and the fat, protein and other components contained in food provide good nutritional conditions for the reproduction of microorganisms. When exposed to the right oxygen and moisture, microorganisms can multiply in food and release carbon dioxide gas, which can lead to mold.

The homemade process keeps the temperature and humidity low, like chili peppers, and the moisture is dried as much as possible, which can reduce the appearance of mold. The chili sauce bought is less mildew, mainly because as a manufacturer, the food production process should be strictly controlled, such as the control of the food's own moisture, oil content and other components, or the quality control of the drying process, or the appropriate selection of heat sealing pressure, temperature and other parameters.

The chili sauce will not be white and mildew, to ensure that the temperature is not too high, but also to increase the salt content, the specific operation steps of making chili sauce correctly:

Ingredients: 5 kg of chili pepper, 1 kg of rapeseed oil, half a kg of sesame seeds, half a kg of salt, half a kg of sugar, 2 bags of bean paste, 2 taels of MSG, 1 kg of garlic, and an appropriate amount of crushed peanuts.

1. Remove the stems of the red pepper and wash it to control the moisture. Red peppers are used for spicy food, which can be adjusted according to your taste.

Peel and wash the garlic to control the moisture.

3. Use a meat grinder to grind peppers and garlic, no meat grinder can be crushed by any equipment, there is really no then chopping it, just a waste of time, when cutting garlic and peppers, pay attention to the knife first dipped in cold water and then cut to avoid spicy eyes.

4. Prepare all the ingredients, fry or roast sesame seeds and peanuts in advance, and crush or break peanuts.

5. Take a large pot and add all the ingredients except MSG.

6. Stir well.

7. Add oil to the wok and bring to a boil, use small pressed rapeseed oil, this oil is very fragrant, vegetable oil can be, there are no special requirements.

8. Slowly pour in the prepared chili sauce and stir-fry.

9. If the oil will collapse during the frying process, pay attention to bring an apron and gloves to avoid scalding, and spread newspapers around the perimeter of the pot, so that it is easy to deal with the aftermath, roll it up and throw it away.

10. Stir-fry on high heat for about 20 minutes, and it is OK without moisture.

11. Add MSG after turning off the heat, the recipe is 2 taels of MSG, there is no MSG at home, use chicken powder, about 50g, taste it yourself, feel that the taste is fresh enough.

12. After cooling, put it into a pre-processed canned bottle and put it in the refrigerator to refrigerate, a very delicious seasoning.

Wash the fresh red peppers, dry the water, add one-third of the garlic of the pepper amount, remove the stems, and the chili sauce will be very fragrant), pour a layer of wine on the noodles, break them together, seal them for about ten days, add an appropriate amount of salt and white wine (to use more than 50 degrees, use a clean bottle or can.

Seal it for about ten days, take it as you eat, boil the chili sauce and then bottle it, otherwise it will be moldy. , in a clean bottle or can.

Be careful to scoop it out with a clean spoon when eating.。

Or pour oil into a pot and add an appropriate amount of salt and white wine (use more than 50 degrees. Dry the water, add one-third of the amount of chili pepper to the garlic, and crush together. Otherwise, it will be moldy, and the chili sauce will be very fragrant)...

Do not get oiled. Do not get oiled. Pour a layer of wine over the noodles.

Remove the stem. Chilli paste: Fresh red peppers washed.

..Be careful to scoop it out with a clean spoon when eating.。

Ingredients: 1500g red pepper

Tomatoes 500g

250 g of garlic

30g of adjunct pasta sauce

20ml of rice vinegar

250g sugar

Step 1Wash the red peppers, remove the stems and remove the seeds.

2.Tomato.

3.Garlic. 4.Sugar.

5.Beat the washed red peppers and tomatoes in a food processor and puree the garlic for later use.

6.Add the crushed peppers, tomatoes, half of the minced garlic, sugar, a packet of noodle sauce, and a packet of vinegar to a boil over high heat, and slowly boil over low heat until thickened, about half an hour.

7.After boiling, let it cool, add the other half of the minced garlic and mix well, and refrigerate for about 1 month.

Wash the fresh red pepper in the chili sauce, remove the stems, dry the water, break them together, add an appropriate amount of liquor (use more than 50 degrees, the chili sauce will be very fragrant), add a little more salt, add an appropriate amount of garlic, put it in a clean bottle or can, put it in a cool place, and seal it for about ten days.

When eating, pay attention to scoop it out with a clean spoon, do not dip in oil, do not use a hot spoon, and keep it sealed, otherwise it will become moldy.

Or pour oil in a pot, boil the chili sauce and let it cool, then bottle it and take it as you go.

Very much sodium chloride.

Add a little more salt in moderation, do not add water, seal, and put it in a place with a low temperature

I feel like it's still about picking up and storing.

Use clean utensils when taking them, eat as much as you want, and keep the edges of the container clean to prevent contamination.

When storing, it should be sealed and kept at a low temperature, and the refrigerator can be kept fresh.

After doing it, you can put it in the refrigerator without mold.

Hello, don't eat it if it's moldy, don't eat it if it's moldy, generally speaking, this kind of food will breed a lot of bacteria if it's moldy, and the taste of such chili sauce is definitely not good, and there may be some mold, so it's not recommended to eat. In addition, chili sauce is a relatively common condiment on the table, and each region has different local flavors. Generally speaking, when making chili sauce at home, you can put the chili pepper in a pot, fry it, then crush it, and finally put it in the pot and put sesame oil directly.

The prepared chili sauce must be kept well, and you can put more salt, which can keep the food from spoiling for a long time. It can also be sealed and stored, so that it can avoid contact with the air and achieve an absolute seal. Finally, in daily life, when taking out the chili sauce, you must choose to use a clean, waterless spoon or chopsticks to take the appropriate amount of practical.

Avoid using spoons and chopsticks with water marks or saliva to take the chili sauce, which can prevent some bacteria from entering the chili sauce with saliva and preventing the chili sauce from spoiling. Tips: It is recommended to store the chili sauce in a cool place away from light, so as to avoid direct sunlight and effectively hinder the growth of bacteria.

In addition, don't eat moldy chili sauce, it's best to eat less of this food, I hope it will help you.

Discard faux coarse. Raw white mold in chili sauce should not be eaten, and moldy food has germs, which is harmful to the body and cannot be eaten. Common molds that cause food mold include Aspergillus, Penicillium and Botrytis cinerea, and most molds cannot be killed by freezing or cooking at high temperatures.

Therefore, if the chili sauce has white mold, it should be discarded immediately. Usually the chili sauce should be placed in a cool and ventilated place, which can make the chili sauce last longer without deterioration and prolong the shelf life of the chili sauce. <

Discard. Raw white mold in chili sauce should not be eaten, and moldy food has germs, which is harmful to the body and cannot be eaten. Common molds that cause food mold include Aspergillus, Penicillium and Botrytis cinerea, and most molds cannot be killed by freezing or cooking at high temperatures.

Therefore, if the chili sauce has white mold, it should be discarded immediately. Usually the chili sauce should be placed in a cool and ventilated place, which can make the chili sauce last longer and not be prepared for late deterioration, and prolong the shelf life of the chili sauce.