Do you want to put white wine in the chili sauce you make yourself?

Yes, it is not easy to spoil when you put high liquor chili sauce, and the following is the specific method of chili sauce.

Ingredients: 100g of red pepper, 100g of garlic

Seasoning: appropriate amount of salt, appropriate amount of liquor.

Steps: 1. Remove the stems of the small red pepper and wash it, drain the water (there must be no water); Remove the garlic and set aside.

2. Salt to taste.

3. Use a blender to add small chili, salt and garlic in two batches and stir to your favorite size. (Because you can't finish stirring at one time, you can stir it faster and better in two times).

4. Add an appropriate amount of high wine, and it will not be easy to make high wine.

5. The chili sauce after adding wine can be mixed into the bottle and sealed for preservation, generally it can be eaten after 7 days, and it can be stored for more than 1 year after putting the high wine.

I usually put a spoon of high liquor (above 50 degrees) to enhance the flavor and sterilize...

Put some wine to prevent white flowers.

For a pound of chili peppers, at least 50ml of liquor should be put in. When making chili sauce, it is necessary to put more than 50 degrees of high-concentration liquor, liquor + salt matching, which can play the role of sterilization, disinfection and antiseptic, in general, the matching ratio of chili pepper and liquor is 10:1, that is, 10 catties should be put more than 500ml, in order to better extend the shelf life of chili sauce, in addition to the esters contained in liquor, it can also make the taste of chili sauce more fragrant.

Precautions: Chili peppers must be completely dried before making chili sauce: when making chili sauce, as long as there is oil and water, it is easy to cause the bacteria to multiply in the prepared chili sauce, the shelf life is not long, and it is easy to grow mildew.

Point 1, 2 catties of chili pepper (or material) one or two salt: the amount of salt should not be too much, not too little, in general, two catties of chili materials, corresponding to at least one or two salt, although the taste of the chili sauce will be slightly salty, but at the same time will make the chili sauce taste more sufficient, and the effect of preventing mildew is better.

You can put a little liquor; The purpose of putting liquor in pickled chili sauce is to remove some bad taste of chili peppers, avoid some other substances produced in the pickling process, and can speed up the fermentation process of chili sauce, and can also increase the aroma of chili sauce; Another effect of putting liquor is that it has a bactericidal effect, which can kill some bacteria in chili sauce; You can also put it without it: due to the addition of a large amount of salt in the development process of chili sauce, salt can play a certain role in sterilization, but the taste and aroma are a little worse than that of liquor.

In the research and development process of chili sauce, because a large amount of salt was added, salt can play a certain antibacterial role, but the taste and aroma are a little worse than those of liquor. Ingredients: garlic, fresh or air-dried red pepper, tackifier, edible salt, etc.

Raw material solution: fresh garlic peeled and mashed. Wash the fresh peppers and pulp them.

Add 4 5% edible salt, cyclamate, potassium sorbate to the slurry, mix and heat together until boiled into a slurry and then bottle.

Be careful not to stain the mouth of the bottle when bottling, as it is about a centimeter distance from the top of the material. After bottling, 2 3 mm thick sesame oil is added to the top of the raw material, and then the seal is closed. Garlic chili sauce, that is, a hot sauce with minced garlic, its characteristics are that the garlic is thick, spicy and refreshing, and can be used for Jiao, fried noodles, rice, cooking, cooking, grilling, etc.

The unique spicy and sweet and sour smell is especially good for the spleen and appetizers, whether it is paired with white rice, dumplings, steamed buns, pancakes or all other dishes, it is very delicious, and it can be described as a good condiment. The proportion of vitamin C in Chaotian pepper ranks first in vegetables and fruits. The fruit of Chaotian pepper has a spicy taste due to the capsanthin on the exocarp, which can increase the appetite.

If you don't like the taste of raw peppers, you can also stir-fry the hot sauce slightly before canning, and be sure to simmer! Otherwise, it will be mushy. Stir-fry up and down for about a minute or two until fragrant. There is no need to add pure grain and wine here, and there is no need to wait, you can eat it as soon as it is ready.

In this season of high yield of chili peppers, we can also make some chili peppers and garlic sauce at home, and it is very convenient to make such chili garlic sauce in eating, so we can also put some high liquor when making chili garlic sauce, which is also very delicious, first of all, we have to prepare some green and red peppers, garlic, shallots, coriander, onions, and ginger, and then prepare some spices, and then prepare some bay leaves.

Cinnamon, star anise, Sichuan pepper, sugar, salt, thirteen spices.

Essence of chicken, liquor, sesame seeds.

First, we will clean the green and red peppers and dry them.

First of all, the first step is to clean and dry the green and red peppers, chop it, chop it and put it in the pot for later use, and then prepare some garlic to chop it and put it in the pot together.

Second, then prepare to cut all the ingredients.

First we chop the onion, then cut the coriander, then heat the oil, add the onion, coriander, and ginger.

Cinnamon, star anise, bay leaf peppercorns.

Third, the third step is to put the cut peppers into the container.

Then we will cut the chili peppers, as well as minced garlic and white sesame seeds.

Put all of them in a container, and then pour oil from the oil pan on top of the chili peppers, and the chili peppers that come out of this way are also very delicious.

After we help the chili peppers are ready, and then put some high liquor in the chili peppers, which can also keep the chili peppers longer, and the chili peppers that come out of this way are also very delicious, and you can pick some out of them when you usually eat.

There are many ways to make chili sauce, if you have friends who like to eat spicy, you can learn to do it at home, this practice is relatively simple, and it tastes very good, so in ordinary life, we plant too many chili peppers in our home, if you can't finish eating, you can make it into chili sauce, and then put it in a container, it can also be stored for a long time.

Of course it does. Because if you put sake, it will improve the overall taste, and it will also make this hot sauce more delicious and flavorful.

Yes, you need to put some wine, because wine can be sterilized, it can prevent the chili sauce from spoiling, and it can extend the shelf life.

It is necessary to put some wine, but after pouring the wine, it can be stored for a long time, and there will be no mold, and the taste is still relatively spicy.

You can put it or not, it mainly depends on personal preference. Adding a little wine can increase the aroma of the sauce and further boost people's appetite. However, if you are allergic to alcohol, it is best not to add it.

When I make my own garlic chili sauce at home, can I do it without alcohol? Let's take a look at this problem**, I hope these contents can help friends in need.

In addition, putting some wine in the case of self-made garlic pepper stems can also improve the flavor and remove the fish, which will make the Chaotian pepper release a stronger aroma, and will also make the garlic chili sauce taste stronger.

In the case of garlic chili sauce that I usually eat in my life, the minced garlic and Chaotian pepper in it often become moldy and cause Aspergillus flavus, which will make the garlic chili sauce deteriorate, and will affect its taste.

Make your own garlic chili sauce, put in the appropriate amount of pure grain liquor will make the garlic chili sauce after the cooking, the taste is the most fragrant, this is also the primary reason for everyone to put a long time, because in the process of making garlic chili sauce will put Chaotian pepper, the application of the color of the mud and its white sugar and other kinds of condiments, then put in the appropriate amount of pure grain liquor will have a faster flavor enhancement effect, can make the garlic chili sauce taste the most fragrant, spicy taste more authentic, eat stronger taste.

To make garlic chili sauce at home, you must prepare in advance, 1kg of pepper, 200 grams of garlic, 200 grams of shallots, 300 grams of fresh tomatoes, 300 grams of yellow sauce, in addition, white sugar only with salt, rice vinegar and chicken essence and its high wine need to be prepared in advance. Sealed storage for a while to obtain a ready-made garlic chili sauce.

Usually, when making garlic chili sauce at home, you should prepare the time in advance according to the secret recipe, and the prepared time should be washed with water and dried with water on its surface, so as to avoid the food being stained with cold water and vegetable oil during the production process, and the whole process should be kept tidy.

No. Be sure to use cooking wine when making garlic chili sauce, if you don't put cooking wine, it is likely to cause a bad taste, and then it will also affect the final taste.

Of course, it's okay not to put in alcohol, but the garlic chili sauce you make is not very authentic, and it is not easy to preserve successfully.

It's perfectly okay not to put wine, but the taste is worse without wine, and it is suitable for people who are allergic to alcohol.

Because adding some wine to the garlic hot sauce will make the taste of the garlic hot sauce more pure, and the taste will become better, and it will smell more fragrant in the future.

Putting some wine can have the effect of anti-inflammatory and sterilization, and it can keep the minced garlic for a longer time, and the taste is particularly good.

Because after putting the sake, you can achieve the effect of increasing the taste, and you can also achieve the effect of sterilization, and you can also combine the spicy taste.