How can homemade chili sauce be fragrant and delicious?

The delicious and correct way to make chili sauce] - characteristics: spicy and delicious taste, long storage time, thorough analysis of the method, and a glance.

Ingredients]: 5 kg of millet spicy.

Ingredients]: 200 grams of ginger, 200 grams of garlic.

Seasoning]: 30 grams of water, sugar, 25 ml of liquor, 220 grams of salt.

Start cooking] ——

The first step is to "wash and dry the ingredients": first wash the millet spicy, ginger, and garlic twice to wash off the surface dust, then drain the water and put it in a basin, and place it in the sun for about 1 day, and try to dry the surface moisture of the ingredients for later use.

The second step is "washing and drying container": take a porcelain jar or glass jar, scald the inside with boiling water, then dry the water with kitchen paper, and put it in the sun for about 10 minutes until it is completely dry, and set aside.

The third step is to "change the knife and put the ingredients into the container": after the ingredients and the container are dried, the dried millet spicy spicy stem is chopped and directly put into the container, and then the old ginger is peeled and minced into the container, and the garlic is peeled and minced into the container (it must be cut directly into the container, not in a bowl, as explained later).

Step 4 "seasoning, sealing and pickling": After adding all the cut ingredients to the container, first add 20 grams of sugar and 200 grams of salt and quickly mix well with clean and water-free chopsticks, then add 25 ml of liquor and continue to stir for 2 minutes until it is completely even, after completely stirring, then sprinkle 20 grams of salt evenly on the surface of the pepper with clean and water-free hands, and finally close the lid and seal it tightly.

The fifth step is "store and pickle": put the sealed porcelain jar in a cool and ventilated place, let it stand and marinate for 30 days, and after 30 days, you can open the lid and eat, as long as you don't open the lid for too long every time, and don't drip water and oil, then there is no problem with this chili sauce for 1 year.

Such a very simple, spicy and simple chili sauce is ready, doesn't it look appetizing?

Chili peppers are the best ingredient for those who like spicy food, but they are avoided by those who don't eat spicy food. Depending on the taste, the ingredients you choose will naturally be different. But people who like to eat spicy food leave one ingredient that is chili, and there are many ways to eat chili, directly fried, or as a side dish, and there is another kind that is directly made into chili sauce, which is also convenient to eat, and can be eaten with anything.

Homemade chili sauce can not always put salt, less than 2 flavors, chili sauce is not only not fragrant but also moldy, that is, pure grain wine and white rice vinegar, these two materials are the key is to have the actual effect of sterilization and flavor, and can make the chili sauce stored for a longer time. So you must understand!

Quickly make sour chili sauce.

by Smoked Eye Ingredients: Two catties of chili pepper, half a catty of old ginger, half a catty of garlic, refined salt Appropriate amount of cooking steps: 1Wash the peppers and dry them with a dry towel. Take special care to be sure to dry the water.

2.Peel and wash the ginger, as well as the garlic. Note! Try not to have water!

3.Chop the garlic. 4.Chop ginger.

I used a soymilk machine to beat it, for quick and convenient ha! If you don't have a soymilk machine, you can chop it slowly. First, cut the chili pepper into small sections and put it in the soymilk machine, pour in the chopped ginger and garlic, add the appropriate amount of salt, and you can start beating!

Isn't that great!

6.Put it in a bottle and sprinkle a layer of salt on the top layer to facilitate fermentation, pay attention! Don't overfill! Succeed with flying colors! Isn't it easy?

Cooking tips: 1. Chili peppers are generally used for seasoning during cooking, which can be stir-fried, boiled soup, or prepared sauces, and can also be processed into chili sauce, chili powder and other products. 2. When buying chili peppers, you should choose those with bright and shiny appearance, no dryness, rot, and insect pests.

3. How to preserve fresh chili peppers: cut off the stems of chili peppers, light the candles, drip wax oil on the cross-section of the chili stalks, and wait for solidification, then put the chili peppers into a fresh-keeping bag and store them in the refrigerator, taking care not to touch the candles that have solidified on the chili stalks. (This method can be stored for more than 3 weeks).

Garlic chili sauce Ingredients Ingredients: 1000 grams of red pepper and millet spicy, 200 grams of garlic, 200 grams of shallots, 400 grams of tomatoes, 400 grams of yellow sauce Seasoning: 140 grams of salt, 140 grams of sugar, 140 grams of white vinegar, 40 grams of chicken essence, 40 grams of high liquor.

Homemade chili sauce should be noted, the oil temperature should not be too high, green onions, ginger, garlic, chili peppers and other seasonings, slowly heat over low heat, and take out after the seasonings are dry.

You have to add ginger and garlic so that it comes out very tasty with a special meal.

This should pay attention to the proportion of seasonings, you can try it yourself and adjust the ratio well.

To make your own chili sauce, choose those spicy chili peppers, then use plenty of oil and add some minced garlic.

I think I can find some people who do it well and ask for some recipes, so that it can be done.

This is just not to add too many condiments when making it.

1.Wash and dry the millet peppers, cook the peanuts and prepare the cooked sesame seeds. 2.Chop the millet peppers and chop the ripe peanuts as well.

You can consult with people who often do this and learn from experience.

This requires professional skills, because the taste of each place is different.

Ingredients: chili flakes; Soak 6 dried shiitake mushrooms; 2 large pieces of ginger; 4-5 cloves of garlic; 6-10 dried shrimps; salt, seafood soy sauce, cooking oil, sugar to taste; Appropriate amount of chopped peanuts.

The method is as follows: 1. Chop the mushrooms, ginger, garlic and dried shrimp and put them on a plate; The mushrooms were soaked the night before, and the dried shrimp were not soaked and chopped directly;

2. Take out a bowl, put the chili powder according to personal taste, and then start to make the sauce base of bibimbap sauce - chili oil, boil the appropriate amount of hot oil in the pot, control the amount of oil according to the chili powder, pour the high-temperature oil directly into the chili bowl just placed, pay attention to control the oil temperature, and prevent the chili pepper from becoming paste;

3. The base of the finished bibimbap sauce is like this, the oil temperature is too high this time, so the color is dark;

4. On the oil pot just now, pour in the oil and start to stir-fry the various ingredients prepared at the beginning, first add the mushrooms, then the dried shrimp, garlic and ginger, the mushrooms can be stir-fried more, this time the oil can be put more, because the later preservation sauce also depends on oil; This step must be done slowly, control the heat, and keep the heat on low heat and stir-fry;

5. After all kinds of ingredients are almost stir-fried, in the case of low heat, add the chili base just prepared, add the oil and pepper just now to the big pot of stir-frying, and then turn off the heat and take it out after feeling that it is almost mixed well; Then add the appropriate seafood soy sauce and salt, sugar, and the main event, crushed peanuts, so that a bowl of good sauce is ready;

Tips: 1. When pouring chili peppers with the oil at the base of the sauce, control the oil temperature to prevent the chili peppers from becoming mushy;

2. When stir-frying various ingredients, be sure to stir-fry slowly over low heat;

Stir the red pepper, garlic and ginger, stir-fry, fine salt, rice vinegar, crushed peanuts, and stir-fry.

This is what my friend told me. Stir-fry the chili powder and cool, and mix the shallots and garlic into minced pieces. After the appropriate amount of cooking oil is red, pour it into the prepared ingredients and mix well with chili powder. It tastes good.

Ingredients: chili, garlic, salt, high wine (note, it must be high), bottle method 1, wash the chili pepper and garlic, dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed and dried.

2. The ratio of chili pepper to garlic can be based on personal preference. Then chop the chili pepper and garlic separately.

3. Just break it to the point where you feel satisfied.

4. Mix the crushed garlic and chili peppers, then sprinkle with salt.

5. Add high wine. You don't need to put too much, just put a little more chili sauce juice, and just put a little bit in moderation.

6. Mix the chili sauce well! Remember to wear disposable gloves when cooking, otherwise your hands will be spicy and uncomfortable!

7. Finally, put it in a bottle and seal it! Seal it for a month and you can eat it!

How to make chili sauce is fragrant and flavorful, and it is not bad for 2 years.

Ingredients: 4 kg of millet pepper, 20ml of liquor, 180 grams of salt, 150 grams of ginger, 100 grams of garlic, 25 grams of sugar, and a porcelain jar.

Method:1Wash the millet pepper, ginger and garlic first, then put them in the sun, dry the moisture on the surface, and then remove the pepper head.

3.Wash the porcelain jar, then dry all the water inside, and then put the chili flakes, ginger, garlic, sugar, salt, and liquor into the jar, stir evenly, sprinkle another layer of salt on the surface, and the altar can be sealed.

4.The sealed altar is put into a ventilated and cool place, and after 1 month, it can be eaten, as long as the altar is sealed, there is no problem with 2 years of storage.

Notes:1Millet pepper needs to be washed before removing the pepper head, if the pepper head is removed in advance, the water will enter the pepper, which may cause the chili sauce to become moldy, this detail is very important.

2.When making chili sauce, we need to put an appropriate amount of liquor. Liquor can be sterilized and fresh, and the chili oil emitted by chili peppers can produce aromatic flavor when encountering liquor, and adding liquor can also increase the preservation time, killing three birds with one stone.

Why is the chili sauce made by others delicious, it is all put in an appropriate amount of liquor, and the chili sauce made in this way is fragrant and flavorful.

3.When making chili sauce, you can't touch raw water and oil during the whole process, as long as you touch it, the chili sauce will become moldy, and there is no solution at all, so you can only redo it.

4.Everyone uses chili sauce to cook, and the chili sauce needs to be fried before being put into the dish, and directly put it into the dish, the fragrance will be insufficient. It is best to consume the fried chili sauce within 10 days.

Ingredients: 500 grams of red pepper.

Millet Spicy 5pcs.

100 grams of garlic.

Salt to taste. Oil to taste.

1 tablespoon of white wine.

2 grams of sugar.

2 tablespoons of oyster sauce.

Preparation of garlic chili sauce.

Prepare the ingredients, today the supermarket only has this red pepper that is not too spicy, so I add extra millet spicy to add flavor. You can choose your favorite pepper variety.

Wash the peppers and soak them in salted water for 10 minutes.

Pat the garlic and peel it, and cut the pepper into cubes.

Put both ingredients in a blender and break them up and set aside. If you don't have a machine, chop it with a knife.

Then add the red pepper flakes and continue to stir-fry. Medium heat.

Add an appropriate amount of salt, two tablespoons of oyster sauce, and a spoonful of sugar to taste, and add salt to taste. Cook until the water has evaporated, then turn off the heat, about 10 minutes.

The color is bright red and fragrant. Find a glass bottle that is sterilized at high temperature and canned in the refrigerator to refrigerate and consume as soon as possible. Try not to do too much at once.

The spoon mentioned in the text.

Tip: Choose a spicy level that you can accept.

Put a little more oil.

1.Soak the dried chili peppers in boiling water and beat them in a food processor until they are flaked. 2.

Pour oil into the pan and fry the chili flakes over low heat to bring out the water in the chili peppers. 3.Add chopped tempeh, hot pot base, salt, chicken essence, minced garlic and rock sugar to continue stir-frying.

4.Add chopped peanuts and chopped sesame seeds.

Chili, lean meat, ginger and garlic, all minced, hot oil in the pot and minced meat are fried, garlic and ginger are added to stir-fry until fragrant, add soybean paste and stir-fry, pour in minced chili pepper, stir-fry, add peppercorns, salt and sugar to taste, add a little liquor and monosodium glutamate to stir-fry out of the pot, this is fragrant and spicy.

If you want delicious chili sauce, you need to prepare millet spicy chopping, green onion, ginger and garlic mincing, heat oil in the pot, put cinnamon, star anise, bay leaves, cumin, Sichuan pepper and fry over low heat to make the fragrance, remove the spices, put in the green onion, ginger and garlic and stir-fry until fragrant, then add the chopped chili, stir-fry for a few minutes, add bean paste, salt, sugar, and stir-fry for about five minutes to turn off the fire, and after cooling, put it in a container and seal it.

Preparation of spicy sauce: 1. Use fresh millet spicy or bell pepper, wash and chop for later use; 2. Chop minced garlic, Yangjiang tempeh and beef for later use; 3. Heat the oil in the pan and stir-fry the garlic bean drum together until fragrant; 3. Add beef cubes, rice wine, soy sauce and barbecued pork sauce and stir-fry together; 4. Then put the peppers prepared in advance and continue to stir-fry, and you can add some oil halfway; 5. Add a small amount of water, cover the pot and simmer for 5 minutes, turn off the heat.

Don't go out to buy chili sauce anymore, make it yourself, it's more fragrant than Lao Gan Ma.

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

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.

The chili sauce is so delicious that you can make it yourself at home.

Using red pepper as a filling is more nutritious and can prevent myopia.

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.

The ingredients used to make chili sauce include chili powder, green onions, ginger, garlic, and cooking oil. In order to eat with peace of mind, the chili powder is also made by yourself. First, buy the small red peppers, put them in a wok, and stir-fry them until they are crispy, and then put the peppers into a meat grinder or stuffing machine and grind.

Wash the green onion, ginger and garlic (chop the ginger and garlic).

Method: Pour cooking oil into the pot, after the oil is hot, first add chopped green onions, ginger and garlic and stir-fry, the heat should not be too large, the time should not be too long, as long as you smell the fragrance. Then pour the chili powder into the pan and stir-fry together.

At this time, the heat can be slightly larger, pay attention, do not stop when stir-frying, wait for the chili, green onion, ginger, garlic to mix together, this becomes chili sauce. After the chili sauce has cooled, put it in a used canned bottle (cleaned beforehand) or other glass bottles, and close it tightly with a lid after filling it (if there is no cap, you can seal it on the mouth of the bottle with plastic paper or a convenient bag, and tie it tightly with a rubber band or other string). This way, you can eat as you go.

Since the glass bottle where the chili sauce is stored is covered with a layer of chili oil, this can protect the chili sauce from spoiling, and it can be stored for a long time and can be eaten for a long time.