How do you make a delicious and delicate garlic hot sauce?

In fact, garlic hot sauce is still quite easy to make, so how can you make garlic hot sauce with all the color and flavor? In fact, let's do a good job of each step, let's talk about how to make delicious garlic hot sauce, you can learn with me how to make delicious garlic hot sauce, and see if the garlic hot sauce we make is just as delicious.

Ingredients to prepare for garlic spicy sauce

I usually do a lot, so I will prepare 5 heads of garlic, peel the garlic, and also need to prepare salt, sugar, oil, millet spicy, millet spicy I generally prepare 3-4 fine, appropriate cooking oil, these are the materials that need to be prepared.

Preparation of garlic spicy sauce

In fact, the garlic hot sauce is really easy to make, peel the garlic and wash it, then use the broken artifact to break the garlic, take it out and set aside, and then break the millet spicy, take it out and set aside, and then put in the cooking oil, when the oil temperature needs to be 7 into the heat, add half of the garlic, fry over low heat until golden brown, don't use high heat, because the garlic will be black on high fire. Then stir with the minced garlic and millet that have not been cooked, add oil, sugar, and an appropriate amount of salt while stirring, continue to stir, and then remove and bottle.

Summary of the problem

Doesn't it seem simple? That's right, it's that simple, so why don't many people make it delicious? That's because some people don't know how to fry minced garlic, that is, they stir it directly with chili peppers, and some people will fry all the minced garlic, this practice is not right, you must remember that half of the garlic is fried, and the other half is not fried, so the taste and texture are the best, if not, then the garlic hot sauce you make must be strange, either the garlic flavor is super strong, or the taste is strange, so it is very simple The reason why many people can't do it well is actually like this, when you want to make a good garlic hot sauce, Be sure to pay attention to this problem, pay attention to this problem, and you will find that no matter what kind of garlic hot sauce you make, it must taste very good.

Prepare a little more garlic peeled and put it into the wall breaker to beat the minced garlic and put it out for later use, prepare the long pepper and put it into the wall breaker to beat it into chili sauce and put it out for later use, add oil to the pot, pour half of the prepared garlic into the pot and stir-fry it continuously, then add the chopped chili sauce, stir-fry until fragrant, and then pour in the garlic, and the homemade garlic hot sauce is made.

Start by preparing a lot of garlic, then chop it and chop it well, you can prepare to buy some secret hot sauce, then stir them together, then add some seafood soy sauce, and put it in a bottle.

Wash and dry the chili peppers, and crush the chili peppers, garlic cloves, and green peppers in a food processor. Add salt, sesame oil, ginger, a pinch of sugar. Pack and put in the refrigerator.

First, wash the chili peppers and dry them, then soak the garlic in water to remove the dirt from the garlic, and then shave off the skin of the ginger slices and cut them into thin slices. Put the garlic and ginger in a chusher and crush. Then add some chili pepper and red oil, and then add some chili noodles to taste, so that it is the most delicious.

The garlic chili sauce is very delicious, and it can be eaten not only with rice but also with vegetables. To make it, you need to mince both the garlic and chili peppers. Put it in a frying pan and fry until fragrant.

First of all, you should prepare the chili pepper, then cut the garlic into minced garlic, put the chili pepper and sesame oil into the minced garlic lamp, add the appropriate amount of salt and chicken essence and stir well, so that it is ready.

First of all, we need to choose ingredients, yellow gong pepper, green pepper, Chaotian pepper, fresh garlic, ginger, salt, white vinegar, white wine, sesame oil. The reason why these three kinds of peppers are used, then it is to be able to make the color, flavor and flavor, so after it is done, it not only tastes delicious, but also the color looks particularly good-looking, if you are too troublesome, you can also directly use green peppers, the approximate ratio is that the pepper is about 500:200 than garlic, and 50 grams of ginger is OK.

The first thing we have to do is to rinse these peppers and dry them, do not soak the water vapor on the surface, otherwise the peppers will absorb water and affect the taste, so we can remove the pepper stems after drying, and the seeds inside can be removed or not, so finally cut into small pieces, or use a food processor to break them, don't break them into pieces, the taste of small pieces will become better, then peel and chop the garlic, peel and chop the ginger slices.

Finally, we need to prepare a container of chopped chili peppers, minced garlic and ginger into it, and finally stir evenly and sprinkle some salt and sesame oil, white vinegar, marinate for half an hour, if you like it, then you can also put some pepper, this kind of directly made garlic chili sauce is more fresh and spicy and slightly raw.

This practice is made healthy and additive-free, and it is especially suitable for freshly made and eaten, and it tastes spicy and appetizing and makes people eat it once, it is really more enjoyable to eat, but it is relatively short for the reservoir, even if it is put in the refrigerator, it can only be put on 2 or 3 days, if you do too much at one time, you need to store it for a long time, then there are two treatment methods that can also be told to you.

First of all, we need to prepare a clean, waterless and oil-free container, put the chili sauce in, and finally pour a little liquor above 50 degrees when pressing it slightly, cover it with a thin layer on the surface, then marinate it for three days, and finally put it in the refrigerator for refrigeration, the purpose is to be able to sterilize and disinfect, increase the shelf life, and also make the taste of your chili sauce taste more mellow and more delicious. The second is to pour oil into the pot, heat it until there is a little smoke, and then pour it into the chili sauce while it is hot, stir it quickly and evenly, if you pour it in with hot oil, then it can be stored for about 7 10 days, and it tastes particularly spicy. This is the homemade garlic chili sauce I told you today, the practice of authentic Hunan garlic chili sauce, made healthy without additives, spicy and appetizing, and delicious, so that you can enjoy it more and more.

Ingredients: chili, garlic, salt, high liquor (note, it must be high), bottle.

Note: Do not use anything with water or oil during the whole process! And the material can't carry water either!

Preparation: Wash the peppers and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed and dried! The ratio of chili pepper to garlic can be based on personal preference.

Then chop the chili pepper and garlic separately. Just break it to the point where you feel satisfied. Toss the crushed garlic and chili peppers and sprinkle with salt.

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.

Mix the chili sauce well and you're done! Remember to wear disposable gloves when cooking, otherwise your hands will be spicy and uncomfortable!

Finally, it's in a bottle and sealed! Seal it for a month and you can eat it! Don't open the bottle halfway!

The finished chili sauce can be stored in the cabinet without putting it in the refrigerator. It won't go bad if you eat it for a year! The more time passes, the more fragrant it becomes!

Of course, there is also a premise, every time you take the chili sauce, the utensils should not be stained with water or oil, otherwise the chili sauce will spoil if it touches the water or oil.

【Garlic chili sauce】

Ingredients required: Ingredients: 200 grams of millet spicy.

Ingredients: 60 grams of garlic, 120 grams of cooking oil, 10 grams of Sichuan pepper, 2 star anise, a little sesame oil, appropriate amount of salt

Seasoning: 2 tablespoons light soy sauce or soy sauce.

Start making: Step 1: Wash and remove the stems of the millet spicy, and air dry it for later use. Peel the garlic and set aside.

Step 2: Use a food processor to break the garlic and chili peppers respectively and pour them out for later use.

Step 3: Pour slightly more vegetable oil into the pot, stir-fry the peppercorns and star anise until fragrant, and then pour the minced garlic into the pot and stir-fry over medium-low heat.

Step 4: When the chili pepper is slightly yellow, pour in the chili flakes and stir-fry together, wait for the chili peppers to change color, add salt, and continue to stir-fry evenly.

Step 5: Turn off the heat after stir-frying, pour in sesame oil, add light soy sauce to season and color, mix well and then remove from the pot.

It is fried in oil, which is fragrant and spicy, and can be used as a condiment to mix cold dishes, make Jiao Shui, etc. The second is not allowed to get a little oil, and it is made by pickling. This method of making it lasts a little longer than making it with oil.

Make a tutorial. 【Garlic chili sauce】

Ingredients required: Ingredients: 300 grams of millet spicy.

Ingredients: 3 heads of garlic, 1 large piece of ginger, 30 grams of salt, 15 grams of sugar.

Seasoning: 5 grams of white vinegar, 6 grams of high liquor.

Start making: Step 1: Select the millet spicy one with intact and undamaged ones, and dry them naturally after washing.

Step 2: Peel the garlic and set aside. Peel the ginger, wash it and dry it for later use.

Step 3: Remove the spicy millet and chop it. (You can also use a food processor to chop the garlic like ginger and set aside.

Step 4: Put the chopped garlic, chili pepper and ginger into a waterless and oil-free basin, add salt, white vinegar and white wine and mix well.

Step 5: Find a water-free, oil-free and covered jar, put the mixed chili flakes into the jar, shake out the air, sprinkle with a layer of salt, pour in a little liquor, cover and leave at room temperature for three days, and then put it in the refrigerator for a week to eat.

Pour more cooking oil into the pot, the oil temperature is about 50, when it is hot, turn to low heat first, put the coriander onion, green onion, star anise, bay leaves, cinnamon into it, fry the stone glue slippery, and then take it out, and then put the 1 2 of the battle curtain into it and fry it slowly, and then put the minced garlic in, stir constantly when frying, and fry the minced garlic to turn yellow. Then put the millet chili in and stir-fry it, stir-fry the fragrance of the millet pepper, fry all the water in it, add an appropriate amount of oyster sauce and steamed fish drum oil and stir well, so that you can do it.

First prepare the garlic and chili, chop the garlic and chili pepper first, then pour it into the pot, add salt, sugar, oyster sauce, water and cook it, and finally take it out and eat.

After peeling the garlic, use a meat grinder to crush it, then chop the chili peppers, heat the oil and put the chili peppers, and after the fragrance is fried, turn off the heat and put in the minced garlic and stir it, and put it in the jar.

Chili, garlic, and mustard are minced separately for later use, heat the oil, add spices, then put in the chili, garlic and mustard, simmer over low heat, and finally sprinkle sesame seeds out of the pot, and the delicious garlic chili sauce is ready, the specific steps are as follows:

Ingredients: 200 grams of green and red peppers, 8 heads of garlic, 50 grams of mustard, 30 grams of tempeh, one-third of onions, one piece of ginger, one section of green onions, two star anise, three bay leaves, a small handful of dried peppercorns, a section of cinnamon, a grass fruit, an appropriate amount of salt, an appropriate amount of oil, about 30 grams of oyster sauce, about 30 grams of light soy sauce, 5 grams of sugar, a little pepper oil, and an appropriate amount of cooked sesame seeds.

1. Prepare all the ingredients.

Peel the garlic in advance.

3. Finely chop the green peppers.

4. Finely chop the red pepper.

5. Mince the garlic.

6. Put the tempeh and mustard together and cut it into minced pieces.

7. Add an appropriate amount of oil to the pot, a little more, about 500 grams of oil, add star anise, cinnamon, dried peppercorns, bay leaves, grass fruits, and remove them after a little frying to make them fragrant.

8. Then add ginger slices, green onions, and shredded onions, fry them until browned, and then remove them, so that the aroma of the processed oil is stronger.

9. Add the green and red pepper powder and stir well.

10. Then add minced garlic, first add chili pepper and then minced garlic, so that the minced garlic will not be bitter.

11. Heat over medium-low heat, stirring while heating, after a few minutes, add the chopped tempeh and mustard, and continue to stir while heating.

12. Add an appropriate amount of salt, oyster sauce, light soy sauce, sugar, and a little pepper oil, and continue to stir.

13. Then turn on the minimum heat and boil slowly, stir and stir halfway to prevent sticking to the bottom, about half an hour or so, boil for a longer time, the aroma is stronger, and the residual moisture in it can be put for a long time.

14. Sprinkle with sesame seeds and store in a glass bottle. Finished product drawing.

1. When boiling the garlic chili sauce at the end, be sure to boil it slowly over low heat, and stir halfway to prevent it from sticking to the bottom.

2. Use an oil-free and clean spoon when eating.

【Garlic chili sauce】

I like garlic chili sauce made with small chili peppers, because the small chili peppers have less moisture and are more spicy, and the chili sauce made is very fragrant and delicious. Noodles are delicious with a little garlic chili sauce when eating the soup powder!

Ingredients: 500 grams of small peppers.

Garlic 50 grams.

Ginger 50 grams.

Salt 50 grams.

10 grams of sugar.

10 grams of white vinegar.

10 grams of liquor above 50 proof.

1 clean, oil-free and water-free bottle.

To prepare the homemade garlic chili sauce.

Wash the peppers and dry them in water.

Dry the water and peel off the stems.

Wash the garlic, peel the ginger, dry the water and set aside.

Chop the ginger and garlic into a puree.

Cut the peppers into sections. <>

Break the chopped peppers with a blender.

Hit it until that's it.

Pour the beaten peppers into a large, clean bowl.

Pour the minced garlic and ginger into the chili pepper, and add the salt, sugar, white vinegar and white wine together.

Then stir well and place in a clean, waterless bottle with a lid on. Store at room temperature for three days and then store it in the refrigerator, and you can eat it after a week.

It's loaded. <>

The colors are beautiful.

Pretty. <>

The colors are beautiful!