Tips on how to make chili sauce

Here's how to make chili sauce:1. Wash the chili pepper and ginger and chop them with a knife.

2. Put it in a basin, sprinkle it with salt, and let it stand for 30 minutes.

3. Then boil over medium heat for about 10 minutes, mix in sugar, and seal it in a porcelain jar for a week.

1. Wash the peppers and garlic and 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! Don't open the bottle halfway!

Tips. 1. 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!

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

Homemade chili paste.

Material. Garlic cloves, chili pepper or other chili peppers, Sichuan peppercorns, refined salt, sugar.

Method. 1. Wash the red pepper and remove the stem, put it in the pot, boil the water and steam for 5 minutes. When cool, chop carefully with a knife. Chop garlic into minced garlic and the ratio of chili pepper is: chili: minced garlic = 2:1

3. Pour in the chopped chili peppers, stir-fry over low heat until the hot sauce is viscous, add refined salt, and add some sugar to taste.

4. Pour in the minced garlic and stir-fry evenly until the aroma of garlic comes out.

Tips. During the production process, please keep the range hood turned on and well ventilated, otherwise you will choke on chili peppers.

Simple chili sauce.

Material. 5 catties of red pepper, 6 taels of salt, 1 catty of qi, 2 taels of monosodium glutamate, 4 taels of sugar, 1 catty of bean paste, 2 taels of white vinegar.

Note: Red peppers are the kind that are specially made for chili sauce in autumn.

Method. Step 1: After buying the chili peppers, wash them first, and then put them on a curtain to control the water. I just bought it on the first day and made it on the second day.

Step 2: Put the chili pepper in a blender and stir it, if you like it delicately, crush it, and if you like it, make it thicker.

Step 3: Put the chili flakes in a pot, put the salt, MSG, sugar, bean paste, and vinegar in the pot, and start stirring while boiling, until the pot is boiling.

Step 4: When it has cooled completely, put the minced garlic in a pot and start stirring.

Finally, eat. Tips.

1. Pay attention to the boiling process, the room will be spicy, so try to close the kitchen door as much as possible, or do it when the child is not at home. Once it's done, put it in a vessel. Cool thoroughly.

2 To make up a sentence, the pot for boiling chili sauce, if you cook the next day, it will be very spicy, hehe, so it's best to wash it a few times and then soak it.

3. After the boiling is completed, find a bottle and put the chili sauce away, and you can eat it as you go. When the weather is cold, you can put it directly outside, not in the refrigerator.

Ingredients: 500g red pepper, 200g garlic, 15g salt.

1. Remove the outer skin of the garlic, wash and drain with water.

2. Remove the seeds from the red pepper, wash and drain.

3. Cut the red pepper into fine cubes and mince the garlic and put it in a bowl.

4. Add the prepared salt to the bowl and stir well with clean chopsticks.

5. After washing the glass bottle of chili sauce with boiling water in advance, wipe off the water droplets inside, stir the salt chili sauce with spoon sauce into the bottle, close the lid and seal it, and use clean chopsticks or spoons to eat it when you want to eat.

Precautions: 1. Drain the chili pepper and garlic as much as possible before cutting to effectively store them for a longer time. 2. The bottle of chili sauce should be waterless and oil-free. 3. When eating, take as much as you need, and you can't put it back in the bottle if you haven't finished eating.

4. Be sure to use clean chopsticks or spoons to take chili sauce from the bottle.

Extended information: Chili sauce is mostly made in Sichuan, and there are two kinds of oil and water. The oil is made with sesame oil and chili peppers, which are bright red in color and have a layer of sesame oil floating on top, which is easy to keep; The water system is made with water and chili peppers, which are bright red in color and are not easy to keep.

If there is no refrigerator, then don't rush to bottle the pepper after chopping it, put it in the sun for a day, dry the water and then bottle it and seal it.

After the material is washed, the surface moisture should be thoroughly dried; It is best to wash and dry the red pepper before removing the stem, which can prevent raw water from entering the inside of the pepper.

3. Prepare some fresh red peppers to wash and dry the water.

4. Stir-fry the salt over low heat and set aside.

5. Remove the stems of the red pepper, peel the garlic, wash the ginger and dry it.

6. Crush the red pepper with a food processor, not too broken, it is better to have large granules.

7. Garlic and ginger are also beaten into granules.

8. Pour together the chopped chili peppers, chopped ginger and minced garlic.

9. Add salt and crushed rock sugar and mix well.

10. Prepare a glass bottle, boil it for sterilization, dry it and set aside.

11. Put the mixed chili peppers into a bottle and press them with a spoon.

12. Pour in liquor (liquor above 40 degrees) as well.

13. Screw the cap on the bottle and put it in the refrigerator for 1 month before eating.

1. Cut the ginger into foam, cut the chili pepper into sections, and use a food processor to break the chili garlic separately 2. Put oil in the pot, put the bay leaf star anise cinnamon down when the oil temperature is hot, and fry it slowly over low heat until it turns yellow and takes it out.

3. Add minced ginger and fry it, put the chili flakes and minced garlic into the pot to boil 4, put the sugar, salt, five-spice powder and oyster sauce in turn and continue to boil and taste 5, finally turn off the heat and let it cool, add sesame seeds and crushed peanuts, put it in a sealed jar and put it in the refrigerator for preservation.

The process of making chili sauce:

Ingredients: 300 grams of red pepper, 150 grams of green pepper, 200 grams of garlic, 120 grams of fresh ginger, 20 grams of salt, about 100 grams of rapeseed oil, 1 pinch of Sichuan pepper, 2 dried red peppers, 1 large piece of cinnamon, 1 green onion, 4 bay leaves.

Steps: 1. Prepare the main ingredients: wash the green and red peppers, drain the water, peel the garlic, wash the fresh ginger, and use the tender ginger and old ginger; There is no fixed ratio of all ingredients, and the amount of garlic and fresh ginger can be adjusted to your liking.

2. Cut the green pepper into small pieces.

3. Place the red pepper segments.

4. Slice ginger and garlic.

5. Put the green and red peppers, ginger slices and garlic into the food processor.

6. Start the machine to break the material, but don't be particularly finely chopped, a little large particles or small pieces, it tastes more delicious.

7. Crush the beaten chili peppers into a large bowl, sprinkle with salt, and mix well; The amount of salt can be more, which has the effect of sterilization, preservation and anti-deterioration, if the amount of salt is small, the taste of chili sauce will be sour, and it is not conducive to preservation.

8. Vegetable oil and spices are ready: Sichuan pepper, dried red pepper, cinnamon, bay leaves, green onions, and some onions and coriander.

9. The taste of rapeseed oil is relatively strong and fragrant, put it into the pot with spices, heat it over low heat to produce the fragrance, and the green onion becomes slightly charred and leave the fire.

10. Prepare a small sieve, pour the hot oil directly on the chili flakes through the sieve, and stir well with a spoon.

11. It can be put into a clean bottle, put it in the refrigerator for refrigeration, and dig it with a clean spoon when eating, which can be stored for about 10 days.

1.Wash the chili, garlic and ginger, then drain completely, then chop into minced pieces and set aside.

2.Put the liquor, sugar, and salt into the above-mentioned chopped minced pieces, stir well, and put them in the jar.

3.If the jar is sealed, it will be ready to eat in about 30 days, and the good chili sauce will be stored for 3 years without any problems.

4.If you don't fry in advance, every time you cook, you need to fry the pickled chili sauce first, no matter what you fry, just put a little chili sauce directly, the taste is very good.

Here's how to make chili sauce at home:

Ingredients: red pepper, salt, white sesame seeds, peanuts, balsamic vinegar, sugar, Sichuan pepper powder, black beans, dried yellow sauce, ginger, cooking oil.

[Specific Method]:

1. Prepare 10 catties of red peppers, wash them in water first, then control the moisture on them, remove the pepper stems, and then chop the peppers on the board and chop them into chili flakes (if you have a food processor at home, put the chili peppers in it and beat them into chili flakes, don't break them very much).

2. Prepare 1 kg of peanuts, clean them first, then put them in a waterless and oil-free pot and stir-fry, fry until the skin is cracked out of the pot, dry for a while, then rub off the peanut skin, and then put 250 grams of white sesame seeds in a waterless and oil-free pot and stir-fry, and fry the fragrance out of the pot.

3. Peel and cut 400 grams of ginger into minced pieces, then prepare 200 grams of salt, 150 grams of sugar, 150 grams of monosodium glutamate, 200 grams of balsamic vinegar, 30 grams of Sichuan pepper powder, 3 packets of dry yellow sauce, and 1 packet of tempeh for later use.

4. Put the chopped chili peppers in a large pot, add tempeh, pepper powder, salt, and sugar and stir well. Put the peeled peanuts in a fresh-keeping bag, mash them with a rolling pin, add 3-4 catties of cooking oil to the pot, heat them first, and turn off the heat when the oil temperature rises.

5. Next, pour the chili sauce into a waterless and oil-free pot, add minced ginger, and then fry over medium-low heat, first stir the chili sauce and minced ginger evenly, then pour the hot oil into it, and then turn to medium heat, stir more during the frying, about 20 minutes, add 200 grams of balsamic vinegar, fry for about 30 minutes, and fry until the pot bubbles, so that you can turn off the heat.

6. Put the crushed peanuts in and stir well, after the chili sauce is cooled, add 150 grams of monosodium glutamate and 250 grams of white sesame seeds and stir well, then put them in a bottle and seal them for storage.

How to make chili sauce:

Raw materials: green and red peppers, green onions, ginger and garlic, sugar, salt, high liquor, star anise, cinnamon, bay leaves, Sichuan pepper, onions.

Step 1: Prepare 3 catties of green and red peppers, put them in water to clean them, when cleaning, do not remove the pedicles, after drying the water, you can chop the green and red peppers, or you can cut them into small pieces and put them in a crusher to break them.

Step 2: Peel the garlic and cut the ginger into slices, put it in a chusher and break it, or you can chop it with a knife, put the ginger, garlic and chili flakes in a bowl and stir well.

Step 3: Add 20 grams of salt, 10 grams of sugar, and 10 ml of high liquor to a bowl of chili peppers, stir well, and then cut some ginger, green onions, and shredded onions for later use.

Step 4: Pour oil in the pot, put star anise, cinnamon, bay leaves, and peppercorns to fry the fragrance, then take out the spices, add onions, ginger slices, green onions and coriander to fry the fragrance, pour the hot oil into a chili crumble bowl in 2 times and stir well, wait until the chili sauce is cooled and packed in a glass bottle, and then store it in a cool and ventilated place, or store it in the refrigerator.

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The correct method and detailed steps and tricks for homemade chili sauce: 1. Wash and dry the ripe red pepper with water, and then chop it into pieces on a clean and oil-free board, the finer the better. After chopping the chili peppers, put the chili minced peppers into a large pot and mix them according to the ratio of kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of three-flower oil.

2. Chop the garlic, put it together with the chili powder, salt, and Sanhua wine, and stir well. 3. Put it in the sun for 1-2 days to make it naturally sauce, and then put it into a clean large-mouth glass. 4. Put a small amount of Sanhua wine on the sauce noodles and cover the mouth.

In sunny weather, you can open the lid to bask in the sun, do not stir, so as not to cause acidic taste. 5. Usually put the processed sauce in a ventilated and sunny place, so that you can make a fragrant and high-quality chili sauce.

1. Prepare chopped green onions, ginger slices, onion slices, coriander, peanut kernels, bay leaves, star anise, cumin, and coarse chili flakes. Pour a small amount of oil into the pot, pour in the peanut kernels and fry them until the peanut kernels are cracked and crackling. After the peanut kernels are fried, mash them a little and set aside.

2. Pour a little more oil into the pot again, pour in the green onion, ginger, onion, and coriander after the oil is slightly hot, and fry these ingredients mainly to add fragrance to the oil, here you must fry slowly over low heat, and then add bay leaves, star anise, and cumin into it, so that you can fry slowly over low heat for 10 minutes. Fry the ingredients in the pan until they are dry and brown, and then remove them.

3. Add an appropriate amount of salt to the chili noodles, and then add a small amount of water and stir well, so that it is not easy to paste when the chili noodles will be fried. Be sure to stir-fry it over the smallest heat here, because water was added to the chili noodles just now, so the chili noodles will not burn once you pour them in. Then pour in the mashed peanut kernels and add some tempeh, and remember not to use too much fire here.

This must be boiled for a while, the water in the chili noodles is dried by Ao, some soybean paste is added to it, and an appropriate amount of light soy sauce and a spoonful of sugar are added to it. This must be boiled for a while, and when the water in the pepper is dry, you can turn off the heat and remove from the pot.