In recent times, the peppers in the northern region have ushered in a bumper harvest, fresh peppers in addition to being dried into dried peppers, made into chili sauce is also a very good choice, a bottle of good chili sauce on the table, usually whether it is sandwich buns or mixed noodles, bibimbap is very good.
At this time of year, our family will make dozens of bottles of chili sauce, send some to relatives and friends, and keep some for themselves. My family's chili sauce recipe is the recipe that my grandmother has used for decades, so both the texture and the taste are very good, and it has received a lot of praise after giving it to relatives and friends.
I believe that many friends like to eat chili sauce, but the chili sauce additives bought outside are too much, eat unhealthy, in fact, they can do it at home, today Xiaobian will share the detailed method of chili sauce to everyone, do 3 points, to ensure that the chili sauce is fragrant and spicy, unique flavor, put a year will not be bad.
Ingredients: 1000 g of fresh chili, 50 g of garlic, 50 g of ginger, salt, sugar, high liquor.
method:
Fresh peppers are more likely to have insect pests, so before making chili sauce, be sure to carefully check the peppers, pick out the insect-infested peppers, if there is a pest pepper made into a sauce, not only will affect the taste, but also shorten the shelf life.
1: Wash the fresh peppers and remove the pedicles, then dry the excess water on the surface, cut into small pieces, and then chop into minced pieces. When we make chili sauce, it is best to wear gloves, because the pepper will be very uncomfortable when it touches the skin, and it is not possible to touch raw water during the production process.
2: Then chop the garlic and ginger into small pieces.
3, add about 250 grams of cooking oil to the pot, 30% of the oil temperature we chop all the peppers under the pot, the whole process of opening and medium-low heat to fry peppers, to fry the excess water vapor in the peppers, about 3-5 minutes to fry.
4: Then add the minced garlic and ginger and continue to stir-fry.
5, fried until you can smell the garlic flavor, add a bottle of high liquor cap, continue to stir with a spoon, add high liquor can not only enhance the flavor of the chili sauce, but also extend the shelf life.
6: Finally, add 50 grams of table salt and 5 grams of sugar, continue to stir, stir the seasoning evenly and then turn off the heat.
7: Let the chili sauce dry a little, put it in a clean waterless canned bottle for preservation, and stand upside down for 24 hours.
After 24 hours, the cap of the canned bottle will sink down, so that a vacuum is formed in the canned bottle, so the chili sauce can be stored for a long time without deterioration.
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1, the process of making chili sauce can not touch the raw water, chili sauce encounters raw water will affect its flavor, accelerate deterioration; usually when eating chili sauce, you should also use a clean, waterless spoon to eat.
2, when making chili sauce, salt and oil should be slightly more, so that the chili sauce is not only delicious, but also resistant to storage.
3, when making chili sauce, in addition to adding salt, but also add a little high liquor and sugar, can effectively enhance the flavor of chili sauce.
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