A list of the contents of this article:

How do you make chili sauce at home?

1. Prepare a jar for pickled chili sauce, wash it with boiling water in advance, then dry it, stir the prepared chili and garlic evenly, and seal and ferment for more than 1 month. It is best to wash the vegetables with boiled cold boiled vegetables, try to ensure the hygienic condition, and do not leave or stick to raw water, oil, etc., otherwise bacteria may contaminate the chili sauce and the nitrite produced cannot be recovered and differentiated in large quantities.

2. First, put 10 jin of green pepper in a container with two tablespoons of salt, then soak it in water for half an hour, then wash the green pepper and dry it, then cut all the green pepper, and then add the right amount of salt to drain the water. Heat the peanut oil in the pot, then pour the prepared soy sauce into the pot, add pepper, sugar and salt, and let cool after the pot is boiled. Then add spirit, ginger, garlic, monosodium glutamate and sesame oil.

Prepare 100 grams of dried pepper, 20 grams of pepper, 4 slices of ginger, 2 star anise, a section of cinnamon and a little white sesame. Heat the pot and pour in the dry red wine chili and pepper, then heat them over low heat and turn off the heat after one minute. After mixing the pepper powder and chopped pepper, season with salt and sugar, then add sesame seeds. After heating the oil in the pot, use the sliced ginger, star anise and cinnamon saucepan and heat over medium heat.

How to make chili sauce for next meal?

1. Chili sauce step 1 main ingredient: fresh chili. 2 ingredients: cooked peanuts. 3 ingredients: cooked sesame. 4 chop up the chili. Add the right amount of oil to the pot, twice as much as you usually do when cooking. Pour in chopped chili peppers when the oil is 60% hot. After the oil in the 6 pots begins to bubble, add 1 teaspoon of liquor and 2 teaspoons of salt. Turn the heat down for twenty minutes. In the meantime, keep stirring to prevent the pan from sticking.

2, the practice of chili sauce: material: chili (red pepper, green pepper, finger pepper, etc.) garlic salt vinegar edible oil step: chop chili and garlic into a bowl, add the right amount of salt and vinegar, stir evenly and pour in the right amount of cooking oil, stir again and place evenly for a period of time, so that the taste of chili sauce can be served with rice, noodles, fried dishes, etc., taste spicy and appetizing.

3. Deal with chili first. Prepare 2-3 jin of fresh Xiaochuan pepper or Thai pepper, can also be Chaotian pepper, wash the pepper with clean water, don't be in a hurry, soak in water for a little while, soak in the water and soak a few slices of ginger in the water to make sure the pepper is hydrated.

4. Put the ingredients into the pot and add water (except shellfish chili peppers). Put in the sauce and boil (water is very important, be sure to put the water for washing rice. Wash the rice first, then add water, rub with hands until the water turns white. Add a little chili noodles after boiling, add shellfish chili when it is almost cooked, boil for 5 minutes and add mashed garlic. If not salty enough, add some salt or chicken essence.

5. Prepare ingredients: pepper, ginger, garlic cloves. Prepare ingredients: chili, ginger, garlic cloves. Cut 300g red pepper, 100g millet pepper and 5g ginger. This is shown in the following figure. Put two kinds of chili peppers into the wall breaker. This is shown in the following figure. Pour in diced ginger and stir with 60g garlic. This is shown in the following figure. Beat the mud and pour it into the bottle, cover and ferment for 1 week. This is shown in the following figure. Done. This is shown in the following figure.

6. Seven tips for making chili sauce: the choice of chili peppers is based on the choice of local species, and any chili can be made with this recipe, a panacea. Be sure to grasp the proportion of salt, 500 grams of pepper corresponding to 50 grams of salt is the best, generally 50-60 grams is OK.

What is the method of making chili sauce?

Wash green and red pepper, drain water, peel garlic and rinse fresh ginger. Cut the green chili into small pieces. Slice the chili peppers. Sliced ginger and garlic. Put green and red pepper sections, sliced ginger and garlic into the cooking machine. Start the machine to break the material, but not particularly fine, a little large particles or small pieces, taste more delicious.

Homemade chili sauce is a very simple home-made food that can be used for seasoning, cooking and dipping. The method of making chili sauce is very simple. It only takes some common ingredients and some patience to make delicious chili sauce. In this article, we will introduce how to make chili sauce.

Storage method: the chili sauce should be stored in a clean, sealed container and stored in a cool, dry place or in the refrigerator to avoid deterioration caused by direct sunlight and moisture. Experimental innovation: try to add different ingredients, such as garlic, ginger, onion, sesame, peanuts and so on, which can bring different flavors.

Wash the fresh chili peppers and sweep dry, peel the garlic, peel the tomatoes and remove the seeds; break the above materials into a blender and pour them into a clean bowl; add white vinegar, sugar and salt to the taste; put them into a clean glass bottle with no peculiar smell, seal the plastic film and seal for half a month and then eat.

Other details of making chili sauce after washing, be sure to cut into large chunks or strips. Be sure to drain the water clean, there must be no tap water, because there is chlorine in tap water, which will kill the most important pickle bacteria in the pickling process of chili peppers. Chili sauce without pickles is not successful. Therefore, there must be no water in the whole pickling process.

How to prepare chili sauce

Chili, garlic, salt, high wine (note, must be high), bottle. Wash the chili and garlic and dry the water! Be sure to dry! Kitchen knives and chopping boards are also washed and dried. The ratio of chili peppers to garlic can be based on personal preference. Then chop the chili and garlic separately. Just break it to the point where you feel satisfied. Mix the crushed garlic and chili, then sprinkle with salt. Add high alcohol.

Add the right amount of water, boil and simmer over low heat until the material is soft and rotten. Season with sugar and salt, and add vinegar according to taste. Use a blender to beat the boiled contents into a delicate sauce, boil again, cool and bottle for preservation. Garlic chili sauce: ingredients: fresh red pepper, garlic, edible oil, salt, sugar, vinegar. Production steps: wash the fresh red pepper and remove the stalk and cut it into small pieces. Peel the garlic and cut it into minced garlic.

Put the sun-dried chili peppers into a food processor and stir into a finer powder. If you like chili sauce with a bit of graininess, you can set aside some of the chili powder. Step 3: prepare chili sauce and add chili powder to a bowl. Add salt and cooking oil according to your taste. Stir well. If you like spicy chili sauce, you can add some chopped garlic.

How do you make chili sauce?

Wash the chili and garlic and dry the water. Kitchen knives and chopping boards are also washed and dried. The ratio of chili peppers to garlic can be according to your personal preference, and then chop up the chili and garlic separately and break them to the degree that you are satisfied. Mix the crushed garlic and chili, then sprinkle with salt. Add high alcohol. Do not put too much, put more chili sauce on the more juice, just a little bit on it.

Remove seeds from chili and mince with seasoning, add raw and slow boil, refuel and boil to remove the chili seeds from the chili. Chop chili, garlic (a little), ginger (a little) and meat (a little) together, chop them into a final state, then put these scraps together in a pot, pour some light soy sauce in, light soy sauce over the crumbs, simmer slowly over low heat, until done. Then boil for a while, and the delicious chili sauce can be boiled.

Prepare the materials. The ingredients for chili sauce are red pepper, ginger, rapeseed oil, as well as fragrant leaves, cinnamon, pepper, sugar, salt, pepper noodles, white sesame seeds and bean drums. Deal with chili peppers. After buying fresh chili peppers in the vegetable market, wash the chili peppers in clean water, remove the chili stalks, and put them in a basin to drain water.

Ingredients: fresh red pepper 850g, ginger 200g, garlic 150g, salt 35g, liquor 80g, broken rock sugar 50g. Fresh chili peppers, wash and dry. Stir-fry the salt over low heat and set aside. Peel the red pepper, peel the garlic, wash the ginger and dry it. Chili peppers are broken with a cooking machine, not too broken, it is better to have large particles. Garlic and ginger are also beaten into particles.

Boil: edible vegetable oil 100g, fresh pepper 1000g, soybean paste 200g, edible salt 20g, garlic 50g (added according to personal taste). Pickling: 2500 grams of fresh chili, 100g of honey, 250g of soy sauce, 1000 grams of refined salt. Wash the fresh green chili peppers, remove most of the stalks (only 0.5 cm long), put them into a tile jar, add salt and marinate for 48 hours, pour out and put in a dustpan to bask in the sun.