Chili sauce mainly comes from Hunan, and there are two kinds of Chili sauce: oil sauce and water sauce. Oil is made of sesame oil and pepper, bright red, with a layer of sesame oil floating on it, which is easy to preserve; The water system is made of water and pepper, and its color is bright red. Adding garlic, ginger, sugar and salt can keep it for a long time and taste more delicious. Chili sauce is a sauce made of Chili, which is a common condiment on the table. Different regions have different local flavor Chili sauce. Generally, we make Chili sauce at home, stir-fry peppers in a pot (no oil), grind them into powder (the more you cut with a knife, the better), pepper powder (cooked in a non-greasy pot, fragrant, and then made into powder), garlic (according to the number of peppers and personal preferences). The above seasonings, garlic and vinegar are finally put into the pot and put into the oil (the amount of oil depends on the number of peppers, as long as it is not used), or directly put into sesame oil, and it is better to heat it. After the oil cools, add the pepper. Then stir, add garlic and vinegar, mix, put in a glass bottle and carry it with you as a seasoning for cold dishes, noodles and stir-fried dishes. Chili sauce is taken from the finest morning pepper. It is made by elutriation, selection, crushing and boiling. So the color is bright red, and the red color of Chili sauce comes from the true color of Chili. (Never add any pigment) It has the characteristics of coloring and good sense in the cooking process, which greatly increases people's appetite.
I made liqueur last month and brought back a lot of Chili sauce after the year, which happened to be my favorite vinasse Chili sauce. I added garlic, and the taste was simple. Wash the peppers and garlic and dry them! (Be sure to do it! ) The kitchen knife and chopping board are also washed and dried. The ratio of pepper to garlic can be determined according to personal preference. Then chop the pepper and garlic separately. Break it if you are satisfied. Mix chopped garlic and pepper, then sprinkle with salt. Add hard liquor. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation. Just mix the Chili sauce well! Remember to wear disposable gloves when doing it, otherwise it will be very uncomfortable to get Chili on your hands! Finally, put it in a bottle and seal it! Store it for a month and you can eat it! Remember not to open the bottle halfway! Just put the prepared Chili sauce in the cupboard instead of the refrigerator. It won't break for a year! The longer the time, the better! Of course, there is also a premise that you can't touch water or oil every time you eat Chili sauce, otherwise Chili sauce will go bad when it is touched with water or oil.
Years later, my relatives gave me a lot of peppers, and specially took out the sour plums pickled last year to make sour plum-flavored Chili sauce and cooked it with seasonings. How to match and how to eat. When the water is dry, remove the pedicle, cut each one into several sections with a clean knife, and put on latex gloves to do it, or your hands will become spicy pig hands. Take out the sour plum. This is the sour plum that I salted for 9 months. It's delicious. There will be sour plums in March and May every year, and I will pickle them in a jar as seasoning. Take out the core in the middle of the sour plum for later use. Prepare the cup, first add 1/3 pepper, then add 1/3 sour plum, pour in a proper amount of high-alcohol wine and mix well. Put all the beaten plums into the freshly picked sour plum pit, and pour the salt into it. Mix them all and put them in a clean, waterless and oil-free glass container for storage. Ferment for a week and enjoy. The Chili sauce is very delicious when cooked with food. You can kill two bowls of rice without eating vegetables. Sisters who like to do it, it's not bad that I gain weight.
Nowadays, food safety is a problem that makes us helpless and uneasy. Seven things to open the door: rice, oil, salt, sauce, vinegar and tea, people put food first. But the safety of food really makes us very helpless. We want food, not food. If you want to do DIY yourself, you can not only experience the pleasure of labor, but also eat safe food. Why not? Let's talk about the practice of hot sauce. Vegetarian version of Chili sauce Ingredients: Wash red pepper. To remove pedicels, it is recommended to use disposable gloves to make hot sauce to prevent scalding hands. Steam the pepper with pedicel on the pot 15 minutes. Steam the red pepper, let it cool, and chop it with a knife. Chop Chili sauce, add a little cooking oil to the pot, add minced garlic and Jiang Mo and stir-fry until fragrant. Add onion with sauce and stir-fry until fragrant, and pour in a little soy sauce. Add sugar, stir fry, and finally add chopped pepper and mix well. Tip: Red pepper has thick meat and few seeds, and its taste is slightly spicy. Pepper is soft, waxy and sweet after steaming. Pepper is pepper after all. You should wear disposable gloves when cutting sweet red pepper.
There are many kinds of hot sauce. This time, it's double diced bean hot sauce, diced pork, peanut and soybean crisp. A lot of ingredients, spicy and rich to eat, endless aftertaste! It's great for mixing noodles! Ingredients: Diced diced diced pork is marinated with salt, Shaoxing wine and water starch, dried Chili is cut into sections, onion is cut into cold salad and chopped green onion, and ginger is cut into powder. Soak ginger, cut into powder, heat the wok, cool the oil, add pepper and stir-fry the pepper, and stir-fry the diced meat until it changes color and is cooked. Put more oil in the wok, add lobster sauce when the oil is hot, and stir-fry over low heat until it is dispersed. Add dried chili and bean paste and stir fry. Stir-fry until the hot sauce is red and fragrant. At this time, add chopped green onion and Jiang Mo and stir-fry until the onion is fragrant. Simple and delicious Chili sauce is ready!