Posted by dfgsrfg dfg
Filed in Announcements 127 views
It's autumn and 爆辣辣椒醬 the peppers are red. It's time to make chili sauce. When I returned to my hometown in the countryside a few days ago, my mother-in-law picked a large basket of red peppers for me. I gave them two servings today and made two super delicious chili sauces. Whether it is stir-fried vegetables or noodles, it is very fragrant and can be kept for a long time. It is no problem to keep it for one year.
First, clean all the red peppers, put them in the sun, and dry the raw water on the surface.
The other half can be taken directly from the root, cut into small pieces, and mashed in a stuffing machine. If it is too crumbly, the taste will not be good. If you don't have a filling machine, just chop it up with a knife.
This is the garlic and ginger I bought in advance. The water on the surface has dried up, and it has also decomposed in the blender.
The chili I stir can weigh about 3 kilograms. You don't need to add anything to the pot, just pour them, cook the peppers over medium heat, boil the excess water, and stir while cooking to prevent the peppers from sticking to the bottom.
Add 1 tael of ginger powder, 6 taels of bean paste, 2 taels of sugar, and 2 taels of vinegar. If it is not salty enough, add salt. Stir well and continue to boil.
Turn off the heat when the chili sauce thickens.
When it's cool, add 100 grams of minced garlic and stir well, then cool at room temperature, let the chili sauce cool completely, and the first chili sauce is ready.
Now let’s make the second hot sauce. When the surface of the chili is dry, the roots are removed and the chili paste is put into a blender and ground.
Add appropriate amount of minced ginger and garlic to the chili, add appropriate amount of salt and a little sugar according to personal taste, then stir well and set aside.
Then we are going to cut some onions and coriander, we are going to make some peppers, spices, leaves, and cinnamon.
Add an appropriate amount of oil to the pot and bring to a boil. Pour in the prepared ingredients and fry until browned. Take it out and throw it away.
Add a little sesame to the chili, pour the oil on the chili while it is hot, and stir while adding the oil to bring out the flavor of garlic and ginger. The second chili sauce is ready and let cool at room temperature.
There are two kinds of chili sauces today. They are made in different ways and taste different. The first one is light and has no oil, and the second one has more oil, so it tastes particularly good. Which one do you like, if you are interested, you can try. it's actually really easy.
After cooling all, put it in a water-free and oil-free sealed tank, put it in the refrigerator, and will not decompose for one year. It is especially convenient when eating.
Related articles recommended
It has a history of 50 years, no additives, very simple, can be used for a year
Remember the "5 points" when making chili sauce, pickled peppers are mildew resistant and delicious.
