How to choose ingredients for rural chili sauce? How to process?

1, chili peppers with a basin clean, fish out in the ventilation place to blow dry the skin moisture. Garlic peeled, ginger peeled and washed together to dry moisture.

2, remove the millet chili, cut into small pieces. Put into the cooking machine to break into a clean small pot. Cut the garlic and ginger into small pieces and then put them into the processor to break them up as well.

3, and then pour the beaten ginger and garlic into the small pot containing chili. Add salt, sugar, white vinegar and white wine, and toss well. (Keep a small amount of salt and white wine for later use.)

4. Then put it into a bottle without water or oil and press it easily. Pour the remaining salt and white wine at the mouth of the bottle, then cover and put it in a backlit place to rest for three days, and finally put it in the refrigerator to chill, a week can be eaten.

Tips and Tricks

Choose chili peppers that are whole and unbroken. Cleaning water into the chili pepper marinade is not easy to mold; in the production, all contact with chili and garlic ginger containers must be no oil and no raw water, so that in the marinade when the chili sauce will not deteriorate. Finally put into the salt white wine has sterilization and disinfection effect, mainly for fear of cap sealing bad into the air and lead to chili sauce deterioration.

Conclusion

Chili sauce is a delicious condiment, can be used to mix rice to eat, but also can be used for stir-fry seasoning, and it is very simple to make, as long as the above practice and master the production skills, we can easily make at home.

This delicious chili sauce is ready

@ Food Domain

In a few days, the peppers planted by the rural people will have red peppers, and the day of the rural people to make chili sauce is coming. Although the chili sauce made by each family in each place is a little different, but the chili sauce is very common on the table, it is really a kind of seasoning that many people like. Now Lipu Green Mountain in advance of the process of making their own chili sauce to say a few words, but also to the spicy sister of the spicy sister comment on my home chili sauce whether to meet your requirements.

My home to do the chili sauce is a standard rural family practice, the material is only four: chili, garlic, salt in the right amount, a high degree of white wine in the right amount, the specific practice is as follows:

1, will pick back with the handle of the red chili pepper clean, placed in a cool place to dry the surface moisture; if you are purchasing the red chili pepper, it is best to pick the rice pepper, the morning pepper such as the fruit type of small chili peppers, fruit type of red chili peppers The water is too abundant, but not the best material for making chili sauce.

2, peeled garlic, washed and placed in the shade to dry the surface water (some families do not wash)

3, will dry the chili peppers handle removed, this time to remove the chili peppers handle reason, is to reduce the chili peppers fruit memory with water. There is water in the preservation of chili pepper in the chili sauce is easy to mold.

4, wear rubber gloves or disposable gloves, in order to prevent the chopping of hot peppers when the hot hand, the hot feeling is really not good.

5, you can use a cooking machine (cut chili, garlic), do their own simple cut chili equipment or directly with a kitchen knife to cut the chili, garlic chopped. My family is a section of plastic pipe to add the former father to do carpentry shovel knife to cut chili.

6, the chopped chili, garlic into a large pot, at this time, according to their own existing materials to add ginger, edamame and other ingredients.

7, then add an appropriate amount of salt (preferably granular salt, more than the amount of cooking vegetables, salt is too little, the chili sauce is very easy to become acidic) and a high degree of white wine, mix well can be loaded into a clean bottle can be stored for a long time.

In short, the color of the bright red chili sauce, pure red pepper color, just look at the color gives a strong sense of appetite; open the bottle, chili sauce unique aroma let people smell it will not forget, there is a special want to eat a bite of the feeling.

Hello! See your question I'm surprised, because some time ago the family did a chili sauce, the video at the end of my home to do the hot sauce, you can look at the home of the chili pepper are mother to do, especially fragrant, the following I put our family chili sauce to share with you, first of all, the selection of materials, our chili peppers is the mother to go to the market to buy the kind of small green peppers especially spicy, magical is the purchase of the seeds, haha, because behind our home there is an open space The family will pack out usually plant some seasonal vegetables and so on, because my mother likes to eat peppers, and likes to eat the kind of special spicy, she will do once a year, because the chili sauce with the materials are their own species, fresh, green, environmentally friendly, we do the hot sauce inside the material is very simple, it is a small green peppers, deep-fried peanuts, soybeans, sesame seeds, the most important thing is to grow their own materials, and then put these materials to fried A little, put salt and then put into the storage tank to save on it, make your own, you can add some of their favorite materials according to their own tastes, there is no recipe for this, no matter what the chili sauce, their own kind of do it yourself, I want to do out of things certainly better than outside to buy delicious, I hope that the answer to help you, if necessary, next year, you can leave a bottle for you to share with the **** with the discussion.

Sun small kitchen to help you solve how to do. Text more patience to see

When the house goddess Lao Ganma rushed out of the country, on the world stage, we will find that the Chinese table has become increasingly inseparable from the flavor of chili sauce. In the hands of the Chinese, the role of chili sauce is played to the extreme, whether you are stir-frying vegetables and roasted vegetables or make hot pot, cold dishes, and even bring it to the next meal, you can find the figure of chili sauce.

Chili sauce, an addictive food, it seems to have a mysterious magic, conquering everyone's taste buds. Sichuan people do chili sauce used to pepper plus chili, that is, spicy; Guizhou people tend to pickle chili soaked to sour, known as sour and spicy; Hunan people eat the original flavor of chili, called the original spicy. In Hunan, there is a famous dish, chopped pepper fish head. Spicy red pepper, covered with white tender fish head meat, bubbling hot and fragrant aroma. The spicy temptation of Hunan cuisine is perfectly reflected in the "chopped pepper fish head". Today, we will teach you how to make your own Hunan garlic chili sauce, after reading this, you will not regret it.

Ingredients

500g of chili peppers, 200g of garlic, 100g of salt, 120g of oil, 2 tablespoons of sugar, 1 small spoon of spicy sauce

Cooking steps

1, fresh chili peppers to the tip, remember not to pull out the chili peppers on the green flowers and bones, and so on chili peppers should be cleaned with water, and the chili peppers into the water can not be wanted. Choose what kind of chili pepper will directly affect the taste of chili, selected Hunan farmers native fresh morning glory pepper. Its spicy flavor is pure and fragrant, and the chili sauce made will be very fragrant and taste great.

2, the most important step in making chili sauce is to chop the pepper. Chopped chili with a machine will be very fine, do out of the chili sauce instead of taste will be very "sheep", so we are still manually chopping their own chili pepper cut into small segments, the two choppers together, so that the momentum will be very full of it.

3, crushed garlic, plus garlic chili sauce, smells of garlic, spicy and fresh.

4, chili and garlic crushed, start seasoning. Put in salt, sugar, oil, and secret sauce. Generally speaking 1 catty chili, 1 two salt, 1 two oil. Adding sugar can moderate the spiciness and enhance the freshness. The clear oil will make the chili sauce last longer, and the chili sauce will be more flavorful with the clear oil added. Wearing gloves, we use our hands to mix these seasonings well, and then you can taste it, and if you think it's not salty enough or not spicy enough, you can add more salt or cayenne pepper.

Finally, we just need to wait for 1 month, after 1 month garlic chili sauce is ready to eat. Whether you want to serve with white rice, with steamed buns, or as a condiment for stir-fry.

Bean paste, the soul of Sichuan cuisine. Learn to do so. You can be a chef.

I am from the north, the home must be chili sauce, do what you want to put some dishes. [Laughs] [Laughs] To make a good chili sauce, then it is very important to choose the material, because individuals love to eat spicy reasons, I chose the morning glory, about the hotter the better rush. The morning pepper should choose the big red, freshly picked better. Below is a picture of the chili sauce I made.

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1. Wash the morning glory, cut into pieces, this time the hand is very spicy, do not get into the eyes, or the consequences are serious.

2. The ginger and garlic moss with a knife, and then chopped minced can be.

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First, flood the chopped artichokes with salt to squeeze out the chili juice, then pour it out.

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At this point you can put the ginger and garlic moss crushed in the Chao Tian Pepper, stir together, and at the same time with a few drops of vinegar, and a moderate amount of salt, slowly stirring, until it looks a little bit like pickled feeling can be. Some friends used to cook a little rice milk put in, that is also possible, but personally do not like, so, did not do so.

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Then pour them into a glass jar and seal it up, put it in the refrigerator and let it ferment quietly, and be careful not to open it and let the oxygen run into the glass jar during this period, or else it will be a waste of time.

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Fermentation time is generally 10 days that way, during the period, you will find that the color of the pepper has a slow change, which is very normal that he is fermenting, and will be a little bit sour feeling, which is exactly what I like.

10 days later, when you open, you will smell the flavor of the chili sauce, simply too delicious. You also hurry up and make it yourself, and it's hygienic and makes your heart feel beautiful when you eat it.

Note

It is best to put in the refrigerator, oh, if there is no refrigerator at home, it is best anyway in the shade.

Use your own best.

Chili sauce, 1. ingredients are very important, 2. recipe, 3. choose the best chili, 4. how to make the sauce to use

First you have to choose the Sichuan two thorns, Chongqing Shizhu red, so that the collocation to do out of the red and spicy and fragrant. Here is a body before the work of more than ten days, is to do fava beans, you have to soak fava beans with water, and then cover about ten days, then you can do chili sauce, first chopped chili peppers, add salt, here salt more, lest it be bad, and then add the covered fava beans mix well, loaded into the old altar, placed for a month or so can be.

Selected two gold bars, thick meat, skin glossy red or half-red purple, generally used before and after the fall, because the rural areas are pre-sold, picking time is more uniform, the price is better. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Later in the color, the strip is not so uniform, the degree of color is almost picked, but do hot sauce no problem, some families also do a few times. Specific operations are as follows:

1, will pick a good chili pepper wash clean, cool dry skin moisture, and then drowned in salt for a night, ginger, garlic wash, cool dry water spare.

2, choose a pot, the chili, ginger, garlic with a knife chopped fine, with their own preferences or cooking techniques, the thickness of their own control, if the salt is not purchased, add the appropriate amount, and then add the appropriate amount of lettuce oil, a small amount of high white wine, stir well, static to two hours.

3, choose a clean pickle jar, will mix the sauce into the jar, put a few star anise, sesame leaves, crowns, and then add a little lettuce oil to seal the jar, will be sealed, placed about half a month.