Chinese Food
Homemade oil chili sauce
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Share my chili sauce. I used to think it was too simple, too simple, and even embarrassed to take it out. But the oil chili that I made so casually was super delicious. Even my native Jiangxi husband who could eat spicy said it was delicious. Especially after adding garlic and ginger. It's so delicious. It's only three steps for chili sauce. It's really exciting to drink porridge with noodles. Dig two spoons without vegetables. It's so delicious.
Cooking ingredients
Cooking Steps
Step1:The main materials are ready - green and red peppers are washed, drained, garlic peeled and ginger washed. You can use tender ginger and ginger; the proportion of all materials is not fixed. The amount of garlic and ginger can be adjusted as you lik
Step2:Cut the green pepper into small pieces
Step3:Section of red pepper
Step4:Slices of ginger and garli
Step5:Put green, red pepper, ginger and garlic into the cooking machine
Step6:Start the machine to break the material, but don't break it very finely. It's a bit big or small. It tastes better
Step7:Smash the hot pepper into a large bowl, sprinkle salt and mix well; the salt content can be more. It has the function of sterilization, preservation and anti deterioration. If the salt content is less, the taste of chili sauce will be sour and not conducive to preservation
Step8:Vegetable oil and spices are ready - pepper, dried red pepper, cinnamon, cilantro, scallion. If you have onions, cilantro can also put some
Step9:The taste of rapeseed oil is more fragrant. Put it in the pot with spices. Heat it over a small fire to produce the fragrance. When the onion is slightly burnt, it will leave the fire
Step10:Prepare a small sieve. Sift the hot oil and pour it directly on the chili chips. Stir with a spoon until it is even
Step11:It can be put into a clean bottle. It can be kept in the refrigerator. When eating, it can be dug with a clean spoon. It can be kept for about 10 days.
Step12:Xiangyou chili sauce. It's delicious and appetizing. It's very popular.
Cooking tips:1. Green and red peppers choose the kind of Yangjiao peppers with less water. They are long, thin and hard. Ask the seller which is suitable for making chili sauce; the proportion of green and red peppers is not fixed, which can be adjusted as you like; 2. Put more salt, which can be preserved for a long time without deterioration; the amount of oil should not be too small, because oil pickled peppers can not only enhance the fragrance, but also extend the shelf life; 3. Be sure to put them in the refrigerator for cold storage and use when taking them Clean spoon. Prevent deterioration. There are skills in making delicious dishes.
