Chinese Food
Cooking of hot pepper sauce
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The red pepper in autumn is not only fresh, but also has a beautiful price. At this time, we don't make chili sauce. What's more? I've made many versions of chili sauce. This recipe is the most satisfying one that I have tested many times. It can be said to be the most basic formula. After it's made successfully, it can evolve various versions according to the needs of my own taste. -
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials in advanc
Step2:Put peanut oil in the pot. Heat the oil and then pour chicken. Wait until the color of chicken turns white
Step3:Pour in garlic and ginger foam and stir fry. Fry until fragran
Step4:Add the sweet sauce and Douchi and continue to stir fry. Fry to tast
Step5:Add erjingtiao and continue to stir fry. Fry to tast
Step6:It's about 30 minutes in the whole process. Use medium fire to fry fragrant ingredient
Step7:Such a big pot. Enough to eat for a long time...
Cooking tips:1 - no matter what kind of red pepper it is, you must wear food grade gloves when cutting. Don't think your skin is very strong. The hands soaked by hot pepper will be really hot and hot. It's very uncomfortable. 2 - the chili must be cleaned in advance. Dry the water in the air. The chili that boils the sauce must not have raw water. 3 - use medium fire to boil the whole process of the chili sauce. Slowly boil it. Smell it. 4 - the container that holds the chili sauce must be Clean it in advance. Make sure there is no water in the container. 5 - home made chili sauce without additives. After it is done, it must be refrigerated and kept fresh. When eating, it is recommended to use clean chopsticks or spoons to scoop it out every time. This can avoid too many bacteria. I think I like spicy food to prolong the shelf life of chili sauce. But I can't stand too spicy stomach. So I am choosing ingredients In order to neutralize the pungent taste of erjingtiao, I use sweet sauce. This is just right for me. If
