Homemade garlic chili sauce: just for peace of mind(xin lan shou zhi si fang cai zi zhi suan rong la jiang jiu wei le an xin chi fan )

Homemade garlic chili sauce: just for peace of mind

Introduction:

"In recent years, there are too many news about food safety, whether it's on the road or on the grapevine. It's frightening for Xinlan. This whole era of poisonous food. Chinese people are in good health. Let's feel at ease and do anti-corrosion experiments with our inflated stomach. Economic prosperity, social progress need to pay a price, food and clothing also need to pay a price. It's hard to say that Xinlan is a typical eater. It's too hard to eat it. So now heart blue basically do their own seasonings and sauces, three meals a day to do their own, can push off the social intercourse, hope that they can get some long-term health, although it is the era of poison food, heart blue is still not willing to close their eyes to eat

Production steps:

Step 1: 1. Wash the red Hangzhou pepper and tomato, cut the red Hangzhou pepper into small pieces, peel the tomato in hot water and cut into small pieces, peel the garlic and cut into small pieces, peel the ginger and cut into rice

Step 2: 2. Put the garlic into the cooking machine and beat it into minced garlic. Take out a small amount of minced garlic and set it aside

Step 3: 3. Add the red pepper and continue to beat the antler

Step 4: 4. Add the tomato pieces again, continue to beat the antler until the mixture is even

Step 5: 5. Heat in iron pot, add Hangzhou pepper, tomato and garlic, add a little water, stir well, simmer slowly over low heat, and stir constantly during the process

Step 6: 6. When the water is half evaporated, add sugar, stir well, and continue to stir

Step 7: 7. When the water evaporates to 3 / 4, add appropriate amount of salt and homemade gourmet, stir evenly, and continue to stir

Step 8: 8. When the water evaporates to quick drying, add the remaining garlic, stir evenly, and continue to stir

Step 9: 9. When the water content of minced garlic chili sauce basically evaporates to 95%, add appropriate amount of rice vinegar, stir well, and take off

Materials required:

Red pepper: 1000g

Tomato: 200g

Garlic: 400g

Ginger: 5g

Homemade MSG: 5g

Salt: 5g

Rice vinegar: right amount

Sugar: right amount

Note: long winded: 1. The key to the flavor of this chili sauce is the heat, boiling time, the ratio of main ingredients, the ratio of seasonings, the degree of dehydration of chili sauce and the quality of homemade gourmet. 2. The whole boiling process should not be less than 1.5 hours, and it's better to control it close to 2 hours, otherwise the flavor of chili sauce will be greatly reduced due to insufficient boiling time and concentration. 3. Beat minced garlic first 4. The whole cooking process must be constantly stirred to prevent the hot sauce from sticking to the bottom (it's like baking terrible kneading noodles, hehe, arms are broken). 5. Add sugar first, then salt and MSG, and then rice vinegar. In this order, the hot sauce tastes the best. 6. The moisture of the hot sauce must be boiled When the sauce is cooked successfully, the taste should be soft and fresh, thick but not dry, with garlic aroma and both sour and spicy. When cooking, it can make the dishes ruddy and delicious. When used with chili oil, it completely surpasses the traditional color, taste and taste of Pixian Douban, For example, Mapo bean curd, boiled meat slices, double cooked meat, etc. are healthier and have lower salt content

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Zi Zhi Suan Rong La Jiang Jiu Wei Le An Xin Chi Fan