Garlic chili sauce(suan xiang la jiao jiang )

Garlic chili sauce

Introduction:

"Every year is different. Autumn, and a large number of hot pepper on the market, it is time to do chili sauce season. The chili sauce made last year attracted a lot of hot discussion because the chili was steamed first and then fried. In fact, there are two purposes of steaming before frying: 1. Steaming is easier to chop and does not splash. 2. The sauce made of steamed pepper tastes soft and waxy without astringency. But the taste of the chili sauce I made this year is different from that of last year. The amount of white vinegar, sugar and garlic is much larger than that of last year. The chili sauce made in this way is spicy, sour and sweet. Especially with the addition of vinegar, the chili sauce has a more delicious connotation. "

Production steps:

Step 1: wash the red pepper, remove the stalk and put it on the pot. Boil the water and steam for 5 minutes.

Step 2: cool the steamed chilli and chop it with a knife.

Step 3: peel and chop the garlic with a knife.

Step 4: finely chop garlic.

Step 5: add appropriate amount of vegetable oil in the pot, heat the oil, pour in a tablespoon of sweet flour paste and stir fry over low heat.

Step 6: add 1 tbsp sugar and stir fry well.

Step 7: add 50g white vinegar (brewed white vinegar is not recommended), stir well.

Step 8: pour in chopped pepper and stir fry over low heat.

Step 9: stir fry the chili sauce over low heat, add appropriate amount of refined salt when it is thick.

Step 10: turn off the heat, pour in the garlic and stir fry evenly. Those who don't like the garlic flavor can put less garlic or add garlic and stir fry for a few minutes before turning off the heat.

Materials required:

Red pepper: right amount

Garlic: right amount

Sugar: right amount

Refined salt: right amount

Sweet flour sauce: right amount

White vinegar: right amount

Vegetable oil: right amount

Note: a small suggestion: 1, choose red pepper, the best thick meat. When steaming pepper, you need to remove the pedicels before steaming. Wear disposable gloves when chopping pepper, and be careful not to let pepper splash on eyes or skin. 2. There are two kinds of white vinegar manufacturing process, including blending white vinegar with vinegar essence and brewing white vinegar. To use brewed white vinegar, it is not recommended to use blended white vinegar. 3. The garlic should be finely chopped and put in after the fire is turned off. The remaining heat of the chili sauce can be used to cover the minced garlic. This kind of sauce has a strong garlic flavor. 4. If you don't like pepper seeds, you can use a knife to cut along the length of pepper after steaming, and then pour it into clean water to remove the pepper seeds. After washing, you can control the clean water for the next operation.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: hot and sour

Chinese PinYin : Suan Xiang La Jiao Jiang