Can I make Chili sauce at home? Do you have any secret recipe?

Chili sauce in restaurants can be cooked at home. A spoonful of noodles is more enjoyable than Laoganma's!

Hello, everyone. Today I'm going to bring you a secret recipe of Chili sauce. I've always liked Chili sauce, but all my Chili sauces taste ordinary. Until I met a chef friend, who shared the Chili sauce of their hotel with me. I didn't expect the Chili sauce made this way to be really delicious. Every day when cooking noodles, a spoonful of seasoning will be added.

The chef teaches you to make Chili sauce at home, a secret recipe, which is spicy and enjoyable. You eat more than Laoganma.

(1) Chili sauce tastes fragrant and pleasant, and can be preserved for a long time. Every time I make Chili sauce, I will make a can of Chili sauce. Even if it is kept for half a year, it will not go bad, and it is more delicious than the Laoganma bought outside. If you do it at home, the cost is still very low. Let's see how I make Chili sauce. Friends who love Chili sauce learn quickly, but it's hard to find it next time.

(2) First, go to the supermarket or market to buy some millet peppers and some green peppers. You must pay attention to buying peppers. Be sure to choose the freshest pepper to judge whether it is fresh or not. We just need to look at the pepper stalks. Pepper will be fresh if its stems have not withered or fallen off. We need to clean the peppers we bought home with clean water and put them on the chopping board to dry.

(3) The moisture on the surface of pepper must be completely dry, and the Chili sauce made of this pepper is more conducive to preservation. After the pepper is dried with water, all the stalks of the pepper should be removed, and then all the peppers should be cut into small pieces, and then cut into small pieces for later use. After cutting the Chili powder, we need to prepare a big bowl, and then put all the powder into the big bowl.

(4) Prepare some garlic, cut it into minced garlic and add pepper. Then prepare some ginger, cut it into powder, put it into the pepper, add a spoonful of salt and half a spoonful of sugar, and finally add some high-concentration white wine, and stir the garlic, ginger and pepper evenly with chopsticks. Next, we need to prepare half an onion, slice it, and then prepare a small bowl with 30 peppers, two star anises, a few fragrant leaves and two cinnamon.

(5) Prepare a pot, put more oil in the pot, heat the oil, add all the onions and prepared seasonings to the temperature of 50% hot oil, and fry slowly with low heat. Stir-fry the spices slowly with low fire, so that the fragrance inside is completely fried. After the onion browns, under the control of oil, the spice residue can be fished out and thrown away. At this time, it is necessary to add hot oil to the university several times. The chef teaches you to make Chili sauce at home, a secret recipe, which is spicy and enjoyable. You eat more than Laoganma.

(6) When hot pepper oil is added, it should be added slowly. I usually add it three times. Only in this way can the taste of pepper be thoroughly mobilized. Hot pepper oil needs to be stirred with chopsticks, so that hot oil and pepper can be fully integrated. Finally, we need to prepare a clean container, and then put the Chili sauce into the container, seal it and eat it at any time.

Tip:

After the Chili sauce is ready, it must be sealed when stored. It is best to seal it and put it in the refrigerator, which can greatly improve the storage time of Chili sauce. Remember to add a spoonful of Chili sauce when cooking noodles. It can be delicious. And it tastes good when used for cooking, and bibimbap is also a good choice.

About Chili sauce, I shared this practice. Did you know that before? If you feel that you have no appetite, you can try. I'll teach you how to make Chili sauce and see if I can give you an appetizer.