The chef teaches you to make chili sauce at home, the secret recipe, spicy and enjoyable

Hello everyone. Today I want to 爆辣辣椒醬 give you a recipe for secret chili sauce. I have always liked chili sauce, but the taste is not very good, until I met a chef friend, he shared with me their restaurant chili sauce recipe. I didn't expect the chili sauce to be really delicious. Every day I cook the noodles, I add a spoonful of seasoning.

(1) Chili sauce is fragrant and delicious, and can be stored for a long time. Every time I make chili sauce, I will make a can of chili sauce. Even if it is stored for half a year, it will not deteriorate, and it tastes better than the old godmothers bought outside. If you do it at home, the cost is still very low. Let's see how I make this chili sauce. Friends who like to eat chili sauce learn fast and will be hard to find next time.

First, we will go to the supermarket or market to buy some millet peppers and some green peppers. When buying peppers, you must pay attention. You must choose the freshest peppers to determine whether the peppers are fresh. We only need to look at the pepper stems. If the pepper stems do not wilt or fall off, then the peppers are very fresh. To buy home pepper, we must first wash it with water, and then put it on a cutting board to dry it with water.

(3) The moisture on the surface of the chili must be completely dry, and the chili sauce made with this chili is more conducive to preservation. After the peppers are dried with water, remove all the pedicles of the peppers, then cut all the peppers into small pieces, and then cut them into pieces for later use. After the chili powder is cut, we need to prepare a large bowl, and then put all the powder into the large bowl.

(4) Prepare some garlic, cut into minced garlic, and put it with pepper. Then prepare some ginger, cut into pieces and add to the chili, then add a spoonful of salt and half a spoonful of sugar, and finally add some high-strength white wine, use chopsticks to stir evenly the garlic, ginger, and chili. Next, we need to prepare half an onion, cut the onion into pieces for later use, and prepare a small bowl containing 30 peppercorns, two star anises, a few bay leaves and two cinnamon.

(5) Prepare a saucepan, add more oil, heat the oil, add onions and spices to 50% of the hot oil, and turn on a low heat to sauté slowly. Slowly fry the spices on a low fire until the aroma inside is completely fried, so that the onions will be deep-fried into brown, and then the oil can be taken out of the pan to control throwing away, and then the hot oil, we have to separate several times, Add to the big.

(6) When heating oil, add pepper slowly. I usually add it three times. Only in this way can the aroma of pepper be thoroughly mobilized. When the chili oil is heated, we need to stir it with chopsticks to let the hot oil and chili fully blend. Finally, we need to prepare a clean container, and then put the chili sauce in the container, seal it, and eat it at any time.

Tips:

After the chili sauce is produced, it must be sealed when it is stored. It is best to seal it and store it in the refrigerator, which can greatly increase the storage time of the chili sauce. When cooking the noodles, add a spoonful of chili sauce. It can be seasoned well. It tastes good when used for cooking, and bibimbap is also a good choice.

Regarding chili sauce, I shared this recipe, did you know it before? If you don’t have an appetite, you can try it. I will teach you how to make chili sauce and see if I can give you an appetizer.