Garlic Chili Sauce

Name: Garlic Chili Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Bright red pepper; Some garlic; Some Sugar; Some Refined salt; Some Sweet noodle sauce; Some White vinegar; Some Vegetable oil

by Dance of wolf

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sui Sui Sui Hua is similar, and Sui Sui Sui Nian Nian Jiang is different. Autumn is coming, and a large number of chili peppers are on the market again, and it's time to make chili sauce again.

The spicy sauce made last year attracted a lot of heated discussion because the chili was steamed first and then fried. In fact, the purpose of steaming and then frying the chili is twofold: 1. The steamed chili is easier to chop and does not splash. 2. The sauce made from the steamed chili is soft and waxy without jerky feeling.
But the taste of the hot sauce I made this year is different from last year. White vinegar is added to the ingredients, and the amount of sugar and garlic is much larger than 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. "

Ingredients

Garlic Chili Sauce

1. Wash the red pepper, remove the stalk, and put it on the pot. After the water is boiled, steam for 5 minutes.

2. After the steamed peppers are allowed to cool, finely chop them with a knife.

3. Peel the garlic and chop it with a knife.

4. Finely chop into garlic.

5. Add an appropriate amount of vegetable oil to the pot. After the oil is hot, pour a tablespoon of sweet noodle sauce and fry on low heat.

6. Add a tablespoon of sugar and stir-fry evenly.

7. Pour 50 grams of white vinegar (with brewed white vinegar, it is not recommended to use white vinegar blended), stir well.

8. Pour in the chopped chili and stir fry over low heat.

9. Stir-fry the chili sauce on low heat and add appropriate amount of salt when the sauce is thick.

10. Turn off the heat, pour in the minced garlic and stir-fry evenly. If you don't like the aroma of garlic, add less minced garlic or add minced garlic and stir for a few minutes before turning off the heat.

Tips:
A little suggestion:

1. Red pepper is the best choice. Steamed chili needs to be steamed after removing the stem. Wear disposable gloves when chopping peppers, and be careful not to splash the peppers on your eyes or skin.

2. There are two manufacturing processes for white vinegar, which are divided into blending white vinegar with vinegar essence and brewing white vinegar. To use brewed white vinegar, blended white vinegar is not recommended.

3. The garlic should be finely chopped and put in after turning off the heat. Use the residual heat of the chili sauce to cover the garlic until it is fragrant.

4. If you don't like chili seeds, after the chili is steamed, cut it along the length of the chili with a knife, then pour it into clean water and wash it to remove the chili seeds. After washing, control the water and proceed to the next step.