Homemade Garlic Chopped Pepper
1.
Prepare the ingredients, wash the ginger, garlic and red pepper, and dry the surface water.
2.
Then put the dried ginger and garlic into the cooking machine; if there is no cooking machine, you can chop them by hand, taking care to protect your eyes.
3.
Rotate the rocker with your right hand to grind the garlic into a minced garlic, then pour it into an oil- and water-free container for later use.
4.
Then remove the stems of the dried red pepper and put it on the cutting board and cut it into large pieces with a knife. There is no cooking machine, and the chop is straightforward. The process will be more laborious.
5.
Put it in a cooking cup and grind it into crushed peppers.
6.
Next, pour the ground garlic into a small spoon and mix evenly.
7.
Then add white sugar and salt and mix well. The amount of salt should be enough not to be perishable and delicious; white sugar can not only neutralize the salty taste, but also increase the flavor and freshness.
8.
Then scoop them into a clean bottle, don't fill it up, and finally pour an appropriate amount of sesame oil on top of the chopped pepper.
9.
Seal the mouth of the bottle with sesame oil to insulate the air. Tighten the lid and place it in a cool place (refrigerator compartment).
10.
You can enjoy the deliciousness after marinating for 7-10 days.
Tips:
1. After washing the ingredients and the container for the chopped chili sauce, they must be drained (or wiped dry) without water and oil, so that they will not deteriorate during storage.
2. The amount of salt and sugar can be increased or decreased according to your taste. White sugar can neutralize the salty taste and increase the flavor and freshness; when pickling food: less salt will make it more acidic, otherwise the salt will taste salty and easy to store.
3. Many people add high-grade white wine to sterilize and increase the flavor when pickling chopped peppers, but my family doesn't like it and the amount is small, so I never put it. If the amount of pickling is large, it is recommended to put it better.
4. Seal with sesame oil, which can not only isolate the air from entering and facilitate preservation, but also will have the fragrance of sesame oil when eating. It is my favorite taste, and it is also the taste of my mother for a generation; but the tastes are different from all places. Now, the specific situation depends on your relatives' likes, and you can't force it.
5. Scoop out with a clean spoon every time you eat, and it should not stick to raw water and oil. It is best to scoop out layer by layer without digging loose; fill a few more bottles at a time, eat one bottle and get one bottle. Others can maintain the original flavor and are not easily deteriorated.