Xinlan Hand-made Private Kitchen [homemade Garlic Chili Sauce]-just for Peace of Mind

Xinlan Hand-made Private Kitchen [homemade Garlic Chili Sauce]-just for Peace of Mind

1. 1. Wash the red pepper and tomato, cut the red pepper into small sections, peel the tomato in hot water and cut into small pieces, peel the garlic and cut into small pieces, peel off the ginger and cut rice for later use

2. 2. Put the garlic into the food processor and beat it into puree, then take out a small amount of minced garlic and set aside

3. 3. Add the red pepper and continue to beat the velvet

4. 4. Add the tomato cubes and continue to beat the mushrooms until they are evenly mixed

5. 5. Heat in a wok, add a little bit of water, add a little bit of clear water, and boil slowly, stirring continuously during the process.

6. 6. When the water is half evaporated, add sugar, stir evenly, continue to stir and cook

7. 7. When the water evaporates to 3/4, add appropriate amount of salt and homemade monosodium glutamate, stir evenly, continue to stir and cook

8. 8. When the water evaporates to quick drying, add the remaining minced garlic, stir evenly, continue to stir and cook

9. 9. When the moisture of the garlic chili sauce has basically evaporated to 95%, add a proper amount of rice vinegar, stir evenly, and start the pot.

Tips:

Long-winded:

1. The key to the taste of this hot sauce is the heat, the cooking time, the ratio of the main ingredients, the ratio of the seasoning, the degree of dehydration of the hot sauce and the quality of the homemade monosodium glutamate

2. The time for the entire cooking process should not be less than one and a half hours, and it is best to keep it close to 2 hours, otherwise the hot sauce will be greatly compromised due to insufficient cooking time and insufficient concentration.

3. Beat garlic first, then hang pepper, then tomato. This sequence of cooking machine will be easier to clean up

4. The whole cooking process must be stirred continuously to prevent the hot sauce from getting stuck at the bottom (it's like kneading the noodles in the horror of baking, hehe, arms are broken)

5. Add sugar first, then salt and monosodium glutamate, and then add rice vinegar. In this order, the hot sauce will taste the best

6. The moisture of the hot sauce must be boiled to about 95%, so that it can be stored for a long time. After the hot sauce is boiled and cooled, it will be stored in the refrigerator.

7. After this hot sauce is successfully boiled, the taste should be soft and refreshing, thick and not dry, garlic fragrant, hot and sour, and it can make the dishes ruddy in color, fresh and delicious when cooking, and use it with red chili oil. , Completely beyond the traditional use of the color, taste and taste of Pixian watercress, such as mapo tofu, boiled pork slices, twice-cooked pork, etc., and it is healthier and has lower salt content