How can chili sauce be stored for a long time without spoiling? Old chef: If you do it at 3 o'clock, it won't be bad for a year

Today, I will share the detailed method of chili sauce with you, and do 3 points to ensure that the chili sauce is fragrant and spicy, with a unique flavor, and it will not be bad for a year.

【Homemade chili paste】

Ingredients: 1000 grams of fresh chili, 50 grams of garlic, 50 grams of ginger, salt, sugar, and high liquor.

Method:

Fresh chili peppers are more susceptible to insect infestation, so before making chili sauce, be sure to check the chili peppers carefully and pick out the pest-infested chili peppers, if there are pest-infested chili peppers made into sauce, it will not only affect the taste but also shorten the shelf life.

1. Wash the fresh peppers and remove the stems, then dry the excess moisture on the surface, cut them into small pieces, and then chop them into minced pieces. During the process of making chili sauce, it is best to wear gloves because the chili pepper will be very uncomfortable when it touches the skin, and it should not come into contact with raw water during the production process.

2. Then chop all the garlic and ginger into minced pieces.

3. Add about 250 grams of cooking oil to the pot, and we will put all the chopped chili peppers into the pot at a temperature of 30 percent, and fry the chili peppers on medium and low heat throughout the whole process, and fry the excess water vapor in the chili peppers, which will take about 3-5 minutes.

4. Then add the minced garlic and ginger and continue to fry.

5. After stir-frying until you can smell the aroma of garlic, add a cap of high liquor, continue to stir with a spoon, adding high liquor can not only enhance the flavor of the chili sauce, but also extend the shelf life.

6. Finally, add 50 grams of salt and 5 grams of sugar, continue to stir, and turn off the heat after stirring the seasoning evenly.

7. Dry the chili sauce slightly, put it in a clean and waterless canned bottle for preservation, and stand upside down for 24 hours.

After 24 hours, the cap of the canned bottle will sink down, so that a vacuum is formed in the canned bottle, so the chili sauce can be stored for a long time without spoiling.

Tips:

1. Do not touch raw water in the whole process of making chili sauce, because the raw water will affect the flavor of chili sauce and speed up deterioration; Usually use a clean, waterless spoon when eating chili sauce.

2. When making chili sauce, slightly more salt and oil, the chili sauce is not only delicious, but also shelf-stable.

3. When making chili sauce, in addition to adding salt, you should also add a little high liquor and sugar, which can effectively enhance the flavor of chili sauce.