Homemade garlic chili sauce, master 3 points, do not grow white flowers and are resistant to preservation, and the garlic is rich and fragrant

What I do today is garlic chili sauce, garlic chili sauce is a very classic chili sauce, and it is also a kind of chili sauce that most people will like to eat, so in addition to chili peppers, there is also a protagonist: garlic, there is no fixed requirement for the proportion of garlic, I generally have 2 parts of chili peppers and 1 part of garlic, so that the garlic taste is moderate, those who like to eat garlic can put more, and those who don't like to eat garlic can put a little less, or even not put;

Because there is no preservatives added to the garlic chili sauce made at home, but you want to keep it for a long time, it is very important to do these 3 points in the production process, the first point is water, the containers used in the production process are required to have no raw water, and if the pepper is cleaned, it must be cleaned in advance, and dry the water, raw water is easy to cause food rot;

The second point is edible oil, a little more edible oil can delay the deterioration of chili peppers, and the chili sauce fried in oil is particularly fragrant;

The third point is liquor, liquor has the effect of disinfection and sterilization, liquor needs to use high-concentration liquor, the dosage is not too much, add a little when the pepper is fried, stir evenly, or after bottling, add a little more liquor at the mouth of the bottle, the dosage is not too much, so that the shelf life of the chili sauce can be greatly extended;

As long as you pay attention to these 3 points, you don't need to add preservatives, and it can be stored at room temperature for half a year, if it is refrigerated in the refrigerator, it can be stored for a longer time, and the hot sauce that comes out of this way is moderately spicy, spicy and delicious, and the taste is very good.

【Garlic chili sauce】

【Ingredients】400g red pepper, 100g spicy millet, 300g garlic, salt, light soy sauce, sugar, edible oil, appropriate amount of liquor;

【Preparation of garlic chili sauce】

1. Wipe the prepared chili pepper with kitchen paper to dry the impurities and water on the surface, and then remove the chili stalk, if you want to clean the chili pepper, do not remove the chili stalk first, to avoid the water entering the chili, otherwise the chili sauce is easy to spoil, the cleaned chili pepper should be wiped dry and put aside to dry;

2. After the peppers are processed, flatten the prepared garlic, peel it, and put it aside for later use;

3. Cut the prepared peppers into sections, put them into the food processor and break them, don't beat them too much, a little grainy and taste better, it is recommended to wear gloves during the operation, because millet spicy is relatively spicy, and it is easy to be spicy without gloves.

4. After the chili pepper is broken, put the peeled garlic cloves into the food processor and beat them into minced garlic, which should also be a little grainy, and the taste will be better later;

5. Heat the pot, add a little more cooking oil than usual for stir-frying, the oil is best to cover the minced garlic and chili, the oil temperature is 5 into the heat, add the minced garlic, stir-fry slowly over low heat, and fry the fragrance of the minced garlic;

6. At this time, you can add chili peppers, add all the chili peppers and continue to stir-fry over low heat, because chili peppers contain water, you can fry them for a while, and fry some of the water in the chili peppers, so that they will be stored for a longer time;

7. After feeling that the moisture of the chili pepper in the pot has decreased significantly, start seasoning, add a little salt, light soy sauce, oyster sauce and sugar, stir well, and continue to stir-fry over low heat;

8. Stir-fry until the oil is bubbling, finally add a little liquor, stir evenly to turn off the heat and get out of the pot, the liquor can be sterilized, and the shelf life of chili sauce can be extended;

9. Put the chili sauce in a waterless and oil-free glass container, cover the lid and seal it for preservation, which can generally be stored for half a year, if it is stored in the refrigerator, it can be stored for a longer time, and a clean water-free and oil-free spoon should be used every time you eat it;

10. The prepared chili sauce can be used to mix noodles, rice, and steamed buns;

Summary of the preparation of garlic chili sauce:

1. If you like spicy food, you can put a little more millet spicy, and if you can't eat spicy, put a little less;

2. Cover the prepared chili sauce while it is hot, seal it and store it at room temperature, and it is recommended to refrigerate it and eat it as soon as possible after opening the lid;