Garlic Chili Sauce, although not a particularly nutritious food, is a beloved part of daily life for many. For those who love spicy food, chili sauce helps to whet the appetite and aid digestion. However, it's important not to eat too much to avoid internal heat.
Garlic Chili Sauce
I. Method
Sweet bean sauce 500g, sugar 250g, white vinegar 250g, fine salt 350g, MSG 100g, garlic as needed, oil as needed.
Instructions
1. Wash the red chilies, remove the stems, and steam them for 5 minutes after the water comes to a boil. After cooling, chop the steamed chilies finely.
2. Peel the garlic and chop it finely into a paste.
3. Add an appropriate amount of vegetable oil to a pan. Once the oil is hot, add a large tablespoon of sweet bean sauce and stir-fry over low heat.
4. Add a large tablespoon of sugar and stir well.
5. Pour in 50g of brewed white vinegar (brewed white vinegar is recommended, not blended white vinegar) and mix evenly.
6. Add the chopped chilies and stir-fry over low heat. When the sauce becomes thick, add an appropriate amount of fine salt.
7. Turn off the heat, add the garlic paste, and mix well. If you don't like a strong garlic flavor, you can use less garlic paste, or stir-fry for a few more minutes before turning off the heat.
II. Tips
A few small tips:
1. Choose red, fleshy chilies for the best results. Remove the stems before steaming. When chopping the chilies, wear disposable gloves and be careful not to let the chili splash into your eyes or onto your skin.
2. There are two types of white vinegar: blended and brewed. Use brewed white vinegar; blended white vinegar is not recommended.
3. The garlic should be chopped finely and added after the heat is turned off. The residual heat from the sauce will cook the garlic paste, resulting in a more aromatic garlic flavor.
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