Garlic pepper sauce
By VicentaLakin
I'll share with you today a piece of garlic pepper sauce that I've improved many times. It's pretty good. It won't be bad for a year. It's good. It's good
Recipe Recommendations
- red pepper
- garlic cloves 500 grams
- ginger 100 grams
- soybean paste 150 grams
- salt 50 grams
- white sugar 80 grams
- edible oil
- white vinegar 30 grams
- high-alcohol liquor 30 grams
Steps for Garlic pepper sauce
1
Get the material ready, the chili is cleaned, the garlic is removed, the ginger is washed。
2
Paprika removes the root tits and breaks the chili bands and the ginger and garlic petals with the meat grinder。
3
The cast iron pot is hot and hot, and it's hot and hot, and it's in the middle of a screech of garlic pepper and a little fire。
4
In the process, it has to be mixed with pot shovels in order to avoid a sticky pot, which lasted about 20 minutes until there was no steam。
5
The soy sauce in the formulation is even and continues to be mixed for about two minutes with pot shovels。
6
It is then placed in the formulations with sugar, salt and vinegar, and it is even again。
7
The fire continued to be small, the shovels continued to stir up for about eight minutes, all the tastes were mixed together, the red oil was distilled to indicate that it was well prepared, cooled and poured into the recipe, evenly mixed with white wine, and then filled with a bottle of open water disinfecting dry water。
8
Eat with a spoon. No water on the spoon, no cold in the fridge, no bad for a year。
9
The finished chart。
10
The finished chart。
11
The finished chart。
12
The finished chart。Garlic pepper sauce Make Tips
One, chili is fully selected, no worm eyes, no gents, no rotting, and if you like hot, you can put some of the little peppers, not very hot, or green peppers. 2. The oil in the formulation is not recommended to be less, and if it is too little, the food in all the formulations is not recommended to be removed, sugar is fresh, vinegar adds to the flavor and white wine is preservative。