Fresh pepper sauce
By VicentaLakin
The first spoon of chili sauce in the fall, a good one for dinner。
Recipe Recommendations
- salty and fresh
- fried
- several hours
- ordinary
Steps for Fresh pepper sauce
1
Clean up the peppers and cut your head off. Dry moisture at ventilation. Onions, peppers, cuisine, eight horns, ginger, onions, fragrances, etc., are prepared for replacement。
2
Scratch garlic and ginger。
3
Scrap the peppers in line with the previous step and load them up。
4
The boiler is filled with oil (more quantity), it is about 70% hot, it is filled with spices, onions, etc., and the fire is slowly turned (must have a small fire) to dry up the water and leave the scent。
5
It's made of gold. Turn off the fire and let the oil cool some。
6
Pour ginger paste into the pot, and the little fire will smell (1-1.5 minutes or so). And then put the paprika in, and the little fire flips. Keep moving, prevent the pan (5-7 minutes)。
7
Flip, fire to dry. In salt, beryllium oil, white sugar, and in sesame aroma when it melts. Continue firing for two to three minutes。
8
And a little bit of white wine. (can add aroma and save time)
9
Out of the pot, naturally. They can be bottled or placed in containers with lids. It's done。Fresh pepper sauce Make Tips
1. It is important that little fire fall. Slowly flipping can produce moisture. 2. The availability of salt is cumbersome and can be increased several times in small amounts. Avoid too much salt, too little to taste. 3. High white wine is mainly used to increase storage time. 4 If you like fragrance, you can also add some fragrance when you put on oak and sugar。