garlic sauce

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1. Wash the red pepper and tomato, cut the red pepper into small pieces, peel the tomato in hot water and cut into small pieces, peel the garlic and cut into small pieces, peel the ginger and cut into rice for later use

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2. Put the garlic in the cooking machine and beat it until minced, remove a small amount of minced garlic and set aside

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3. Add red pepper and continue to batter

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4. Add the tomato pieces and continue to batter until evenly mixed

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5. Heat in an iron pan, add pepper, tomato and garlic, add a little water, stir well, simmer slowly over low heat, constantly stirring during the process

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6. Add white sugar when half of the water has evaporated, stir well, and continue to stir and cook

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7. When the water evaporates to 3/4, add appropriate amount of salt and homemade flavor, stir well, and continue to stir and cook

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8. When the water evaporates until it is dry, add the remaining garlic, stir well, and continue to stir and cook

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9. When the water in the garlic hot sauce has basically evaporated to 95%, add appropriate amount of rice vinegar, stir well, and remove from the pan

Long and long: 1. The key to the flavor of this hot sauce is the heat, cooking time, the ratio of main ingredients, the ratio of seasoning, the degree of dehydration of the hot sauce and the quality of the homemade flavor. 2. The entire cooking process time must not be less than 1 and a half hours, it is best to control it at close to 2 hours, otherwise the flavor of the hot sauce will be greatly reduced due to insufficient cooking time and insufficient concentration. 3. Beat the garlic first, then the Hangzhou pepper, and then the tomatoes. This kind of sequence will make it easier to clean up the cooking machine. 4. The entire cooking process must be stirred constantly to prevent the hot sauce from getting stuck.(It's like a horrible kneading dough made of baking. Hehe, you break your arms) 5. Add sugar first, then add salt and flavor, and then add rice vinegar. In this order, the cooked hot sauce has the best taste. 6. The water content of the hot sauce must be boiled to about 95%, so that the storage time can be long. The hot sauce is boiled and cooled and stored in the refrigerator. 7. After this hot sauce is successfully boiled, the taste should be soft and fresh, strong but not dry, with the aroma of garlic, both sour and spicy. It can make the dishes ruddy color when cooking. Delicious and delicious. When used with chili red oil, it completely surpasses the color, taste and taste of traditional Pi County watercress, such as Mapo tofu, boiled pork slices, twice-cooked pork, etc., and is healthier and has lower salt content