Making Chili Sauce Recipe And 7 Tips

Writer：www.firemixer.com Time：2021-06-04 15:52 Browse：℃

Making Chili Sauce Recipe and 7 Tips
The chili sauce cooking mixer kettle manufacturer teaches you the best chili sauce recipe and 7 tips. The authentic formula: 1000g chili, 150g garlic, 15ml white wine, 100g ginger, 30g sugar, 100g salt.
practice:
1. Wash the chili, garlic, and ginger first, then drain the water completely, then chop into finely chopped pieces for later use.
2. Put the white wine, sugar, and salt in the chopped minced powder, stir evenly in a wok with chili sauce, and put it in the bottle.
3. Seal the bottle well and it will be ready for consumption in about 30 days. The chili sauce prepared in this way can be stored for 3 years without any problems.
4. The marinated chili sauce, put oil in the industrial food wok, and it can be used after frying. If you don't fry in advance, you need to use the marinated chili sauce every time you cook. Stir-fry in a brand industrial food wok, no matter what kind of dish, put a little chili sauce directly, the taste is very good.
 
7 tips for chili sauce:
1. The choice of chili peppers are selected according to the local species, and any chili peppers can be used in this recipe and method.
2. Be sure to grasp the proportion of salt. 500 grams of pepper corresponds to 50 grams of table salt. Generally, 50-60 grams is acceptable.
3. When making chili sauce, add white wine and white vinegar, which can eliminate bacteria and improve the taste of chili sauce, but don't use too much, otherwise it will be counterproductive.
4. When making the chili sauce, drain the pepper, garlic, and ginger completely. Don't get any water or oil in the process, or you will have to do it again, otherwise the chili sauce will become moldy.
5. When making chili sauce, it should not be eaten within 30 days from the day it is made, because the nitrite content of chili sauce is high at this time, and eating it is unhealthy for the body.
6. The prepared chili sauce, as long as it is taken out with a water-free and oil-free scoop every time, and then sealed to ensure that it will not be broken for 3 years. The longer the time, the more mellow the flavor.