Does oil need to be added to make chili sauce? When is the best time to put oil in?

There are many ways to make chili sauce, including oil-based and water-based. If it is made from oil, add oil. The floating layer of oil on top is easy to store. It is not easy to store the ones made with water.

Water-based chili sauce is easy to make. Just chop the chili peppers, add appropriate salt, sugar, garlic and other seasonings, and store them in a sealed container. Making chili sauce with two oils is a little more troublesome, but it is indeed much more delicious and can be stored for a long time. Let me tell you how to make it!

1. Chop the chilies or grind them with a garlic pestle. Take out the peppers and add appropriate amount of salt to marinate.

Second, mash an appropriate amount of garlic cloves.

Third, pour an appropriate amount of oil into the wok, heat it over medium heat, then add the minced garlic and stir-fry until golden brown. Then add the pickled peppers and stir-fry for about 10 minutes.

Fourth, if there is less oil during frying, add more oil and add an appropriate amount of sugar.

Five, stir-fry for about two minutes, add soy sauce and mix well, then it is ready to serve.

Sixth, the fried chili sauce can be canned and sealed after it cools down.

A good method is to chop dry chili peppers and pickle them. In order to preserve them for a longer time, seal the bottles with oil after canning. This is also a water-based chili sauce, but it is sealed with oil to preserve it longer.

It is not necessary to add oil to make chili sauce. There are many forms of chili sauce.

Chili sauce generally comes in three forms here: one is dry, one is with juice, and one is soaked in oil.

Dried chili sauce: In fact, it is chili noodles, but we also call it chili sauce here. It is usually made by sautéing chili peppers and sesame seeds together until fragrant and then crushing them.

Juicy chili sauce: This kind of chili sauce does not have a drop of oil or water. The juice inside is made with white vinegar and water. There are garlic and chili floating in the juice. The taste is slightly spicy and sour, which is more suitable for us. human taste. Because this kind of chili sauce has no oil to isolate the air, this kind of juicy chili sauce is easy to spoil, so it is generally used in street shops, and not many families make this kind of chili sauce.

Oil-infused chili sauce: I won’t go into details about this form of chili sauce, it is our most common chili sauce.

Now let me briefly introduce the method of oil-soaked chili sauce here. How to make chili sauce

Prepare materials: red pepper, garlic, tomatoes (ratio of ingredients: 6:1:2)

Prepare seasonings: salt, white sugar, white vinegar, white sesame seeds ( Appropriate amount, according to personal taste)

Production steps:

1. Chop the peppers, smash the garlic and mince it, wash the tomatoes and dice them and set aside.

2. Put the chili in the pot over low heat and slowly stir-fry until the aroma comes out. The heat must be controlled well in this step. Too much heat can easily burn the chili.

3. After the chili is fragrant, add the minced garlic and continue to stir-fry.

4. After the garlic is fragrant, add the diced tomatoes, and add an appropriate amount of salt, sugar, and a small amount of white vinegar to taste.

(It is not advisable to add too much white vinegar, otherwise it will affect the taste)

5. When the tomatoes are fried to a pulp and a large amount of tomato juice is leached out, add an appropriate amount Pour in the cold oil, sprinkle with appropriate amount of white sesame seeds, and simmer over low heat.

6. Boil until the oil boils and turns red, and the juice thickens. Take it out of the pot and the fragrant chili sauce is ready.

There is a step that you should pay attention to here, which is to drain the oil. It is best to boil the juice in the pot until it is slightly dry before adding oil. Otherwise, once the oil arrives, the juice will be covered with oil and it will not be easy to dry out.

Do you have any other tips or secret recipes for making chili sauce? Welcome to exchange and learn!

There are many varieties of chili sauce. According to your preference, there are some with oil and some without oil, some with oil and some fried, interpreting a variety of delicious flavors, depending on your preference Depends on taste.

Here I will first introduce a very fragrant chili sauce, which is suitable for eating noodles. It is very fragrant, but it is a little troublesome to make. If you are interested, you can learn from me.

Hu spicy shell chili sauce

The Hu spicy shell chili sauce I am talking about is a little different from the traditional one. The method is more complicated and the taste is more fragrant. found in. My family likes to eat noodles, but the conditions are limited. I live in a shared apartment with strangers, so I don’t have all the kitchen utensils and seasonings prepared. I plan to make a chili sauce for him to eat noodles or put some in cold dishes. , and then I didn’t find the chili noodles, so I was too lazy to go out and buy them, so I might as well use dried chili peppers to make chili shells, which is more fragrant and delicious.

[Materials]:

Dried red pepper, oil, basic kitchen utensils, preferably a stone mortar

1: Heat the pot and wait until the pot is hot Finally, put the prepared dried chili peppers into the pot, turn down the heat, and slowly fry the chili peppers for a while. Be sure to use low heat, flip the chili peppers quickly, and fry until most of the surface of the chili peppers are dark red and a little black. Turn off the heat and take out the dried chili peppers and set aside.

Wait for a short period of time to allow the dried chili peppers to cool slightly. After cooling for a while, the dried chili peppers will become crisper, making it easier to operate in the next step. Dried chilies will become very brittle when cold. At this time, you can choose to mash them with a stone mortar or crush them with your hands. However, your hands will be very spicy. Just crush the dried chilies in your own way. (The peppers are fried very dry, very crispy and easily broken)

2: Crush the peppers and put them in a small bowl. You need a bowl that can be heated. Wash the pot and then burn a certain amount. Oil should be enough to cover the chili peppers. Heat the oil until it starts to smoke, then pour it into the freshly crushed chili noodles.

Personally, I don’t think it’s an exaggeration at all. This is the most fragrant chili oil I’ve ever tasted. Although only two ingredients are used, it’s so much better than all the other seasonings put together. It's just right to put it in noodles, or use it as a cold dish, and it's very simple to make, you can give it a try!

Chili Soup

I introduced a chili sauce that requires oil, and then introduced a chili sauce that we often ate when we were children. At that time, every household collected red chili peppers. To do. It can be used directly with rice or in cold dishes, suitable for spicy dishes. We usually use it in cold noodles, rice tofu, and turtle dove leaf tofu.

This chili sauce is very simple to make now, but in the past it was very tedious to chop the chili peppers into foam one by one.

This spicy chili soup is different. It is forbidden to dip it in oil during the making process, otherwise the chili pepper will be damaged. It is best not to dip it in raw water. Wash the fresh red chili pepper and dry it before making it.

[Ingredients]

Fresh red pepper, ginger, salt, white wine (you can also add garlic according to personal preference, but garlic will make the chili sauce sour)

Crush the fresh red pepper and ginger together into small pieces. The more broken the better, the proportion of ginger and pepper is decided by yourself. It depends on the taste. I like to add more ginger. It is good to add more young ginger. Add salt and white wine to the crushed chili peppers. The role of white wine is to make the chili soup less likely to bloom and spoil. Add a little more salt. It must be salty when eaten. The amount of white wine depends on it, which is similar to pickles.

After everything is prepared, seal it and store it. When you want to eat it, take it out after one year and seal it well.

There are many ways to make chili sauce. These two are just one of the relatively simple and easy-to-operate methods. I personally think that if you are serving rice, when the fresh green chili comes out, use an iron tong to skewer it and put it on top. Burn it in a firewood stove and crush it with a stone mortar. When crushing, add garlic and grind it. You can also add salt at the same time. Finally, add some chicken essence and you can eat it. The chili sauce made in this way is very good. I watched it when I was a child. You can eat two bowls of rice with this.

You need to add oil, which can dissolve the carotene color of the pepper. The resulting hot sauce is redder. (I digressed from the topic of rice) If the sauce flavor is stronger, you can add some fermented cooked noodles, add some white wine, and then seal and ferment for ten days (June to September) to make the chili sauce taste more mellow. Do you need oil to make chili sauce? When is the best time to put oil in?

In fact, there are many types of chili sauce, including those with oil and dry chili noodles made from pure chili peppers. However, generally our common chili sauces are those with oil, and the amount of oil is relatively small. big. However, compared to dried chili noodles, most people like to eat red oil chili sauce. Not only does the color look very attractive, but the chili moistened by oil and water tastes more exciting and can be used as a seasoning. You can mix it directly with rice and eat it, it’s really delicious!

Let me share with you a way to make chili sauce. The chili sauce made in this way is really delicious! Ingredients to be prepared:

Red pepper: 3 pounds

Doubanjiang: about 150 grams

Salt, pepper powder, chicken essence: appropriate amount

Ginger: cut into small pieces

Sugar: a little

Peanuts: 1 catty

White sesame seeds: 3 taels

Chili noodles: appropriate amount (optional)

The specific method of making chili sauce:

1. After buying the red pepper, dry it in the sun for two or three days until it is a little soft. Wash and dry each, remove stems, cut into pepper rings and chop finely.

2. Cook the peanuts in a pan without oil. Make sure the heat is low so they don't burn. Then take them out of the pan and let them cool, peel them, and crush them with a rolling pin.

3. Add oil to the pot, make the oil wider, mince the ginger, put it in the pot after the oil is hot, turn it over twice, put the chopped red pepper in, and start stir-frying, be sure to turn up the heat. Keep flipping! ! Be careful of sticking to the pan

4. Stir-fry for a while, add condiments, pepper powder, and chicken essence, continue to stir-fry and stir evenly. When the chili is almost fried, add the chopped peanuts prepared earlier, and continue to stir. After a few minutes, you can add the white sesame seeds. After these ingredients are put into the pot, you will find that the oil pan, which was relatively generous, will thicken.

5. After a few minutes of stir-frying, if you feel that the aroma has come out, you can add the bean paste. If you like it salty, add salty one, if you like sweet taste, add it. Just add the sweet one. When you squeeze it into the pot, you can see that the color of the chili sauce will obviously become darker. At this time, stir-fry vigorously! Be careful of sticking to the pan!

6. It’s basically ready at this point, because I added salty bean paste, so taste it again now, and add salt according to the current taste, because this red pepper itself has a bit of sourness. You can add less sugar to taste, it won't be sweet, but it will taste better. If you like it spicier, add some freshly ground chili powder to make the aftertaste even spicier.

7. After taking it out of the pot, put it into a basin, wait for it to cool down naturally, and finally put it into a clean glass bottle.

Warm reminder:

1. When frying chili peppers, be sure to pay attention to whether there is enough oil. Making chili sauce consumes a lot of oil. You need more chili oil to fry at the beginning, after all, you will add other ingredients later. If you find that the oil is not enough during the frying process, you can add cooked oil at any time. The oil must be cooked.

2. Pay attention to stir-frying, especially after adding chopped peanuts, sesame seeds and bean paste, it is easy to stick to the pan. The frying time can be adjusted according to the condition of the peppers.

3. Peanuts do not have to be crushed very fine, larger particles are also good. If you have other nuts, such as cashews, you can also add them.

4. It is best to let it cool before bottling it. Wash the bottle and dry it thoroughly. When eating, use a clean spoon to scoop it out, do not touch it with water or other things, and store it in the refrigerator. It can be kept for two to three months.

# eat in chongqing # Do you need to add oil to make chili sauce? When is the best time to put oil in?

Chili sauce is one of our favorite condiments in our daily life. Whether it is used with steamed buns, rice, or pancakes, it can be said that chili sauce is versatile. We usually buy it in supermarkets. Chili sauce to your favorite flavor. But many people will say that the chili sauce they make at home is hygienic and healthy.

I believe that when it comes to making chili sauce at home, many friends will ask how to make it at home, what steps to follow to make delicious chili sauce, and how to mix the ingredients. I believe everyone has various ideas. All kinds of questions. There are many ways to make chili sauce in our lives. Today, Xiao Dong will share with you a way to make chili sauce. It is simple and homely. ——Garlic Chili Sauce——Full of garlic, spicy and appetizing, simple to make, no deep frying, healthy and less oil, home-cooked food

Main ingredients: green chili pepper, red chili pepper, garlic, green onion, Coriander, onion, ginger, bay leaves, cinnamon, star anise, peppercorns, sugar,

Seasonings: salt, thirteen spices, chicken essence, white wine, white sesame seeds

——Specific production steps——

1. Processing of peppers: We first clean the prepared ingredients, then dry the green and red peppers, dry the garlic, and then remove the pepper heads. , cut the pepper into sections, cut the red pepper into sections, and put them on a plate for later use

2. Prepare the ingredients: We will cut the prepared shallots into sections, cut the cilantro into sections, and cut the onions into sections. Strips, shred ginger, and prepare some spices, bay leaves, cinnamon, star anise, peppercorns, and a few small garlic

3. Crush the ingredients: We use a blender to mix the processed green pepper segments and Put the garlic in, then add an appropriate amount of ginger, and cover the lid. After breaking it, the spiciness will come out. After beating, pour it out and put it into a bowl.

4. Seasoning: Add two spoons of white sugar, two spoons of salt, one spoon of thirteen spices, a small amount of chicken essence, high-strength white wine, and stir evenly into the ground ingredients. Add a handful of white sesame seeds and stir evenly

5. Fry Oil: Pour oil into the pot. When the oil is hot, add the side dishes and aniseed ingredients. Fry slowly over low heat. Fry the chives and coriander until brown, take them out, then pour the hot oil on them and stir them.

Okay, this is a simple and homemade garlic chili sauce. Friends who like to eat chili can try making it at home, or make more and store it for use as ingredients. It tastes particularly good. . ——Garlic Chili Sauce: "You Ask and I Answer"——

1. When making chili sauce, what kind of chili is the best to use?

Answer: When making garlic chili sauce, most of the chili peppers chosen are line peppers. If you don’t like too spicy food, you can choose to use non-spicy green peppers. If you like Those who like spicy food still choose to use hot peppers, which are spicier. You need to use the right pepper based on your personal preference.

2. Why should the washed peppers and garlic be dried?

Answer: The clean water contains certain bacteria during cleaning. If the cleaned chili sauce is not dried, the prepared chili sauce will easily deteriorate, so after cleaning The ingredients must be dried before making.

3. Why do you need to use white wine when making garlic chili sauce?

Answer: When making garlic chili sauce, stir the crushed chili peppers and add an appropriate amount of white wine. Be sure to choose high-concentration white wine. This will produce a mellow taste and can The storage time is relatively long, because the homemade chili sauce does not add preservatives. If you add white wine, it is easy to store. If you do not add white wine, the storage time is shorter. Tips:

1. Cut the ingredients into sections first and then put them into the blender.

2. Fry them until fragrant and pour them into the chili sauce to bring out the flavor of the chili.

3. If you don’t have a blender, you can cut it directly with a knife, but you must wear gloves.

4. The minced ingredients must be stirred evenly before pouring hot oil

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Everyone has different ways of making chili sauce, and the ingredients used also vary according to everyone's different dietary tastes. As for whether you need to add oil to make chili sauce, there is no fixed answer. Different regions and their own preferences may add oil or not.

Every autumn when the chili peppers are harvested, I pickle dozens of kilograms of chili sauce and share it with my friends. Friends said that the chili sauce I pickled for noodles, steamed vegetables, and cold vegetable juices was really delicious and would not go bad after being stored for a year. I pickle the chili sauce without oil, but I use oil after the chili sauce is made. The purpose is not to adjust the taste of the chili sauce or to increase the moist texture of the chili sauce, but to prevent the chili sauce from going bad. Here’s how I make chili peppers:

Ingredients

10 jins of chili peppers, 2 jins of ginger, 2 jins of garlic, 1 jin of salt, 0.5 jins of white sugar, 0.5 jins of white wine, edible 0.5 pounds of oil

Method

1. Selection of peppers. The water content of peppers after autumn is relatively small, so they are suitable for making chili sauce. You can choose the type of pepper according to the spiciness you like. My first choice is to use all-red screw peppers, which have thicker meat but less moisture and moderate spiciness. In the past few years when I couldn’t buy red screw peppers (I couldn’t find any this year), I would choose red line peppers, which are slender and not thick, spicy, and have little water content. I personally don't recommend using large red peppers. They contain too much water and will produce too much soup when pickled. They will have a bland taste and are more likely to go bad.

2. Cleaning of peppers: Clean the peppers under running water, place them on bamboo plaques to control the water, and dry the moisture on the peppers in a ventilated place. A special reminder is that you must not remove the stems of the peppers. If you remove the stems and then clean them, water will enter the peppers, and the chili sauce pickled in raw water will easily become moldy

3. Cut the peppers. In previous years, They are all cut by hand. To be honest, after cutting dozens of kilograms of peppers, my hands will really feel hot and sore. Now beat it with a food processor, cut off the green stems on the peppers, then cut them into small pieces, put them into the cup of the food processor, control the beating time, and beat them into fine pieces, not too thin, and don’t beat them into paste

4. Wash the ginger and garlic, use a mesh basket to control the water, dry the water, and grind into pieces

5. Mix the ingredients, put the chili, minced ginger, and minced garlic into a large basin medium, add salt, sugar, and white wine, mix well, and put into a bottle. Some people who see this will have questions, why do we need to add white wine when making chili sauce? Adding white wine has two functions, one is to enhance the flavor, and the other is that white wine has a bactericidal effect and can prevent the chili sauce from going bad and becoming moldy.

6. Burn the cooking oil until smoke comes out, turn off the heat and let it cool to room temperature

7. Pour the oil into the bottle containing the pickled peppers, and add the peppers. Cover with a layer of oil, then cap the bottle and place in a cool place. The added oil isolates the food from contact with the air, creates a relatively vacuum fermentation environment for the peppers, reduces bacterial invasion, and prevents the chili sauce from deteriorating. This is the secret to keeping the chili sauce from going bad for a year.

Mei Niang’s conclusion

Pickled vegetables will produce nitrite, which is bad for health. The content is the highest when pickled for 7-8 days, so it is not suitable for consumption.

The content of nitrite produced within 3 days of pickling is very low, so it can be eaten with confidence. After 7-8 days, the nitrite content will gradually decrease, and it can be safely eaten after 15 days.

Do you have a special method for making chili sauce?

------ END ------

My method does not require adding oil. If you are interested, you can give it a try! Chili Sauce

BY Gourmet Me

Prepare the ingredients

300g red pepper cut into rings, 100g millet pepper cut into rings, 5g ginger Dice

Put the two kinds of peppers into the wall breaking machine

Pour in the diced ginger and 60g of garlic and stir

Beat into puree and pour into bottle, cover and ferment for 1 week;

Completed.

Hello, I am very happy to answer your question!

Chili sauce can be said to be one of the greatest inventions of mankind. We often like to add some chili sauce for seasoning when cooking. We also like to dip some chili sauce when eating hot pot, and even add some chili sauce to it. Some people just eat it with rice mixed with chili sauce! Chili sauce does have a great charm that makes us addicted to it. However, many people now like to make enough food and clothing by themselves, so many people like to make chili sauce at home. So do I need to add oil to make chili sauce? When is the best time to put oil in? Let me tell you below!

Generally speaking, we do not use oil when making chili sauce. This is mainly because we need to preserve the chili sauce and not eat it immediately after making it. , so we usually don’t add oil. If we add oil, the storage time of our chili sauce will be shorter, so many people choose not to add oil in order to preserve it for a longer time.

Furthermore, modern people pay great attention to healthy diet, so they often make their own green and healthy food. Similarly, if you make your own chili sauce and add oil, the heat will become very high, so It also has a great impact on personal health!

In fact, in terms of taste, chili sauce with oil will be fresher, more fragrant, and taste better. So if you want to add oil to make chili sauce, be sure to add hot oil. You can add sesame oil or peanut oil. In this case, the chili sauce made will be very fragrant! However, if you don't add oil, it won't actually taste that fragrant. It will have a purely spicy taste, so you can eat it directly.

At the same time, we also need to pay attention to that if the weather is hot, we must put the chili sauce in the refrigerator, because if there is no refrigerator, the fresh chili will deteriorate, and the chili sauce will very likely There are some strange smells, even stinky!

The above is my answer, I hope it can help you!

Chili sauce is spicy and delicious. It can be used with steamed buns, noodles, etc. It is very delicious and the preparation is very simple. My family makes chili sauce every year. Everyone has their own way of making chili sauce. It's different. When I make chili sauce, I add oil, which is added during frying.

I am a person who prefers spicy food. I have never stopped eating chili sauce and chili oil at home. The chili sauce is spicy and delicious. We grow our own chili peppers in rural areas, so we can’t eat chili peppers. After that, it will be made into chili sauce and chili oil. It is not only delicious, but can also be stored for a long time. My family makes chili sauce every year. Let me share with you whether I need to add oil to make chili sauce? When is the best time to put oil in? 1. Is it necessary to add oil to make chili sauce? When is the best time to put oil in?

Chili sauce is spicy, satisfying and delicious. I believe many people will make chili sauce at home. It tastes delicious without any additives, so you can eat it with confidence. Everyone and every place makes chili sauce the same way. It’s different. I add oil when making chili sauce. I personally think that the chili sauce made this way can not only be stored for a long time, but also taste more fragrant. Oil is added during frying. You can adjust it according to your own taste. Do it if you like. 2. How to make chili sauce

1. Prepare ingredients: 5 pounds of pepper, 150 grams of ginger, 400 grams of garlic, appropriate amount of chopped peanuts, 2400 grams of oil, 150 grams of soybean paste, 30 grams of sugar, 60 grams of salt , 50 grams of white wine

2. Do not remove the stems of the peppers. Pick out the bad ones, clean them, and spread them in the frame to dry them. Wash the ginger and garlic and let them dry. After the peppers are dried, , remove the stems, cut into small sections, put in a food processor and beat into granules, you can also chop with a knife, put the ginger and garlic in and smash.

3. Fry the peanuts in advance, peel them and mash them into pieces. Add oil to the pot. When the oil is hot, add the minced ginger and garlic. Stir-fry over medium heat until fragrant. Add the chili peppers. Add in the soybean paste, salt, sugar and white wine and stir-fry evenly. Add the chopped peanuts and stir-fry over medium-low heat.

4. During the frying process, stir constantly to prevent it from burning. Fry for about 20 minutes to dry out the water inside. After frying, turn off the heat and let it cool. Prepare a water-free and oil-free container, put the cooled chili sauce into the container, seal it and store it in a cool place.

Summary: The chili sauce is ready. It has a mellow and spicy flavor, and is very delicious with steamed buns, noodles, etc. Whether you need to add oil to the chili sauce depends on how you make it. Everyone's approach is different. Make it according to your own preferences. I usually add oil. If you like it, you can try it.