Tofu garlic chili sauce
Overview
Nowadays, peppers and garlic are on the market in large quantities. My hands are itchy because I make hot sauce every year. I have long planned to go to the wholesale market to purchase raw materials for making hot sauce that day when I have a little free time. Due to my busy work schedule, I pushed my plans back again and again. I took advantage of going to the wholesale market to do errands and quickly purchased peppers, garlic, and ginger. Carrying big and small bags home, I washed the peppers, peeled the garlic, and steamed the bean curds without stopping. Everything is ready, just waiting for the peppers to dry before starting work. In fact, making hot sauce is very simple, and it is even more convenient if you have a blender at home. Put the dried chilies, garlic, and ginger into a food processor and puree, add the steamed bean curds, add the seasonings, mix well, put it in a can, and seal it for about 20 days before eating. Make your own hot sauce at home and eat with confidence. In the past few years, I have been making hot sauce during this season. Although I can’t eat that much at home, I usually give it to friends or relatives when they come. Friends I have just met know that I like to cook delicious food and will give them delicious food. They will simply say: You are my friend!
Tags
Ingredients
Steps
-
Prepare materials
-
Steam the bean drumsticks in a steamer until cooked and let cool
-
Wash the peppers and dry them
-
Peel the garlic and ginger, and cut the ginger into small pieces
-
Place chili, garlic and ginger in a blender and puree
-
Add the pureed chili peppers to the steamed bean drum, Maggi Xian, salt, sugar and high-strength white wine, stir evenly, put in a bottle, seal well, and let it naturally ferment at room temperature for 20 days before eating
