用料
小米椒 380g
盐 25g
蒜(2朵) 130g
姜 适量
花椒 适量
剁辣椒酱的做法
小米椒洗干净沥干水分,去掉绿色的茎蒂
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/09fa513d269759eecbcd640bbefb43166c22df55?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
蒜去皮,姜切片,和辣椒一起放入料理机打碎(注意,全程都需要没水没油。我放的蒜比较多,个人比较喜欢蒜香,少放点蒜也可以,根据个人口味增加减少)
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/fc1f4134970a304e5c49a43addc8a786c8175c82?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
放入盐和花椒拌均匀,装瓶用保鲜膜放在瓶口,密封2-5天即可(瓶也不能有水有油,我料理机打碎后拌盐的图忘记拍了)
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d009b3de9c82d158a7315d718c0a19d8bd3e42ba?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
小贴士
全程不能有水有油
我放的盐比较少,不是很重的盐味,喜欢味重的可以放多一点盐
我的放在冰箱里保存,因为我的盐放的不是很多
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