剁椒醬，這款親手腌制的醬料，鮮辣過癮，不管是用來蒸魚、拌面，還是夾饅頭，都能讓普通飯菜秒變人間美味。關鍵是做法超簡單，廚房小白也能輕松拿捏，快來跟著我一起動手吧！

準備紅辣椒1000克，選擇肉質厚實、辣味適中的二荊條，喜歡更辣口感的可以搭配200克小米辣，剁椒醬層次更豐富。再準備大蒜2頭、生姜1塊、高度白酒50毫升、鹽80克、冰糖50克。

紅辣椒、小米辣去蒂洗凈，放在通風處，徹底晾干水分，一定不能殘留生水。同時，把大蒜和生姜也洗凈、晾干。晾干后的辣椒切成小段，大蒜拍碎切末，生姜切成細絲，全部放入料理機中打碎。打碎后，倒入干凈無油的大盆中。加入鹽、冰糖、高度白酒，戴上一次性手套，充分攪拌均勻。

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第三步：

準備幾個干凈無水無油的玻璃瓶，將攪拌好的剁椒醬裝入瓶中，不要裝得太滿，距離瓶口留出2-3厘米的空間。蓋上蓋子，擰緊密封，放在陰涼干燥處腌制。前3天每天打開瓶蓋放放氣，大約腌制7-10天，剁椒醬的顏色會變得更深，辣味和香氣也會充分融合，這時就可以享用啦！

親手制作的剁椒醬，承載著對生活的熱愛。看著玻璃瓶里鮮紅誘人的醬料，聞著那濃郁的香氣，是不是已經迫不及待想試試了？趕緊動手做起來，讓這份鮮辣美味，點亮你的每一餐！