How to fry fresh chili sauce, how to fry chili sauce

This secret chili sauce, the core taste lies in the fragrance and freshness, some seafood will be used, first put the dried scallops in the water, steam them in the pot for half an hour, and then chop them all, wash and soak the dried shrimp softly, chop them all, prepare three shallots and garlic, and also chop them all, to be honest, this process is relatively boring, you can try to find tools to help complete it faster. If you have a blender, use it directly. Oh, I almost forgot, there's also a piece of ginger that's chopped, okay, next is the chili, here are two kinds of chili peppers, the red one looks big, but it's not spicy, it's mainly the pepper fragrance and a little smoky, the little orange pepper next to it will be spicy, if you like spicy, then put a little more orange.

Since we are very serious about food teaching today, don't tell jokes, so first cut off the stems, put them in the food processor, break them all into powder, and finally we prepare a little peppercorn powder, and this purple sauce, this is not taro paste, it is shrimp paste. It tastes very salty, so we can put a little less salt in it later.

Okay, we are ready to boil chili sauce, first do a good job of protection, goggles, masks can not be less, put virgin peanut oil in the pot, first put the ginger and garlic into it, here we should pay special attention to the whole process to keep stirring to prevent the ingredients from sticking to the pot, then put the shallots, that is, the chopped onions, and boil until they turn golden brown, then pour the chili powder and pepper powder into it, continue to stir, cook until the whole pot of oil turns dark red, then put in the scallops and dried shrimps, stir evenly and add the shrimp paste, By the time they bubble, it's very, very fragrant at this time, and you can smell it through the mask, and then start seasoning, add four spoons of salt and three spoons of sugar, and you can use a cooled spoon to scoop a little to try the taste. It's okay to think you're okay. Pour out the boiled chili sauce and seal it in the refrigerator and eat it slowly.

Teach you how to make chili sauce simple and easy to eat.

So much chili sauce and delicious? Prepare green peppers, red peppers, garlic and ginger pieces, crush them in a crusher, add sugar and salt, white sesame seeds and 13 spices, and stir well with high liquor.

As soon as you learn it, you can learn it as soon as you learn it, and it's so delicious that you can't stop it!

How to cook chili sauce? Remove the tail of the chili pepper, tear it into small pieces, put it in a juicer, pour in the garlic, pour in the minced beef and soybean paste when the oil is hot.

1. Remove the stems of the chili peppers, wash and chop them, and break them with a food processor for later use.

2. Finely chop the ginger and garlic, fry the peanuts and mash them, and cook them well in clear oil, it is recommended to use rapeseed oil.

3. Put half of the cooked oil in the pot, add the sweet noodle sauce and stir-fry for a while, pour in the ginger and garlic and stir-fry.

4. Pour the chili pepper and stir-fry, then pour in salt, sugar and vinegar. Stir-fry repeatedly until the water is almost dry, and pour in the remaining half of the oil.

5. Pour in cooked sesame seeds and crushed peanuts and stir-fry for a while, then turn off the heat, and finally add monosodium glutamate.

Chili sauce is a sauce made from chili peppers, a relatively common condiment on the table. Chili sauce is taken from high-quality chili peppers, which are washed, carefully sorted, crushed and boiled, and there are two kinds of oil and water. The oil is made with sesame oil and chili peppers, and a layer of sesame oil floats on top, which is easy to preserve; Aqua is made with water and chili peppers, which can be stored for a long time and tastes more delicious.

Chili pepper is warm, pungent in taste, slightly poisonous, enters the spleen and stomach meridian and has a strong spleen and stomach, and is mainly used to treat indigestion, cold stomach pain, rheumatic pain and other diseases.

The preparation of sautéing chili sauce is as follows:Ingredients: 5 pounds of chili pepper.

Ingredients: 1 kg of sweet noodle sauce, 1 kg of sugar, after white vinegar, refined salt, MSG, appropriate amount of garlic, appropriate amount of oil.

1. Wash the red pepper and remove the stem, put it in the pot, boil the water and steam for 5 minutes. After the steamed peppers have cooled, chop them carefully with a knife.

2. Peel the garlic and chop it with a knife. Chop into minced garlic.

3. Add an appropriate amount of vegetable oil to the pot, after the oil is hot, pour in a tablespoon of sweet noodle sauce and stir-fry over low heat.

4. Add a tablespoon of sugar and stir-fry evenly.

5. Pour in 50 grams of white vinegar and stir well.

6. Pour in the chopped chili peppers and stir-fry over low heat. When the hot sauce is thickened, add an appropriate amount of refined salt. Finally, turn off the heat, pour in the minced garlic and stir-fry evenly.

Here's how to make fresh chili sauce:

Tools Materials: green pepper, millet spicy, garlic, salt, sugar, liquor, water, basin, dustpan (large container can be spread out to dry), plate, blender, glass bottle with lid.

1. Put the green chili peppers or bought chili peppers in a large pot, clean them, and do not remove the chili stems when cleaning, so as to avoid raw water from entering the chili peppers, and take out the chili peppers with insect eggs or damage. After all the dishes are cleaned, put them on a large container, spread them out, and dry the moisture on the surface of the peppers, and dry them in an outdoor ventilated place for about 1 hour.

2. Prepare some ingredients for chili peppers when they are air-dried, 500g millet spicy, 500g garlic, add millet spicy color to look better, but also add a little spicy, garlic can increase the garlic fragrance, the amount of these two ingredients can be added or reduced according to preference, millet spicy clean, dry the water, remove the pepper stem, and peel the garlic.

3. Dry the green chili peppers, remove the chili pepper stems, cut the chili peppers into segments, put them in a blender and stir them, stir not too finely, a little grainy and more delicious, put them in a large pot after stirring, after all the green chili peppers are crushed, the millet spicy and garlic are also stirred and put together.

4. Add 240g of salt, 120g of sugar to the prepared chili pepper, 60g of liquor, stir well, this step must be completely stirred, Lu Feng's glass container is too small, transfer to a large basin, and stir the seasoning completely.

5. After stirring evenly, the chili sauce will be a small amount of water, and it can be bottled directly, take out the bottle prepared in advance, the bottle needs to be cleaned in advance to ensure that it is waterless and oil-free, and the chili sauce is packed in the bottle, and the chili water should not be put in when it is loaded, because it is pickled with fresh chili peppers, it has not been fried, the water content is high, and the water will come out in the future, so the chili water that has come out should not be filled in, and the bottle mouth can not be too full.

6. After loading, pour a little liquor at the mouth of the bottle to seal it, the liquor does not need too much, the cap of a two-pot head is about one-third of the amount, pour it on the surface of the chili sauce, cover the lid, seal, and be sure to close it tightly to avoid too much air entering and deteriorating, and the fresh, spicy, salty and fragrant chili sauce is ready.

Fresh chili sauce is a relatively common condiment on the table of Chinese people. The Beipai fresh pepper sauce is mainly boiled, using fresh chili peppers, with a small pot, and boiled at a low temperature (about 110), not fried, and not on fire. It can be used with meals or dishes. Garlic. Chili pepper.

Sugar. Salt. Light soy sauce. 01 Peel the garlic and chop it into minced garlic.

02 Wash the chili peppers, chop them into chili flakes.

03 Heat oil in a pan and pour in minced garlic.

04 After stir-frying the garlic until fragrant, pour in the chili flakes and stir-fry.

05 When the chili flakes are stir-fried, add sugar, salt and light soy sauce and stir-fry until the water is dry.

06 This way the fresh chili sauce is ready!