The home cooked method of spicy sauce, the practice of spicy sauce

Ingredients: 50 grams of dried chili peppers, 120 grams of cooking oil.

Excipients: 1 tablespoon salt, 1 tablespoon sesame oil, 6 cloves of garlic, 20 grams of white sesame seeds, 10 grams of ginger, 30 grams of peanuts.

1. Dry chili peppers use a paper towel to wipe off the surface of the floating soil. The machine is broken. Never wash. Otherwise, it is very dangerous to dip oil for a while.

2. The peanuts are fried over low heat with a little oil, change color, and when you hear the crackling sound, take them out and let them cool.

3. Chop the ginger and garlic into minced pieces, and crush the peanuts with the back of a knife after cooling.

4. Pour the chili flakes into a deep bowl and add 1 tablespoon of salt.

5. Add minced ginger and garlic, cooked sesame seeds, and pour in a spoonful of sesame oil.

6. Pour 120g of cooking oil into the pot and heat until smoking.

7. Pour the hot oil evenly over the chili flakes. Stir it, add the chopped peanuts and stir.

8. The chili oil I made myself is really fragrant and spicy. Leave the glass jar sealed and refrigerated.

Ingredients: 220 grams of chili pepper, 30 grams of ginger, 30 grams of garlic, 10 grams of salt, 15 grams of sugar, 30 grams of white sesame seeds, 220 grams of cooking oil.

Steps: Step 1: After cleaning the peppers, cut off the roots with scissors and dry the water. Then put the peppers in a meat grinder and grind them (you can also chop them directly), and pour them into a plate for later use. The ginger and garlic are also minced in a meat grinder, and then poured out for later use.

Step 2: Pour the prepared white sesame seeds into the pan and stir-fry for later use.

Step 3: Add 220 grams of cooking oil to the pot, pour in the minced ginger and garlic, and boil over low heat until fragrant; Then pour in the chili flakes and continue to simmer for about half an hour until the color of the chili peppers becomes bright and translucent (keep turning with a spatula during this period to prevent sticking to the bottom of the pan).

Step 4: Add the prepared salt and sugar, boil for about 10 minutes, then add the fried white sesame seeds, and continue to boil for a few minutes.

Step 5: Put the boiled chili sauce into an airtight container, store it in the refrigerator, and take it as you eat.

Key points of production:

If you chop the chili peppers by hand, it is recommended to wear disposable gloves and be sure not to touch your eyes with your hands!

The homemade chili sauce is more fragrant than the ready-made one you bought, and even if you only have a bowl of noodles, with a little chili sauce, it becomes less monotonous and even your appetite improves! If you like spicy food, please collect it!

Preparation of spicy sauce:Ingredients: spicy pepper powder, sesame seeds, peanuts, sugar, salt, pepper powder.

Steps: Leak Li Min.

1. Prepare a clean, water-free and oil-free pot, dry fry the chili powder in a hot pan (without oil), mix in sesame seeds, and set aside.

2. Start another pot of cold oil, add peanuts, and heat over low heat (peanuts are not easy to burn during the disturbance process of slow heating of oil). Wait until the peanut skin changes color before proceeding to the next step.

3. Pour the fried chili powder into the peanut oil pot, add an appropriate amount of salt, a little sugar and Sichuan pepper powder, and mix well. The whole process is on low heat to avoid blackening.

4. Bottle after cooling, and the spicy sauce is ready.

The most authentic way to make spicy sauce is as follows:

Ingredients: 5 kg of red pepper, 250 grams of salt, 300ml of high liquor, 20ml of rice vinegar.

Step 1: First, soak the red pepper in salted water for 5 minutes, then rinse it with running water, and then put it in the sun for 1-2 hours until the water on the surface of the red pepper is completely volatilized and can be set aside.

<>Step 3: Add salt, 250ml of high liquor, and rice vinegar to the chili sauce, then stir well and let stand for 20 minutes.

Step 4: Put the standing chili sauce into the glass bottle, then pour 50ml of high liquor into the bottle, then close the sealed lid, put the chili sauce into a cool and ventilated place, wait patiently for 1 month, and the chili sauce is ready to eat.

Ingredients: 400 grams of lotus root, 150 grams of carrots.

Excipients: 1 tablespoon almonds, 2 tablespoons of yellow sauce, 20 grams of green onion, 20 grams of ginger, 2 tablespoons of paprika, 2 tablespoons of salt, 1 teaspoon of five-spice powder, 250 grams of rapeseed oil.

Steps: 1. Prepare the raw materials, the sauce and spicy seeds are mostly made of lotus root and carrots, and you can also choose lotus root, which has a crisp taste, and I prefer lotus root.

2. 20 grams of green onion and ginger, 2 tablespoons of chili powder, 2 tablespoons of soybean paste, 1 tablespoon of sesame seeds, 1 tablespoon of almonds, chili powder is a local Qin pepper spicy noodle in Shaanxi, and the almonds are mountain almonds rather than American almonds.

3. Cut the lotus root into thin slices.

4. Cut into thin strips.

5. Chop and chop into fine pieces, and cut the carrots into fine pieces of the same size, try to chop them as finely, not too big.

6. Pour rapeseed oil into the pot hot, about 200 grams of oil, try to choose rapeseed oil, in order to facilitate the preservation of the amount of this oil should be more, too little sauce and spicy will be very dry.

7. When the oil temperature is 5 hot, fry the chives and ginger, and stir-fry the soybean paste for about 30 seconds.

8. Pour in the minced lotus root and carrots.

9. Stir-fry over medium-high heat until there is no excess water vapor in the pot, about three to five minutes.

10. Then add 1 teaspoon of five-spice powder and 2 teaspoons of salt and stir-fry evenly, because the sauce and spicy seeds are eaten with steamed buns, not alone, so it should be salty and easy to preserve, <>

11. Serve the spicy sauce and put it in a large bowl.

12. Sprinkle 2 tablespoons of chili powder, 1 tablespoon of almonds, and 1 tablespoon of sesame seeds on top.

13. Heat about 50 grams of rapeseed oil, pay attention to the oil temperature is not too high, turn off the fire when there is a slight smoke, let it stand and wait for the oil temperature to drop and then pour it on the chili powder to prevent the oil temperature from being too high, and the chili powder will be pasted off, and the oil will smoke slightly and let it stand for a minute to splash on the top of the sauce and spicy, stir evenly, pay attention to sealing and refrigeration, and use a clean spoon to put it in the bun when eating.

Chili sauce] Ingredients: 3 catties of red pepper, 150 grams of garlic, 90 grams of ginger, 30 grams of sugar, 120 grams of salt, 30 grams of high liquor.

Detailed steps:1The peppers do not need to be removed from the stems, but cleaned. Then spread out to dry.

2.Then prepare garlic and ginger, (1 kg of chili pepper: 50 grams of garlic: 30 grams of ginger) peel the garlic head, clean the ginger and drain the water, and then chop it into minced ginger for later use.

3.After the peppers are dried, remove the stems and put on disposable gloves to chop the peppers. (Remember that the cutting board and knife should also be water-free and oil-free).

4.Once the peppers are chopped, place them in a clean basin with no water or oil. Then pour in the minced garlic and ginger, 5

Then put in 30 grams of sugar, 120 grams of salt, 30 grams of high liquor, (the ratio is 1 pound of chili pepper: 10 grams of sugar: 40 grams of salt:

10 grams of white wine) toss it well.

6.After mixing well, put it in a clean, airtight jar prepared in advance, which is free of water and oil.

7.Seal the sealed jar well, and it will be ready to eat in about 30 days, and there is no problem in storing the chili sauce halfway in this way.

Finally, to summarize:

1.When making chili sauce, the chili, garlic, and ginger should be completely drained, and do not get any raw water and oil in the process of cooking.

2.Be sure to grasp the proportion of salt, 500 grams of chili pepper corresponding to 40 grams of table salt is the best, generally between 40-50 grams is OK.

3.When making chili sauce, add high liquor and sugar, which can not only eliminate bacteria, but also improve the taste of chili sauce, but not too much, otherwise it will be counterproductive.

Pork belly (skin is best), tofu, black kohlrabi, peanuts.

Soy sauce, sugar, monosodium glutamate, sweet noodle sauce, minced ginger, starch, glutinous chili, salad oil, etc.

Scrape the roasted pork belly and cut it into 1 cm cubes, and cut the kohlrabi and tofu into cubes of the same size. Fry the chopped tofu and peanuts in the oil pan and take them out, then put in the diced meat and stir-fry the oil and then get out of the pot, heat a little oil in the pot, hook in the sweet noodle sauce, fry the chili pepper until fragrant, increase the koemol, tofu and diced meat and fry well, add soy sauce, monosodium glutamate, sugar, and then add an appropriate amount of clear soup, cook for 10 minutes to thicken, sprinkle with peanuts and rice.

Black kohlrabi is soy sauce that has been soaked in advance of kohlrabi, so if you are afraid of trouble, soak it the night before.

There should be no sweet noodle sauce in Japan, but I remember there was a kind of sauce for grilled eel, which had a sweet flavor and you could try it, and I thought it tasted pretty much the same.

Starch is also starch, I don't know if there is a sale, there is no can be replaced with too white powder, it is all thickened things.

The chili pepper is marinated with minced garlic and ginger beforehand.

The preparation of the chili sauce is as follows:Ingredients: 500 grams of Chaotian pepper.

Excipients: 100 grams of garlic, 100 grams of sugar, 100 grams of white vinegar, 100 grams of yellow sauce.

1. Remove the outer skin of the garlic, wash it with water and drain the water.

2. Remove the seeds from the red pepper, wash and drain.

3. Cut the red pepper into fine cubes, chop the garlic into fine pieces, and put it in a bowl.

4. Add the prepared salt to the bowl and mix well with clean chopsticks.

5. After cleaning the glass bottle of chili sauce with boiling water in advance, drain the water, put the chili sauce mixed with salt in a cup with a spoon, close the lid and seal it, and marinate it for a day.

The first step is to prepare the materials. The ingredients you need to prepare to make chili sauce are red pepper, ginger, rapeseed oil, bay leaves, cinnamon, Sichuan pepper, sugar, salt, Sichuan pepper noodles, white sesame seeds and bean drums.

The second step is to process the red peppers. After buying fresh red peppers at the market, wash them in clean water, remove the stems and drain them in a pot. You can use blotting paper to absorb the moisture on the surface of the pepper, after the moisture on the surface of the pepper is removed, chop the pepper into minced pieces, it is best to chop some pieces, it will add more flavor.

Chopping chili peppers is a relatively large project, it takes a certain amount of time and patience, some people may directly use a blender instead of labor, put the chili peppers into the blender and stir them, which can indeed save time, but the chili sauce made has no fragrance, so don't be lazy, it is better to chop the chili peppers manually.

The third step is to prepare the ingredients. Cut the ginger into minced pieces, then pour an appropriate amount of oil into the pot, when the oil is not hot, pour the bay leaves and cinnamon, peppercorns, etc. into the pot and stir-fry, pay attention to stir-fry over low heat, avoid spices fried paste. After the spices are fried, scoop out the spices with a spoon and put them in a bowl for later use, pour the minced ginger and chopped red pepper into the pot and stir-fry evenly, add an appropriate amount of sugar, salt and peppercorns, and then pour the white sesame seeds and tempeh into it and stir-fry, turn off the heat after ten minutes.

After cooling, put the fried chili peppers into a clean glass bottle, make sure that there is no moisture in the glass bottle, tighten the lid of the glass bottle, put it in the refrigerator and refrigerate, and you can eat the chili sauce made by yourself in about two days, which tastes very good. However, if you want to make the chili sauce more flavorful, you can open the glass bottle after a while, and the taste will be more fragrant.

Now do you know what you need to do at home to make a delicious chili sauce? As long as you follow the above method to make chili sauce, you can make a delicious and healthy chili sauce, so that you can enjoy eating it and eat it with confidence.