The recipe for dipping sauce for fried skewers, the method and recipe for fried spicy sauce

Deep-fried skewers are a kind of street food that many people love to eat, and their favorite vegetables or meats are more delicious after being fried, and they are paired with a secret brush sauce, which can be said to be an extremely delicious food. If you want to make fried skewers delicious, you must make a delicious brush sauce. Generally, there are several types of brush sauces, among which the main ones are sweet sauces and hot sauces.

Below, I will give you a detailed introduction to the recipe of fried skewers and skewers.

1. Hot sauce for fried skewers:

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili paste, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, 20 grams of refined salt.

2 Chop the pickled pepper finely, peel and mash the garlic cloves.

3 Mix sesame paste, peanut butter, chili paste, garlic, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. in a porcelain utensil.

4 When the vegetable oil is burned to eight ripe, put the pickled pepper finely minced and fry until fragrant, then pour it into the porcelain seasoning, cover the lid, let it cool and taste it again, if it is salty, put some sugar, monosodium glutamate, and add a little salt to become a spicy sauce for fried meat skewers.

2. Sweet sauce for fried skewers:

Ingredients: 1 2 bowls of soy sauce, 1 2 bowls of sugar (or honey), 1 tsp sesame oil, 1 2 tsp oyster sauce, 3 tbsp rice wine, 1 2 cups of water, 1 tbsp five-spice powder, 1 tbsp minced garlic, a little red pigment (can be omitted), 2 3 green onions, several slices of ginger (patted flat).

Method: Mix all the ingredients and mix well to make a sweet sauce for skewers.

3. Preparation method of fried chili sauce.

Put 150 grams of red peppers in a blender and grind finely, add 100 grams of salad oil that is heated to 50% and fry over medium heat for 4 minutes, until fragrant and brown red before eating. It can be used as a flavor dish, directly dipped, or can be used for cold dishes seasoning, hot dishes coloring and seasoning, such as "spicy pork steak": take 200 grams of net pork chops, stick the breadcrumbs into the oil that is burned to 50% of the heat and fry for 5 minutes, cut into 4 cm long sections, and pour on the sauce made with 25 grams of fried chili sauce, 8 grams of salt, 3 grams of chicken essence, and 15 grams of Maggi fresh soy sauce.

Fourth, the preparation method of pickled chili rice.

Take 200 grams of red peppers, cut them into the size of rice grains, add 15 grams of salt and 10 grams of vinegar and soak for 24 hours. Pickled pepper rice is very versatile, hot dishes, cold dishes can be used, such as "pickled pepper rice fried small whitebait": take 100 grams of pickled pepper rice and 150 grams of small whitebait mixed together, add 2 eggs, 15 grams of water starch and mix well, put 5 grams of salt, 3 grams of chicken essence, 2 grams of pepper noodles, 10 grams of cooking wine, put it in the oil that is burned to 50% of the heat and fry it for 8 minutes into a cake shape, until both sides are fried.

Deep-fried skewers with spicy sauce.

Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 1 pack of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.

Method: 1. Chop the pickled pepper finely, peel and mash the garlic cloves.

2. Mix sesame paste, peanut butter, garlic foam, Sichuan pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain container.

3. Burn with vegetable oil until eight mature, put in the pickled pepper and fry until fragrant, then pour it into the porcelain seasoned material and cover the lid, let it cool and taste it again, if it is salty, put some white sugar monosodium glutamate, add a little salt to make the sauce.

Precautions for eating fried skewers:

Deep-fried skewers are so-called "junk food" with very few nutrients, and some carcinogens will be released during the frying process, which is harmful to the development of the body and not beneficial, so it is not recommended to eat fried skewers frequently. Moreover, the fried skewers are very greasy, and if you eat a lot of them, it will also cause a decrease in appetite and affect normal eating.

Not to mention the nutritional value of fried skewers, the oil used when frying skewers is very unhygienic. Especially for the fried skewers sold on the street, the vendors are reluctant to change the oil frequently, and the cooking oil will be used for a long time, and every day exposed to the street, there will be all kinds of dust and bacteria into the oil, and the use of this contaminated oil to cook and fry the food can be imagined to have any harm to the body.

The method and recipe of fried skewers and spicy sauce are so good that I like to eat spicy, and occasionally I see this recipe for chili sauce, and I think it must be very refreshing. I don't have time to do it now, so save it first, and when I have time, I must turn it into the red chili sauce in reality. Method:

1.Prepare a large jar with a lid (porcelain or clay). 2. 3 catties of small red pepper chopped (preferably ground with a stirrer), 2 catties of dried soybean flour (that is, soybeans ground into powder), 1 kg of garlic and crushed, 1 kg of ginger chopped, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank and added to the cooking oil to stir fully, the amount of oil is appropriate to make everything stir evenly, and add a layer of oil to soak the sauce on the noodles after stirring into sauce.

Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. 3. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days.

It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is. I've eaten a lot of chili sauce sold outside, but I feel like it's still the best I made. 4. Precautions:

Do not have water on all items and be sure to dry. In addition, if you don't like garlic and ginger, you can leave it out, and all dosages vary according to personal taste, and are not limited; But the chili must be spicy, otherwise there is no need to do it.

Deep-fried skewers are a street food that many people love to eat. When fried, their favorite vegetables or meats taste even more delicious, and with the secret brush sauce, it can be said to be an extremely delicious food. If you want to be delicious, you want to incorporate a delicious brush sauce, which is a must.

Generally, there are several kinds of brush sauces, mainly sweet sauces and spicy sauces. Below, let's take a closer look at the recipe for the fried skewer sauce.

1.Hot sauce for deep-fried skewers:

1.Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili paste, 100 grams of garlic, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super flavor king, 100 grams of chicken essence, 20 grams of sugar, 20 grams of refined salt.

2.Chop the pickled pepper first, peel and mash the garlic cloves.

3.Put sesame paste, peanut butter, chili sauce, garlic, Sichuan pepper powder, super flavor king, chicken essence, sugar, refined salt, etc. Put it in porcelain and stir well.

4.When the vegetable oil is boiled to eight ripe, add the chopped pickled pepper and stir-fry until fragrant, then pour in the porcelain mixture, cover with a lid, let it cool, and taste again. If it's salty, put some sugar and monosodium glutamate, and then dilute it with a little salt, and you can make a hot sauce for fried lamb skewers.

2. Fried skewers with sweet sauce:

Ingredients: 1 2 bowls of soy sauce, 1 2 bowls of sugar (or honey), 1 teaspoon sesame oil, 1 2 teaspoons oyster sauce, 3 tablespoons rice wine, 1 2 cups of water, 1 tablespoon five-spice powder, 1 tablespoon minced garlic, a little red pigment (no need to add), 2 3 green onions, several slices of ginger (flattened).

Method: Mix all the ingredients well, which is the sweet sauce of the shish kebabs.

3.Preparation method of deep-fried chili sauce.

Put 150g of red pepper into a blender, wring it out, add 100g of hot salad oil, and stir-fry over medium heat for 4 minutes until fragrant and brownish-red. It can be used for cooking sauces, direct dipping, and can also be used for cold dishes seasoning, hot dishes for color seasoning, such as "chili pork chops": take 200 grams of clean pork chops, evenly stick with breadcrumbs, put them in Wucheng hot oil and fry them for 5 minutes, cut them into 4 cm long slices, and pour on the juice prepared with 25 grams of fried chili sauce, 8 grams of salt, 3 grams of chicken essence, and 15 grams of delicious soy sauce.

Fourth, the production method of pickled pepper rice.

Take 200 grams of red pepper, cut into rice grains, add 15 grams of salt, 10 grams of vinegar, and soak for 24 hours. Pickled pepper rice is very versatile, hot and cold dishes can be used, such as "pickled pepper fried whitebait": take 100g of pickled pepper rice, 150g of whitebait, add 2 eggs, 15g of water starch, mix well, put 5g of salt, 3g of chicken essence, 2g of pepper noodles, 10g of cooking wine, put in 50% hot oil and fry for 8 minutes into cakes.

The fried skewers are delicious because of the sauce, and I have revealed my secret seasoning recipe.

Add the same amount of water to the green onion and garlic to crush and set aside, heat the oil to 150-160 degrees Celsius, add the green onion and garlic and fry until yellow, add seasonings, and fry until the water can not be clearly seen, about 5 minutes. Turn off the heat, add cumin powder and sautéed sesame seeds and mix well to dip the sauce.

Ingredient ratio:

65g of oil, 13g of chili pepper, 3g of cumin, 2g of aftertaste powder, 2g of aftertaste powder, 4g of old halogen, 5g of green onion, 5g of garlic, 11g of salt, 4g of sugar, 5g of chicken essence, appropriate amount of cooked sesame seeds and water.

1. Add the same amount of water to the green onion and garlic to crush and set aside, salt, sugar, chicken essence, monosodium glutamate, aftertaste powder, aftertaste powder, and old halogen paste are mixed together and add 50g of water for later use. Chilli flakes moisten with warm water.

2. Heat the oil to 150-160 degrees Celsius, add green onion and garlic and fry until yellow. Add the soaked chili peppers and stir-fry until fragrant, 5-10 minutes. Add seasoning and sauté until you can't see the moisture obviously, about 5 minutes.

Turn off the heat, add cumin powder and sautéed sesame seeds and mix well to dip the sauce.

Kushibab is a snack made by frying various ingredients, often with a variety of sauces to produce different flavors.

Some preparations before frying skewers:

The early pickling of fried skewers is very simple, vegetarian dishes can be washed without pickling and directly worn on skewers, meat dishes can be marinated with an appropriate amount of salt, aftertaste powder, salad oil to taste, if it is too troublesome, you can also do not need to pickle, directly use the dipping sauce made above.

The recipe for fried skewers requires mixing chili powder, white sesame seeds, five-spice powder, Sichuan pepper powder and other auxiliary ingredients as follows:

Ingredients: 35 grams of chili powder, 30 grams of white sesame seeds (cooked), 5 grams of five-spice powder, 5 grams of Sichuan pepper powder, 15 grams of salt, 5 grams of sugar, 200 grams of cooking oil.

1. The chili powder should not be too fine, but should be coarse powder or a mixture of fine and coarse.

2. Add sugar, salt and fried white sesame seeds, five-spice powder, and Sichuan pepper powder.

3. Pour in a little cooked oil. Cooked oil is already heated.

Fourth, first stir all kinds of ingredients with cooked oil.

5. Pour all the oil into the pot and heat it. Then let it dry for five minutes.

6. After five minutes of drying, pour the oil into the bowl in batches, and stir quickly with chopsticks.