How to make chili meat sauce and ingredients

Concern. It's easy to share the home-cooked recipe of chili sauce! Those who like spicy food should not miss it.

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!

Each one has its own way of making it. The delicious chili meat sauce is made in different ways, but it is my favorite to make it myself. I will try it for my family according to this method.

Ingredients: 50 grams of peanuts, 200 grams of plum blossom meat, chili peppers (if you like spicy, put more, if you don't like less), a green onion, sweet paste, bean paste, pepper, salt, peanut oil.

Process: 1. Add the oil to the oil pan, pour the prepared peanuts into it, fry the peanuts slowly over low heat, take out the peanuts, pour the chili peppers into the oil pan, and fry them slowly. It's basically okay when the pepper hardens.

Frying the chili peppers in oil can remove the heat in the chili peppers and avoid getting hot after eating.

2. Remove the fried chili peppers and set aside. Cut the green onion into small pieces about 2 cm long, fry them in oil, and remove them when they are soft.

3. Add some peanut oil to this oil pot, pour the sweet noodle sauce and bean paste into the oil, the oil should spread over the sauce, stir while frying, fry until the sauce and oil are bubbling, add salt and pepper and stir, and set aside.

4. Let the cut peanuts, peppers, green onions, and meat cool, put them in a hand blender and crush them, sprinkle some salt and pepper into the minced and stir them.

5. Put the stirred crushed peanuts, chili noodles, green onion puree, and minced meat into the boiled sauce together, add some oil, the oil should overflow all the ingredients, and then add fire, stirring while heating until it is evenly stirred.

6. When it cools, put it on a plate and eat it.

There are many ways to choose chili peppers, and the meat is generally lean from pigs. So you can add some other seasonings to it during the production process. Make the color and fragrance more comprehensive.

The chili meat sauce is refrigerated in the refrigerator, whether it is mixed with noodles, rice or steamed buns, it is a very delicious seasoning. You can also eat as you go. Generally, do not keep it in the refrigerator for more than a week.

Ingredients: Ingredients: 5 kg of chili peppers.

Excipients: 1 kg of rapeseed oil, half a kg of sesame seeds, half a kg of salt, half a kg of sugar, 2 bags of bean paste, 2 taels of MSG, 1 kg of garlic, and an appropriate amount of crushed peanuts.

1. Remove the stems of the red pepper and wash it to control the moisture. I can't eat too spicy, so I use half red pepper and half red and green pepper, which can be adjusted according to my taste.

Peel and wash the garlic to control the moisture.

3. Use a meat grinder to grind peppers and garlic, no meat grinder can be crushed by any equipment, there is really no then chopping it, just a waste of time, when cutting garlic and peppers, pay attention to the knife first dipped in cold water and then cut to avoid spicy eyes.

4. Prepare all the ingredients, fry or roast sesame seeds and peanuts in advance, and crush or break peanuts.

5. Take a large pot and add all the ingredients except MSG.

6. Stir well.

7. Add oil to the wok and boil, I use my grandmother's small rapeseed oil, this oil is very fragrant, vegetable oil can be, no special requirements.

8. Slowly pour in the prepared chili sauce and stir-fry.

9. The frying process will collapse the oil, pay attention to bring an apron and gloves to avoid burns, and spread newspapers around the perimeter of the pot, haha, look at the periphery of my pot, so that it is easy to deal with the aftermath, roll it up and throw it away.

10. Stir-fry on high heat for about 20 minutes, and it is OK without moisture.

11. Add MSG after turning off the heat, the recipe is 2 taels of MSG, there is no MSG at home, I use chicken powder, about 50g, taste it yourself, I feel that the taste is fresh enough.

12. After cooling, put it into a pre-processed canned bottle, put it in the refrigerator and refrigerate, I also gave it to relatives and friends to taste, it is unanimously excellent, friends who like it may wish to give it a try, very delicious seasoning, cold and hot stir-fry to add some of it, it is really a waste of a lot of rice.

Summary. Dear, there are many methods, now I provide one for you, 1. Prepare the materials. Pepper flakes, tempeh, pork, ginger, sugar, garlic, cooking wine, bay leaves, star anise, Sichuan peppercorns.

2. Finely chop the ginger and garlic for later use. 3. Pour out the tempeh and set aside. 4. Star anise cinnamon, bay leaf pepper for standby.

5. Chop the pork and set aside. 6. Pour in rapeseed oil from the pot and turn on low heat when it is hot and smoky. 7. Turn on low heat and stir-fry the minced ginger and garlic until fragrant, and stir-fry the minced pork quickly when the water is dry.

8. Stir-fry until the water is dry, that is, the color of the meat changes a little dry, and when it is a little dry, you can add dried chili powder. 9. Stir-fry evenly over low heat quickly, then you can season the seasoning, add salt, sugar, star anise, cinnamon, Sichuan pepper, and tempeh to stir-fry to make the fragrance, and then add cooking wine and umami soy sauce to continue stir-frying. 10. Finally, you can sprinkle white sesame seeds or crushed peanuts.

11. Fry well, turn off the heat and let it cool, put the bottle in the refrigerator and refrigerate.

Dear, there are many methods, now I provide one for you, 1. Prepare the materials. Pepper flakes, tempeh, pork, ginger, sugar, garlic, cooking wine, bay leaves, star anise, Sichuan peppercorns. 2. Finely chop the ginger and garlic for later use.

3. Pour out the tempeh and set aside. 4. Star anise cinnamon, bay leaf pepper for standby. 5. Chop the pork and set aside.

6. Pour in rapeseed oil from the pot and turn on low heat when it is hot and smoky. 7. Turn on a low heat and put the ginger and garlic in the bridge and stir-fry until fragrant, and when the water is dry, the minced pork will quickly disappear and stir-fry. 8. Stir-fry until the water is dry, that is, the color of the meat changes a little dry, and when it is a little dry, you can add dried chili powder.

9. Stir-fry evenly over low heat quickly, then you can season the seasoning, add salt, sugar, star anise, cinnamon, Sichuan pepper, and tempeh to stir-fry to make the fragrance, and then add cooking wine and umami soy sauce to continue stir-frying. 10. Finally, you can sprinkle white sesame seeds or crushed peanuts. 11. Fry well, turn off the heat and let it cool, put the bottle in the refrigerator and refrigerate.

Dear, although the method is very large, the general practice is almost the same, and there is not much difference.

Preparation of chili bolognese:Ingredients: 300 grams of red pepper, 220 grams of lean meat.

Excipients: appropriate amount of oil, 2 tablespoons of salt, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of chicken essence.

Steps: 1. Prepare lean meat and fresh peppers.

2. Remove the stems of the chili peppers, cut the lean meat into cubes, and prepare some ginger and garlic.

3. Put the chili peppers in a food processor and beat finely.

4. Put the ginger and garlic in a food processor and break them together.

5. Serve out the chili sauce.

6. Put oil in the pot.

7. Add the chili sauce.

8. Stay up for more than 10 minutes.

9. Add lean meat and continue to boil.

10. Put some soy sauce.

11. Put some sugar.

12. Add the chicken essence to taste, stir the water in the chili sauce to evaporate, and the rest is chili sauce and oil.

13. Put a bowl in a jar and put it in the refrigerator for storage after cooling.

Fresh chili sauce is a relatively common condiment on the table of Chinese people. The main raw material is chili pepper, the taste is spicy, and the process is boiling and pickling. 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. Nanpai fresh pepper sauce is mainly pickled, using fresh chili peppers, with a small jar, room temperature (room temperature can be) pickled, salty and spicy, mainly into the dish, such as chopped pepper fish head.

1. Wash the fresh green peppers, remove most of the stems (leaving only 0 Chang 5 cm long), put them in a clay pot, add refined salt and marinate for 48 hours, pour them out, and put them in a dustpan to dry in the sun.

2. When the pepper is dried until the surface is gray-white, then put it into the tank, add honey and stir thoroughly; After 2 days, add soy sauce and submerge the chili peppers.

3. After Changer, stir up and down 1 time a day to soak the pepper evenly; Open the lid on a sunny day, expose yourself to the sun and dew at night, and make the sauce for a year.

Boiling: 100g of edible vegetable oil, 1000g of fresh chili, 200g of soybean paste, 20g of salt, 50g of garlic (added according to personal taste). Pickled: 2500 grams of fresh chili, 100 grams of honey, 250 grams of soy sauce, 1000 grams of refined salt.

Ingredients: 400 grams of fresh shiitake mushrooms, 450 grams of fresh chili peppers, 200 grams of soybean paste.

Excipients: 1 small piece of ginger, 8 cloves of garlic, 30 grams of sugar, 6 grams of salt.

Steps: 1. Wash and dry all kinds of ingredients, do not remove the chili stems of fresh chili peppers, wash them, and then remove the chili stems after drying the water.

2. Wash the mushrooms and cut them into large cubes.

3. Cut the ginger into small pieces, cut the garlic into small cloves and put them in a food processor to beat into coarse grains, and chop them with a knife if there is no food processor.

4. Cut the chili pepper into small pieces and beat it into coarse pieces in the food processor, which can be selected according to your preference.

<>6. The shiitake mushrooms have been burnt, and when they are dry, take out the diced shiitake mushrooms.

<>8. Pour in the soybean paste and stir-fry evenly, do not use high heat to avoid stir-frying the sauce.

9. Pour in the chili flakes and stir-fry over low heat.

10. Pour in diced mushrooms, sugar, and salt and continue to stir-fry over low heat, remember to stir to avoid stir-frying.

11. Cool the hot sauce until it is dry and the hot sauce is thick, and store it in a water-free and oil-free container.

Ingredients: red pepper, green pepper, garlic, ginger, salt, rapeseed oil, Sichuan pepper, dried red pepper, cinnamon, green onion, bay leaf. Wash the green and red peppers, drain the water, peel the garlic and wash the ginger.

Cut the green peppers into small pieces. Cut the red pepper into pieces. Slice ginger and garlic.

Add the green and red peppers, ginger slices and garlic to a blender. Start the machine to break the material. <

Ingredients: 300 grams of red pepper, 150 grams of green pepper, 200 grams of garlic, 120 grams of fresh ginger, 20 grams of salt, 100 grams of rapeseed oil, 1 pinch of Sichuan pepper, 2 dried red peppers, 1 large piece of cinnamon, 1 green onion, 4 bay leaves.

1. Wash the green and red peppers, drain the water, peel the garlic and wash the fresh ginger.

2. Cut the green pepper into small pieces.

3. Cut the red pepper into sections.

4. Slice ginger and garlic.

5. Put the green and red peppers, ginger slices and garlic into the food processor.

6. Start the machine to break the material, but don't be particularly finely broken, a little large particles or small pieces, it tastes more delicious.

7. Put the beaten chili flakes into a large bowl and sprinkle salt and mix well; The amount of salt can be more, which has the effect of sterilization, preservation and anti-deterioration, if the amount of salt is small, the taste of chili sauce will be sour, and it is not conducive to preservation.

8. Put rapeseed oil and spices into the pot together, heat the fragrant spring dan blind taste over low heat, and remove the heat when the green onion section becomes slightly burnt.

9. Prepare a small sieve, pour the hot oil directly on the chili flakes through the sieve, and stir well with a spoon.

10. It can be put into a clean bottle, stored in the refrigerator, and dug with a clean spoon when eating, and can be stored for about 10 days. Late.

The ingredients and how to make the chili sauce are as follows:Ingredients: 1 kg of garlic, 2 kg of red pepper, 20 millet peppers, 1 piece of ginger.

Excipients: 1 tablespoon of salt, 1 tablespoon of white vinegar, 1 tablespoon of white wine stool, appropriate amount of sugar, 200 grams of corn oil.

Tools: garlic stirrer, wok, spice spoon, glass bottle.

1. Prepare the raw materials, peel the garlic and ginger, and wash the chili pepper.

2. Stir the garlic and ginger together, small granules, no need to puree.

3. Wash the millet pepper and crush it.

4. Stir the red pepper as well.

5. After the raw materials are ready, put the oil into the pot and boil it until it is 7 percent hot.

6. When the oil is hot, put the minced garlic, ginger, hot sauce and millet pepper into the pot and add a spoonful of salt. Jujube clearing.

7. Stir-fry over medium heat until the water absorbs and becomes viscous, add 1 tablespoon of white vinegar, 1 tablespoon of white wine, and an appropriate amount of sugar.

8. Put the fried chili sauce in a glass bottle, let it cool and put it in the refrigerator for refrigeration.

9. So that the chili sauce is ready.

The production method and recipe of fresh chili sauce are as follows:Ingredients: 250 grams of chili pepper, 80 grams of garlic, two teaspoons of salt, 150 grams of peanut oil, 10 grams of sugar.

Excipients: 80 grams of garlic, two teaspoons of salt, 150 grams of peanut oil, 10 grams of sugar.

1. After washing, it should be dry and not wet, otherwise it will not be easy to preserve.

2. Handle the pepper stalks.

3. Grind minced garlic.

4. Manual meat mixer, grind chili flakes, you can also chop, but it is very laborious.

5. Put oil in a cold pan, low heat, pour in minced garlic, wait until about 100 degrees and then add chili peppers.

6. After pouring the chili pepper into the rock section, mix evenly, remember that the burning ruler should be fried and boiled on low heat for about 15 minutes, and then the coarse stove fire can be bottled.