How to make spicy sauce, how to make spicy sauce

Ingredients for spicy sauce:

Ingredients: 200 grams of pork (lean), 125 grams of black mustard.

Excipients: 100 grams of peanut kernels (raw).

Seasoning: 15 grams of sweet noodle sauce, garlic (boiled?0 grams, 10 grams of soy sauce, 15 grams of ginger, 10 grams of sugar, 50 grams of vegetable oil, 5 grams of vinegar, 60 grams of chili pepper (red, sharp, dry), 3 grams of Sichuan pepper, 5 grams of tempeh, 20 grams of fermented bean curd.

Preparation of spicy sauce:

1.Pork cut into centimeter-sized cubes;

2.Black kohlrabi (black mustard) cut into slightly smaller pieces than diced meat;

3.Peanuts are fried crispy;

4.Cut and sear the garlic, mix the appropriate amount of dried chili, ginger, garlic, pepper, black bean sauce and fermented bean curd, and pound it until it is sticky and glutinous, and fry it with boiling oil, that is, it is glutinous chili;

5.Add oil to the pot and heat it until it is hot, put the ginger shreds in the pot, leave the oil in the stewpot, stir-fry the glutinous pepper when the crab shell is yellow, add kohlrabi and garlic slices and fry for half a minute, put in diced meat, add sweet sauce, soy sauce and sugar and stir-fry, put the green onion section, fry the peanuts in oil, pour a little oil, and put it on the plate. Spicy sauce ingredients:

Red pepper, garlic, salt 1, wash the red pepper and wipe dry water 2Chop the dried red pepper and chop it intently 3Talk about the cut red pepper and plan to put it in a pot, add a certain amount of salt (salt should be put a little more, so that it can be put for a longer time and will not be bad) 4

Mix the peppers in the pot, put them in a jar, let them sit for a few days, and then they can be eaten.

Authentic Sichuan chili sauce recipe 1, prepare ingredients: chili, garlic, salt, high wine (note, it must be high), bottle.

Note: Do not use anything with water or oil during the whole process! And the material can't carry water either!

Preparation: Wash the peppers and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed and dried!

2. Then chop the chili pepper and garlic separately. The ratio of chili pepper to garlic can be based on personal preference.

3. Just break it to the point where you feel satisfied.

4. Mix the crushed garlic and chili peppers, then sprinkle with salt.

5. Add high wine. You don't need to put too much, just put a little more chili sauce juice, and just put a little bit in moderation.

6. Mix the chili sauce well! Remember to wear disposable gloves when cooking, otherwise your hands will be very uncomfortable with chili peppers!

7. Finally, put it in a bottle and seal it! Seal it for a month and you can eat it! Don't open the bottle halfway! The finished chili sauce can be stored in the cabinet without putting it in the refrigerator. It won't go bad if you eat it for a year! The more time passes, the more fragrant it becomes!

Of course, there is also a premise, every time you take the chili sauce, the utensils should not be stained with water or oil, otherwise the chili sauce will spoil if it touches the water or oil. The bottle must be relatively airtight.

Buy good spicy seeds and wash them, forgive them for three days, fry the peanut seeds, and then crush the spicy seeds and peanut seeds separately for later use. Proportion: five catties of spicy seeds, half a catty of salt, one catty of clear oil, one tael of monosodium glutamate, two or three taels of sugar, a little ginger, a little liquor, and then heat the clear oil and forgive it.

Then mix the spicy seeds, peanut seeds, and seasonings together, and let it sit for a week to eat.

Pork cut into centimeter-sized cubes;

Black kohlrabi (black mustard) cut into slightly smaller pieces than diced meat;

Peanuts are fried crispy;

Cut the garlic into nail slices, shred the ginger and cut the green onion into knots;

Mix the appropriate amount of dried chili, ginger, garlic, Sichuan pepper, black bean sauce, and fermented bean curd, mix and pound until it is sticky and glutinous, and fry it with boiling oil, which is glutinous chili;

Leave oil in the pot, stir-fry the glutinous pepper when the crab shell is yellow, add kohlrabi and garlic slices and fry for half a minute, put in diced meat, add sweet sauce, soy sauce and sugar and stir-fry, put green onion knots, fry peanuts in oil, pour a little oil, and put on a plate.

Cooking skills. The chili pepper should be stirred thoroughly, and the fragrance will be stirred out, so that it will be evenly heated and yellow in the shell of a crab;

The oil temperature of fried peanuts should be low to achieve the requirements of crispy, fragrant and white;

Due to the frying process, 500 grams of vegetable oil need to be prepared.

Pure green homemade chili sauce: 1. Ingredients: chili pepper - three catties; vinegar - 100 grams; salt - 175 grams; monosodium glutamate - 50 grams; 375 grams of bean paste; 3 apples, finely chopped; 3 fresh orange peels, finely chopped; 3 pears, finely chopped; Method:

All the above ingredients are added to the pot, turn off the heat after cooking, add 100 grams of garlic, 50 grams of high liquor, mix well, put it in a sealed container, and store it in the refrigerator after eating. Mix well and serve. Any delicious vegetable can be tossed.

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.

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.

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: 100 grams of pork belly with skin, 100 grams of tofu, 25 grams of black kohlrabi, 25 grams of peanuts.

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

Knife forming: Scrape and wash the roasted skin of pork belly, cut into 1 cm cubes, and cut kohlrabi and tofu into cubes of the same size.

Cooking method: Burn. 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.

Another approach. Broadcast.

Ingredients: Lean pork. 200 grams.

Yunnan black kohlrabi. 125 grams.

Glutinous chili peppers. 25 grams.

Sweet sauce. 15 grams.

Garlic. 5 grams.

Soy sauce. 10 grams.

Ginger. 10 grams.

Sugar. 15 grams.

Peanuts. 100 grams.

Vegetable oil. 100 grams.

Vinegar. Gram. Preparation:

1.Pork cut into centimeter-sized cubes; Black kohlrabi cut into slightly smaller pieces than diced meat; Peanuts are fried crispy; Cut the garlic into nail slices, shred the ginger and cut the green onion into knots;

2.Add oil to the pot and cook until it is hot, add the ginger shreds to the pot, and cook the diced meat and remove it. Leave 90 grams of oil in the pot, stir-fry the crab shell yellow pepper, add kohlrabi and garlic slices and fry for half a minute, put in diced meat, add sweet sauce, soy sauce and sugar and stir-fry, put onion knots, fry peanuts in oil, pour a little oil, and put on a plate.

Process Key 1The chili pepper should be stirred thoroughly, and the fragrance will be stirred out, so that it will be evenly heated and yellow in the shell of a crab;

2.The oil temperature of fried peanuts should be low to achieve the requirements of crispy, fragrant and white;

Flavor characteristics "Spicy sauce" is a traditional famous dish in Guizhou, created for the "Qingyuanlou" restaurant in the Qing Dynasty. It has a bright red color, soft and crisp, and is most suitable for wine and rice.

Flavor characteristics: red and bright color, strong sauce fragrance. It is a traditional specialty dish of Guiyang City.

Technical essentials: The raw materials are uniform in size and must be burned to the bottom of the flavor.

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.

To make chili sauce, you need to prepare pepper powder, minced garlic, white sesame seeds, dried chili peppers, first wipe the dried chili peppers with a cloth, there must be no water, and then remove the seeds inside and put them in the food processor to crush, beat them into chili powder, and then pour them into a bowl for later use, cut the garlic into minced pieces, pour them into the chili powder, and then add some white sesame light soy sauce pepper powder and salt, add oil in the pot, and when it is hot, you can slowly pour the boiling oil into the chili powder, you need to keep stirring, and wait until all the stirring is done. You can put some oil appropriately, you can make red oil, even if the time is a little longer, there will be no drying, pay attention to the oil temperature is not too high, otherwise the pepper will be paste.