How to make spicy sauce and method 40

Homemade Beef Sauce One:

Minced beef, garlic slices, minced ginger, soy sauce, chicken essence, cooking wine marinate for at least 10 minutes.

Then stir-fry peanuts, almonds, sesame seeds, walnuts for later use, and cut dried tofu (dried tofu) into cubes for later use.

Then add minced beef in a clean pot and fry until it changes color, add sauce (any sauce is fine, sweet or spicy is fine) I added mapo sauce, because I haven't used much of this sauce since I bought it, and I just used it this time, so I don't waste it, hehe.

Then, glutinous rice flour with chili powder and water to make a paste, and I also added two large spoons of my own pickled garlic chili sauce to it. Then add it to the beef and stir-fry it together, then add dried fragrant and peanuts, almonds, sesame seeds, and walnuts to stir-fry together, and finally add salt and sugar.

Homemade beef sauce two:

1.Material:

2 bags of dried yellow sauce (can be replaced with bean paste).

Beef catties. Red pepper (fresh) 5 catties.

MSG catties. Liquor (sauce-flavored liquor) catties.

Vinegar (rice vinegar) catties.

Garlic, salt, sugar, each pound.

Soybean oil 1 pound.

Peanuts pounds. 2.How to make it (personal experience):

The beef is ground in a mincer and begins to grind the red peppers, peanuts.

Stir-fry the beef until white, then serve. Boil the soybean oil in the pot until it is 70% hot, put various ingredients into the pot and stir well, and boil over low heat for about an hour. You don't have to add water to the pot during the whole process, because the chili juice is enough.

3.Preservation;

If this sauce is stored directly for a long time, it will become moldy, so after boiling, it is packed in a container and put in the refrigerator, which can be put in the fresh-keeping layer or the frozen layer, and the sauce will not be frozen, and it can be poured out and eaten directly when eating.

This sauce has a spicy and fragrant taste, and the color is sauce-colored, which is no different from the famous brand Ah Xiang Po hot sauce.

Is it chili sauce? Use red pepper, garlic, salt, chop and put it in a bottle to marinate for a week.

Spicy sauce. 50g chili powder, 2 tbsp Sichuan pepper powder, 1 tsp cinnamon powder, 1 tsp ginger powder, 1 tsp cumin powder, 30g bean paste, 10g tempeh, 20g shallots, 30g garlic, 100cc cold boiled water, 250cc salad oil, 1 tbsp salt, 1 tsp chicken powder, 1 tbsp fine sugar.

2.Wash the tempeh and chop it together with the bean paste into a puree; Finely chop the garlic and shallots separately and set aside. 3.

Heat the salad oil to about 60 °C, then add all the ingredients in recipe 2 to a pot over low heat until fragrant. 4.Add the sauce and salt, chicken essence powder, and fine sugar from method 1 and stir-fry over low heat for about 5 minutes.

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Tongtong will find out how to make spicy sauce with fresh pepper for you as follows: 1. Ingredients: 1 3 teaspoons of Sichuan pepper powder, 1 tablespoon of Lao Qing Limb Pump, 1 tablespoon of chili oil, 1 3 teaspoons of Baidou Zhengju vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and a little salt. 2. Find a clean container and clean it, dry the water for later use.

3. Put 1 3 teaspoons of Sichuan pepper powder, 1 tablespoon dark soy sauce, 1 tablespoon chili oil, 1 3 teaspoons of white vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and a little salt and mix evenly in a bowl. 4. Put it in a container for storage.

1. Ingredients: 50 grams of hot sauce, 30 grams of extremely fresh soy sauce, 5 grams of sesame paste, 3 dried peppers, 4 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper noodles, a little vinegar, 10 grams of sesame oil.

2. Chop the chili sauce finely, wash the dry pepper and remove the stem, and cut the short sections.

3. Put the dried chili pepper into a bowl, pour in the sesame oil that is burned until it is 70% hot, stir well and let it cool until it is brown-red and crispy.

4. Put the sesame paste into a bowl, add the soy sauce and stir first.

5. Then add dried chili peppers, sugar, salt, monosodium glutamate, peppercorn noodles and vinegar and mix thoroughly.

<>1. 20 grams of Sichuan pepper noodles, 10 grams of minced ginger, 20 grams of green onions, 10 grams of soy sauce, 5 grams of salt, 15 grams of cooking wine, 15 grams of sugar, 5 grams of bone flavor, 30 grams of sesame seeds, 75 grams of dried red pepper noodles, 100 grams of red oil chili pepper, 5 grams of sesame oil.

2. 5 grams of Sichuan pepper, 10 grams of ginger, 20 grams of green onions, 10 grams of garlic, 15 grams of soy sauce, 2 grams of salt, 10 grams of cooking wine, 5 grams of vinegar, 5 grams of sugar, 8 grams of sesame oil, 15 grams of dried chili peppers, 5 grams of tangerine peel, 2 grams of bone flavor, 4 grams of chicken essence.

3. 5 grams of Sichuan pepper, 10 grams of dried chili pepper, 1 gram of pepper, 5 grams of minced ginger, 10 grams of chopped green onion, 15 grams of soy sauce with tomorrow morning, 4 grams of salt, 5 grams of cooking wine, 2 grams of bone, 25 grams of Pixian bean paste, 200 grams of clear soup, 4 grams of chicken essence.

4. 25 grams of Pixian bean paste, 2 grams of Sichuan pepper, 5 grams of tempeh, 5 grams of cooking wine, 8 grams of soy sauce, 2 grams of salt, 15 grams of chopped green onions, 1 gram of chili noodles, 5 grams of ginger, 10 grams of garlic.

5. 25 grams of Pixian bean paste, pepper powder, 2 grams of pepper noodles, 2 grams of salt, 10 grams of soy sauce, 6 grams of cooking wine, 6 grams of sugar, 4 grams of vinegar, 2 grams of bone, 4 grams of chopped green onion, 3 grams of ginger, 3 grams of garlic, 5 grams of sesame oil.

Ingredients for spicy sauce: 1 4 cups lemon juice, 2 teaspoons tomato paste, 1 tsp each of chili oil, chili paste, ground black pepper, 1 teaspoon each of oyster sauce, ground chili, rice wine, brown sugar, 1 2 tsp minced garlic.

Method: Mix all the ingredients well.

Homemade spicy sauce.

Ingredients: 500 grams of tempeh, 500 grams of cooked peanuts, 100 grams of white sesame seeds, 100 grams of garlic, three pieces of ginger, 50 ml of cooking wine, 200 ml of soy sauce, 50 grams of sugar, 20 grams of five-spice powder, 100 grams of edible salt, appropriate amount of monosodium glutamate.

Method: 1. First of all, put the dried red pepper we prepared in boiling water to swell, about half an hour or soak it, after soaking, take it out and drain the water, be sure to drain the water on the surface completely, otherwise it will also affect the storage time, and then we cut the dried pepper into pieces, if there is a crusher in the house, you can also directly put the pepper into it and break it.

2. Roll out the cooked peanuts with a rolling pin, mince the ginger and garlic respectively and set aside for later use.

3. Heat the amount of oil and oil a little more, wait until the oil temperature rises, we put the black bean sauce, minced garlic and ginger into it and stir-fry the fragrance, then add crushed peanuts, chili flakes, edible salt, sesame, five-spice powder, sugar and stir-fry evenly, then we turn to low heat and continue to fry for 5 minutes.

4. When the time is up, add soy sauce cooking wine and a little boiling water, continue to cook for 4 minutes, wait until the water in the pot is drained, you can turn off the heat, put it aside to cool thoroughly, and then put it in a sealed container that has been sterilized in advance and store it in the refrigerator. You can take it out at any time when you want to eat it, and it is a very good choice to mix noodles or add a spoonful when you can't finish eating.