How to make homemade chili sauce to be delicious, how to make homemade chili sauce delicious

Ingredients: 500g red pepper, 3 pears, 50g ginger, 2 garlic, 2 spiced peanuts, 2 handfuls of spiced peanuts, appropriate amount of auxiliary oil, 5 tablespoons of salt, 3 tablespoons of sugar, appropriate amount of sesame oil.

Steps. Homemade chili sauce recipe step 11Stir up the ginger and garlic.

Homemade chili sauce recipe step 22Stir the peanut kernels into large pieces.

Homemade chili sauce recipe step 33Chew on the red pepper.

Homemade chili sauce recipe step 44Stir the pears.

Homemade chili sauce recipe step 55Mix the above ingredients together.

Homemade chili sauce preparation step 66Pour oil into the pan.

Homemade chili sauce recipe step 77After heating, pour in 5 mixed ingredients and turn to medium heat.

Homemade chili sauce recipe step 88Put sugar.

Homemade chili sauce recipe step 99Put salt.

Homemade chili sauce recipe step 1010Stir to combine.

Homemade chili sauce recipe step 1111Pour in chopped peanuts before removing from the pot and turn off the heat.

Homemade chili sauce recipe step 1212The glass bottle is scalded with boiling water, bottled while it is hot, the surface of the chili sauce is mixed with sesame oil and hot corn oil and poured on it, the cap is sealed, if the cap is not sealed, two layers of plastic wrap can be added to tighten it.

How to cook chili sauce? Remove the tail of the chili pepper, tear it into small pieces, put it in a juicer, pour in the garlic, pour in the minced beef and soybean paste when the oil is hot.

In my hometown, we all use chili sauce like this, and we can't eat enough in winter.

So much chili sauce and delicious? Prepare green peppers, red peppers, garlic and ginger pieces, crush them in a crusher, add sugar and salt, white sesame seeds and 13 spices, and stir well with high liquor.

As soon as you learn it, you can learn it as soon as you learn it, and it's so delicious that you can't stop it!

Teach you how to make chili sauce simple and easy to eat.

Material. Ingredients: 150 grams of japonica rice, 1 egg, 10 grams of chopped green onion, 25 grams of starched shrimp, 25 grams of starched beef, 2 green vegetables, 2 grams of monosodium glutamate, 250cc of vegetable oil, a little salt and pepper.

Method. 1. Blanch the greens with boiling water and remove them for later use.

2. Leave 250cc of oil in a hot pan that slides over the oil, add the shrimp oil until cooked and drained.

3. Add the beef in oil until cooked and drain out.

4. Leave 30cc of oil in the pot, add the beaten egg mixture and stir-fry well, then add the shrimp and beef that have slipped through the oil and stir-fry slightly.

5. Add rice, salt, pepper and monosodium glutamate and stir-fry until the rice is fragrant.

6. Sprinkle with chopped green onions and serve.

7. Garnish the vegetables on the fried rice.

How to make chili sauce:

Raw materials: green and red peppers, green onions, ginger and garlic, sugar, salt, high liquor, star anise, cinnamon, bay leaves, Sichuan pepper, onions.

Step 1: Prepare 3 catties of green and red peppers, put them in water to clean them, when cleaning, do not remove the pedicles, after drying the water, you can chop the green and red peppers, or you can cut them into small pieces and put them in a crusher to break them.

Step 2: Peel the garlic and cut the ginger into slices, put it in a chusher and break it, or you can chop it with a knife, put the ginger, garlic and chili flakes in a bowl and stir well.

Step 3: Add 20 grams of salt, 10 grams of sugar, and 10 ml of high liquor to a bowl of chili peppers, stir well, and then cut some ginger, green onions, and shredded onions for later use.

Step 4: Pour oil in the pot, put star anise, cinnamon, bay leaves, and peppercorns to fry the fragrance, then take out the spices, add onions, ginger slices, green onions and coriander to fry the fragrance, pour the hot oil into a chili crumble bowl in 2 times and stir well, wait until the chili sauce is cooled and packed in a glass bottle, and then store it in a cool and ventilated place, or store it in the refrigerator.

Homemade chili paste.

Ingredients: 3 kg of red pepper, 500 grams of garlic cloves, 250 grams of ginger, appropriate amount of salt.

Steps. 1.The red peppers should be picked whole, undamaged, cut off the pepper stems with scissors, washed, and placed on the balcony to dry and set aside!

2.Dry the red pepper in a food processor, peel the ginger, peel the garlic cloves, and crush it in a food processor for later use! (If you don't have a food processor, you'll have to chop it by hand with a knife!) )

3.Mix together the minced red pepper, minced ginger and minced garlic!

4.Add an appropriate amount of salt, stir well, and marinate for 10 minutes! (Twice the amount of salt you usually stir-fry is fine!) Don't be too salty, and don't be too light, or the chili sauce won't hold and will spoil! )

5.After marinating the chili pepper for 10 minutes, you can already smell the aroma of chili sauce!

6.Serve the marinated chili sauce in a clean, oil-free and water-free glass bottle! It's okay to load 7 points full! Sealed and saved! (Don't fill it too full, or the chili juice will come out when the chili sauce ferments!) It might even burst the bottle! )

7.Marinate for about a week and you can eat!

The secret recipe for making chili sauce has 8 big tricks, and it won't be bad for you for 5 years. Come and learn from me!

Ingredients: 500g dried chili, 850g garlic, 500g meat, 250g dried radish, peanut oil, 250g crushed peanuts, 150g sesame seeds, 50g refined salt, 1 pack of soybean soy sauce, 150g sugar, 60g spicy fresh, 80g dried tempeh.

Cooking steps:1Wash and fry the peanuts dry, fry until fragrant, peel and crush after cooling.

2.Wash and fry the black sesame seeds dry, stir-fry until fragrant, and roll them out after cooling.

3.Wipe the chili peppers clean and put them in a pan and sauté until fragrant.

4.Once cool, put the peppers in a blender and crush.

5.Peel the garlic and finely chop it.

6.Dry wash and chop the radish, then fry dry and stir-fry until fragrant. Be sure to fry dry.

7.Cut the tempeh with a few knives.

8.Cut the lean meat into cubes, add oil, the taste is very fresh, marinate in cooking wine for 20 minutes, pour it into the pan and fry dry, stir-fry tightly.

9.Put the oil in a pan, heat over low heat, slowly add the chopped garlic in batches, and boil over medium heat until golden brown.

10.Add the dried radish, lean meat, boil for a while, add black sesame seeds, crushed peanuts, and tempeh. After boiling, add soy sauce, spicy fresh, salt, sugar, and slowly boil until fragrant. Taste salty.

11.Add the chili pepper over low heat, bring to a boil slowly, and bring to a boil to change color.

12.After boiling, turn off the heat and let it cool and bottle.

Cooking Tips:

1. Chili sauce is a sauce made of chili peppers, which is a relatively common condiment on the table. In Hunan, there are two kinds of oil and water. 2. It is suitable for people with indigestion, cold stomach pain, rheumatic pain, lumbar myalgia and other diseases.

3. Patients with eye diseases, esophagitis, gastroenteritis, gastric ulcers and hemorrhoids should avoid eating; People with fiery illness or yin deficiency and fire, high blood pressure, and tuberculosis should also be cautious.

1. Ingredients for pickled chili sauce:

5 catties of red pepper, 1 catty of garlic cloves, half a catty of salt, half a catty of high liquor, and half a catty of sugar. 1 pickled cabbage, 2. Pickling method and process; 1. Wash the chili peppers first and dry the water! (Be sure to dry it!) ）

2. Peel and dry the garlic cloves.

3. Wash the kitchen knife and cutting board, let it dry, and then chop the pepper and garlic separately.

4. Put the chopped chili peppers in a pot and put the chopped garlic on top.

5. Then sprinkle salt, the amount of salt, there is no more accurate number, you can taste a little bit, the taste is like a little salter than the usual salt taste of cooking.

6. Add high wine, don't put too much, more chili sauce juice, just put a little more, just put a little bit in moderation.

7. After stirring well, add an appropriate amount of sugar and mix well.

8. Finally, put it into the vegetable brew and cover it, and put an appropriate amount of water outside the brew, 3. Precautions:

1. Put it in a cool place for 15 days before it can be brewed. Put a little when eating noodles, and adjust a spoonful when cooking, it is very fragrant and appetizing.

2. In the whole production process, no water or oil must be used, and the material must not be water, otherwise the whole dish will be broken, and the effort will be in vain.

3. The chili pepper must be cold and dry, it doesn't matter if it can be cooled for one more day.

Homemade garlic chili sauce.

I like garlic chili sauce made with small chili peppers, because the small chili peppers have less moisture and are more spicy, and the chili sauce made is very fragrant and delicious. Noodles are delicious with a little garlic chili sauce when eating the soup powder!

Ingredients: 500 grams of small peppers.

Garlic 50 grams.

Ginger 50 grams.

Salt 50 grams.

10 grams of sugar.

10 grams of white vinegar.

10 grams of liquor above 50 proof.

1 clean, oil-free and water-free bottle.

To prepare the homemade garlic chili sauce.

Wash the peppers and dry them in water.

Please click Enter a description.

Dry the water and peel off the stems.

Please click to enter a description of the Celestial Slow.

Wash the garlic, peel the ginger, dry the water and set aside.

Please click Enter a description.

Chop the ginger and garlic into a puree.

Please click Enter a description.

Cut the peppers into sections. Please click Enter a description.

Break the chopped peppers with a blender.

Please click Enter a description.

Hit it until that's it.

Please click Enter a description.

Pour the beaten peppers into a large, clean bowl.

Please click Enter a description.

Pour the minced garlic and ginger into the chili pepper, and add the salt, sugar, white vinegar and white wine together.

Please click Enter a description.

Then stir well and place in a clean, waterless bottle with a lid on. Store at room temperature for three days and then store it in the refrigerator, and you can eat it after a week.

Please click Enter a description.

It's loaded. <>

Please click Enter a description.

The colors are beautiful.

Please click Enter a description.

Pretty. Please click Enter a description.

The colors are beautiful!

Please click Enter a description.

Supplement a few made in July 2018, this pile of 50 pounds.

A total of 80 pounds were made this year.

Please click Enter a description.

This was done in July '18, and a total of 80 catties were made.

Please click Enter a description.

This was done in July '18, and a total of 80 catties were made.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

The finished product is only made in large quantities according to this recipe, and it is no problem to put it in the refrigerator.

Please click Enter a description.

Finished product Please click to enter a description.

Finished product Please click to enter a description.

Make up a sprinkle layer and talk about the thin reputation of the salt and liquor on the top **.

Please click Enter a description.

Tips: Remember to fill the bottle with a thin layer of salt on top of the chili sauce and then pour a little high white wine over the lid. That's it