How to make secret chili sauce, how to make homemade chili sauce

Take a look at what I learned from the food beauty of the Qingdao West Coast Forum, copy it for your reference It's delicious

The recipe for the secret chili sauce.

1. Put chili flakes, white vinegar, sugar, and dry yellow sauce in a wok, stir-fry over low heat, mix well with dry yellow sauce, stir-fry for three to five minutes, and fry the chili peppers raw.

2. Add minced garlic and chicken powder to stir-fry quickly, turn off the heat, wait for cold and bottle, please refrigerate and store in summer.

Characteristic. This chili sauce is oil-free, simple and easy to stir-fry, and has a sweet, sour, spicy and sweet taste, making it a practical side dish. In autumn, when chili peppers are cheap, you can eat them all year at a time.

Tips: Be sure to put the minced garlic before removing it from the pan.

The yellow sauce is made with the dried yellow sauce of Liubiju or Tianyuan Sauce Garden, so that there will not be too much moisture and the frying time will be too long.

If the saltiness of the yellow sauce is not enough, add some salt as appropriate.

If you do a lot of chili peppers at once, it is manual work, and it is very spicy and spicy, so it is recommended to use a kitchen processor to break them into coarse pieces.

Chop the chili pepper into a crushed sauce, then chop some garlic (garlic paste) and ginger, put it in the chili sauce, then add salt and monosodium glutamate and seasonings, and you can also put some chopped green onions.

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!

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.

Chop the chili peppers and add the ingredients and pour hot oil.

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.

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

<> Practice. Put chili rings, plum branches and millet spicy, coriander, and garlic slices into a bowl Add three spoons of light soy sauce, two spoons of vinegar, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of chili noodles, two spoons of sesame oil, mix evenly, marinate for 2 hours, and add to the tumbling shape to taste better.

10 catties of chili peppers and 1 catty of salt, the ratio is 10:1, and people with light taste can increase or decrease appropriately.

Ingredients: red peppers, onions, tomatoes, apples, garlic, salt, white vinegar, sugar, bean paste.

Method: 1. Clean the red peppers, remove the seeds, and air dry the water.

2. Peel the apples, tomatoes and onions and cut them into small pieces.

3. Use a food processor to beat the red peppers, tomatoes, apples, and onions into pieces.

4. Put the beaten peppers, tomatoes, apples, white vinegar, salt, bean paste, and sugar into the pot and boil (stir constantly during the boiling process to avoid sticking to the bottom of the pot), until the water has almost evaporated, and then turn off the heat.

5. When it is 40 degrees, add the onion and minced garlic.

6. Stir well with all ingredients in the pot.

7. The prepared chili sauce can be eaten directly, and the uneaten ones can be stored in a sealed bottle in the refrigerator.

Chili sauce. Today to share a family version of the chili sauce practice, people who like to eat spicy can even use it directly to eat bibimbap, some people say, when the chili pepper is on the market in large quantities, it is the best time to make it, the saying is good, but after all, these ingredients can be bought all year round, and it is actually okay to do it at any time, as long as the recipe is chosen properly, the taste will not be bad after all, do you agree with such a statement?

Ingredients Green pepper, millet pepper, garlic, ginger (old), salt, tempeh, white wine (high), green onion, cinnamon, sesame oil, onion, coriander, carrot, canola oil.

Method First of all, chop the green pepper into minced pieces, about 2 catties of minced amount is enough, and then, then cut into 1 catty of millet pepper, do not like to eat spicy, you can reduce its dosage as appropriate, and then prepare 200 grams of minced garlic, also cut it into minced pieces, and then add 50 grams of minced ginger, the best thing to use is old ginger, spicy enough will be more delicious.

Then, pour in 50 grams of refined salt, and then add 188 grams of jet-black tempeh, it does not need to chop, just add it to it, so that not only has no effect on the taste and texture of the chili sauce, but also has some chewiness when eating, and then add a little high liquor, about 52 °C, the appropriate wine aroma will make its taste more mellow, and then use a spoon to fully stir them evenly and set aside.

Heat the oil, pour an appropriate amount of rapeseed oil into the pot, and then, prepare some green onions, cinnamon, bay leaves, star anise, onions, coriander, carrots, here, we collectively call them the "small ingredients" of chili sauce, which is convenient to describe, and it is easy for everyone to understand when reading, several spices should be put as little as possible, if the amount is too much, it will cover the fragrance of chili oil.

After the oil is boiled to 5 hot, then pour the prepared "small ingredients" into the pot, and at the same time, turn on low heat and fry them until they are golden brown and dry, and then, the remaining residue is fished out and discarded, and the remaining is chili oil, as shown in the picture above.

Then, sprinkle an appropriate amount of white sesame seeds in the chili powder, and then slowly pour the hot chili oil into the basin, at the same time, use chopsticks to stir them fully evenly, so that the fried chili sauce is particularly fragrant, usually eat noodles, dumplings can come in handy, after it cools, then put it into a clean glass container, stored for 2-3 years will not deteriorate, the longer the spicy taste, the more mellow the spicy taste, it is very convenient to take it with food, people who like to eat spicy will definitely like it.

The recipe of the family version of the chili sauce is not mysterious, but the various ingredients must be accurate, and the lack of as much will affect its taste.

The first choice for making chili sauce is like chili oil, and peanut oil, olive oil, lard and so on are not as fragrant as it, which is an eternal practice, says the chef of the restaurant.

In addition, today's version of the chili sauce method, the green onion used in it, must be green onions, although chives can also be used, but the taste is not as fragrant as it comes, please pay attention when purchasing.