How to make chili sauce fried in oil, how to make chili sauce without oil?

It must be without oil, just add some liquor. Here's how:

1. Wash the fresh peppers, then put them in a cool place to dry the water, and then reduce the stems of the peppers, then chop the peppers into pieces, sprinkle the salt while chopping, don't put too much at a time, sprinkle it a few more times, let the salt slowly melt into the pepper flakes, and sprinkle the salt a few more times in turn.

Second, chop the ginger into minced pieces, and the garlic is also minced, the total amount of ginger and garlic is about one-sixth of the chopped pepper, but the specific ones still depend on their own taste preferences.

3. Mix the chili pepper and ginger and garlic together, and then taste the salty and light at this time, add a little salt if the salt is light, and make appropriate adjustments.

Fourth, put the chopped peppers into a clean glass jar, and finally pour a spoonful of white wine on it, stir it slightly with chopsticks, seal a layer of plastic wrap at the mouth of the bottle, and then cover the bottle cap and seal it, put it in a cool and ventilated place, and marinate it for more than a month, but friends who want to be late can also put it in the refrigerator, and you can eat it after about a week, but the best pickling time is like wine, the older it is, the more fragrant it is.

If you want to make a simple chili sauce, you don't need oil. Then wash the peppers and dry them, and remove the moisture. Chop the chili peppers. Put the seasoning green onion, ginger, garlic and ginger. Then put the salt. The chili sauce developed in this way is also delicious and does not use oil.

When stir-frying, you can directly use the bean paste of chili peppers, because the taste of this stir-fry will be better.

When we stir-fry in the north, we generally use chili sauce of Lao Gan Ma brand, Li Kum Kee brand chili sauce, and Pixian Douban.

Ingredients: 500 grams of clam meat, appropriate amount of green and red chili, appropriate amount of green onion, ginger and garlic, appropriate amount of coriander, 1 spoon of chili sauce.

1. Prepare all the ingredients. Soak the clam meat, remove dirt and wash it.

2. Cut the green and red peppers into sections, cut the coriander into sections, and shred the green onions, ginger and garlic.

3. After putting oil in a cold pot, add green onions, ginger and garlic and stir-fry until fragrant.

4. After stir-frying, stir-fry the green and red peppers over high heat for 1 minute, and pour in a little light soy sauce.

5. Quickly stir-fry the clam meat, add chili sauce to taste, and continue to stir-fry for 2 minutes, then sprinkle in a little chicken essence to get out of the pot. The chili sauce and light soy sauce have a salty taste, so you don't need to add any more salt, just season according to your taste.

6. Put the coriander on the plate.

【Ingredients】5 kg of chili pepper, 100g of ginger, 100g of garlic (2 heads), 100g of rock sugar, 100g of salt, 50ml of high liquor, 2 bottles of light soy sauce, 1 tablespoon of hot oil.

Specific method] 1. Prepare 5 catties of fresh chili peppers to clean them, dry them in water, and cut them with a knife, so that they are convenient to taste. The chili stalks should be fresh, not bad and not cut off, otherwise they are easy to spoil. Chili peppers are selected according to personal spiciness, I choose green peppers that are not spicy, and slender line peppers will be spicy.

2. Boil a pot of boiling water, put the chili peppers in it, blanch for about 1 minute, blanch until slightly discolored, remove and let cool.

Pour the bottle of light soy sauce into the pot, add 100g rock sugar, 100g salt, bring to a boil, add 100g of shredded ginger, and let cool.

4. Put the cool chili pepper into a clean waterless and oil-free jar, sprinkle garlic slices on it, pour in the cold soy sauce, and the soy sauce must be submerged with the chili pepper. The inexhaustible soy sauce can be used for stir-frying.

5. Pour 50ml of high liquor on it, the liquor can be sterilized, it is not easy to spoil when you put it in, and it will be more fragrant.

6. Pour another tablespoon of boiled cooked oil and seal it. Many pickles can't be stained with oil, and the pickled peppers we have here are sealed with cooked oil, and I don't know how many generations have been passed down, and it won't be bad if it is put for a year.

After sealing and preservation, the pepper turns yellow for two or three days and can be eaten, the taste is slightly salty, the taste is crisp, a pepper can eat a steamed bun, and the appetizer is very good. The ginger, garlic, salt, sugar, etc., can be adjusted according to personal taste, the salt is more and longer in time, and if you do less, you can eat it quickly, you can put less salt or even no salt, and it is enough to rely on the salt in the light soy sauce.

What chili pepper is good for marinating soy sauce chili peppers.

You don't need to use a beautiful chili pepper for pickling soy sauce, because after marinating soy sauce, no matter how beautiful the color is, it will become ugly. Although there is no requirement for the color of pickled soy sauce chilies, we still need to choose fresh chili peppers, green chili peppers or red chili peppers that have a good taste, a good spiciness, and thick flesh.

How to treat the peppers before pickling.

The selected chili peppers are first washed with clean water, spread in a cool and ventilated place to dry the raw water on the surface of the chili peppers, and then cut off the inedible parts such as chili stalks, and then cut a hole longitudinally, which can shorten the pickling time of the chili peppers and let the chili peppers quickly enter the flavor in a short time.

You can also do without stemming, without scratching, wash the chili peppers, dry the surface of the raw water and then directly pickle the whole one, which is fine, but you need to extend the pickling time of the chili peppers appropriately.

Raw materials: 5 catties of processed fresh chili peppers, soy sauce should be able to submerge the chili peppers just now. How to marinate chili peppers.

Excipients: 2 taels of salt, 1 tael of ginger slices, 1 tael of star anise, 1 tael of Sichuan pepper, 1 tael of monosodium glutamate, 1 tael of sugar, 1 tael of vinegar.

Preparation: Fresh chili peppers are processed in advance, soy sauce is boiled in advance, and then put until completely cool, and star anise is broken.

Steps: 1. Put the processed fresh peppers into the jar (you can use other containers, but you must ensure that there is no oil and no raw water in the container), sprinkle a layer of salt at the bottom of the jar first, and then sprinkle another layer of salt, a handful of star anise, a handful of peppercorns and a few slices of ginger for each layer of pepper.

2. After all the chili peppers are put into the jar, spread the remaining salt, peppercorns, star anise and ginger slices on the top of the top chili peppers, sprinkle with monosodium glutamate and sugar, and finally pour in vinegar and soy sauce until they can just submerge the chili peppers.

3. Seal the mouth of the altar and place it in a cool and ventilated place for at least seven days to marinate.