What is the smear for fried spicy skewers, and how to make the spicy base for spicy skewers?

It's definitely not very good.

Soak 5 kg of dried red pepper in clean water for 24 hours, take out and 5 kg of Pixian bean paste, 500 grams of Sichuan pepper, 500 grams of garlic cloves into a blender and minc, put it into the 2500 grams of salad oil that is burned to 40 percent of the heat, stir it with a hand spoon to prevent it from sticking to the pan, add 500 grams of salt and 20 grams of chicken essence to taste, boil for 10 minutes on low heat, and then slowly pour in the boiling 1500 grams of salad oil until the hot sauce is cool, put it in a bucket, pour in 200 grams of sesame oil, and it can be used.

Note: Water cannot be added during the boiling process, otherwise the fragrance will not be produced.

This hot sauce is ruddy in color, spicy and fragrant, and will not be bad for a long time, but the layer of oil on it should not be knocked off every time you take it, because the oil can prevent deterioration.

Curry. Garlic soup.

Bolognese sauce seasoning.

Ingredients: 250 grams of dried chili rings; 200 grams of bean paste; 30 grams of tempeh; 10 grams of dried peppercorns; 10 garlic cloves; 1 piece of ginger; 1 green onion; salt to taste; 30 grams of crushed rock sugar; 1 tablespoon high liquor; Mixed spices (star anise, cinnamon, bay leaves, triadow, cumin, cloves, grass fruit, nutmeg, white cole, etc.) 30 grams to 50 grams.

The method is as follows: 1. Prepare all materials; Roughly break the mixed spices, soak them in high white wine for 1 hour, and soak them in water with dried peppercorns for later use; Pixian bean paste is pureed, and the tempeh is chopped;

g. dried chili rings with a little water and boiled until soft;

3. Add a tablespoon of fragrant vegetable oil to the boiled chili rings, puree them with a blender, and form them into glutinous sea peppers;

4. Heat the pot, add a little oil, put in the beaten glutinous sea pepper, and slowly boil the water over medium-low heat until the oil is bright red and translucent;

5. Break the garlic cloves, cut the old ginger into slices, and cut the green onion into circles obliquely;

6. Heat the pot, add 2 tablespoons of fragrant vegetable oil, add crushed rock sugar to boil, add bean paste and crushed tempeh over medium and low heat to bring out the fragrance;

7. Add coarse chili flakes, chopped spices, and soaked peppercorns to slowly dry the water;

8. Add green onion, ginger and garlic and boil until golden brown and the surface is slightly dry;

9. Mix the previously boiled glutinous chili peppers, add sprouts, dried chili rings, and salt to boil slightly.

Summary. Hello! The ingredients of the fried skewer oil and spicy sauce can be selected according to personal taste, and the ingredients are as follows: chili powder, Sichuan pepper powder, salt, monosodium glutamate, chicken essence, chopped green onion, minced garlic, etc. It can be adjusted according to personal preferences and tastes.

Hello! Pro, the ingredients of fried skewers and spicy sauce can be selected according to the taste of the personal inspection book, and the ingredients are as follows: chili powder, Sichuan pepper powder, salt, monosodium glutamate, chicken essence, chopped green onion, minced garlic, etc. It can be adjusted according to personal preferences and tastes.

1. Put the chili powder and Sichuan pepper powder into a clean container, add an appropriate amount of salt, monosodium glutamate and chicken essence, and stir quietly. 2. In another small bowl, mix together the chopped green onion and minced garlic. This seasoning can increase the aroma and texture of the fried skewers.

3. After the fried skewers are completed, sprinkle the oil and spicy sauce evenly on the fried skewers, and then sprinkle the mixture of chopped green onion and minced garlic. You can mix gently with a spoon so that the seasoning adheres evenly to the skewers. 4. You can add some other seasonings according to personal taste, such as coriander, soy sauce, vinegar, etc., to increase the flavor of fried muslag skewers.

Remember to adjust the amount of paprika and peppercorn powder according to your personal preference and spiciness preference to ensure that the texture and spiciness match your personal taste.

Special chili sauce.

Recipe: 500 grams of Pixian bean paste, 100 grams of peanut butter, 100 grams of sweet noodle sauce, 100 grams of tomato sauce, 100 grams of oyster sauce, 100 grams of crispy tempeh, 15 grams of pepper, 30 grams of sugar, 20 grams of minced ginger, 40 grams of minced garlic, 80 grams of minced green onions, 1000 grams of salad oil.

Preparation: Spicy sauce ingredients:

2 tbsp sesame paste, 2 tbsp soy sauce, 1 tsp vinegar, 1 tbsp chili oil.

Method: Put all the ingredients together? Mix well.

Korean-style chili paste.

Ingredients: A glutinous rice flour .........60 grams.

Water .........60 grams.

b Miso .........50 grams.

Sugar .........20 grams.

Paprika .........20 grams.

c Vinegar .........1/2 teaspoon.

Wine .........1/2 teaspoon.

Salt .........1/2 teaspoon.

Method: 1 Ginger ingredient B Mix well and set aside.

2 Mix the glutinous rice flour with water and knead it into a dough, divide it into two equal parts and flatten it.

3 Put the flattened glutinous rice dough into boiling water, boil until it floats, cook for another 2 minutes, pick it up, add method 1 while it is hot, mix well, then add ingredient C, and mix well.

Uses: It can be used as a base for various dishes (stir-fried, mixed, dipped), and has a wide range of uses. The freshly finished Korean chili sauce is red, and the longer it is fermented, the darker the color and the more mellow the flavor.

Chili sauce: Select ripe fresh and red chili peppers as raw materials, cut off the stems, pour them into clean water, stir continuously with bamboo rods, wash off the adhered mud yarn and other dirt, pick up the tall and drain it, pour it into the electric pepper chopping machine to chop and chop, add salt and marinate. Add 10-15kg of salt to every 100kg of fresh red pepper, mix the alum well, put it into a kimchi jar, and it can be eaten after about 10d.

In addition, peppercorns, five-spice powder, sesame oil, ginger diced monosodium glutamate, bean drums, etc. can also be added to the chili pepper, and its taste is more unique.

Homemade sweet noodle sauce.

Method: 100 grams of Pixian bean paste, 100 grams of Sijibao Youli peanut butter, 200 grams of sweet noodle sauce, a spoonful of oyster sauce, pepper, a little rock sugar, minced ginger, minced garlic, minced green onion, 30 grams of dried red pepper minced, vegetable oil, balsamic vinegar. Chop the watercress into puree, put it in a pot with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture.

Heat the pan, pour the oil, the oil should be more, the oil is hot, first add the minced ginger, minced garlic, minced green onion, minced chili pepper and fry until fragrant, then pour the mixture into the pot, and then use low heat, slowly push it with a spatula.

Tip: When making sauce, don't stir or stir-fry, but slowly push it through. When the pot is full of aroma, add pepper and rock sugar and mix well. The sauce is red and bright, the flavor is mellow, and after it is cooled naturally, put it into a bottle and can, and pay attention to sealing.