How is the chili sauce made and the recipe?

There should be a lot of recipes for making chili sauce, so let's introduce one.

1. Prepare chopped green onions, ginger slices, onion slices, coriander, peanut kernels, bay leaves, star anise, cumin, and coarse chili noodles.

Pour a small amount of oil into the pan, pour in the peanuts and stir-fry when the oil is hot.

Stir-fry until the peanut kernels are cracked and there is a crackling sound. After the peanut kernels are fried, mash them a little and set aside.

2. Pour a little more oil into the pot again, pour in the green onion, ginger, onion, and coriander after the oil is slightly hot, and fry these ingredients mainly to add fragrance to the oil.

Here you must fry slowly over low heat, and then add bay leaves, star anise, and cumin to it, so that it will be fried slowly over low heat for about 10 minutes.

Fry the ingredients in the pan until they are dry and brown, and then remove them.

3. Add an appropriate amount of salt to the chili noodles, and then add a small amount of water and stir well, so that it is not easy to paste when the chili noodles are fried.

After the spices in the oil pan are fried fragrantly, take them out, and when the oil temperature in the pan drops down, pour the chili noodles into it and fry them.

Be sure to stir-fry it over the smallest heat here, because water was added to the chili noodles just now, so the chili noodles will not burn once you pour them in.

Then pour in the mashed peanut kernels and add some tempeh, and remember not to use too much fire here. This must be boiled for a while, the water in the chili noodles is dried by Ao, some soybean paste is added to it, and an appropriate amount of light soy sauce and a spoonful of sugar are added to it.

This must be boiled for a while, and when the water in the pepper is dry, you can turn off the heat and remove from the pot.

Well, the chili sauce is ready, and it is so spicy that it makes your mouth water.

The method of making chili sauce is still very simple, prepare various ingredients, and then boil them to make a delicious chili sauce.

1. The production process and recipe of chili sauce: 5 catties of fresh chili peppers.

Excipients: 8 grams of star anise, 8 grams of kaempfera, 30 grams of Sichuan pepper, 400 grams of salt, 40 grams of 45 degree liquor.

Simple method: 1. Wash the ceramic bottle and let it go, without a little oil and water.

2.Chop the chili pepper and put it in the pottery, then break the trimmings, pour it into the pottery, and stir well.

After the day, it is ready to eat, and the longer it is marinated, the better it tastes.

How is the chili sauce made and the recipe?

1. Garlic chili sauce

Ingredients: chili, garlic, salt, high wine (note, must be high), bottle.

Method: 1. Wash the chili pepper and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed and dried.

2. The ratio of chili pepper to garlic can be based on personal preference. Then chop the chili pepper and garlic separately.

3. Just break it to the point where you feel satisfied.

4. Mix the crushed garlic and chili peppers, then sprinkle with salt.

5. Add high wine. You don't need to put too much, just put a little more chili sauce juice, and just put a little bit in moderation.

6. Mix the chili sauce well! Remember to wear disposable gloves when cooking, otherwise your hands will be spicy and uncomfortable!

7. Finally, put it in a bottle and seal it! Seal it for a month and you can eat it! Don't open the bottle halfway!

2. Of course, there is also a premise, every time you take the chili sauce, it should not be stained with water or oil, otherwise the chili sauce will deteriorate if it touches the water or oil.

2. Homemade chili sauce

Ingredients: garlic cloves, chili pepper or other chili peppers, Sichuan peppercorns, refined salt, sugar.

Method: 1. Wash the red pepper and put it in the pot, steam it for 5 minutes after the water boils. When cool, chop carefully with a knife. Chop garlic into minced garlic and the ratio of chili pepper is: chili: minced garlic = 2:1.

3. Pour in the chopped chili peppers, stir-fry over low heat until the hot sauce is viscous, add refined salt, and add some sugar to taste.

4. Pour in the minced garlic and stir-fry evenly until the aroma of garlic comes out.

Tip: During the production process, please keep the range hood turned on and well ventilated, otherwise you will choke on chili peppers.

What is chili sauce

Chili sauce is a sauce made from chili peppers and is a relatively common condiment on the table. In Hunan, there are two kinds of oil and water. The oil is made with sesame oil and chili peppers, and it is bright red in color and has a layer of sesame oil floating on it, which is easy to preserve.

The water system is made with water and chili peppers, the color is bright red, and garlic, ginger, sugar, and salt are added, which can be stored for a long time and taste more delicious.

Each region has a different local flavor of chili sauce. Generally, make chili sauce at home, put the chili peppers in the pot, fry them until fragrant (without adding oil), grind them into powder (you can also chop them with a knife), minced peppercorns (also cooked in a pot without oil, fragrant, and then minced), garlic (according to the amount of chili peppers and personal preferences).

The above seasoning, garlic and vinegar are finally put in the pot and put the oil (the amount of oil is determined according to the amount of chili peppers, and the chili peppers can be used), and the sesame oil can be put directly, after heating, it is better to put the oil cool, mix it into the chili pepper, and then stir, put in the garlic and vinegar, after mixing, put it in a glass bottle and take it as you eat, cold vegetables, noodles, and ingredients for stir-frying.

The recipe and recipe of the secret chili sauce are as follows:Ingredients: 1 kg of garlic, 2 kg of red pepper, 20 millet peppers, 1 piece of ginger.

Excipients: 1 spoon of salt, 1 spoon of white vinegar, 1 spoon of liquor, appropriate amount of sugar, 200 grams of corn oil.

1. Prepare the raw materials, peel the garlic and ginger, and wash the hot sauce.

2. Stir the garlic and ginger together, small granules, no need to puree.

3. Wash the millet pepper and crush it.

4. Stir the red pepper as well.

5. After the raw materials are ready, put the oil in the pan and boil until it is 7 hot.

6. When the oil is hot, put the minced garlic, ginger, hot sauce and millet pepper into the pot and add a spoonful of salt.

7. Stir-fry over medium heat until the water absorbs and becomes viscous.

8. Put the fried chili sauce in a glass bottle, let it cool and put it in the refrigerator for refrigeration.

【Chili sauce】Ingredients: 1 kg of fresh red pepper, 50 grams of salt, 1 head of garlic, 50 grams of ginger, 1 tablespoon of sugar, 1 tablespoon of white wine

Steps: Put the fresh red pepper in clean water and wash it, and do not need to remove the pepper stem when washing the pepper, otherwise it will enter the water, and it is not easy to dry the water, and the pepper is easy to spoil.

After washing the red peppers, drain the water, spread out the peppers, and let them dry for half a day, and dry the water on the surface of the peppers, without raw water. Once dry, remove the pepper stems.

Cut the chili in half, then cut the chili into shreds, and finally cut it into minced pieces, when cutting the chili pepper, it is easy to spicy hands, wear disposable gloves or wrap the hand in a plastic bag, and cut the chili pepper will not be spicy hands.

After washing the garlic and ginger, you also need to dry the water and mince the garlic and ginger.

Put the chopped chili flakes in a container, add minced garlic, ginger, salt, sugar, and mix well. The amount of salt should be sufficient, and if the salt is less, the taste of the pickled chili sauce will be sour.

Boil the glass bottle in water in advance to sterilize, dry the bottle, if it is marinated too much, use a jar, scoop the mixed chili flakes into the bottle with a spoon, and compact it with a spoon.

After filling the bottle, pour 1 tablespoon of liquor on the surface of the chili pepper, close the cap, screw it tightly and seal it, the liquor should be high liquor, above 50 degrees, put the bottle in a cool place to preserve and ferment, ferment for about 30 days, and you can eat. Before the number of days, it is better not to eat, the nitrite content is high.

Authentic recipe: 1000 grams of chili pepper, 150 grams of garlic, 15ml of liquor, 100 grams of ginger, 30 grams of sugar, about 100 grams of salt.

Method:1Wash the chili, garlic and ginger, then drain completely, then chop into minced pieces and set aside.

2.Put the liquor, sugar, and salt into the above-mentioned chopped minced pieces, stir well, and put them in the jar.

3.If the jar is sealed, it will be ready to eat in about 30 days, and the good chili sauce will be stored for 3 years without any problems.

4.If you don't fry in advance, every time you cook, you need to fry the pickled chili sauce first, no matter what you fry, just put a little chili sauce directly, the taste is very good.

The chili peppers in the garden are red, plucked, washed, dried, chopped together with seasonal ginger and minced garlic, and made some chili sauce, which can be eaten with rice noodles and noodles for breakfast, or made into spicy condiments when cooking.

by Blue Cheese 【Douguo Gourmet Official Certified Expert】

Materials. Fresh red pepper 850g

Ginger 200g

150g garlic

Salt 35g, liquor 80g

50g crushed rock sugar

Steps. 1. Prepare some fresh red peppers, wash them, and dry them.

2. Stir-fry the salt over low heat and set aside.

3. Remove the stems of the red peppers, peel the garlic, wash the ginger and dry it.

4. Break the red pepper with a food processor, not too broken, it is better to have large granules.

5. Garlic and ginger are also beaten into granules.

6. Pour together the chili flakes, ginger and garlic.

7. Add salt and crushed rock sugar.

8. Mix well. 9. Prepare a glass bottle, boil it for sterilization, dry it and set aside.

10. Put the mixed chili peppers into a bottle and compact them with a spoon.

11. Pour in liquor (liquor above 40 degrees) as well.

12. Screw on the cap of the bottle and put it in the refrigerator for 1 month before eating.

13. Chili sauce.

Hello chili sauce recipe and method:

Ingredients: five pounds of red pepper, three bags of soybean paste, four tomatoes.

Excipients: six taels of salt, one pound of garlic, six taels of sugar, six tablespoons of monosodium glutamate, two bags of rice vinegar, and four green onions.

1. Prepare all the raw materials.

2. Wash the red pepper (this pepper is not spicy, all the seeds and tendons are not removed, if you use too spicy pepper to handle it flexibly) cut it and put it in a meat grinder.

3. Mincing (flexibly grasp the thickness and size by yourself). Then pour into a basin.

4. Process the onion and garlic and put it in a meat grinder.

5. Mincing. 6. Pour in the freshly ground chili peppers.

7. Grind the tomatoes, put them in, and add salt, sugar, and monosodium glutamate in proportion. Stir well.

8. Add rice vinegar and soybean paste in proportion, mix well. Prepare your own clean bottles, pack them, and the refrigerator will last for a year.

9. Bottling. The delicious chili sauce is ready.

You can make spicy beef sauce, you need to clean the beef, Chaotian pepper, ginger, garlic, fry the peanuts, let it cool and crush it, add an appropriate amount of oil to the pot, stir-fry evenly and then put it out, heat the fried peanut oil again, put the star anise pepper in and fry it until the fragrance comes out, then add the ground pepper, ginger, garlic and stir-fry until fragrant, add some chicken essence, sugar, soybean paste, sweet noodle sauce, bean paste to taste, and finally stir-fry the beef to collect the juice, turn off the fire and you can get out of the pot, After the spicy beef sauce is cooled, add some crushed peanuts and white sesame seeds, and the taste is very good.

You can also make apple chili sauce, you need to clean the chili pepper and green pepper and chop it, and then remove the core of the apple and cut it into cubes, mash the ginger into minced pieces, minced ginger, minced garlic, apples, and chili peppers into the basin Add some chicken essence, sugar, salt, stir well, prepare a clean sealed jar, put the chili sauce in it, the lid must be tightly covered, and you can eat it after about 10 days of storage.

You can also make mushroom meat sauce, prepare some tenderloin and cut it into cubes, wash the mushrooms and put them in hot water to blanch, and then also cut them into dices, add an appropriate amount of oil to the pot, put the diced tenderloin in it and stir-fry the fragrance, and then add star anise, minced green onions, and minced ginger to stir-fry until fragrant, put the diced mushrooms in and stir-fry, and then add two spoons of bean paste to collect the juice, you need to add an appropriate amount of chicken essence to make it fresh, so that the delicious and silky mushroom beef sauce is made.

I use dried chili peppers to crumble, boil vegetable oil and cool until warm, and then pour them into the chili peppers. You can add white sesame seeds, peppercorn powder, crushed peanuts, etc. Because it is multi-purpose, I only use dried chili peppers because I add other seasonings depending on the dish.

01 Steps of chili sauce: Prepare 5 catties of chili peppers to wash and dry, remove the chili stems and chili seeds inside, cut the chili peppers into small pieces, put them in a food processor to break it, and grab the water in the chili flakes for later use; Prepare 180 grams of ginger and 450 grams of garlic and crush them in a food processor; Put the chili, ginger and garlic in a pot, add 70 grams of salt, 105 grams of sugar, about 28 grams of monosodium glutamate, then add 350 grams of soybean paste, 250 grams of rice vinegar, stir it well; Prepare a clean glass jar, put the stirred chili sauce into the jar, and eat it directly.

Preparation of chili sauce:

Ingredients: chili, ginger, garlic, soybean paste, rice vinegar, sugar, monosodium glutamate.

Steps]:

Step 1: Prepare 5 catties of chili peppers, clean them with water, then dry the moisture on the surface, remove the chili stems and the chili seeds inside, cut the chili peppers into small pieces, put them in the food processor to break it, and squeeze the water in the chili flakes for later use.

Step 2: Prepare 180 grams of ginger and cut them into slices and crush them in a food processor, and 450 grams of garlic and crush them in a food processor.

Step 3: Put the beaten chili, ginger and garlic in a basin, add 70 grams of salt, 105 grams of sugar, about 28 grams of monosodium glutamate, then add 350 grams of soybean paste, 250 grams of rice vinegar, and stir it well.

Step 4: Prepare a clean glass jar, put the stirred chili sauce into the jar, and eat it directly, or you can cover the lid and seal it for 2 months, the taste is still very crispy.

Tips for making chili sauce].

1. When making chili sauce, clean the chili pepper first, remember to dry the moisture on the surface, if this step is not done, the chili sauce is easy to change taste, after the surface moisture is controlled and dried, remove the pedicle and chili seeds, and then put it in the food processor to break it, put the chili flakes in the pot, and first use your hands to take out the water inside.

2. Cut the ginger into slices, pat the garlic flat, put it in the food processor and break it, and finally put the chili flakes, garlic and ginger in a basin, add salt, sugar, monosodium glutamate, soybean paste and rice vinegar and stir well

3. Prepare a waterless and oil-free jar, put the stirred chili sauce into it, you can also eat it directly, or you can seal it for 2 months, so that the chili sauce will be more flavorful, no matter how long the storage time is, the chili sauce is still crispy and refreshing.