Who has a recipe for home cooked chili sauce?

I would like to share with you how to make chili sauce at home, and the chili sauce is full of spicy flavor, color, flavor, and fragrance. Whether it is steamed buns or bibimbap, it is very good, and the method is very simple.

Let's take a look at how to make it.

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

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.

5 catties of chili peppers need half a catty of sugar, eight taels of garlic, half a catty of vinegar, three bags of sauce, two taels of MSG, apples, pears and tomatoes, etc. This is a taste that we like to eat in the north, and we hope it can help you.

The process and recipe of chili sauce:

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 chili sauce are as follows:

1. Put the fresh red pepper in clean water and wash it, and you don't need to remove the pepper stalk when washing the pepper, otherwise it will go into the water, and it is not easy to dry the water, and the pepper is easy to spoil.

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

3. Cut the pepper in half, then cut the pepper into shreds, and finally cut it into minced pieces.

4. After washing the garlic and ginger, you also need to dry the water, and then chop the garlic and ginger into minced pieces.

5. 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.

6. Put the glass bottle in water in advance to boil it for disinfection, 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.

7. After filling the bottle, pour 1 tablespoon of liquor on the surface of the pepper, cover the bottle 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 in about 30 days, and you can eat it. Before the number of days, it is better not to eat, the nitrite content is high.

1. Wash the prepared fresh red pepper with water, and then dry the moisture on its surface, then you need to cut off all the stems of the red pepper with a knife, and then cut the red pepper into pieces for later use.

2. Blanch the prepared tomatoes with boiling water, then remove the skin of its outer layer, and then cut the flesh of the obtained tomatoes into small pieces, wash the apples and pears with water respectively, remove the peel and the core in the middle, and cut the flesh into pieces.

3. Wash the ginger with water, then chop it into minced ginger, wash it with water after removing the skin of the garlic, and chop it into minced garlic for later use after removing the water.

4. Put all the prepared ingredients into the food processor, turn on the power, let the food processor work, stir all the ingredients inside into a puree, then take them out, put them in a larger bowl, and then add the prepared edible salt and mix well with chopsticks, then the homemade chili sauce is ready.

5. After the chili sauce is done, take out the oil-free and water-free glass bottle and seal it for preservation, and then put the bottle with the chili sauce into the refrigerator room.

6. When making chili sauce at home, you need to prepare a new kilogram of red pepper, about 200 grams of fruit pears, 200 grams of tomatoes, 50 grams of ginger, 50 grams of garlic, one apple, and an appropriate amount of edible salt.

How to make chili sauce and how it is made.

Dear, hello, I'm glad to answer for you, the method of chili sauce and the good recipe for the bridge are as follows: how to make the materials: chili pepper (coarse and fine), rapeseed oil, green onion, ginger and garlic, star anise, cinnamon, bay leaves, Sichuan pepper, white sesame, white sugar, chicken essence, oyster sauce, light soy sauce, cumin powder, five-spice powder.

Start making 1: Wash and slice the ginger and garlic, and cut the green onion into sections (or tie a knot). 2：

Heat the rapeseed oil to 6-7 heat, add the green onion, ginger and garlic, fry it over low heat until it is dry, then remove it, then put in the eight hungry horns, cinnamon, bay leaves, Sichuan peppercorns, fry until it changes color, and then remove it. 3) Mix the dried chili peppers, coarse and fine ones, pour in the boiled chili oil (the chili oil should not be too hot, 6-7 can be ripe, too hot will burn the chili peppers) to eliminate stupidity, then add light soy sauce, sugar, oyster sauce, chicken essence, cumin powder, five-spice powder, white sesame seeds (if you like the flavor of sesame seeds, you can put a little pepper powder), then stir well.

Perfect call-up! 4: If you eat a lot of chili sauce that you can't eat every time, you can put it cold and store it in a glass jar.

1. Preparation materials: 5000ml of chili pepper, 1000g of oil, 500g of salt, 350g of sugar, 25g of monosodium glutamate, 1000g of sweet paste. Prepare fresh red peppers and wash them.

2. Dry to remove the moisture, it is okay not to dry, but it takes more time to boil.

3. Cut the chili pepper from the middle, remove the seeds, and put it on the cutting board to chop.

4. Put the wok on the fire, put in the oil and chopped chili peppers to boil together, the amount of fire can be adjusted freely, first large and then small or medium heat.

5. With the increase of heat in the pot, oil and water do not combine, it will splash water, be careful, be patient when boiling, keep stirring, so as not to stick to the pot, you can gradually add salt and sugar halfway.

6. When the water vapor is exhausted, the oil begins to leak out.

7. At this time, you can add sweet noodle sauce, and the reason why you add noodle sauce late is because the noodle sauce is easy to stick to the pan, which is not conducive to boiling chili.

8. After adding the sweet noodle sauce, stir-fry evenly, boil for about 10 minutes, let the chili pepper and the sauce fully combine, it will reveal the red and bright oil, add monosodium glutamate out of the pot, or do not add.

The production method and ingredients of homemade chili sauce are as follows:Tools Ingredients: 1 kg of millet spicy, 5 garlic heads of Luchang, a few small sections of ginger, cooking oil, salt, white sugar, light soy sauce.

1. Remove the horseradish of millet, peel off the garlic, and peel the ginger.

2. Wash the millet spicy, garlic and ginger and dry them out, remember to dry them.

3. Chop the millet spicy, garlic and ginger and set aside separately.

4. Pour cooking oil into the pan in the morning, add minced garlic and ginger, and stir-fry slowly over low heat to bring out the fragrance.

5. Finally, add half a spoon of sugar, 1 tablespoon of salt, and 2 tablespoons of light soy sauce, stir well, and then cook for about 2 minutes.

6. Put it in a bowl after it comes out of the pot, and then you can put it in a can after it cools.