Preparation of fragrant sauce

1. Ingredients: 511g pickled pepper, 151g sesame sauce, 211g peanut butter, 41g chili oil, 111g garlic kernel, 31g pepper powder, 81g monosodium glutamate, 11g spoonful of special flavor (available in a certain treasure), 111g chicken essence and 21g sugar.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. put sesame paste, peanut butter, garlic powder and pepper powder into a porcelain, and mix them evenly with spoon, chicken essence, sugar and salt.

4. Burn the vegetable oil until it's 81% cooked, add the fine foam of pickled pepper and fry until fragrant, then pour it into the prepared porcelain, cover it, let it cool and try it again. If it's salty, add some sugar monosodium glutamate appropriately, and then add some salt to make the fragrant sauce.

Sesame paste

Ingredients: 1 cup peanut, 1/2 cup soybean, 1/2 cup milk, 1 egg yolk, 1/2 cup brown sugar 2 tablespoon sesame (optional.)

Practice: 1. Soak the soybean in cold water for 5-6 hours, then boil it with boiling water, and let the soybean sink with cold water when it boils. When boiling again. Soybeans, milk, egg yolks, brown sugar and sesame seeds are put into the juicer and stirred evenly. Tip: Peel peanuts: first put peanuts in a wok and fry them with low fire. After cooling, peel them, which is easier.

Preparation of Chili sauce

Take 51g of wild pepper rice, 51g of pickled pepper rice, 51g of Pixian bean paste, 21g of perfume fish sauce, etc. You can add garlic sprouts, onions and minced meat to make a dish, or you can make a soup for perfume fish, or you can make a seasoning for boiled dishes and cooked dishes, which are mostly used in dishes with a strong spicy taste. < P > For example, "spicy fish with sauce": 751g of clean herring is cut into pieces weighing about 11g, and 5g of salt, 11g of cooking wine and 3g of monosodium glutamate are added for 5 minutes, and then cooked.

You can mix different flavors of hot sauce according to your own taste:

Garlic hot sauce

Practice: fresh morning pepper, a few red peppers (people who like spicy food can use all morning peppers), 511 grams of tomatoes, a piece of ginger and two garlic. Put the above materials into a blender and mix them into paste. Put a small bowl of water in the wok, cook it over medium heat, put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar while cooking the sauce (half of garlic is left and put last). Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour the remaining garlic in, cool and bottle.

Tip: This Chili sauce can definitely compare with the famous garlic Chili sauce on the market. Another trick is to get a small piece of old radish with sour teeth in the pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant.

Peanut Chili sauce

Practice: 25g of dried pepper, 151g of cooked peanuts, 41 pieces of pepper, proper amount of cooking oil, 2 tablespoons of salt and a little monosodium glutamate. Drying Capsici Fructus and Zanthoxyli Fructus, and mashing into powder; Ripe peanuts are peeled off, and then the peanuts are mashed; Adding salt and monosodium glutamate into the mashed three raw materials and stirring evenly; When the wok is on fire, the salad oil is fired to a seven-point heat. Pour the mixed raw materials into the wok and stir fry with chopsticks. At this time, there will be a pungent smell of choking nose, and then add half a bowl of water (if you don't know the oil temperature well, add water while pouring the peppers). Cover the lid, simmer on high fire, force out the water and boil until it is sticky. Take out the pot, let it cool, put the prepared peanut hot sauce into a glass bottle and take it with you. This sauce is simple, low cost, convenient raw materials, delicious and affordable, and its taste is much stronger than that of Laoganma and Laoandie. Those who are addicted to spicy food can choose chili peppers with full spicy taste as raw materials, and also increase the weight of chili peppers; If you don't like spicy food, you can choose ordinary pepper. Except peanuts, sesame seeds, walnuts and melon seeds can all be made into hot sauce by this method.

Sweet and spicy noodle sauce

Practice: 111g Pixian bean paste, 111g Sijibao smooth peanut butter, 211g sweet noodle sauce, 1 spoon oyster sauce, a little pepper and rock sugar, chopped Jiang Mo, minced garlic, chopped green onion, 31g dried red pepper, vegetable oil and balsamic vinegar. Chop the watercress into pieces, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat a wok, pour oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and minced pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula.

tip: when making sauce, you can't stir or stir fry, but slowly push it evenly. When even bubbles appear in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.

Finally, talk about food additives.

As long as you are doing catering, you basically have to use food additives. 1 is for seasoning and making your food taste better. In fact, our common people's condiments are also food additives, such as monosodium glutamate and extremely fresh soy sauce, and 2 is also for saving costs. Some spices will be greatly reduced in efficacy when they are used for the second time, so additives are needed at this time, which is easy to use and saves money.