rouille

Practice: fresh morning pepper, a little red pepper (people who like spicy food can use all morning peppers), 500 grams of tomatoes, one piece of ginger and two pieces of garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a wok and cook it on medium heat. Put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last) while cooking the sauce. 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 in the remaining garlic, cool and bottle.

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

Duoxian chillies

Practice: fresh pepper 1 00g, green onion1root, a little salt and proper amount of liquor. Chop pepper, not spicy, it is best to wear rubber gloves to cut; While cutting, put it into the bottle, add salt at the same time, and press it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.

Put a little when eating noodles and mix a spoonful when cooking. It's delicious and appetizing.

Sweet and spicy noodle sauce

Practice: Pixian douban 100g, Sijibao tender peanut butter 100g, sweet noodle sauce 200g, oyster sauce 1 spoon, pepper, a little rock sugar, Jiang Mo, minced garlic and chopped green onion, 30g of dried Chili, vegetable oil and balsamic vinegar. Chop watercress, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat the wok and pour the oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula.

When making sauce, you can't stir it, you can't stir it, you should slowly push it evenly. When there are even bubbles 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.

Beef Chili sauce

Practice: 500g of beef (minced meat), 500g of red pepper (minced meat), two boxes of dried yellow sauce, monosodium glutamate100g, sugar150g, 300g of oil, cooked sesame100g, and appropriate amount of salt. Heat oil in a pan, stir-fry the beef for a while, then pour in the above seasonings, stir well and stew for a while.

Put a little when eating noodles and mix a spoonful when cooking. It smells good.

Peanut Chili sauce

Practice: 25 grams of dried pepper, 0/50 grams of cooked peanut/kloc-,40 slices 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; Peel the ripe peanuts, and then mash them; Adding salt and monosodium glutamate into the mashed three raw materials, and stirring evenly; The wok caught fire and the salad oil was heated to seven minutes. Pour the mixed raw materials into a 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 much about the oil temperature, add water while pouring pepper). Cover the lid, simmer on high fire, force out the water and cook until it is sticky. Take out the pot, let it cool, put the prepared peanut hot sauce into a glass bottle and carry 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. Spicy people can choose spicy peppers as raw materials, or increase the weight of peppers; If you don't like spicy food, you can choose ordinary pepper. Besides peanuts, sesame seeds, walnuts and melon seeds can all be made into hot sauce in this way.

Spicy bean paste

Practice: 1 small bowl of fresh broad bean paste, 25g Kaiyang (shrimp), half a spoonful of yellow wine, 14 spoonful of refined salt, a little sugar, a little monosodium glutamate, 3 spoonfuls of peanut oil, a little sesame oil and spicy oil, and a little pepper powder. Kaiyang is soaked in yellow wine and clear water for about 30 minutes to make it swell; Wash the pan, add peanut oil, stir-fry broad bean petals when the oil is 70% hot, add onion, salt, sugar and monosodium glutamate, stir-fry until it tastes good, then add Chili powder, pepper powder and sesame oil, mix well, then take out the pan and put it into the pot.

This sauce is spicy and delicious, appetizing and refreshing. When making, douban must be quickly stir-fried with hot oil to make it not easy to turn yellow; It is not suitable for adding water, frying and thickening to ensure the sauce is refreshing, smooth and fragrant.