Exercise:
Put all the ingredients in a container and mix well.
Materials:
Chicken heart pepper or morning pepper
A packet of rough Chili powder
Sichuan pepper
capsicol
ginger slice
Count the garlic.
barbecue sauce
Practice editing
1, take an oil pan and stir-fry the pepper granules with low fire (be careful to burn them), then pick up the pepper granules and leave the oil. ...
2. Slice ginger, peel garlic (whole), cut pepper or chili from it, add chili oil into chili oil in the pot, stir-fry ginger, chili or chili until dry, and collect oil for later use. ....
3. Add the coarse Chili powder into the oil, stir-fry until it is fragrant, and stir-fry evenly in the sand tea sauce. ...
There is another way: Shandong home-cooked pepper.
Its ingredients are: green pepper, peeled and diced garlic, salt, and a container with a lid for ten days.
The practice is: after the peppers are bought and washed, they are exposed to the sun for one day; Let its water evaporate naturally, and then cut it into small pieces; According to the order of pepper, garlic and dilute salt; Fill the container layer by layer until it is full.
Seal the lid and put it in the drink rack under the egg rack in the refrigerator. You can open it in ten days.
The proportion of materials can be adjusted according to personal preference.
Sichuan-style Chili sauce A. 60g of coarse Chili powder, 40g of fine pepper powder, 300CC of hot water, 30g of prickly ash, 500CC of water, 2 Amomum tsaoko, 5g of licorice, 5g of clove, 5g of star anise 10g, 4g of fennel, 5g of cardamom and a. 200 of salad oil.
Chinese name Sichuan hot sauce is classified as Sichuan cuisine. The main ingredients are Chili powder, bean paste, spices and oil.
working methods
1. Pour the Chili powder of material A into a large bowl, then pour it into boiling water and mix well for later use.
2. Hot pot, pour pepper and stir fry slowly.
3. Put the fried pepper into a grinding bowl for grinding, remove the pepper seeds and leave the pepper powder for later use.
4. Put the material C into the pot and simmer for about 4 minutes.
5. After boiling, filter out the spice residue (about 150CC) for later use.
6. Hot pot, pour salad oil and sesame oil to heat up, add the evenly stirred Chili powder and stir well, then pour the spices to cook the juice.
7. Stir-fry a few times before adding pepper.
8. Stir fry until small oil bubbles appear evenly on the surface, that is, the water is slightly dry.