The first one; Fresh Chili sauce; Raw materials: green pepper, red pepper, ginger, garlic, tomato sauce seasoning: salt, sugar, liquor, vinegar. Step 1: Slice ginger and garlic. Chop green pepper and red pepper for later use. Step 2: Heat the pan, add appropriate amount of oil, then add Jiang Mo and minced garlic, stir-fry minced red pepper. Step 3: Stir-fry red pepper.
The second type; Pickled Chili sauce; Raw materials; Sichuan pickled pepper, Sichuan bean paste, ginger, onion and millet pepper for seasoning; salt
The first step; Take out the bagged pickled pepper, remove the moisture in the bag and chop it with a knife on the chopping board. Open the bean paste and chop it like mulberries on the chopping board. Put the millet pepper into the cooking machine and slowly break it for later use. Peel ginger and slice it.
Heat a wok with high fire, then add a proper amount of salad oil, add ginger powder to the wok, then add millet pepper, then stir-fry pickled pepper until it changes color slightly, put bean paste into the wok, simmer for 20 minutes on low fire, and then turn off the heat.
The third kind is also my favorite peanut lobster sauce. Raw materials; Chili sauce with lobster sauce, peanuts, dried peppers, sesame seeds and garlic
The first step; Bake raw peanuts in the oven, then peel them, take them out and put them on a chopping board and crush them with a rolling pin. Cut the dried chillies into thin filaments with scissors.
The second step; Add a proper amount of salad oil to the pot, then stir-fry the lobster sauce with low heat, add shredded pepper, and get raw sesame seeds. Then, after the sesame slightly changes color, put the garlic sauce into the pot, add peanuts and simmer for about 20 minutes, and turn off the heat.
How to make Chili sauce? Why is it so delicious? Today I will secretly tell you my mother's secret recipe! You must remember it with a small notebook. It is really delicious! ! !
Preparation materials:
5 kg of red pepper (it's best to buy the spicy one, some in the northeast are especially spicy), peanuts 1 kg, cooking oil (it doesn't matter if there is more oil, it's not only better to eat but also easier to preserve), bean paste (3 bags), onion, ginger and garlic, and salt (be careful not to forget that there is salinity when the salt is put in the three packs of sauce).
Exercise:
Get these spices ready and we'll start cooking.
1. First, chop the pepper. If you have a meat grinder at home, you can use it to stir. You'd better wear gloves, because if it's spicy, your hands will be super painful after a long time! ! ! Lessons from the past!
2. Put the peanuts in a pot with cold oil, stir-fry them with low fire, peel them and crush them for later use. If you have nuts at home, you can put them in, which is more delicious.
3. Wash the onion, ginger and garlic and chop them for later use.
4. Put the oil in the pot and pour the pepper into the pot and stir fry. Stir constantly to ensure that the pepper is heated evenly.
5. Pour in onion, ginger and garlic and continue to stir fry.
6. Add bean paste, sugar, and finally add salt. In the meantime, keep stirring, and you will see a lot of juice coming out of the pepper until the juice is almost dry.
7. Heat some oil in another pot and set aside to cool.
8. When the juice of the pepper dries, pour the cooked oil just put aside into the pot and continue to stir fry.
9. Finally, pour the peanuts we just crushed into the pot, stir them for a few times, and then the pot can be served.
10. You can prepare a small jar or a sealed box, which can be eaten all winter.
Try it quickly. It's really super delicious Everyone has a hardworking and capable mother at home, who works hard for our food, clothing, housing and transportation every day. Every mother is the best cook and teacher for her children. It seems warm to have a mother at home. Chinese New Year is coming, so I often go home to have a look.
The simplest and most delicious ingredient of Chili sauce
Millet pepper, if you are afraid of spicy, use as much garlic as you want. You can use kaoliang spirit or Erguotou at will. The higher the degree, the better, but it is generally 56 degrees salt.
The simplest and most delicious step of Chili sauce
Step 1
Wash pepper and garlic and air dry until there is no water stain.
Second step
With a meat grinder, garlic and pepper are ground together, even when there is no meat grinder.
Third step
Add salt, add white wine and mix well. The amount of salt should be added according to personal taste. It is recommended to eat a little salty than usual.
Fourth step
Finally, canning, every step of the container should be water-free and oil-free, and it can be eaten in about two or three days.
How to make delicious Chili sauce? I'm from the northeast. In terms of spicy snacks, grandma's Chili sauce may be the best Chili sauce in the world. Whether it's noodles or cucumber strips, it's delicious. Now that grandma is old, she seldom makes Chili sauce. When she is free, I ask her how to make Chili sauce. First of all, I emphasized what materials are needed here, and I counted my own collocation. Because I like to eat sweet and sour Chili sauce, let's sort out grandma's formula.
1, fresh peppers start at 5 kg, and the meat is thick, which can be chewed out when eaten raw. It must be spicy. You'd better try it when you buy it. After washing, use a towel to absorb excess water, then chop it up (according to personal taste) and finally use it (throw it away after the water comes out).
2, onion, ginger, garlic, must have, the proportion is added according to your own preferences, I usually put more garlic, less ginger, too much ginger will cover up the fresh flavor of pepper. In addition, pepper and aniseed should be added as appropriate.
3, an apple and a pear, in order to enhance fragrance and taste, the most important thing is to facilitate the best fermentation.
4. Put all the ingredients into the frying pan, boil and simmer, don't stew too badly, you won't be able to eat it in the future. After you feel the taste, turn off the heat when you see that the pepper particles are still intact. How to determine whether the Chili sauce is good or not is mainly up to you.
Let it cool completely, then pour it into a jar without water, seal it and wait for it to ferment. About 28-40 days, you can open it and have a look. Don't let it get too hot, or it will grow hairy.
Pure manual operation. Give me a compliment.
Relatives who are not spicy and unhappy can make their own cans of Chili sauce, which is the happiness of eating goods!
I am a food blogger: Haiyan's kitchen, I like cooking and sharing food!
In this era of mass production in the machine industry, the taste of handwork will always be unforgettable! Delicious Chili sauce, always made by hand, takes time, but it's especially delicious! Spicy, take you back to your hometown ~
When a large number of red peppers come on the market every year, that's when I start making Chili sauce ~
Chop fresh peppers and marinate with garlic, salt, sugar and white wine. Spicy and delicious, with a long aftertaste. The homemade chopped pepper is fresh, the whole process is handmade without adding, and 100% is safe. Can be taken in cold storage with long shelf life. When steaming chicken wings with fish heads, they are covered with a layer, which is delicious and appetizing. Add a little seasoning when cooking to stimulate appetite.
material
1, local pepper, red pepper
2. Sugar, salt, high-concentration liquor and garlic
working methods
Prepare some small clean bottles.
Put it in a boiling pot for boiling and disinfection.
Wash and dry red peppers.
Remove the stems from the red pepper.
Cut into small circles along the red pepper.
Then chop it into fine particles.
Put it in a clean basin.
Peel garlic and peel it into garlic granules.
Then cut into garlic paste.
Put the garlic in a big bowl.
Then pour in fine salt (coarse salt is also acceptable)
Then add sugar.
Finally, put in two bottles of white wine.
After stirring evenly, it can be bottled.
This kind of Chili sauce, steamed vegetables, stir-fried dishes, a must, makes your own sense of accomplishment better!
In our northeast side, we make some of this tomato Chili sauce every year. It is very delicious when eating and can also be used when cooking. Sour and refreshing, really awesome.
Tomato Chili sauce
Ingredients: tomatoes, local peppers, preferably red, 1 apple, and garlic.
Seasoning: appropriate amount of bean paste, if you can buy lobster sauce, appropriate amount of white wine, a little salt and appropriate amount of sugar.
Steps:
1. After the peppers are washed, dry the water and cut into pieces.
2, peppers, tomatoes and apples, chopped, if there is a blender or cooking machine is better.
3. Add bean paste, salt, sugar and white wine to the Chili sauce and stir.
4. Steam the seasoned Chili sauce on the plastic wrap for 30 minutes. After cooling, pour in minced garlic and stir.
5. Put the prepared Chili sauce into a clean small box or bottle, seal it and store it in the refrigerator.
You can take it out at any time, and the refreshing feeling is unparalleled.
For many office workers, take-out is not healthy enough and there is no time to cook and stir-fry by themselves. Bibimbap with meat sauce is a good choice. Although all kinds of bibimbap sauces have excellent flavor, they also contain many preservatives. Eating too much will accumulate too many toxins in the body, which will lead to the decline of human resistance. Making your own bibimbap sauce is not only healthy, but also can adjust your taste according to your own hobbies.
Today, I will introduce you to a very delicious method of bibimbap sauce. With beef Chili noodles as the main ingredient, adding peanuts, the hot sauce tastes better, which will definitely make you want to stop!
food
300g of beef, 50g of peanut kernel and 30ml of cooking oil.
condiment
50g of pepper noodles, 20g of white sesame seeds, 20g of garlic 1 slice and 20g of edible salt.
step
1. Cut beef into small pieces, blanch with hot water, remove and drain for later use;
Tip: If you want to make the meat in the beef hot sauce taste more obvious, then the beef can be cut not too finely. If you cook with beef sauce, you can chop the beef slightly or mash it directly in the cooking machine.
2. Grind peanuts into powder, peel garlic, wash it, and peel it into single petals for later use;
Tip: Peanuts can be fried in a pan first, or baked in an oven and microwave oven first, which will have a stronger fragrance.
3. Put cooking oil in the pot. When the oil is heated to 70%, add garlic cloves and fry until cooked, and then take out the garlic cloves;
Tips: You can also add onion, ginger and other ingredients to stir-fry in this step, which will mainly be adjusted according to your personal taste, affecting the final taste of hot sauce.
4. Leave garlic oil at the bottom of the pot, pour in beef, turn to high heat, stir with a spatula, and continue the next step after the beef is cut;
5. Pour in Chili noodles and edible salt, stir-fry Chili oil, and fully combine beef and Chili oil;
Tip: If you want to make the spicy sauce taste softer, you can add some sugar, and you can also use this method to neutralize the taste when making other sauces.
6. Pour chopped peanuts, stir, turn to low heat and cook for 30 minutes, then serve.
Beef can also be replaced with pork or chicken, because the taste and taste of the three kinds of meat are different, so the hot sauce made from different meat qualities will be very different. Don't put too much cooking oil in the process of making beef hot sauce. Stir-fry with a small fire to produce fragrance, which can also prevent the pot from burning. Don't put a drop of water in the whole process, so the fried sauce is not only fragrant, but also has less impurities and is not easy to deteriorate.
After the beef hot sauce is made, it can be stored in a bottle. When bottling, the bottle must be washed and then dried. After bottling, pour a spoonful of cooked oil on it, and isolate the beef spicy sauce from the outside air with the cooked oil, which can be preserved for a long time. But if there is no special preservation method, it is recommended not to make too much sauce at a time.
This sauce is so good that it tastes delicious. After learning, you don't have to go to the supermarket to buy Laoganma.
Chili pork sauce
Ingredients: 250g of red pepper, 250g of lean pork, proper amount of oil and salt, ginger 1 0g, garlic 1 head, sugar 1 spoon, thirteen spices 1 spoon, cooking wine1spoon, cooked peanuts and sesame seeds.
Exercise:
Wash the red pepper and cut off the pepper stalks.
Slice the pepper.
Chop pork into powder
Chop garlic and ginger. If the soy sauce is too dry, you can add some water to dilute it. Cooked peanuts are crushed with the back of a knife.
Heat the pan, add more oil, add Jiang Mo and minced garlic, and stir-fry until the color turns white.
Stir in soy sauce constantly, so that the oil, minced meat and sauce can be blended, pour in half a bowl of water, add sugar, cooking wine and thirteen spices, bring to a boil, and simmer with low heat, stirring the sauce from time to time to prevent the bottom from being burnt.
When the sauce is dense, it means there is less water. Add chopped red pepper, stir well, continue to cook, stir the sauce from time to time to prevent evaporation of the paste bottom, and turn off the heat.
Add sesame seeds and peanuts and stir well.
Air-dry Chili sauce, put it in a covered waterless tank and put it in the refrigerator for refrigeration. You can take it with you.
Cooking skills: replacing pork with beef tastes more fragrant and delicious, and the sauce is easy to paste. Stir from time to time when heating to prevent the bottom from being burnt. There must be more oil, not much oil, the sauce is easy to deteriorate, and the sauce is dry, so it doesn't seem to sell. If the water is not boiled dry, the sauce will go bad quickly. If you are not sure whether the water has been boiled, cook it for a while until you are sure that the water is completely gone.