| Homemade Chili sauce |
By 1 simple tea and light rice 1
| Materials |
Douchi150g, tenderloin 50g, rapeseed oil 20g, salt 3g, Jiang Mo15g, cooking wine15g, soy sauce15g, soy sauce 5g, pepper powder 5g, Chili noodles 50g and sugar 20g.
| Practice |
1) 150g lobster sauce, take 50g and chop it (not too much, just big particles).
2) Slice the tenderloin into small pieces, mince the ginger, and prepare pepper powder and pepper noodles, cooked white sesame seeds and white sugar.
3) Pour 200g rapeseed oil into the pot, turn off the fire after the oil burns and smokes (this step is to remove the odor in rapeseed oil).
4) When the oil temperature drops to a low temperature, pour in the meat, turn on medium heat, and stir-fry the meat with a spatula (if the oil temperature is high, the meat will be easy to lump and not easy to scatter).
5) Stir-fry the meat until the moisture is almost the same, then put it in Jiang Mo, cook wine, light soy sauce and stir-fry with old soy sauce for a while.
Add the broken and whole fermented beans, and stir-fry for about 5 minutes over low heat.
6) Add the white sugar and pepper noodles after the lobster sauce is fried, and stir-fry for 5 minutes again.
7) Stir-fry the fragrance and red oil, add salt, stir well and turn off the fire.
8) Add pepper powder, cooked white sesame seeds and chicken essence, stir-fry evenly and then take out the pot.
9) after cooling, put it in a sealed bottle and put it in the refrigerator for cold storage, which can be stored for six months to one year. Just steamed bread, cakes, stir-fried dishes and noodles, all taste good!
| Spicy beef sauce |
By youhaha0' s kitchen
| Materials |
200g of beef stuffing, 50g of soybean sauce, 50g of sweet noodle sauce, proper amount of oil, 50g of tomato sauce, proper amount of Shaoxing wine, 25g of rock sugar, a little white sesame seeds, and 0/00g of Pixian watercress/kloc.
| Practice |
1) Pixian watercress chopped with a knife.
2) Put the oil in the wok, add the beef stuffing and stir fry.
3) Stir-fry until the color changes slightly, add a little Shaoxing wine, and continue to stir-fry until all the color changes.
4) Put the oil in the wok again, which is a little more than usual cooking, and add Pixian watercress to stir fry.
5) Stir-fry over low heat until red oil is produced, add sweet noodle sauce and soybean sauce and stir well.
6) Add beef stuffing evenly, and add tomato sauce.
7) simmer slowly, stir-fry constantly with a shovel to avoid burning the pot.
8) Add 2 spoonfuls of rock sugar after ten minutes.
9) Continue to stir-fry until the crystal sugar is completely melted, add white sesame seeds, stir well and then turn off the heat.
10) put it in a fresh-keeping box while it is hot, thoroughly cool it and put it in the refrigerator for preservation.
| Mushroom Meat Sauce |
By spinach
| Materials |
Lentinus edodes 1 00g, pork stuffing 1 50g, vegetable oil 1 spoon, 5g of onion, 5g of ginger, 5g of garlic, cooking wine1spoon, 2 tablespoons of bean paste, 2 tablespoons of sweet noodle paste, and pixian bean paste/kloc.
| Practice |
1) Wash the mushrooms and chop them into pieces. If the meat is not ready-made minced meat, chop it into pieces the size of soybeans.
2) Pour 1 tablespoon oil into a microwave oven container, add minced onion, ginger and garlic, cover it, and put it in the microwave oven for half a minute to saute.
3) after taking out, pour minced pork and mushrooms.
4) Pour about 1 spoon of cooking wine into the container, mix well, and then send it into the microwave oven again, and take it out after 2 minutes of high heat.
5) Stir in bean paste, sweet noodle paste and Pixian bean paste, mix well, and microwave for 2-3 minutes.
6) Take it out and eat it. You can mix noodles, bibimbap, stir-fry and make soup. Cover the rest and put it in the refrigerator for refrigeration.
| Diced diced pork with Chili sauce |
By Hu Ma Shang Cai | Materials |
200g of pork, 500g of red pepper, 40g of onion, 40g of ginger, 2 tablespoons of bean paste and 20g of sugar.
| Practice |
1) material: 500g of fresh pepper, 200g of pork, 40g of onion, 40g of ginger, 2 tablespoons of bean paste and 20g of sugar.
2) Wash the pepper with pedicels removed, control the moisture, put it into a cooking machine, and break it with a stirring knife.
3) All the peppers are beaten for later use for many times, and each time a small amount of whipping will be more uniform.
4) Put the chopped shallots and ginger slices into a cooking machine and beat them into mud.
5) The chopped green onion and ginger paste will be used for later use.
6) Cut the pork into dices without complete thawing.
7) Add a little peanut oil into the diced meat and mix well, in order to keep the water from losing.
8) low heat, add more peanut oil to the wok, and add diced meat after heating.
9) Stir-fry until all the diced meat changes color, and then serve out for later use.
10) Don't turn off the fire. After the diced meat is served, put in the onion and ginger paste and stir-fry until it is fragrant.
1 1) Add the chopped peppers and stir fry. Always use low heat. If you feel that the oil is not enough, you need to add more.
12) The process of frying peppers takes a long time, about half an hour.
13) At this time, you can add fried minced meat, 2 spoonfuls of bean paste and 20 grams of sugar.
14) Continue to stir fry on low heat until the smell of Chili sauce comes out. At this point, I added some oil to the pot.
15) After thoroughly cooling, put it in a clean and waterless glass bottle for preservation and enjoyment.
| secret meat sauce |
By fanniao
| Materials |
Appropriate amount of pork stuffing, appropriate amount of bean paste, appropriate amount of yellow sauce, 2 pieces of fermented bean curd (red), appropriate amount of salad oil and a little chicken essence.
| Practice |
1) Prepare the meat paste.
2) Prepare appropriate amount of bean paste, appropriate amount of soybean sauce and two small pieces of bean curd.
3) Put the oil in the pan when it is hot, turn off the heat and add the bean paste, and stir-fry the red oil.
4) Add the minced meat and stir-fry until white.
5) Add soybean sauce and stir-fry evenly.
6) Add the bean curd and stir-fry evenly.
7) Add a little chicken essence to the pan and put it on the plate.
| Shaanxi sauce chili pepper |
By Shuai Shuai Kitchen
| Materials |
400g of lotus root, 0/50g of carrot 1 tablespoon of almond/kloc-0, 2 tablespoons of yellow sauce, 20g of onion, 20g of ginger, 2 tablespoons of Chili powder, 2 tsps of salt, 5-spice powder 1 tsp and 250g of rapeseed oil.
| Practice |
1) Prepare raw materials. In chili pepper, lotus root and carrot are used as raw materials, and lotus root can also be selected. Lotus root tastes crispy, and individuals prefer lotus root.
2) 20g of onion and ginger, 2 tablespoons of chilli powder, 2 tablespoons of soybean sauce, sesame 1 tablespoon, almond 1 tablespoon, the chilli powder is Shaanxi local pepper spicy noodles, and the almond is mountain almond instead of American almond.
3) Slice the lotus root and cut it into fine powder, and cut the carrot into fine powder of the same size. Try to be as fine as possible, not too big.
4) When the pan is hot, pour in rapeseed oil, the oil is about 200 grams. When the oil temperature is 50% hot, stir-fry shallots and Jiang Mo, and stir-fry in soybean sauce for about 30 seconds.
5) Pour in the minced lotus root and carrot, stir-fry over medium heat until there is no excess water vapor in the pot, about three to five minutes.
6) Then add 1 tsp allspice powder and 2 tsp salt, stir well, and put the sauce chili pepper into a large bowl.
7) Sprinkle 2 tablespoons Chili powder, 1 tablespoon almond and 1 tablespoon sesame on it.
8) Heat 50 grams of rapeseed oil, pay attention to the oil temperature not to be too high, turn off the fire when it slightly smokes, let it stand for a while until the oil temperature drops, and then pour it on the Chili powder to prevent it from being burnt off. After the oil slightly smokes, let it stand for one minute and pour it on the sauce chili pepper, and stir it evenly. Pay attention to sealing and refrigerating, and put it in the steamed bun with a clean spoon when eating. Of course, you can drop it if you want to bibimbap.
| Homemade garlic hot sauce |
By xiangyan
| Materials |
400g of red pepper, 50g of garlic/kloc-0, 50g of salt, 40g of white sugar and 20ml of high-alcohol liquor.
| Practice |
1) Wash the red pepper, remove the green pedicle, dry it or dip it in kitchen paper to dry it, and plan to peel it. Pepper seeds can be removed if you are afraid of spicy food.
2) Cut the pepper into pieces and put it into the dish together with garlic and break it, with arbitrary thickness.
3) Add salt, sugar and white wine, mix well, put it in a sterilized glass container, seal it, and refrigerate it in the refrigerator for a week before eating.
| Korean hot sauce |
By Wan Shanhong
| Materials |
500g red pepper, apple 1 piece, 60g garlic, 20g ginger, 20g glutinous rice flour, 30g salt, 30g sugar and 20g white vinegar.
| Practice |
1) Clean fresh red pepper and dry the surface moisture.
2) Peel garlic, slice ginger into a cooking machine, add a little white vinegar, and stir with a stirring gear.
3) Dice the pepper, pour in the pepper and stir it into paste.
4) Peel the apple, cut it into pieces, add sugar and salt and stir it into paste.
5) finally, add the cooked glutinous rice flour and stir for 10 second, and mix evenly to obtain the hot sauce paste.
6) Sterilize the sealed box with boiling water to ensure that it is oil-free and water-free, put in the stirred hot sauce paste, seal it for about 1 week, and let it ferment before eating.
| Three fried Chili oil |
By nuanshang
| Materials |
25g of dried pepper, 10g of white sesame 1 0g, 5g of star anise 1 each, 5g of pepper, 2g of tsaoko1each, 2g of fragrant leaves, 2g of ginger, 5g of cinnamon and 250g of peanut oil.
| Practice |
1) Clean dried chilies, dry them naturally, beat them into powder with a cooking machine, put peanut oil into a pot, add Amomum tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices at low oil temperature, and fry them for fragrance.
2) After the leaves and ginger become discolored, remove the spices and continue to heat until the oil starts to smoke slightly. At this time, the oil temperature is about 80% hot, and turn off the fire.
3) Take a heat-resistant container, put the white sesame seeds and one third of the chili powder and mix them evenly, and pour one third of the hot oil on the chili noodles. The chili powder and the white sesame seeds will roll and bubble because of the pouring of the hot oil, and they can smell the fragrant chili, which is a fried fragrance.
4) Wait for half a minute, then put one third of the pepper powder into the heat-resistant container, and pour the hot oil again. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second fried spicy.
5) Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and bubble, which is three fried red. Chilled chili oil can be bottled, and the taste will be better after being stored for one week.
| Egg Sauce |
By Mingyue Dance Tsing Yi
| Materials |
2 bags of sweet noodle sauce, 2 eggs, proper amount of oil and 2 shallots.
| Practice |
1) Preparation materials
2) Beat the eggs and add small fragrant flowers. Add a little water and beat well.
3) Pour the sauce into a bowl, add a little water and mix well.
4) Pour oil into the pot, and stir-fry more than usual. Heat it and pour in the eggs.
5) Stir-fry until cooked, and slide away quickly with chopsticks.
6) Pour in the sauce and mix well. Turn off the heat.
How to make delicious sauce quickly?
What sauce is delicious? My answer, of course, is meat-flavored sauce! In order to make delicious sauce quickly, the following points are very important.
1, the meat should be fat and lean, and the sauce made in this way is chewy and fragrant.
2, with some sweet noodle sauce, increase the compound taste.
3, after the fragrant seasoning, be sure to simmer slowly with a small fire, and force out the fat and fat, so it is delicious.
Let's share the specific practice of meat sauce.
Ingredients:
Ingredients: pork100g, soy sauce100g, sweet noodle sauce 20g, and half an onion.
Seasoning: garlic, onion and garlic, cooking wine, soy sauce.
Practice:
1, pork washed and diced. It's best to cut it yourself, make it bigger, and eat the sauce until you get big pork, so you have to chew your head and play your teeth.
2, onion, ginger and garlic are not cut, onion is diced.
3, the oil in the pot is hot, the pork is not fried until the meat changes color, and the onion, ginger, garlic and onion are fried.
4. Pour in northeast miso and sweet noodle sauce and stir fry on low heat. Stir-fry until the pork and soy sauce are completely blended, and the sauce smells everywhere. Pour in the appropriate amount of shallots, turn off the heat and serve.
5, the sauce is fried, it is time to cook noodles. Noodles should not be cooked first, or they will stick together. It's what the people call a lump of noodles. Boil the water in the pot, boil the noodles, put half a bowl of cold water, and then boil it, then you can scoop it up, put it in a cold water basin, and put it in a bowl for later use.
The delicious meat sauce is finished. Is the method super simple? In addition to mixing noodles, meat sauce can also be used to make other dishes that need sauce as seasoning.
I'm glad to answer your question about how to make delicious sauce quickly.
Sauce is an essential ingredient in the dining table of China people.
I'll share with you a skill of preparing sauce, so be sure to write it down! Make a bowl for your family in your spare time.
Prepare ingredients:
500g of fresh shiitake mushrooms, 0/00g of sweet noodle sauce 1 00g of bean paste100g, 80g of peanuts, one spoonful of Pixian bean paste, 50g of pork belly/kloc-0 (you can put a little more if you like to eat more meat, but not too much), 2 tablespoons of cooking wine.
1, cut the ginger and garlic as finely as possible.
2. Wash and dice fresh mushrooms (the smaller the better)
3, pork belly diced (the smaller the better)
4. Add a tablespoon of pepper, starch and cooking wine, grab and size evenly.
5. Add a spoonful of cooking wine and appropriate amount of water to bean paste and sweet noodle sauce and mix well for later use.
6. Pour the cold oil in the cold pot into the peanuts and fry slowly (the oil is not too much, the amount of cooking is usually the same).
7. fry until the surface is golden, remove the oil, peel it after cooling, put it in a fresh-keeping bag and roll it into granules with a rolling pin.
8. Stir-fry the diced meat without brushing the pan. When the diced meat changes color, add ginger and garlic, add cooking wine to remove fishy smell, and continue to stir-fry until the surface of the diced meat is slightly yellow.
9. Then add the diced mushrooms and stir-fry them with low heat until the surface of the diced mushrooms is slightly yellow, and take them out of the pot for later use.
10, take another pot, put the cold oil of Pixian bean paste into the pot and stir-fry the red oil with low fire, then pour in the sauce that has been mixed for a long time and stir it evenly.
1 1, then add sugar.
Note: here, add alkaline noodles half the size of soybeans, and simmer until the juice is slightly collected (about 3 minutes)
12, then add the fried diced mushrooms, stir evenly and continue to cook (at this time, taste the taste and add sugar or salt according to your own taste)
13, until the sauce is slightly sticky, pour in chopped peanuts and stir well, then turn off the heat (it can be stored for a long time in a container without water after cooling).
I am Shen Xiaoyi, and I am very honored to answer this question.
Share a homemade Chili sauce.
Ingredients: dried chili, ginger, garlic, cooked sesame, oil, lard, soy sauce, thirteen spices, pepper powder and cumin powder.
Step 0 1, prepare some dried peppers. If you like spicy food, you can double it and prepare more.
02, add a little oil to the pot (don't add too much), put the dried peppers in and stir-fry, remember to turn down the heat, so as not to stir-fry the paste and lose its fragrance.
03, stir-fry with a spatula, don't worry, feel the color change from shallow to deep, and you will smell a very fragrant pepper, which means that the stir-fry is done.
04, stir-fried dried Chili peppers, put them on a plate and let them cool.
05, at this time we prepare some garlic foam and ginger foam.
06. Prepare a garlic grinder and a larger stainless steel basin or ceramic bowl, as long as it can resist heat.
07, the pepper fried in oil is crispy, and it is mashed in several times. The process is also a small effort.
08, the mashed appearance. The traditional method is not very broken.
09, add garlic foam and ginger foam prepared before, and then add sesame seeds (black and white can be added), thirteen spices of Wang Shouyi, pepper powder and cumin powder.
10, approximate dosage of thirteen spices, pepper powder and cumin powder.
1 1, add a proper amount of light soy sauce to wet all the materials.
12, stir well, and prepare hot oil in the pot (mixing wet is to wet the ingredients, not to be soaked)
13, pour hot oil on it. Note: the bubbles of oil rise quickly. If the container is not big enough, it can be divided into two parts.
korean chili sauce
Ingredients: fine Chili powder 200, glutinous rice 160 g, soy sauce 60 g.
Seasoning: 200 grams of sugar, syrup 1000, salt.
Making:
1. Cook glutinous rice into thick porridge.
2. While it's hot, put the fine Chili powder, soy sauce, sugar, syrup and salt into a glutinous rice porridge, stir well, then pour it into the jar and seal it after cooling.
Put the jar in a cool place and eat it after half a month.
Chili sauce is one of the most representative Korean condiments, which is made of Chili powder, soy sauce and glutinous rice as the main raw materials. It has a wide range of uses and can last for a long time.
When I stew spareribs, I often like to dip some sauce in it, so I don't have to eat too much.
material
The practice of secret sauce
A can of delicious sauce can make dishes taste, increase the color of food, and it is very appetizing. There are many kinds of sauces, such as chilli sauce, bean paste, sweet noodle sauce and sesame sauce. How to make delicious sauce quickly? Here are three simple ones.
I. Sweet and Spicy Sauce 1, Materials
Oil, garlic, onion, ginger, tomato sauce, water, rice vinegar, sugar and salt.
2. Practice
(1) Heat oil in a wok, add garlic, onion and ginger and stir-fry for 2 minutes.
(2) Pour 4 spoonfuls of tomato sauce, half a glass of water, one spoonful of rice vinegar, one spoonful of sugar and half a spoonful of salt into the pot, and boil it over low heat.
(3) Add half a cup of water and flour and keep stirring until it is thick.
Second, Chili sauce 1, materials
Pepper 1000g, garlic 150g, liquor 15ml, ginger 100g, sugar 30g and salt 100g.
2. Practice
(1) Wash pepper, garlic and ginger, drain water, and chop them into pieces for later use.
(2) Add white wine, white sugar and salt into the powder, stir well and put it into the jar.
(3) Seal the jar and you can eat it in about 30 days.
Iii. Tomato paste 1, materials
2 tomatoes, lemon 1 piece, rock sugar 100g.
2. Practice
(1) Prepare a pot of hot water (about 60 degrees, no need to boil), put the washed tomatoes in the pot, cover them, stew for 2 minutes, and then peel the tomatoes automatically after 2 minutes.
(2) Cut the peeled tomato into several large pieces. If there are immature and green seeds in the tomato, remove them to avoid affecting the taste.
(3) Put the diced tomatoes into a blender, and use the blender to break the tomatoes.
(4) Pour the broken tomato juice into the pot, add rock sugar, and turn to low heat after boiling. When cooked until it is thick, stir it with a shovel to avoid sticking to the pot.
(5) Boil until it is thick and looks like a "sauce". Squeeze in a proper amount of lemon juice and continue to boil for three or four minutes.
Beer mushroom sauce
If you want to make delicious sauce, you can't forget "rice, oil (oily food), salt, sauce and vinegar tea". Among the seven things to open the door, sauce accounts for an important seat.
Walking into the supermarket, there are all kinds of sauces on the shelves. Some people think that only Chinese dishes pay attention to sauces, but in fact, in western cuisine, sauces can be said to be the soul of delicacies and the most exquisite.
Chinese style or western style, in a word, the role of sauce should not be underestimated. A delicious dish, in addition to fresh ingredients and good cooking, is the icing on the cake with appropriate sauce.
Beer mixed with mushroom sauce, beer mixed with yellow sauce will give off a special mellow smell. The beauty of this bowl of sauce is that the beer is fragrant, which is incomparable to other seasonings. The beer fried sauce is brownish red in color and has a strong aroma.
Sprinkle a handful of fried peanuts when cooking, which adds to the rich and delicious flavor of this bowl of sauce. When you don't want to cook, take it out to mix noodles, or even mix rice and roll a cake, which is quite comfortable.
Recipe: Beer Mushroom Sauce Ingredients: minced pork 1 50g, 3 mushrooms, spiced peanuts 1 00g, beer1tin, cucumber1root, and 300g of noodles.
Seasoning: 50g of dried yellow sauce, appropriate amount of onion and Jiang Mo.
Raw material map:
Practice: 1. Dried yellow sauce is poured into beer.
2. slowly adjust to a thin sauce.
3. Wash the mushrooms, cut them into powder, and press the peanuts into coarse grains.
4. Put the oil in the pot, add the onion and Jiang Mo and stir-fry until fragrant, then add the minced meat and stir-fry until fragrant.
5. Add mushrooms and stir fry. Pour in the remaining beer, then add the prepared sauce and stir-fry the sauce.
6. Sprinkle peanuts when you are out of the pot.
Kitchen whisper: the sauce must be sauteed with sauce flavor.
Garlic sauce;
Pharmacy. 30
Haitian super soy sauce. twenty
Oyster sauce 30
Proper amount of salt
Monosodium glutamate
Peanut oil right amount
Practice; Chop garlic in half and fry until golden. After cooling, mix other seasonings into sauce. Suitable for all kinds of seafood and vegetables.
Oil-free pure natural pumpkin sesame salad dressing-comparable to Cupid roasted sesame juice!
Inspired by the pumpkin pasta I once made.
I wanted to mix the vinegar salad, but I found that the olive oil was gone. So I had a brainwave.
The effect is definitely different from the taste of vinegar juice, but it is very close to Cupid's roasted sesame salad juice!
The key points are: 1. Oil-free and low-fat! 2. The material is naturally free of trans fat! 3. Just two steps!
material
250g of pumpkin after peeling.
Cooked sesame10g
Original yogurt 50 grams
Garlic 2 petals
2 grams of salt
2 grams of cheese powder, optional.
2 grams of fish sauce can be replaced by soy sauce.
method of work
1. Peel the pumpkin and cut into large pieces. Steam while cooking or porridge. Because of the existence of the latter process, there is no need to pay attention to the knife work here.
2. When the pumpkin is allowed to cool, all the ingredients are poured into a cooking machine or a juicer and beaten into a delicate and thick juice. Just!
Tips
1. Students who don't like garlic can use mustard or black pepper instead. But look at the ingredients list of salad juice, tomato sauce and pasta sauce on the market, and you can find garlic! So, don't say you don't eat garlic _
2. The pumpkin used this time is between old and tender. Generally used for cooking.
3. The original flavor of yogurt in momchilovtsi. Sweet, so there is no extra sugar.
4. Sesame can be black and white, and black can bring the visual feeling of black pepper!
5. You can not only mix salads, but also mix noodles and make dipping sauce for raw and boiled vegetables. I mixed okra this time. Actually, it's delicious to eat directly!