Tempeh hot sauce

Ingredients: 100g tempeh, 60g chili powder, appropriate amount of oil, appropriate amount of salt, 1 spoon of light soy sauce, 2 spoons of white sugar, 30g of garlic, 15g of Sichuan peppercorns

Method: 1) Prepare the raw materials 2) Wash the tempeh slightly, drain the water, and put it into a mash cup 3) Then add the garlic and mash it with a hammer until it becomes a paste, but not too mushy 4) Just pound it like this. The main reason is to allow the tempeh and garlic to blend together better and borrow the flavors from each other. 5) Low heat, cold oil, add Sichuan peppercorns and fry slowly. 6) After the Sichuan peppercorns are out of flavor, use Sieve it out and remove it. 7) Then put the mashed black bean paste into the pot and simmer over low heat. 8) Add chili powder at this time. You can use slightly larger chili powder. If it is too fine, it will burn easily if fried. 9) Put Add a very small amount of salt 10) Add white sugar 11) Add some light soy sauce 12) Simmer over low heat for 5 minutes, then turn off the heat and let it cool~

Old Beijing Fried Sauce

Ingredients: 300g diced pork belly, appropriate amount of corn oil, 250g soybean paste, appropriate amount of chopped green onion, appropriate amount of minced ginger, and a cup of boiling water

Method: 1) Dice the pork belly 2) Mince the green onion and ginger 3) Add corn to the iron pot Heat the oil 4) Add the minced ginger and stir-fry 5) Add the diced pork and stir-fry 6) When the diced pork changes color, add soybean paste 7) Stir-fry the soybean paste until fragrant 8) Add a cup of boiling water 9) Then Simmer over low heat, be sure to stir constantly, otherwise the bottom of the pot will easily get stuck. 10) Once you see that two-thirds of the water has been consumed, it’s enough. 11) Finally add the minced green onions and turn off the heat. 12) Turn off the heat and put it in a container. Now you can cook noodles

Shitake mushroom sauce (meatless version)

Ingredients: 400g mushrooms, 2 tablespoons spicy soybean paste, 1 tablespoon Pixian bean paste, 1 onion /4 pieces, appropriate amount of onion, ginger, garlic, appropriate amount of dried chili pepper, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of five-spice powder

Method: 1) Wash the mushrooms, remove the stems, and cut into dices approximately 1cm square; Chop the onion, ginger, garlic and onion into mince. 2) Add a little more oil to the pot than usual for cooking, add chopped dried red pepper and stir-fry over low heat to produce red oil. 3) Add the minced onion, onion, ginger and half of the minced garlic. Stir-fry until the mushrooms are fragrant. 4) Add diced mushrooms and stir-fry slowly. You can add a little Haitian salt and soy sauce to enhance the freshness. 5) Until the mushrooms become soft. 6) Add 1 spoon of Pixian bean paste and stir-fry until the fragrance is released. 7) Add 2 to 3 large amounts. Spoon Haitian spicy soybean paste, keep on low heat, and stir constantly. 8) When the soup thickens, add an appropriate amount of Haitian oyster sauce, five-spice powder, and a little sugar to taste. 9) Stir-fry until the sauce becomes red and bright, and starts to spit out a little oil. Add the other half of the minced garlic and stir evenly before serving.

Shiitake meat sauce

Ingredients: 400g pork belly, 100g pork skin, 20g mushrooms, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dark soy sauce

Method: 1) Pig Put the skin in a pot, boil the water for 5 minutes and remove. 2) Use tweezers to pull out the remaining pig hair. 3) Use a knife to scrape off the fat inside the pig skin. 4) Cut the pork skin into thin strips. 5) Cut the pork skin strips into fine pieces with a knife. 6) After soaking the mushrooms, cut into cubes and set aside. 7) Cut the pork belly into thin strips. 8) Chop the pork belly into minced meat with a knife and set aside. 9) Put the chopped pork belly into the pot and stir-fry over low heat. 10) Fry the meat filling until the oil is released and dispersed. 11) Pour in the diced pork skin and stir-fry evenly. 12) Pour in three tablespoons of dark soy sauce. 13) Pour in the diced shiitake mushrooms. 14) Pour enough water. 15) Add appropriate amount of refined salt, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.

16) Put the cooked mushroom meat sauce into a clean container and scoop it out when needed

Spicy bean paste

Ingredients: 500g red pepper, appropriate amount of oil, appropriate amount of salt , appropriate amount of watercress, appropriate amount of tempeh, appropriate amount of sweet noodle sauce, appropriate amount of ginger paste, appropriate amount of chili powder, appropriate amount of rock sugar, appropriate amount of white wine, appropriate amount of pepper powder, appropriate amount of sesame seeds

Steps: 1) Chop red pepper 2) Chop tempeh 3) Fresh edamame (soaked soybeans are also soaked, and the outer skin is removed) 4) Prepare chili noodles, sesame seeds and Sichuan pepper powder 5) Marinate the crushed red pepper with white wine and salt for 30 minutes 6) Put oil in the pot, add black bean sauce and stir-fry until fragrant 7) Add watercress 8) Add ginger paste 9) Add red pepper 10) Add sweet noodle sauce 11) Add rock sugar 12) Add water and simmer over medium heat 13) Pour in appropriate amount of chili powder and simmer over low heat until thickened 14) Sprinkle sesame seeds 15) Wait After cooling, sprinkle with pepper powder

Northeast Egg Sauce

Ingredients: 1 small bowl of bean paste, 1 green pepper, 2 eggs, appropriate amount of oil, appropriate amount of MSG, appropriate amount of green onions

Method: 1) Prepare a small bowl of soybean paste. I made it at home, so the taste is particularly good. 2) Dice the green pepper. In fact, it is best to use sharp pepper, but I can’t eat spicy food, so I changed it to green pepper, but the taste is still great. 3) Beat the eggs and set aside. If you like a stronger sauce, add one egg. If you like a lighter sauce, add two eggs. 4) Chop the green onions and use white green onions. 5) First put the eggs into the pan and fry them well. They should be scattered and not too broken. If they are too broken, they will taste bad. 6) Dish out and set aside. 7) Put a little more oil into the pot, heat the oil, and add the chopped green onion to the pot. 8) After the aroma comes out, add the green peppers and stir-fry. Don't let the chopped green onions get burnt. If one gets burnt, the taste of the pot will change. 9) After the green peppers are cut, pour in the soybean paste, turn off the heat and stir-fry with the remaining heat. 10) Add the scrambled eggs. 11) Stir-fry until the sauce and oil are combined and the sauce has no beany smell. Season with MSG and serve.

Beef sauce

Ingredients: 500g beef brisket, appropriate amount of oil, appropriate amount of salt, appropriate amount of mushrooms, 3 tablespoons of hot pot base, two tablespoons of noodle sauce

Method: 1 ) Wash the beef brisket and cut into small cubes. 2) Soak the mushrooms and cut into cubes. 3) Heat the oil in the pan, add ginger slices and sauté until fragrant. 4) Add two tablespoons of pasta sauce and stir-fry over low heat. 5) Choose your favorite hot pot base according to your preference and taste. This spicy one is very suitable. 6) Add about 3 tablespoons of hot pot base ingredients and stir-fry over low heat. 7) Fry the red oil until you can smell the fragrant hemp aroma. 8) Pour in diced mushrooms and stir-fry. 9) Pour in the diced beef brisket and stir-fry over low heat. Do not stir-fry until it is dry. 10) Pour enough water to cover the beef. 11) Bring to a boil over high heat, simmer over low heat for 30 minutes, add refined salt, and simmer over low heat until the soup is thick.

Bean Fried Sauce

Ingredients: 200g beans, 3 dried chili peppers, 2 garlic, appropriate amount of ginger, appropriate amount of bean paste, appropriate amount of sweet noodle sauce, appropriate amount of oil

Method: 1) Cut the beans into small pieces. 2) Cut the dried chilies into sections, mince the garlic and mince the ginger. 3) Put one spoon of sweet noodle sauce and two spoons of bean paste in the bowl. 4) Add appropriate amount of water and stir evenly. 5) Put oil in the pot and sauté the garlic and ginger until fragrant. 6) Pour in the prepared sauce and dried chili peppers, stir-fry over low heat for two minutes. 7) Pour in the minced beans and stir-fry for three minutes. 8) Simmer over low heat for one minute.

Homemade hot sauce

Ingredients: 500g red pepper, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of soybean paste

Method: 1) Wash the red pepper with water 2) Fry and remove the handles and dry 3) Cut into cubes 4) Crush in a food processor 5) Add salt 6) Add sugar 7) Add bean paste 8) Add minced garlic and mix well 9) Bottle 10) If the amount is If there is more, you can pour sesame oil on the mouth of the bottle

Hot and sour dumpling dipping sauce

Ingredients: 500g fresh red pepper, appropriate amount of oil, appropriate amount of salt, 200g of tomatoes, appropriate amount of ginger, appropriate amount of garlic, white sugar Appropriate amount, appropriate amount of white vinegar

Steps: 1) Wash the red peppers, remove the seeds and stems, and peel the tomatoes. 2) Cut the ginger into pieces and put it into the food processor cup. 3) Add tomato cubes and a tablespoon of refined salt. 4) Start the machine and puree the tomatoes and ginger slices. 5) Pour the beaten tomato juice into a clean container and set aside. 6) Cut the red pepper into small pieces and put it into the food processor cup. 7) Puree the red pepper. 8) Pour the red pepper puree into a clean container and set aside. 9) Peel the garlic and put it into a food processor and add a little salt.

10) Start the machine and beat into minced garlic. 11) Pour vegetable oil into the pot. When the oil is hot, pour in the tomato juice and stir-fry over low heat. 12) When the tomato juice becomes thick, add sugar and stir-fry it into tomato paste. 13) Pour in two tablespoons of refined salt. 14) Pour in white vinegar. You should control the amount of white vinegar according to your preference. 15) Fry the tomato sauce until it becomes thick and add the chili puree. 16) Fry over low heat until thickened. 17) Pour in minced garlic and turn off the heat. 18) Stir evenly. 19) Wait for the chili sauce to cool before bottling.