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

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

Duoxian chillies

Practice: fresh pepper 1 00g, green onion1strip, a little salt and white wine. Chop the pepper, don't get spicy, it's best to wear rubber gloves to cut it; While cutting, put it into the bottle, add salt at the same time, and compact it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.

Tip: put a little when eating noodles, and mix a spoonful when cooking. It is very fragrant and appetizing.

Sweet and spicy noodle sauce

Practice: Pixian watercress 1 00g, Sijibao young smooth peanut butter100g, sweet noodle sauce 200g, oyster sauce1spoon, a little pepper and rock sugar, Jiang Mo, minced garlic and chopped green onion, 30g chopped dried red pepper, vegetable oil and balsamic vinegar. Chop the watercress into pieces, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat a wok, pour oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and minced pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula.

Tip: When making sauce, you can't stir or stir fry, but slowly push it evenly. When even bubbles appear 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 beef (minced meat), 500g bright red pepper (minced), two boxes of dried yellow sauce, monosodium glutamate100g sugar150g oil, 300g cooked sesame100g salt. Heat the oil in the pan, stir-fry the beef for a while, then pour in the above seasonings, stir well, and stew for a while.

Tip: put a little when eating noodles, and mix a spoonful when cooking, which is fragrant.

Peanut Chili sauce

Practice: 25 grams of dried pepper, 0/50 grams of cooked peanut/kloc-,40 pieces of pepper, proper amount of cooking oil, 2 spoonfuls of salty salt and a little monosodium glutamate. Drying Capsici Fructus and Zanthoxyli Fructus, and mashing into powder; Ripe peanuts are peeled off, and then the peanuts are mashed; Adding salt and monosodium glutamate into the mashed three raw materials and stirring evenly; When the wok is on fire, the salad oil is fired to a seven-point heat. Pour the mixed raw materials into the 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 the oil temperature well, add water while pouring the peppers). Cover the lid, simmer on high fire, force out the water and boil until it is sticky. Take out the pot, let it cool, put the prepared peanut hot sauce into a glass bottle and take it with you.

Tip: This sauce is simple, low cost, convenient raw materials, delicious and affordable, and tastes much better than Laoganma and Laoandie. Those who are addicted to spicy food can choose chili peppers with full spicy taste as raw materials, and also increase the weight of chili peppers; If you don't like spicy food, you can choose ordinary pepper. Except peanuts, sesame seeds, walnuts and melon seeds can all be made into hot sauce by this method.

Spicy bean paste

Practice: fresh and tender broad bean bean bean 1 small bowl, 25g of kai yang (dried shrimp), half a spoonful of yellow wine, 0/4 spoon of fine salt/KLOC-0, a little sugar, a little monosodium glutamate, 3 spoons of peanut oil, a little sesame oil and spicy oil, and a little pepper powder and pepper powder. Soak kai yang in yellow wine and clear water for about 30 minutes to make it swell; Wash the pot, put peanut oil, and when the oil is 70% hot, stir-fry the broad bean petals, add the onion, salt, sugar and monosodium glutamate, stir-fry until it tastes good, then add the Chili powder, pepper powder and sesame oil, and mix well, then take out the pot and put it in the pot.

Tip: This sauce is spicy and delicious, appetizing and refreshing. When making, the watercress must be quickly stir-fried with hot oil to make it not easy to yellow; It is not suitable for adding water, frying or thickening to ensure the refreshing, tender and fragrant taste of the sauce.