A complete collection of practices of Sichuan Chili sauce
Sichuan Chili sauce tastes spicy, but it's delicious. So what's the encyclopedia of Sichuan Chili sauce?
Wash and dry the ripe red pepper with clear water, and put it on a clean and oil-free chopping board and chop it into pieces. The finer the better. Chop the pepper, put the pepper powder into a big pot, and mix the ingredients according to the ratio of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g Sanhua wine. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well.
Put it in the sun for1-2 days to make it naturally sauced, and then put it into a clean large-mouthed glass. Add a small amount of Sanhua wine to the sauce noodles and cover the mouth tightly. In sunny weather, you can open the cover to bask in the sun, and avoid stirring, so as not to cause sour taste. Usually, put the processed sauce in a place with plenty of ventilation and sunshine, so that you can make a fragrant and high-quality Sichuan Chili sauce.
Home-cooked practice of Sichuan Chili sauce
Sichuan Chili sauce doesn't have to buy an outside brand, but you can make it yourself. So what is the common practice of Sichuan Chili sauce?
Fresh red pepper is pedicled, washed and drained, and beaten into a paste. Ginger powder, garlic powder, pepper granules, salt, white wine and edible oil are put into the Chili paste and mixed evenly. It is put at room temperature for 1-2 days to remove the internal air, and then it is put into a jar for pickling (the surface should be completely submerged with edible oil). The jar edge can not be dried, and this paste can be preserved for several years without deterioration. /kloc-can be eaten after 0/month, and the taste is better after 3-4 months without obvious raw taste. Take an appropriate amount each time, boil it with edible oil for later use, and it can be cold salad or stir-fried
Or a small fire, add a proper amount of white sesame seeds to the pot, dry-fry until fragrant, and shovel it for later use. Chop onion, ginger and garlic. Chili powder into the bowl. Add chopped green onion, Jiang Mo and minced garlic. Add a pinch of white sesame seeds and a little crushed pepper. Add sugar, salt, aged vinegar, soy sauce and sesame oil. Pour the boiling oil into the material in several times and mix well (if there is a large amount of Chili powder, pour the oil in three times).
The method of authentic Sichuan Chili sauce
There are certain ways to make authentic Sichuan Chili sauce delicious, so what is the practice of authentic Sichuan Chili sauce?
When making Sichuan Chili sauce, you need to prepare one kilogram of red pepper, 600 grams of soybean sauce, 300 grams of beef and 200 grams of tomato sauce. When preparing soybean oil, 300 grams of pepper, edible salt, white sugar and beef powder, you should prepare some in moderation. Finally, prepare a proper amount of Jiang Mo and fried peanuts. Hang the prepared pepper, wash it, dry it, and then beat it into powder with a cooking machine. After washing the beef, beat it into paste with a cooking machine. Put oil in a wok, fry the peanuts until they are cooked, and remove the peanut skin.
Re-start the pot, add soybean oil, heat it, then add the prepared pepper, smell the fragrance, then add the beef and stir well, then break the prepared pepper into the pot and stir-fry together. After stir-frying, add the prepared white sugar, edible salt and Jiang Mo, then put them into the prepared soybean sauce, and simmer slowly for half an hour with low fire, stirring constantly during the stewing process to avoid paste pot. Stew the sauce in the pot for half an hour, then add the prepared tomato sauce and mix it quickly, then add the fried peanuts and beef powder, cook for about three minutes, turn off the heat directly, and take it out after it cools down to get the spicy and delicious Sichuan Chili sauce.
Pickling method of Sichuan Chili sauce
Sichuan Chili sauce is usually pickled, which is very delicious. So what is the pickling method of Sichuan Chili sauce?
First of all, we should choose fresh red peppers, and then pick out those peppers that are already infested. We should also choose those that are rotten and broken, take pedicels, then wash them with clear water twice, take them out and dry them for about three hours. After the peppers have been dried, we should cut them into rings and then chop them.
Take out a clean basin, then put the pepper into the clean basin, add fresh rattan pepper, minced ginger and garlic and salt, then add some favorite seasonings, stir with a spoon, cover it with a glass or gauze after stirring, and then dry it in the sun for more than four hours, because this Chili sauce can better purify excess water, and then put it in a jar for sealing.