The practice of douban film hot sauce;
Ingredients: red pepper 150g,
Seasoning: Pixian bean paste, two spoonfuls of vegetable oil and one onion.
Practice process:
1, get the food ready
2. The vegetable oil is a little more than usual. After the oil is burned, stir-fry the shallots. Then add pepper and stir-fry slowly.
3. After the pepper is fried in water, add two spoonfuls of Pixian bean paste. Add some shallots, stir fry slowly with a shovel, and the pot will be cooked in about three minutes.
Exercise 1
Ingredients: red pepper and garlic.
Seasoning: white sugar, refined salt, soy sauce, white rice vinegar, cooking oil.
The way of doing things
1, buy some small peppers, then wash them and steam them in a pot. After the water is boiled, steam for 5 minutes.
2. After the cooked pepper is cooled, chop it with a knife.
3, garlic peeled and chopped with a knife, garlic chopped.
4. Put an appropriate amount of cooking oil in the pot. After the oil is boiled, pour in a tablespoon of soy sauce and process it with slow fire.
5, put a tablespoon of sugar, stir fry evenly.
6, pour 50 grams of white rice vinegar (brewed with white rice vinegar, without mixing white rice vinegar), stir well.
7. Pour in chopped peppers and stir fry over low heat.
8. Add the right amount of salt when the Chili sauce is thick with slow fire.
9. Put the minced garlic into the pot and stir fry. If you like to eat garlic, you can put a little more, and then turn off the fire after the minced garlic is fully processed and balanced.
Some people say that it can be preserved for a long time because it is a sauce product. Actually, it's not. It's best to swallow all your own hot sauce within a week.
Otherwise, there will be a lot of germs, so be sure to store them in the refrigerator. In areas with high temperatures, germs grow rapidly. This is very important, so be sure to remember.
Exercise 2
Ingredients: pickled pepper 200g, peeled garlic 80g, fermented soybean 60g, Pixian bean paste 100g, a salad oil 150CC, sesame oil 50CC, b soy sauce 50CC, refined sugar 1, teaspoon and fresh chicken essence powder 65438.
The way of doing things
1, Douchi cleaning, control intervention.
2. Put the pickled peppers and peeled garlic into the finishing machine and crush them.
3. Add water lobster sauce and crush it together.
4. pour the chopped peppers into the spare.
5, hot pot, pour salad oil and sesame oil to boil.
6. Pour in the prepared pickled peppers and stir fry slightly, then add the bean paste and stir fry.
7. add seasoning b seasoning. Stir-fry again until small oil bubbles appear evenly on the surface, that is, the water is slightly dry.
Exercise 3
Ingredients: pepper 300g, onion 50g, peeled garlic 100g, olive 50g, lobster sauce 50g, a salad oil 100CC, sesame oil 50CC, b salt 1 spoon, fresh chicken powder 1 spoon, and fine sugar 650.
The way of doing things
1. Wash lobster sauce and olive kernel and control drying.
2. Chop the douchi and olive kernels. Wash pepper, remove its pedicle, and crush it with peeled garlic and red onion with a pulverizer.
3. Hot pot, pour salad oil and sesame oil to boil, and pour chopped pepper.
4. Stir-fry a few times, then add chopped water lobster sauce and stir-fry olive kernels.
5. add seasoning b and stir fry continuously on low heat. Stir-fry for about 10 minutes, and release the fragrance.
Summary: Although the hot sauce is delicious, you should pay attention to the amount when eating it, because eating too much pepper is easy to get angry. In addition, if you cook with hot sauce, remember to put less soy sauce and salt in the dish, otherwise the taste will be too strong, because there are already many seasonings in the hot sauce.