There are many ways to make Chili sauce, including oil and water. Oil should be refueled, and the floating oil on it is easy to keep. Water is not easy to keep.

Water-made Chili sauce is easy to make. Just chop the peppers, add some seasonings such as salt, sugar and garlic, and seal and store them. It is a little troublesome to make Chili sauce with two oils, but it is really much more delicious and can be preserved for a long time. Let me talk about the production method!

first, chop the pepper or grind it with garlic pestle. Take out the pepper and add some salt for pickling.

second, mash a proper amount of garlic cloves.

third, pour a proper amount of oil into the wok and heat it with medium heat, then add garlic and stir-fry until golden brown. Then pour in the pickled peppers and stir fry for about 1 minutes.

fourth, when the oil is low, add oil and sugar.

5. Stir-fry for another two minutes or so, pour in the soy sauce and mix well, then you can go out.

sixth, the fried Chili sauce can be canned and sealed when it is cold.

well, one way is to chop and pickle the dried peppers, and then use an oil-sealed bottle after canning for a long time. This is also a water-made Chili sauce, but it is sealed with oil for a long time.

You don't have to put oil in Chili sauce. There are many forms of Chili sauce.

Chili sauce is usually in these three forms in my side: one is dry, the other is juiced, and the other is soaked in oil.

dried Chili sauce: actually, it means Chili noodles, but we also call it Chili sauce here. Generally, Chili peppers and sesame seeds are fried together and then crushed.

Juice Chili sauce: This Chili sauce does not contain a drop of oil and water. The juice inside is made of white vinegar and water, and garlic and peppers float in the juice. The taste is slightly spicy and sour, which is more in line with the taste of our people. Because there is no oil to isolate the air, this kind of juice Chili sauce is easy to go bad, so it is usually used in street shops, and not many people make this kind of Chili sauce at home.

oil-soaked Chili sauce: I won't say much about this form of Chili sauce, which is our most common Chili sauce.

Let me briefly introduce our method of dipping chili sauce in oil. Chili sauce method

Preparation materials: red pepper, garlic and tomato (the ratio of ingredients is 6: 1: 2)

Preparation seasoning: salt, sugar, white vinegar and white sesame (appropriate amount, according to personal taste)

Production steps:

1. Chop the pepper, chop the garlic into pieces, and wash the tomato.

2. Stir-fry the pepper slowly with low heat, and the heat must be well controlled in this step. It is easy to fry the pepper with too much firepower.

3. Stir-fry the pepper until fragrant, then add the minced garlic and continue to stir fry.

4. Wait until the garlic is fragrant, then put the diced tomatoes in, and add a proper amount of salt, sugar and a small amount of white vinegar to taste.

(It is not advisable to put too much white vinegar, otherwise it will affect the taste)

5. When the tomatoes are fried to a pulp and a large amount of tomato juice is leached out, pour a proper amount of cold oil, sprinkle with a proper amount of white sesame seeds and cook on low heat.

6. Cook until the oil boils and turns red, and the juice is thickened, and then the pot can be served, and the fragrant Chili sauce is ready.

there is a step that should be noted here, that is, draining oil. It is best to boil the juice in the pot a little dry before putting the oil, otherwise the juice will be covered with oil when the oil arrives, and it is not easy to boil it dry.

Do you have any tips or secret recipes for making Chili sauce? Welcome to exchange and learn!

There are many kinds of Chili sauce. According to your own preferences, there are those with or without oil, those with oil and those fried in oil, which explain all kinds of delicious food, depending on your taste.

here is a very fragrant Chili sauce, which is suitable for eating noodles. It is extremely fragrant, but it is a little troublesome to make. If you are interested, you can learn from me.

Hulajiao sauce

The Hulajiao sauce I mentioned is a little different from the traditional one. It is more complicated and tastes better. I found it by accident. Because my family likes to eat noodles, but the conditions are limited, so I share the time with strangers, so I don't have enough kitchen utensils and seasonings. I'm going to make a Chili sauce, which he puts a little when he eats noodles or cold dishes, and then he doesn't find Chili noodles, so he's too lazy to go out and buy them. It's better to make hot shells with dried peppers directly, which is more fragrant and delicious.

[material]:

dried red pepper, oil, basic kitchen utensils, preferably a stone mortar

1: Heat the pot. When the pot is hot, put the prepared dried pepper into the pot, turn off the heat, and slowly fry the pepper for a while. Be sure to slow down the fire. Stir-fry the capsicum quickly until the surface of the capsicum is mostly dark red and a little black. Turn off the fire and take out the dried capsicum for later use.

wait for a short time, and let the dried peppers cool a little. After cooling for a while, the dried peppers will become more brittle, so as to facilitate the next step. Dried peppers will become brittle when they are cold. At this time, you can choose to mash them with a stone mortar or crush them with your hands, but your hands will be very spicy. You can crush the dried peppers in your own way. (Chili peppers are fried very dry, crisp and easily broken)

2. Crush the peppers and put them in a small bowl. Wash them in a heated bowl and pan, and then burn a certain amount of oil. If the peppers can be submerged, burn the oil until they start to smoke, and then pour the oil into the freshly crushed Chili noodles.

Personally, it's no exaggeration. It's the most fragrant Chili oil I've ever eaten. Although only two ingredients are used, I don't know where it is compared with all kinds of seasonings. It's just right to put it in noodles, or to make cold salad, and it's very simple. You can try it!

Chili soup

This paper introduces an oily Chili sauce, and then introduces a Chili sauce that we used to eat when we were young. At that time, every household had to make it when collecting red peppers. It can be used for eating directly, and it can also be used for cold dishes. It is suitable for spicy dishes. We usually use it for cold bean jelly, rice tofu and turtledove leaf tofu.

This Chili sauce is very simple to make now, but in the past, it was very complicated to chop the peppers into foam.

This spicy Chili soup is different. It is forbidden to touch oil in the process of cooking, otherwise the pepper will go bad. It is best not to touch raw water. Wash the fresh red pepper and dry it before cooking.

[Material]

Fresh red pepper, ginger, salt and white wine (garlic can be added according to personal preference, but garlic will make Chili sauce sour)

Break fresh red pepper and ginger together, and break them into small pieces, the better. The ratio of ginger to pepper is determined by yourself. According to the taste, I like to add more ginger and more tender ginger, which is very good. Salt and white wine are prepared for the broken pepper. The role of white wine is to make the pepper soup not easy to bloom and go bad. Put a little more salt and eat it only if it is salty. The amount of white wine depends on it, which is similar to bubble vegetables.

when everything is ready, seal it and keep it. when you want to eat it, take it out for one year and seal it outside.

There are many ways to make Chili sauce. These two methods are only one of the relatively simple and easy-to-operate periods. Personally, I think that if you eat, when fresh green peppers come out, string them with an iron pliers, burn them in a firewood jar, crush them with a stone mortar, grind them while adding garlic, add salt, and finally add some chicken essence to eat them. The Chili sauce made in this way is particularly good.

you need to put oil, which can dissolve the carotene color of pepper. The hot sauce made is redder. If the sauce is thicker, you can add some fermented cooked noodles, add some white wine and seal and ferment for ten days (from June to September), and the spicy sauce is more mellow. Do you need oil to make Chili sauce? When is the best time to drain the oil?

In fact, there are many kinds of Chili sauces, some with oil, and some with dried Chili noodles made of pure Chili, but generally our common Chili sauces are all with oil, and the amount of oil is still relatively large. However, compared with dried Chili noodles, most people like to eat Chili sauce with red oil. Not only does the color look attractive, but the pepper moistened by oil and water tastes more exciting. It can be used as seasoning or directly mixed with rice. It's really delicious!

Here's a way to make Chili sauce, which is really super delicious! Ingredients to be prepared:

red pepper: 3kg

bean paste: about 15g

salt, pepper powder, chicken essence: appropriate amount

ginger: half chopped

sugar: a little

peanuts: 1kg

white sesame seeds: 3 Liang

Chili noodles:. Wash and dry each one, remove the pedicle, cut into pepper rings and chop them up.

2. put the peanuts in a pan and cook them on the kang, without using oil. be careful to lower the fire so as not to burn them. then take them out of the pan and let them cool, peel them and crush them with a rolling pin.

3. Add oil to the pan, and the oil should be wider. Cut the ginger into powder. When the oil is hot, put it in the pan, turn it over twice, put the cut red pepper in, and start to stir. Pay attention to enlarging the fire and keep turning! ! Be careful to stick to the pan. 4. Stir-fry for a while, add seasoning, pepper powder and chicken essence, continue to stir and stir evenly. When the peppers are almost fried, put the peanuts prepared in front, and continue to turn them. After a few minutes, you can put the white sesame seeds. After these materials are put into the pot, you will find that the oil pan that was still ample will thicken.

5. After a few minutes of stir-frying, you can put the bean paste when you feel the fragrance has come out. If you like the salty mouth, put the salty one, and if you like the sweet one, put the sweet one. When you squeeze into the pot, you can see that the color of the Chili sauce will obviously become darker. At this time, stir-fry hard! Be careful of sticking to the pot!

6. By this time, it's basically ok, because I put salty bean paste, so I'll try it again now, and put salt according to the present taste, because this red pepper itself is a little sour, so you can add less sugar to taste it, which will not be sweet, but it will taste better. If you like spicy food, add some freshly ground Chili noodles, and the aftertaste will be more spicy.

7. put it in a pot after taking out the pot, wait for it to cool naturally, and finally put it in a clean glass bottle.

Tips:

1. Be sure to pay attention to whether there is enough oil when frying peppers. It is very expensive to make Chili sauce. At first, there was more Chili oil, after all, other ingredients should be added later. If you find that there is not enough oil in the frying process, you can add cooked oil at any time, and you must cook the oil.

2. Pay attention to stir-frying, especially after adding chopped peanuts, sesame seeds and bean paste, it is easy to stick to the pot. The frying time is adjusted according to the situation of pepper.

3. peanuts don't have to be crushed, but it's good to bring some bigger particles. If you have other nuts, such as cashews, you can also put them.

4. It's best to cool the pot before bottling. Wash the bottle and dry the water thoroughly. Dig it with a clean spoon when eating, and don't touch water or other things. It can be stored in the refrigerator for two or three months.

# Eat in Chongqing # Do I need oil to make Chili sauce? When is the best time to drain the oil?

Chili sauce is a favorite condiment in our daily life. Whether it is served with steamed bread, rice or cakes, it can be said that Chili sauce is almost omnipotent. We usually buy Chili sauce with our favorite taste in the supermarket. But many people will say that the Chili sauce they make at home is hygienic and healthy.

I believe that when it comes to making Chili sauce at home, many friends will ask how to make it at home, what steps to make Chili sauce delicious, and how to mix ingredients. I believe everyone has various questions. There are many ways to make Chili sauce in our life. Today, Xiao Dong will share with you a simple and homely way to make Chili sauce. -Garlic Chili sauce-Garlic is fragrant, spicy and appetizing, simple to make, non-fried, healthy and less oily, and home-cooked food

Main ingredients: green pepper, red pepper, garlic, shallots, coriander, onion, ginger, fragrant leaves, cinnamon, star anise, pepper and sugar,

Seasoning: salt. White sesame seeds

-specific production steps-

1. Treating peppers: We first clean the prepared ingredients, then dry the green and red peppers and garlic, then remove the head of the line pepper, cut the line pepper into sections, and put the red pepper into a plate for later use

2. Preparing ingredients: We cut the prepared shallots into sections, and cut the parsley into sections. Shred ginger, prepare some spices, such as fragrant leaves, cinnamon, star anise, pepper, and add a few small garlic.

3. Crush the ingredients: we put the processed green pepper and garlic in a blender, then add a proper amount of ginger, and cover it. After this crushing, this spicy taste will come out. After beating, pour it out and put it into a bowl.

4. A spoonful of thirteen spices, a small amount of chicken essence, put high-alcohol liquor, stir well, put a handful of white sesame seeds, stir well

5. Fry oil: pour oil into the pot, add side dishes and aniseed after the oil is hot, fry slowly with low fire, fry the scallion and coriander until brown, take it out, then pour hot oil on it, stir well, and this is a simple and homely garlic Chili. -"You ask me and answer" of garlic Chili sauce-

1. When making Chili sauce, what kind of Chili is the best?

A: When making garlic Chili sauce, peppers are usually line peppers. If you don't like to eat too spicy, you can choose to use green peppers, which are not spicy. If you like to eat spicy, you can choose to use pepper, which is more spicy. You need to use suitable peppers according to your personal hobbies.

2. Why should the cleaned peppers and garlic be dried?

A: When cleaning, clean water contains one.