How to make all-purpose chilli sauce? Grilled fish, griddle and spicy pot are all suitable. Can you learn as soon as you learn? I especially like dishes with rich sauces. Miscellaneous sauce noodles is one of the means, but we can't eat fried sauce every day, because he put a lot of meat in it. After cooling, the meat oil will form a thick layer of industrial white oil on the surface. If you want to repair delicious food, you must cook again. But after cooking, the water will lose a little and the sauce will become more salty.

To save trouble, I often fry a small bowl of vegetarian fried sauce. The taste is complex, and it is boiled with various condiments and edible oil, so it will not be limited by indoor temperature. It's no exaggeration to say that it's all-purpose hot sauce when it's cold in summer.

All-round Chili sauce Step 1 Ingredients: soybean sauce 2 tablespoons sweet noodle sauce 2 tablespoons douban Chili sauce 2 tablespoons cold water 1 bowl of shallots and half a tree accessories: garlic 2 petals octagonal 2 peppers 1 pinch of fragrant leaves 3 pieces of edible oil 50 grams of sugar 20 grams of processing technology:

Three sauces and spices are ready; Putting cooking oil in the pot, how to use cooking oil will play a finishing touch role; Put Dongru, fragrant leaves, star anise and pepper into a pot and stir-fry slowly with low heat; Crushed garlic and chopped for later use; Scoop 2 tablespoons of soy sauce into a bowl; This soy sauce is a little old, but it is still effective;

Step 2: put two spoonfuls of sweet noodle sauce in the bowl; Similarly, the sweet noodle sauce that has lost moisture can still be used; 2 tablespoons of bean paste in a bowl; Add a proper amount of cold water, and gradually mix the three sauces evenly to make them sticky; At this time, the spices have already been blown into light brown; Pick up the spices, the shallots can be soaked and poured with fresh noodles or put on white rice, which is very fragrant; Other seasonings can be thrown away;

The third step is to paste the fried sauce into the pot, simmer it with low heat and stir it with a heat-resistant scraper to avoid sticking to the pot; When the juice becomes sticky, the color of the sauce will change from plum to crimson; Add minced garlic and appropriate amount of sugar to the juice, turn off the heat and mix well. It can be stored in a bowl and used up in a week. If you want to store it for a long time, you can put it in the refrigerator.

Tip: The ratio of the three sauces is not fixed. Soybean sauce is salty, sweet noodle sauce mainly promotes sweetness, and douban spicy sauce is salty, salty, salty, salty, salty, salty, salty, salty, salty, salty and salty. Therefore, it is necessary to put a little sugar to reduce the salty taste and improve the taste.

Sauce is aged for a long time, and natural flavors such as calcium hydrogen phosphate are produced in the brewing process, so it is not necessary to add seasonings such as monosodium glutamate, and stir-fry slowly to fully release the aroma; Fried shallots are very burnt, but soaked in soy sauce is equivalent to oil shallots. Fried noodles and bibimbap are very fragrant and chewy.