I think our hobbies are the same. I'm also a person who doesn't like spicy food. I always feel like a Sichuanese. I always put some peppers in everything I eat, but I feel tasteless if I don't eat them. Once I went to Chongqing for an exchange study, the local restaurant owner was afraid that I couldn't eat spicy food, so the staff specially cooked me a dish that wasn't spicy. I didn't know it for the first time, but later I saw that others were eating dishes with peppers. Not only was there no pepper in it, but there was much more meat than others. Later, I went to the kitchen and added two spoonfuls of Chili sauce to the dish. This move was seen by the chef. At that time, he was shocked and told me that Master Geng could eat Chili! I said yes, and then he said hi, we thought that you from the north couldn't eat the dishes without Chili, because we talked for a long time about these two spoonfuls of Chili sauce, from the local food culture to the national food culture, and then we went to eat Chongqing hot pot in the evening, which was really delicious. Well, let's get back to the topic of Chili sauce. I will often make my favorite Chili sauce at home myself.

the first type; Fresh Chili sauce; Raw materials: green pepper, red pepper, ginger, garlic, ketchup seasoning: salt, sugar, white wine and vinegar. Step 1: Cut ginger and garlic into pieces. Chop green pepper and red pepper into pieces for later use. Step 2: Heat a pan, add a proper amount of oil, then add Jiang Mo and minced garlic, and stir-fry the minced red pepper. Step 3: Stir-fry red pepper.

the second type; Pickled Chili sauce; Raw materials; Sichuan pickled pepper, Sichuan bean paste, ginger, green onion, millet pepper seasoning; Salt

the first step; Take the bagged pickled peppers out of the bag to remove the water in the bag, and then chop them with a knife on the chopping board. Open the bean paste and chop it like a mulberry on the chopping board. Put the millet pepper into a cooking machine and break it in slow speed for later use. Peel the ginger and cut it into pieces. < P > Heat the wok with fire, then add a proper amount of salad oil to stir-fry the ginger powder, then add the millet pepper, then stir-fry the pickled pepper until it slightly discolors, and add the bean paste to the wok and open it. Raw materials; Douchi, peanuts, dried peppers, sesame seeds and garlic hot sauce < P > Step 1; Roast raw peanuts in the oven, peel them, put them on a chopping board and crush them with a rolling pin for later use, and cut dried peppers into filaments with scissors

Step 2; Add a proper amount of salad oil to the pot, then stir-fry the lobster sauce with low fire, add shredded chili, and raw sesame seeds. Then, after the sesame seeds slightly change color, put the garlic sauce in the pot, add peanuts and simmer for about 2 minutes, and turn off the heat.

how to make Chili sauce? Why is it so delicious? Today I will secretly tell you my mother's secret recipe! You must remember it with a small notebook. It's really delicious! ! !

preparation materials:

5 kg of bright red pepper (it is best to buy that kind of spicy pepper, and some people in the northeast are especially spicy, and others are called Chaotian pepper), 1 kg of peanuts, cooking oil (it doesn't matter if you add more oil, because more oil is not only better to eat but also easier to preserve), bean paste (3 bags), onion, ginger and garlic, and salt (be careful not to forget three when putting salt). White sugar

Practice:

Let's start cooking when these seasonings are ready

1. Chop the pepper first. If you have a minced meat machine at home, you can use that one to stir it. It's best to bring a glove, because if it's spicy, your hands will be super painful after a long time! ! ! A lesson from the past!

2. Put the peanuts in the pan with cold oil, stir-fry them over low heat, peel them and crush them for later use. If you have nuts at home, you can put them in, which is more delicious.

3. Wash onion, ginger and garlic and chop them for later use.

4. put the oil in the pot, pour the pepper into the pot and stir-fry, and keep stirring until the pepper is heated evenly.

5. Add onion, ginger and garlic and continue to stir fry.

6. add bean paste, sugar and finally salt. In the meantime, keep stirring, and you will see that there is a lot of juice coming out of the pepper, and it will be fried until the juice is almost dry.

7. Heat some oil in another pot, and let it stand aside to cool.

8. When the juice of pepper is almost dry, pour the cooked oil just left aside into the pot and continue to stir-fry.

9. finally, pour the peanuts we just crushed into the pot, stir them for a few times, and then you can go out.

1. You can prepare a small jar, or a sealed box, which can be eaten for a whole winter without going bad.

Try it quickly. It's really super delicious. Everyone has an industrious and capable mother at home, who works hard for our food, clothing, housing and transportation every day. Every mother is the best cook and the best teacher for her children. It seems that it's warm to have a mother at home. It's almost the Spring Festival, so I often go home to have a look.

the simplest and most delicious Chili sauce is made of

millet pepper. If you are afraid of spicy, you can use as much garlic as other varieties want to make. You can use sorghum wine or Erguotou at will. The higher the degree, the better, but it is usually 56-degree salt

the simplest and most delicious Chili sauce. Steps

Step 1

Wash the pepper and garlic and dry them until there is no water stain

Step 2 < When there is no meat grinder, I have tried it with a cooking machine. It is the same.

Step 3

Add salt and white wine, and mix well. The amount of salt should be added according to my personal taste. It is recommended to eat it a little more salty than usual.

Step 4

Finally, can it. The container should be water-free and oil-free, and you can eat delicious Chili sauce in about two or three days.

How to do it? I'm from the northeast. From the spicy snacks, grandma's Chili sauce may be the best Chili sauce in the world. Whether it's noodles or cucumber strips, it's simply delicious. Now that grandma is old, she rarely makes Chili sauce. When she is free, I asked her about the way of Chili sauce. First, I emphasized what materials are needed here, and I counted my own collocation. Because I like to eat sweet, sour and spicy Chili sauce, I will sort out grandma's formula below.

1. Fresh pepper starts at 5 kg, and the meat is thick, that is, it can be chewed out when eaten raw. It must be spicy, so you'd better try it when you buy it. After washing, use a towel to absorb excess water, then chop it up (depending on personal taste), and finally use it (throw it out after the water comes out).

2, onion, ginger, garlic, must have, according to their own preferences, I usually put more garlic, less ginger, too much ginger will mask the fresh flavor of pepper. In addition, pepper and aniseed should be added as appropriate.

3. One apple and one pear, in order to add flavor and mouthfeel, the most important thing is to facilitate the best fermentation.

4. Put all the ingredients in the frying pan, and simmer it with low heat after boiling. Don't stew it too badly, and you can't eat it later. When you feel the taste, turn off the heat when you see that the Chili granules are still intact. How to determine whether the Chili sauce is good or not in the meantime is mainly to taste it yourself.

5. Let it cool completely, then pour it into a jar without water, seal the mouth and wait for it to ferment. About 28-4 days, you can open it and have a look. Don't let it stand too hot, or it will grow hairy.

it's purely manual, so give me a compliment.

it's happiness to be able to make a jar of Chili sauce by yourself, if you don't like spicy food!

I'm a food blogger: Haiyan's kitchen. I like cooking and sharing food!

In this era of mass production in machine industry, the smell of handwork is always memorable! Delicious Chili sauce, handmade all the time, although it takes time, it is particularly delicious! The spicy taste brings you back to your hometown ~

Every year, when red peppers come on the market in large quantities, that's when I start to make Chili sauce ~

Fresh peppers are chopped and marinated with garlic, salt, sugar and white wine, which is spicy and fresh, lasting for a long time, homemade chopped peppers, fresh ingredients, no addition by hand, 1% safe, and long shelf life. Stimulate appetite

Materials

1, native pepper, red pepper

2, sugar, salt, high-concentration liquor, Garlic

Practice

Prepare a few clean small bottles

Boil them in a boiling pot for disinfection

Wash and dry the red pepper

Remove the stem of the red pepper (the pepper removes the -ba-)

Cut them into small circles along the red pepper

Then chop them into small pieces horizontally and vertically

Put them in a clean pot

Garlic. You can)

Then add sugar

Finally add two bottles of white wine

Stir well, and then you can bottle

This chili sauce, steamed vegetables and stir-fried vegetables, is a must, and the sense of accomplishment of doing it yourself tastes delicious!

In our northeast area, we make some of this tomato and Chili sauce every year. It's delicious for meals and can also be used when cooking. It's sour and refreshing, which is really awesome.

tomato Chili sauce

ingredients: tomatoes, local peppers, it is best to choose the right amount of red, one apple and one garlic.

seasoning: appropriate amount of bean paste, if you can buy lobster sauce, appropriate amount of white wine, a little salt and appropriate amount of sugar.

Steps:

1. Wash the peppers, dry them, and then chop them into pieces.

2. Chop peppers, tomatoes and apples, preferably with a blender or a cooking machine.

3. Add bean paste, salt, sugar and white wine to the pepper paste and stir.

4. Put the seasoned chili paste on the wrapper and steam for 3 minutes. After cooling, pour in chopped garlic and stir.

5. Put the prepared Chili sauce into a clean small box or bottle and seal it in the refrigerator.

you can take it out at any time, and the refreshing feeling is unparalleled.

For many office workers, take-out is not healthy enough, and they have no time to cook and stir-fry themselves. Meat sauce mixed with rice is a good choice. Although all kinds of bibimbap sauces have excellent flavor, they also contain many preservatives. Eating too much will accumulate too many toxins in the body, which will lead to the decline of human resistance. Making your own bibimbap sauce is not only healthy, but also can adjust your taste according to your own hobbies.

Today, we will introduce a very delicious method of bibimbap sauce. Use beef and Chili noodles as the main ingredients, and add peanuts to make the hot sauce taste better, which will definitely make you stop!

ingredients

beef 3g, peanut 5g, edible oil 3ml

seasoning 5g, white sesame 2g, garlic 2g, edible salt 2g

Step

1, cut beef into small pieces, blanch in hot water, take out and drain for later use;

Tips: if you want the meat pieces in the beef hot sauce to taste more obvious, you don't need to cut the beef too much. If the beef sauce is used for cooking, you can chop the beef a little, or just put it in a cooking machine and mash it.

2. Crush peanuts into powder, peel and wash garlic, peel it into single petals and put it away for later use;

Tips: Peanuts can be fried in a pot or roasted in an oven and microwave oven, which will make them more fragrant.

3. Put the cooking oil in the pot, and when the oil is 7% hot, add the garlic cloves and fry them, and then take out the garlic cloves.

Tips: in this step, you can also add onion, ginger and other ingredients to stir-fry the flavor, which will mainly be adjusted according to your personal taste, which will affect the final taste of hot sauce.

4. Leave garlic oil at the bottom of the pot, pour in beef, turn it into a big fire, stir it constantly with a spatula, and move on to the next step after the beef is cut off;

5. Pour in Chili noodles and edible salt, stir-fry Chili oil, and let the beef and Chili oil fully combine;

Tips: if you want the spicy sauce to taste softer, you can add some white sugar, and you can also use this method to neutralize the taste when making other sauces.

6. Pour in chopped peanuts, stir them, turn to low heat and cook for 3 minutes before serving.

Beef can also be replaced with pork or chicken, because the tastes and mouthfeel of the three kinds of meat are different, so the hot sauce made of different meat qualities will also be very different. In the process of making beef hot sauce, don't put too much cooking oil. Stir-fry with low fire to give out the fragrance, which can also prevent the pot from burning. Do not put a drop of water in the whole process, so that the fried sauce will not only be very fragrant, but also have less impurities and will not go bad easily.

after the beef hot sauce is made, it can be stored in a bottle. When bottling, the bottle must be cleaned and then dried. After bottling, a spoonful of cooked oil is poured on the top, and the cooked oil is used to separate the beef hot sauce from the outside air, which can be preserved for a long time. However, if there is no special preservation method, it is recommended not to make too much sauce at one time.

this sauce is so good that it tastes delicious. Learn to buy Laoganma

Chili pork sauce

in the supermarket. Ingredients: 25g of red pepper, 25g of lean pork, appropriate amount of oil and salt, 1g of ginger, 1 head of garlic, 1 tbsp of white sugar, 1 tsp of thirteen spices, 1 tbsp of cooking wine, and appropriate amount of cooked peanuts and sesame seeds

Practice:

Wash red pepper and cut off its pedicle

. Add some water to dilute and crush the cooked peanuts with the back of a knife

and heat them with oil. Add more oil, stir-fry Jiang Mo and minced garlic, stir-fry minced pork until the color turns white.

Add soybean sauce and keep stirring, so that the oil, minced meat and sauce can be mixed. Pour in half a bowl of water, add white sugar, cooking wine and thirteen spices, bring to a boil, and change to simmer. Add the chopped red pepper, stir well, continue to cook, stir the sauce from time to time to prevent the bottom from being burnt, boil the water and evaporate, turn off the fire

add the chopped sesame and peanuts, stir well

put the Chili sauce in a water-free jar with a lid, and put it in the refrigerator for cold storage.

cooking skills: replacing pork with beef is more fragrant and delicious, and the sauce is easy to paste the bottom. Stir it from time to time during heating to prevent it from pasting the bottom. There must be more oil, not much oil, the sauce is easy to go bad, and the sauce is also dry, which looks like it is not selling. The sauce will go bad quickly if the water is not boiled dry. If you are not sure whether the water has been boiled dry, boil it for a while until you are sure that the water is completely gone.