Method for cooking spicy Sichuan spices: 1. Prepare all the spices and cut the longer ones into small pieces. 2. Wash the spices and soak them in water for 20 minutes. 3. Wash the peppers and Sichuan peppercorns, soak them in water for a while, and then remove the excess water.

4 Remove the excess water from the soaked spices and use a food processor to grind them into sawdust. 5 Also put the chili peppers into the food processor and grind them, not too finely. 6 Crush the bean sprouts, tempeh, and bean paste into a food processor and grind finely. 7

Pour rapeseed oil into the pot, add the spices into the cold oil, simmer slowly over medium-low heat for ten minutes until the aroma comes out. 8. Remove the butter from another pot and remove the oil residue. 9. Put the cooked spices in the pot.

Strain the oil into the butter pot. 0 Add finely chopped rice sprouts, tempeh, bean paste, chili, and Sichuan peppercorns. Simmer over medium heat for about ten minutes. 11 Add the filtered spices. Simmer over medium heat for a few minutes. 12 Add white wine and fermented glutinous rice.

, pickle peppers, and simmer for about ten minutes. 13 The Sichuan spicy base is ready.

How to make spicy sauce Ingredients: 500 grams of Erjin Bar chili, 20 grams of lard, 35 grams of salt, 20 grams of soy sauce, 15 grams of MSG, 5 grams of sesame oil, 20 grams of lettuce oil, 10 grams of cooked sesame seeds, and 15 grams of cooked peanuts.

Preparation: 1. Put the dried chili peppers into the pot, add lard, and stir-fry over low heat for 5 minutes until the chili peppers are crispy and fragrant and turn brown and black. When the aroma is strong, take it out of the pan and let it cool. Remove the excess chili powder.

2. Pound the dried chilies finely in a special tool. Add a little water and a little salt while pounding to make sticky "rice cake chili" and put it into a basin.

3. Heat the lard, pour it into the chili peppers, add salt, soy sauce, sesame oil, lettuce oil, and MSG and mix thoroughly to taste. Then heat sesame seeds and mashed cooked peanuts and mix well. Serve.

Use as you go.

Features: Strong spicy flavor, mellow and delicious, spicy and delicious.

Operation essentials: 1. The dried chili peppers must be stir-fried until fragrant, until the paste becomes fragrant and fragrant.

2. It must be "pounded" instead of minced with a meat grinder. Add water while pounding to make it sticky.

3. Be sure to add enough salt, not too much soy sauce, not too much, not too much.

4. Adding lettuce oil can produce a special fragrance.

Lao Gan Ma has made the world obsessed with her humble bottle of spicy sauce.

Laoganma spicy sauce was originally a bean curd dipping dish made by ordinary people at home, and was later made into spicy sauce.

In the Bashu region, especially Xianglitou, this spicy bean curd dipping sauce is also full of flavor.

Fushun, one of the origins of Sichuan bean curd, later made its bean curd dip dish "Meile Spicy Sauce" and invited Tan Weiwei to be the brand promoter.

Linjiangsi Doubanjiang in Ziyang, Sichuan develops various kinds of doubanjiang, that is, spicy sauce, which have a long-standing reputation. The most famous ones are sesame oil doubanjiang and golden hook doubanjiang.

In fact, in Sichuan, spicy sauce or chili sauce is made into many kinds according to different uses, whether in urban or rural households or restaurants, such as: spicy sauce, fresh chili sauce, garlic chili sauce, black bean chili sauce, pickled chili chili sauce, spicy

Dry pot hot sauce, hot pot hot sauce, etc.

Starting from this article, Teacher Xiang will explain to you the preparation method and application of Sichuan-flavored series of chili sauces. Pay close attention patiently, and you will be overjoyed and gain a lot.

The essence of spicy sauce preparation: In Bashu people, whether in urban or rural areas, chili sauce is also indispensable. Just like pickles, it can be used as an accompaniment to meals, seasonings, dipping dishes, or even steamed buns, hot pots, hand-stall jelly, etc.

, it’s absolutely delicious.

Spicy sauce is also purely folk, so it has various flavors and flavors according to different tastes, and is also widely used in Sichuan cuisine.

Traditional preparation method 1: Remove the stems of fresh red peppers, wash them, and dry them. Then add ginger, garlic and peppers and chop them finely. Add an appropriate amount of salt and lettuce oil and mix thoroughly. Put them in a jar or jar and seal them for two days.

, then pour it into a basin to dry in the sun, stirring and uncovering in the middle. When the surface turns off-white, put it into a jar, add pepper powder, pepper powder, five-spice powder, a small amount of white sugar, white wine or fermented glutinous rice juice, stir evenly, and then

Add lettuce oil to cover the peppers, then seal and marinate for two or three days. Once you open the lid, the aroma will keep your saliva dripping on the insteps.

In addition, you can also add tempeh sauce. In rural areas, ginger tempeh or water tempeh is often minced and stir-fried in hot oil until fragrant. Then add it to the chili sauce and mix well to make the flavor more intense.

If you add sun-molded bean paste inside, it will become spicy bean paste.

Traditional preparation method 2. People in the countryside also use soybeans or peanuts to make spicy soybean paste and peanut spicy sauce.

The preparation method of fresh red pepper is as above. Soybeans need to be soaked in water first and then cooked in a pot. If they are green beans, they need to be soaked and peeled first, then steamed. Let them cool and then chop them into pieces. You can also use a blender to mince them and chop them into pieces.

Put fine chili peppers and soybean paste into a clay pot, add an appropriate amount of Sichuan salt, star anise powder, Sichuan pepper powder, white wine, white sugar, and MSG. Add an appropriate amount of sesame oil and mix well. Finally, pour in lettuce oil, mix well, and put it into a jar for pickling.

Ready to eat after one week.

Spicy peanut sauce is made with finely chopped fresh red peppers (fresh green peppers are also acceptable), chili noodles, fried peanut kernels, etc.