Homemade Chili sauce |
It consists of 1 coarse tea and light rice.
| Materials |
Douchi150g, tenderloin 50g, rapeseed oil 200g, salt 3g, Jiang Mo15g, cooking wine15g, soy sauce 5g, pepper powder 5g, pepper noodles 50g, white sugar 20g, chicken essence 2g and white rice.
| Practice |
1)150g+
2) Cut tenderloin into small pieces, chop ginger, prepare pepper powder and pepper noodles, cooked white sesame seeds and sugar.
3) Pour 200 grams of rapeseed oil into the pot, and turn off the fire after the oil burns and smokes (this step is to remove the odor in rapeseed oil).
4) When the oil temperature drops to a low temperature, pour in the meat stuffing, turn on medium heat, and stir the meat stuffing evenly with a spatula (if the oil temperature is high, the meat stuffing is easy to agglomerate and not easy to disperse).
5) Stir-fry the meat until the water content is almost the same, then put it in Jiang Mo, cook wine, stir-fry with soy sauce and soy sauce for a while.
Add chopped and whole fermented beans and stir-fry over low heat for about 5 minutes.
6) Stir-fry the lobster sauce, add sugar and pepper noodles, and stir-fry for another 5 minutes.
7) Stir-fry the fragrance and red oil, add salt, stir well and turn off the heat.
8) Add pepper powder, cooked white sesame seeds and chicken essence, stir-fry evenly and then take out the pot.
9) After cooling, put it into a sealed bottle and put it in the refrigerator for cold storage, which can be kept for six months to one year. Just steamed bread, cakes, stir-fried dishes and noodles, all taste good!
Spicy beef sauce |
You you Hao ou de kitchen
| Materials |
200g of beef stuffing, 50g of soybean sauce, 50g of sweet noodle sauce, proper amount of oil, 50g of tomato sauce, proper amount of Shaoxing wine, 25g of rock sugar, a little white sesame seeds and 0/00g of Pixian watercress/kloc.
| Practice |
1) Pixian watercress chopped with a knife.
2) Put the oil in the wok and add the beef stuffing to stir fry.
3) Stir-fry until the color changes slightly, add a little Shaoxing wine and continue to stir-fry until the color changes completely.
4) Put oil in the wok again, stir-fry a little more than usual, and add Pixian watercress to stir fry.
5) Stir-fry over low heat until red oil is produced, add sweet flour paste and soybean paste and stir well.
6) Add beef stuffing evenly, and add tomato sauce.
7) Slow stew, stir-fry constantly with a shovel, so as not to burn the pot.
8) Add 2 spoonfuls of rock sugar after 10 minutes.
9) Continue to stir-fry until the rock sugar is completely melted, add white sesame seeds, stir well and turn off the heat.
10) put it in a fresh-keeping box while it is hot, and put it in the refrigerator after cooling completely.
Mushroom paste |
Fuck spinach.
| Materials |
Lentinus edodes 1 00g, pork stuffing 1 50g, vegetable oil 1 spoon, 5 grams of onion, 5 grams of ginger, 5 grams of garlic, cooking wine1spoon, 2 spoons of bean paste, 2 spoons of sweet noodle paste, and Pixian bean paste/kloc-.
| Practice |
1) Wash and chop mushrooms. If the meat is not ready-made minced meat, chop it into minced meat the size of soybeans.
2) Pour 1 tbsp oil into a microwave oven container, add minced onion, ginger and garlic, cover it, and put it in a microwave oven to heat for half a minute until it explodes.
3) After taking out, pour in minced pork and mushrooms.
4) Pour about 1 tbsp of cooking wine into the container, mix it evenly, then send it into the microwave oven again, and take it out after heating it for 2 minutes.
5) Pour in bean paste, sweet noodle paste and Pixian bean paste, stir well, and microwave for 2-3 minutes.
6) Take it out and eat it. You can mix noodles, bibimbap, stir-fry and make soup. Cover the rest and put them in the refrigerator.
| diced meat with Chili sauce |
Hu Cai |
200 grams of pork, 500 grams of red pepper, 40 grams of onion, 40 grams of ginger, 2 spoonfuls of bean paste and 20 grams of sugar.
| Practice |
1) Ingredients: 500g of fresh pepper, 200g of pork belly, 40g of onion, 40g of ginger, 2 tablespoons of bean paste and 20g of sugar.
2) Wash the pedicled peppers, control the moisture, put them into a cooking machine and break them with a stirring knife.
3) Beat all the peppers evenly for later use, and each time a small amount of whipping will be more even.
4) Put the chopped shallots and ginger slices into a cooking machine and mash them.
5) Chopped onion and ginger for later use.
6) Cut the pork into diced pork before it is completely thawed.
7) Add a little peanut oil into the diced meat and mix well to keep the water from losing.
8) low heat, add more peanut oil to the wok, and add diced meat after heating.
9) Stir-fry until all the diced meat changes color, and then put it out for later use.
10) Don't turn off the fire. After the diced meat is served, add the minced onion and ginger and stir-fry until fragrant.
1 1) Add chopped pepper and stir fry. Always use low calories. If you feel that there is not enough oil, you need to add more.
12) The process of frying peppers takes a long time, about half an hour.
13) At this time, stir-fried minced meat, 2 spoonfuls of bean paste and 20g of sugar can be added.
14) Continue to stir-fry on low heat until the flavor of Chili sauce comes out. At this time, I added some oil to the pot.
15) after thorough cooling, put it in a clean and waterless glass bottle for storage and enjoyment.
Secret meat sauce |
By fanniao
| Materials |
Appropriate amount of pork stuffing, bean paste, yellow sauce, 2 pieces of fermented bean curd (red), salad oil and a little chicken essence.
| Practice |
1) Prepare the meat paste.
2) Prepare appropriate amount of bean paste, appropriate amount of soybean sauce and two small pieces of tofu.
3) Heat the pan to drain oil, turn off the fire and add bean paste, stir-fry red oil.
4) Add minced meat and stir-fry until it turns white.
5) Add soybean sauce and stir well.
6) Add tofu and stir well.
7) Add a little chicken essence to the pot and put it on the plate.
| Shaanxi Chili sauce |
Shuai Shuai kitchen
| Materials |
Lotus root 400g, carrot 1 50g, almond 1 spoon, 2 tablespoons of yellow sauce, 20g of onion, 20g of ginger, 2 tablespoons of Chili powder, 2 tablespoons of salt, 5-spice powder1spoon and 250g of rapeseed oil.
| Practice |
1) Prepare raw materials. In Chili sauce, lotus root and carrot are mostly used as raw materials, and lotus root can also be used alone. Lotus root tastes crisp and refreshing. Personally, I prefer lotus root.
2) 20g of onion ginger, 2 tablespoons of Chili powder, 2 tablespoons of soybean sauce, sesame 1 spoon and almond 1 spoon. Chili powder is local Chili noodles in Shaanxi, and almonds are mountain almonds instead of American almonds.
3) Slice the lotus root into fine powder, and cut the carrot into fine powder of the same size. Try to be thin, not too big.
4) When the pot is hot, pour in rapeseed oil, about 200g of oil. When the oil temperature is 50% hot, stir-fry onion and Jiang Mo, and stir-fry in soy sauce for about 30 seconds.
5) Pour chopped lotus roots and carrots, stir-fry over medium heat until there is no excess steam in the pot, about three to five minutes.
6) Then add 1 teaspoon of allspice powder and 2 teaspoons of salt, stir well, and put the sauce pepper into a large bowl.
7) Sprinkle 2 tablespoons Chili powder, 1 spoon almond and 1 spoon sesame on it.
8) Heat 50 grams of rapeseed oil, pay attention to the oil temperature is not too high, turn off the fire when it smokes slightly, let it stand for a while until the oil temperature drops, and then pour it on the Chili powder to prevent the Chili powder from being burnt off. After the oil smokes slightly, let it stand for one minute and pour it on the sauce pepper. Stir well. Pay attention to seal and refrigerate, and put it in steamed bread with a clean spoon when eating. Of course, you can skip bibimbap if you want.
| Homemade garlic hot sauce |
Author: Xiang Yan
| Materials |
400g of red pepper, 50g of garlic150g, 50g of salt, 40g of white sugar and 20ml of high-alcohol liquor.
| Practice |
1) Wash the red pepper, remove the green pedicle, dry the water or soak it in kitchen paper, and plan to peel it. If you are afraid of spicy food, you can remove pepper seeds.
2) Cut the pepper into pieces, put it in a dish with garlic and break it, with arbitrary thickness.
3) Add salt, sugar and white wine, mix them evenly, put them in a sterile glass container, seal them, and refrigerate them in the refrigerator for one week before eating.
| Korean Chili sauce |
Author: Wan Shanhong
| Materials |
500g of red pepper, apple 1 piece, 60g of garlic, 20g of ginger, 20g of glutinous rice flour, 30g of salt, 30g of sugar and 20g of white vinegar.
| Practice |
1) Clean the fresh red pepper and dry the surface moisture.
2) Peel garlic, slice ginger into a cooking machine, add a little white vinegar and stir with a stirring gear.
3) Dice the pepper, pour in the pepper and stir into a paste.
4) Peel the apple, cut it into pieces, add sugar and salt and stir it into a paste.
5) Finally, add the cooked glutinous rice flour and stir for 10 second, and stir evenly.
6) Disinfect the sealed box with boiling water to ensure that it is oil-free and water-free, add the stirred hot sauce, seal it for about 1 week, and let it ferment before eating.
| Three fried Chili oil |
By nuanshang
| Materials |
25g of dried pepper, 5g of white sesame 1 0g, 5g of star anise 1 g, 5g of pepper, 2g of tsaoko1g, 2g of fragrant leaves, 2g of ginger, 5g of cinnamon and 250g of peanut oil.
| Practice |
1) Clean the dried chilies, dry them naturally, beat them into powder with a cooking machine, put peanut oil in the pot, and stir-fry the tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices at low oil temperature to get the fragrance.
2) After the leaves and ginger change color, take out the spices and continue heating until the oil starts to smoke slightly. At this time, the oil temperature is about 80% hot, so turn off the fire.
3) Take a heat-resistant container, put white sesame seeds and one third of Chili powder and mix them evenly, and pour one third of hot oil on Chili noodles. Chili powder and white sesame will roll and bubble because of the pouring of hot oil, and you can smell the smell of Chili, which is a kind of fried smell.
4) Wait for half a minute, then put one third of the pepper into a heat-resistant container and pour hot oil again. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second time to stir-fry spicy food.
5) Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and foam, that is, it will be red. Chilled Chili oil can be bottled and will taste better if stored for a week.
Egg sauce |
Dance Tsing Yi by Yue Ming.
| Materials |
2 bags of sweet noodle sauce, 2 eggs, proper amount of oil and 2 shallots.
| Practice |
1) Preparation materials
2) Beat the eggs and add the small fragrant flowers. Add a little water and stir well.
3) Pour the sauce into a bowl, add a little water and mix well.
4) Pour oil into the pot and stir fry more than usual. Heat it and pour in the eggs.
5) Stir-fry until it is cooked, and slide it quickly with chopsticks.
6) Pour in the sauce and mix well. Turn off the heating.
How to make delicious sauce quickly?
What sauce is delicious? My answer is of course meat sauce! In order to make delicious sauce quickly, the following points are very important.
1, the meat should be fat and thin, so that the sauce made is chewy and fragrant.
2, with some sweet noodle sauce, increase the compound taste.
3. After flavoring, be sure to simmer slowly with a small fire and force out the oil and fat, so that it is delicious.
Let's share the specific practice of meat sauce.
Composition:
Ingredients:100g pork,100g soy sauce, 20g sweet noodle sauce and half an onion.
Seasoning: garlic, scallion, cooking wine, soy sauce.
Exercise:
1. Wash and dice pork. You'd better cut it yourself, make it bigger, and eat sauce until you get big pork, so you must chew your head and play with your teeth.
2, onions, ginger and garlic are not cut, onions are diced.
3, the oil in the pot is hot, stir-fry the pork until the meat changes color, and stir-fry the onion, ginger, garlic and onion.
4. Pour in the northeast miso and sweet noodle sauce and stir-fry over low heat. Stir-fry until the pork and soy sauce are completely blended, and the sauce smells everywhere. Pour in the right amount of shallots, turn off the heat and serve.
5, the sauce is fried, it is time to cook noodles. Noodles should not be cooked first, or they will stick together. This is what people call a lump of noodles. Boil the water in the pot, boil the noodles, put half a bowl of cold water, then boil it, and then you can scoop it up, put it in a cold water basin and put it in a bowl for later use.
The delicious meat sauce is finished. Is the method super simple? In addition to mixing noodles, meat sauce can also be used to make other dishes that need sauce as seasoning.
I'm happy to answer your question about how to make delicious sauce quickly.
Sauce is an essential ingredient on the table of China people.
I'll share with you a skill of preparing sauce, so be sure to write it down! Make a bowl for your family in your spare time.
Prepare ingredients:
500g of fresh mushrooms, 0/00g of sweet noodle sauce100g of bean paste100g, 80g of peanuts, one spoonful of Pixian bean paste, 50g of pork belly/kloc-0 (if you like to eat more meat, you can put more, but not too much), and 2 spoons of cooking wine.
1, the thinner the ginger and garlic, the better.
2. Wash and dice fresh mushrooms (the smaller the better)
3, pork belly diced (the smaller the better)
4. Add a tablespoon of pepper, starch and cooking wine, and mix well.
5. Add a spoonful of cooking wine and appropriate amount of water to the bean paste and sweet noodle sauce and mix well for later use.
6. Pour the cold oil in the cold pot into the peanuts and stir-fry slowly (not too much oil, usually the same amount of cooking).
7. fry until the surface is golden, remove the oil, cool and peel, put it in a fresh-keeping bag and roll it into granules with a rolling pin.
8. Stir-fry diced meat without brushing the pan. When the diced meat changes color, add ginger and garlic, add cooking wine to remove fishy smell, and continue to stir-fry until the surface of diced meat is slightly yellow.
9. Then add mushrooms and stir-fry until the surface is slightly yellow, and take out the pot for later use.
10 Take another pot, put the cold oil of Pixian bean paste into the pot and stir-fry the red oil with low heat, then pour in the sauce that has been mixed for a long time and stir well.
1 1, and then add sugar.
Note: Here, add half soybean-sized alkaline noodles and simmer until the juice is collected slightly (about 3 minutes).
12 then add the fried diced mushrooms, stir well and continue to cook (taste it at this time, add sugar or salt according to your own taste)
13. When the sauce is slightly sticky, pour chopped peanuts and stir well, then turn off the heat (it can be stored in a waterless container for a long time after cooling).
I'm Shen Xiaoyi, and I'm honored to answer this question.
Share a homemade Chili sauce.
Ingredients: dried Chili, ginger, garlic, cooked sesame, oil, lard, soy sauce, thirteen spices, pepper and cumin powder.
Step 0 1, prepare some dried peppers. If you like spicy food, you can double and prepare more.
02. Add a little oil to the pot (don't add too much), put the dried peppers in and stir-fry, and remember to turn off the heat, so as not to lose the fragrance when fried.
03, stir fry with a spatula, don't worry, feel the color from light to dark, you will smell a very fragrant pepper flavor, which means that it is fried.
04. Stir-fried dried Chili peppers and put them on a plate to cool.
At this time, we prepare some garlic foam and ginger foam.
06. Prepare a garlic grinder and a large stainless steel basin or ceramic bowl, as long as it can resist heat.
07. Fried peppers are crisp and mashed several times. This process is also a small effort.
08, the appearance of being mashed. The traditional method is not very broken.
09. Add garlic foam and ginger foam prepared before, and then add sesame (black and white can be added), thirteen fragrant Wang Shouyi, pepper powder and cumin powder.
10, approximate dosage of thirteen spices, pepper powder and cumin powder.
1 1, add a proper amount of soy sauce to wet all the materials.
12, stir evenly, and prepare hot oil in the pot (mixing wet means wetting the ingredients, not soaking them).
13, pour hot oil. Note: oil bubbles rise quickly. If the container is not big enough, it can be divided into two parts.
Korean Chili sauce
Ingredients: fine Chili powder 200, glutinous rice 160 g, soy sauce 60 g.
Seasoning: 200 grams of sugar, syrup 1000, salt.
Making:
1. Cook glutinous rice into thick porridge.
2. While it is hot, put the fine Chili powder, soy sauce, sugar, syrup and salt into glutinous rice porridge, stir well, then pour into the jar, cool and seal.
Put the jar in a cool place and eat it after half a month.
Chili sauce is one of the most representative condiments in Korea, which is made of Chili powder, soy sauce and glutinous rice as the main raw materials. It is widely used and can last for a long time.
When I stew ribs, I often like to dip some sauce in them so that I don't have to eat too much.
material
The practice of secret sauce
A can of delicious sauce can make dishes taste, increase the color of food and be very appetizing. There are many kinds of sauces, such as Chili sauce, bean paste, sweet noodle sauce and sesame sauce. How to make delicious sauce quickly? Here are three simple ones.
1. Sweet and Chili sauce 1, material
Oil, garlic, onion, ginger, tomato sauce, water, rice vinegar, sugar and salt.
2. Practice
(1) Heat oil, add garlic, onion and ginger and stir-fry for 2 minutes.
(2) Pour 4 spoonfuls of tomato sauce, half a glass of water, one spoonful of rice vinegar, one spoonful of sugar and half a spoonful of salt into the pot and bring to a boil over low heat.
(3) Add half a cup of water and flour, and continue to stir until it becomes thick.
Second, Chili sauce 1, materials
Pepper1000g, garlic150g, liquor15ml, ginger100g, sugar 30g and salt100g.
2. Practice
(1) Wash and drain pepper, garlic and ginger, and chop them into pieces for later use.
(2) Add white wine, white sugar and salt into the powder, stir well and put it into a jar.
(3) seal the jar and you can eat it in about 30 days.
Iii. Tomato paste 1, material
2 tomatoes, lemon 1 piece, rock sugar100g.
2. Practice
(1) Prepare a pot of hot water (about 60 degrees is enough without boiling), put the washed tomatoes in the pot, cover them, stew for 2 minutes, and peel the tomatoes automatically after 2 minutes.
(2) Cut the peeled tomatoes into several large pieces. If there are immature and green seeds in tomatoes, please remove them to avoid affecting the taste.
(3) Put the diced tomatoes into a blender and break the tomatoes with the blender.
(4) Pour the broken tomato juice into the pot, add rock sugar, and turn to low heat after boiling. When it is cooked until it is thick, stir it with a shovel to avoid sticking to the pot.
(5) Cook until it is thick and looks like a "sauce". Squeeze in lemon juice and continue to cook for three or four minutes.
Beer mushroom sauce
If you want to make delicious sauces, you can't forget "rice, oil (oily food), salt, sauce and vinegar tea". Among the seven things to open the door, sauce occupies an important position.
Walking into the supermarket, there are all kinds of sauces on the shelves. Some people think that only Chinese food pays attention to sauces, but in fact, in western food, sauces can be said to be the soul of delicacies and the most exquisite.
Chinese style or western style, in short, the role of sauce should not be underestimated. A delicious dish, besides fresh ingredients and good cooking, is icing on the cake with the right sauce.
Beer mixed with mushroom sauce and beer mixed with yellow sauce will give off a special mellow smell. The beauty of this bowl of sauce lies in the smell of beer, which is incomparable to other seasonings. The beer fry sauce is brownish red and has a strong aroma.
Sprinkle a handful of fried peanuts when cooking, which adds richness and delicacy to this bowl of sauce. When you don't want to cook, take it out to mix noodles, or even mix rice and roll a cake, which is quite comfortable.
Recipe: ingredients of beer mushroom sauce: minced pork 1 50g, 3 mushrooms, spiced peanuts 1 00g, beer1can, cucumber1root, and 300g of noodles.
Seasoning: 50g of dried yellow sauce, onion and Jiang Mo.
Raw material diagram:
Practice: 1. Pour the dried yellow sauce into the beer.
2. slowly adjust to a thin sauce.
3. Wash mushrooms, cut into pieces, and press peanuts into coarse grains.
4. Put oil in the pan, add onion and Jiang Mo and stir-fry until fragrant, then add minced meat and stir-fry until fragrant.
5. Add mushrooms and stir fry. Pour in the remaining beer, then add the prepared sauce and stir-fry the sauce.
6. Sprinkle peanuts on the pan.
Whisper in the kitchen: sauce must be fried with sauce flavor.
Garlic sauce;
Pharmacy. 30
Haitian super soy sauce. 20
Oyster sauce 30
Proper amount of salt
monosodium glutamate
Peanut oil right amount
Practice; Cut garlic in half and fry until golden. After cooling, mix other seasonings into sauce. Suitable for all kinds of seafood and vegetables.
Oil-free natural pumpkin sesame salad dressing-comparable to Cupid roasted sesame juice!
Inspired by the pumpkin spaghetti I once made.
I wanted to mix vinegar salad, but I found that the olive oil was missing. So I had an idea.
The effect is definitely not the same as the vinegar juice, but it is very close to Cupid's roasted sesame salad juice!
The key points are: 1. Oil-free and low fat! 2. This material naturally contains no trans fat! 3. Just two steps!
material
250 grams of pumpkin after peeling.
Cooked sesame10g
Original yogurt 50 grams
Garlic 2 petals
2 grams of salt
2 grams of cheese powder, optional.
2 grams of fish sauce can be replaced by soy sauce.
working methods
1. Peel the pumpkin and cut it into large pieces. Steam when cooking rice or porridge. Because of the existence of the latter process, there is no need to pay attention to the knife work here.
2. When the pumpkin is cooled, pour all the raw materials into a cooking machine or juicer to make a delicate and thick juice. Just!
skill
1. Students who don't like garlic can use mustard or black pepper instead. But look at the ingredients list of salad juice, tomato sauce and spaghetti sauce on the market, and you can find garlic! So, don't say you don't eat garlic.
2. The pumpkin used this time is between old and tender. Generally used for cooking.
3. The original flavor of 3.momchilovtsi yogurt. Sweet, so there is no extra sugar.
4. Sesame can be black and white, and black can bring the visual feeling of black pepper!
You can not only mix salad, but also mix noodles to make dipping sauce for raw vegetables and boiled vegetables. I mixed okra this time. In fact, eating directly is delicious!