sesame seeds, spices, skewers, pepper, Chili powder, salt and pepper and cumin can be mixed with oil.

Hot sauce for frying skewers:

1. Ingredients: 5g pickled pepper, 15g sesame sauce, 2g peanut butter, 4g Chili sauce, 1g garlic kernel and 3g pepper powder.

2. chop the pickled pepper first, peel and mash the garlic cloves.

3. put sesame sauce, peanut butter, Chili sauce, garlic kernel, pepper powder, super delicious king, chicken essence, sugar, salt, etc. into a porcelain and mix well.

4. When the vegetable oil is cooked to 8% maturity, add the fine powder of pickled pepper and fry until fragrant, then pour it into the prepared material of porcelain, cover it, let it cool and taste it again. If it is salty, add some sugar and monosodium glutamate, and add some salt to make the hot sauce for frying kebabs.

Sweet sauce for frying skewers:

Ingredients: 1/2 bowl of soy sauce, 1/2 bowl of sugar (or honey), 1 tsp of sesame oil, 1/2 tsp of oyster sauce, 1/2 cup of rice wine, 1 tsp of allspice powder, 1 tsp of minced garlic, 2-3 red onions (optional) and ginger. It can be used as a dish, dipped in food directly, or used for seasoning cold dishes and hot dishes. For example, "chili pepper Pork Chop": take 2g of pork chops, stick bread crumbs evenly, fry them in 5% hot oil for 5min, cut into 4cm long pieces, and pour the juice mixed with 2g of oil-fried Chili sauce, 8g of salt, 3g of chicken essence and 15g of American fresh soy sauce.

preparation method of pickled pepper rice: take 2g of red pepper, cut into rice grains, add 15g of salt and 1g of vinegar and soak for 24 hours. Rice with pickled peppers has a wide range of uses, and can be used for both hot dishes and cold dishes. For example, "Fried small whitebait with pickled peppers": mix 1g of rice with 15g of small whitebait, add 2 eggs and 15g of water starch, mix well, add 5g of salt, 3g of chicken essence, 2g of pepper noodles and 1g of cooking wine, and fry in oil heated to 5% for 8 minutes until it becomes a cake.

preparation method of compound Chili sauce: put 5g of wild pepper rice, 5g of pickled pepper rice, 5g of Pixian bean paste, 2g of perfume fish material, 5g of dried Chili rice and 15g of ginger rice into 1g of salad oil which is heated to 5%, and stir-fry for 1 minutes with low fire until it is fragrant. You can add garlic sprouts, onions and minced meat to make a dish, or you can make a soup for perfume fish, or you can make a seasoning for boiled and cooked dishes. It is mostly used in dishes with a strong spicy taste, such as "spicy fish with sauce": 75g of clean herring is cut into pieces weighing about 1g, and 5g of salt, 1g of cooking wine and 3g of monosodium glutamate are added for 5 minutes, and then it is cooked to 5% heat.

Homemade Spicy Sauce

In the past, when cooking Sichuan dishes such as "Fish-flavored shredded pork" and "Spicy Tofu", I usually used some finished spicy sauces. However, because there are many dishes using spicy sauces in our hotel, the cost would be higher if the finished spicy sauces were used for a long time. Later, I developed a spicy spicy sauce, which tasted good and the cost was reduced a lot. The specific method: soak 5 kg of dried red pepper in clear water for 24 hours, take it out and mince it with 5 kg of Pixian bean paste, 5 g of pepper and 5 g of garlic cloves in a blender, put it in 25 g of salad oil that is heated to 4%, stir it with a spoon to prevent it from sticking to the pot, add 5 g of salt and 2 g of chicken essence, simmer for 1 minutes, and then slowly pour it into the boiling pot.

note: you can't add water in the boiling process, otherwise the fragrance will not be produced.

This hot sauce is ruddy in color, spicy and delicious, and it won't go bad after a long time, but you can't knock off the top layer of oil every time you take it, because the oil can prevent deterioration.

This kind of hot sauce can be used not only for Sichuan cuisine but also as a dip for fried stinky tofu, and it tastes very good.

Reuse of dried peppers

The chef in our kitchen often cooks Chili oil with dried peppers, and the remaining dried peppers are thrown away every time after cooking. It's a pity for me to collect them and make them into a condiment with maltose and sesame seeds. The effect is really good. The specific method: take 1g of maltose, pour it into the pot, add 1g of boiling water, stir it into paste, add 15g of dried chili segments after boiling chili oil, turn it evenly, sprinkle 15g of cooked sesame seeds, take it out, spread it out and dry it. The taste is crisp, medium spicy and slightly sweet, and it can be eaten directly, and can also be used to stir-fry slightly spicy dishes such as "chili pepper Rabbit" and "Spicy Chicken".

note: don't boil the dried peppers too burnt and dry, or they will smell burnt.

Home-made compound hot sauce

Our peasant women will make simple hot pepper sauce, which is made by grinding bright red peppers into paste with a stone mill, adding salt and green tea water, putting them in a small jar, covering the opening with a mesh screen and drying them in the sun. I use this homemade Chili sauce to add other finished sauces to make a compound Chili sauce, which is good for cooking and dipping in fried food. Specific preparation method: Chop 25g of yi county Hongtan spicy soybean sauce (which can be replaced by other brands of soybean sauce), add 5g of Qimen Guniujiang brand Chili sauce (which can be replaced by other brands of Chili sauce), 3g of Hu Yumei broad bean sauce, 5g of farmer's homemade Chili sauce and 2g of sesame oil, mix well, pour in 15g of cooked vegetable seed oil, and stir with chopsticks while adding, so as to heat the sauce.