1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.
2. Chop the pickled pepper first, peel and mash the garlic cloves.
3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.
4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.
Sesame paste
Ingredients: peanut 1 cup, soybean 1/2 cup, milk 1/2 cup, egg yolk 1 cup, brown sugar 2 spoon sesame 1/2 cup (optional).
Exercise:
1. Soak soybeans in cold water for 5-6 hours, and then cook them in boiling water. When soybeans boil, let them sink with cold water. When boiling again, pour them into a sieve and rinse them with cold water.
2. Peel peanuts.
3. Put peeled peanuts, soybeans, milk, egg yolk, brown sugar and sesame into a frying machine and stir well.
Tip: Peel peanuts: First put peanuts in a wok and fry them over low heat. After cooling, peel them, which makes it easier.
Preparation method of Chili sauce: take 50g of wild pepper rice, 50g of pickled pepper rice, 50g of Pixian bean paste, 20g of fragrant fish material, 50g of dried pepper rice, and 50g of ginger rice 15g, put them into salad oil 100g heated to 50%, stir-fry with low fire 10 minute until fragrant. You can add garlic sprouts, onions and minced meat to make a dish, or you can make a soup of fragrant fish, or you can make a seasoning for boiled and cooked food. Mostly used in spicy dishes, such as "fish in sauce": cut 750g clean herring into pieces, weighing about 10g, and add 5g salt, cooking wine 10g and 3g monosodium glutamate.
You can mix different flavors of hot sauce according to your own taste:
rouille
Practice: fresh morning pepper, a little red pepper (people who like spicy food can use all morning peppers), 500 grams of tomatoes, one piece of ginger and two pieces of garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a wok and cook it on medium heat. Put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last) while cooking the sauce. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour in the remaining garlic, cool and bottle.
Tip: This Chili sauce can definitely compete with the famous garlic Chili sauce on the market. Another trick is to take a small piece of old radish with sour teeth in a pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant.
Duoxian chillies
Practice: fresh pepper 1 00g, green onion1root, a little salt and proper amount of liquor. Chop pepper, not spicy, it is best to wear rubber gloves to cut; While cutting, put it into the bottle, add salt at the same time, and press it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.
Tip: put a little when eating noodles and mix a spoonful when cooking. It's delicious and appetizing.
Sweet and spicy noodle sauce
Practice: Pixian douban 100g, Sijibao tender peanut butter 100g, sweet noodle sauce 200g, oyster sauce 1 spoon, pepper, a little rock sugar, Jiang Mo, minced garlic and chopped green onion, 30g of dried Chili, vegetable oil and balsamic vinegar. Chop watercress, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat the wok and pour the oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula.
Tip: When making sauce, you can't stir fry, you can't stir fry, you should slowly push it evenly. When there are even bubbles in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.
Beef Chili sauce
Practice: 500g of beef (minced meat), 500g of red pepper (minced meat), two boxes of dried yellow sauce, monosodium glutamate100g, sugar150g, 300g of oil, cooked sesame100g, and appropriate amount of salt. Heat oil in a pan, stir-fry the beef for a while, then pour in the above seasonings, stir well and stew for a while.
Tip: Put a little when eating noodles and mix a spoonful when cooking. It smells good.
Peanut Chili sauce
Practice: 25 grams of dried pepper, 0/50 grams of cooked peanut/kloc-,40 slices of pepper, proper amount of cooking oil, 2 tablespoons of salt and a little monosodium glutamate. Drying Capsici Fructus and Zanthoxyli Fructus, and mashing into powder; Peel the ripe peanuts, and then mash them; Adding salt and monosodium glutamate into the mashed three raw materials, and stirring evenly; The wok caught fire and the salad oil was heated to seven minutes. Pour the mixed raw materials into a wok and stir fry with chopsticks. At this time, there will be a pungent smell of choking nose, and then add half a bowl of water (if you don't know much about the oil temperature, add water while pouring pepper). Cover the lid, simmer on high fire, force out the water and cook until it is sticky. Take out the pot, let it cool, put the prepared peanut hot sauce into a glass bottle and carry it with you.
Tip: This kind of sauce is simple, low in cost, convenient in raw materials, delicious and affordable, and much more delicious than Laoganma and Laoandie. Spicy people can choose spicy peppers as raw materials, or increase the weight of peppers; If you don't like spicy food, you can choose ordinary pepper. Besides peanuts, sesame seeds, walnuts and melon seeds can all be made into hot sauce in this way.
Spicy bean paste
Practice: 1 small bowl of fresh broad bean paste, 25g Kaiyang (shrimp), half a spoonful of yellow wine, 14 spoonful of refined salt, a little sugar, a little monosodium glutamate, 3 spoonfuls of peanut oil, a little sesame oil and spicy oil, and a little pepper powder. Kaiyang is soaked in yellow wine and clear water for about 30 minutes to make it swell; Wash the pan, add peanut oil, stir-fry broad bean petals when the oil is 70% hot, add onion, salt, sugar and monosodium glutamate, stir-fry until it tastes good, then add Chili powder, pepper powder and sesame oil, mix well, then take out the pan and put it into the pot.
Tip: This sauce is spicy and delicious, appetizing and refreshing. When making, douban must be quickly stir-fried with hot oil to make it not easy to turn yellow; It is not suitable to add water, fry and thicken to ensure the sauce is refreshing, tender and fragrant.
Garlic barbecue sauce
Vegetable Name Garlic barbecue sauce
Ingredients: 2 tbsps of soy sauce, 2 tbsps of oyster sauce, 2 tbsps of crystal sugar or maltose, a little spiced powder, 3 tbsps of pepper 1/4 tbsps of water, 2 tbsps of wine 1/2 tbsps of garlic 1 petal.
Practice put 2 tablespoons of oil in the pot, fry the garlic until golden brown, and take it out. Cook other ingredients in another pot, add (1) garlic and cook until it becomes thick. Wash and drain the meat, first marinate it with soy sauce and sugar 1 ~ 2 hours.
Chili sand tea sauce
Ingredients: 4 tablespoons of sand tea sauce, 2 tablespoons of black pepper barbecue sauce, 2 tablespoons of minced red pepper, 2 tablespoons of minced garlic, 2 tablespoons of vinegar, 2 tablespoons of oil, 65,438+0 tablespoons of sugar and 2 tablespoons of soy sauce.
Practice: Mix all the materials evenly.
BBQ barbecue sauce
Ingredients: 4 tablespoons tomato sauce, 2 tablespoons seafood sauce, 1 tablespoon French mustard sauce, 2 tablespoons black vinegar, 1 tablespoon olive oil, 1/4 onions (chopped), 2 garlic (chopped), 1 tablespoon coarse black pepper,/kloc-
Practice Pork is cut into small pieces and strung with apples and kiwifruit pieces. Brush BBQ with BBQ barbecue sauce.
Thai sauce
Ingredients: rock sugar, oil, soy sauce, fish sauce, lemon juice.
Practice Thai sauce and rock sugar in a pot to boil, then add water and boil over low heat. Finally, add red vinegar and cook until the soup is thick.
Japanese braised sauce
Ingredients: soy sauce 1 2 tbsp, oyster sauce 1 tbsp, sugar10.5 tbsp, sesame oil13 tbsp, white powder/water1tbsp, water10.5 cup, pepper and a little.
Practice 1.5 cup of water to boil, add all the materials and thicken them with white powder water until they are thick.
Sha cha mi Jiang
Ingredients: 3 tablespoons of sand tea sauce, black pepper sauce, honey, 65438+ oyster sauce and 0 tablespoons of mustard sauce.
Practice mixing evenly (you can thicken it with water or cooking wine).
Curry yogurt sauce
Ingredients: original yogurt 1 small pot, curry powder, ginger, minced garlic, honey 1 teaspoon, French mustard sauce 1 teaspoon, a little salt and pepper.
Practice mixing evenly.
He feng Kao Jiang
Ingredients: 2 tablespoons soy sauce, 1 tablespoon cooking wine and tomato sauce, and appropriate amount of ginger, onion paste and lemon juice.
Practice mixing evenly.
Remarks apply to fruits and vegetables and meat.
Mexican Chili sauce
Ingredients: 1 cup diced tomato, 1/3 tablespoons fructose and Jiang Mo, 1/2 tablespoons coriander, minced onion and lemon juice, 2 tablespoons Chili sauce, salt and pepper.
Practice mixing evenly.
Remarks are suitable for everyone.
Vietnamese caramel juice
Material a sugar 1 cup, b water 1 teaspoon, c salt 1/4 teaspoons, and d water 1/2 cups.
Exercise 1. Dissolve salt in half a glass of water to make brine for later use. 2.(A) Add sugar (boil a teaspoon of water over medium heat, without stirring. When the sugar juice turns dark brown, slowly add (1) salt water to the pot, and finally put it back on the furnace. 3. caramel juice.
Note: This is the caramel juice method used in Vietnamese cuisine.
Spicy eggplant sauce
Ingredients: green pepper 1 2 cup, diced tomato 1 cup, diced onion 1 4 cup, diced red pepper14 cup, chopped coriander1spoon, lemon juice1spoon.
1 tsp seasoning oil, a little salt, a little pepper.
Practice: Mix all the ingredients well and let them cool before eating. Cover with plastic wrap to prevent blackening. After cooling, dip in cornflakes or other snacks and serve with dishes.
Tainan dried meat sauce
Material A: Pork belly minced meat (fat and thin) half a catty (300g) B: red onion crisp (oily onion) 1 ~ 1/2 cups (measuring cup) C: garlic crisp 2 tablespoons D soy sauce 1/2 cups-1 cup (according to
Exercise 1. Stir-fry A in oil, add DG to color, and add BC to stir-fry. 2. add EF. After boiling, simmer for 20 minutes.
Remarks: This dried meat sauce can be applied to 1. Make Tainan Basket Noodles (noodle soup). 2. Mix dry noodles. 3. Lu pork rice. 4. pour it on the dry fried tofu. Or blanch the vegetables to make the seasoning of the dishes. ..
Hamburger sauce
Ingredients: mayonnaise 100g, tomato sauce 100g, mustard sauce 1T (spoon), onion powder 2T (spoon), pickled cucumber 30g, pepper juice, spicy soy sauce and salt.
Exercise 1. Mix all the materials well. 2. If it is not salty enough, add some salt.
Homemade delicious roast sauce
Generally, there are many barbecue sauce in the market, but it may not be the same for everyone's taste. barbecue sauce will be boring every time. Why not try the following recommended sauce collocation method, which may be just to your taste!
* barbecue sauce
Ingredients: 2 teaspoons of soy sauce, 0 teaspoon of 65438+ sugar, 2 teaspoons of rice wine and rock sugar, dried kelp and ginger powder.
Practice: Mix all the materials evenly.
* Hot sauce
Ingredients: lemon juice 1 4 cup, tomato sauce 2 tsps, Chili oil, Chili sauce, black pepper 1 tsp, oyster sauce, pepper powder, yellow wine, brown sugar1tsp, garlic powder1tsp.
Practice: Mix all the materials evenly.
* Sour plum sauce
Ingredients: 3 sour plums, 2 teaspoons of candied sour plums and sugar, and white vinegar 1 teaspoon.
Practice: Mix all the materials evenly.
* applesauce
Ingredients: apple 1 piece (peeled and mashed), apple juice 1 2 cup, white vinegar1teaspoon, mustard sauce12 teaspoon, honey and onion 65438 teaspoons, and salt and pepper.
Practice: Mix all the materials evenly.
* Five-flavor sauce
Ingredients: 2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, Jiang Mo, mashed garlic and pepper 1 teaspoon.
Practice: Mix all the materials evenly.
* Garlic paste
2 teaspoons of mashed garlic, 3 teaspoons of soy sauce, monosodium glutamate 1 teaspoon, rice wine and white vinegar 1 teaspoon, fine sugar 1 teaspoon, and appropriate amount of pepper.
Practice: Mix all the materials evenly.
Barbecue sauce with various flavors is very comprehensive! And full of characteristics.
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