Garlic Chili Sauce

Method: Fresh Chaotian peppers, a few red peppers (those who like spicy food can use all Chaotian peppers), 500 grams of tomatoes, a piece of ginger, Two heads of garlic. Put the above ingredients in a blender and blend into a paste. Put a small bowl of water in the wok, cook over medium heat, add various pastes to the pot, and simmer the sauce (leave half of the minced garlic in for last) while adding salt, sugar (a little), and a small bottle of rice vinegar. Remember to stir constantly with a spoon to prevent it from sticking to the pan. Turn off the heat when it turns from thin to thick, then add some MSG, then pour in the remaining minced garlic, cool and bottle it.

Tip: This chili sauce can definitely compete with the famous garlic chili sauce on the market. Another trick is to scoop out a small piece of sour old radish from the kimchi jar and mix it with tomatoes. The sauce will taste particularly fragrant.

Chop fresh chili peppers

Method: 100 grams of fresh chili peppers, 1 green onion, a little salt and white wine. Chop the pepper into small pieces. Be sure not to burn your hands. It is best to wear rubber gloves when cutting. While cutting, put it into the bottle. Add salt at the same time and compact it with a pair of clean chopsticks. It is best to sprinkle some white wine. Once sealed, it will usually be ready to eat in about 3 days.

Tip: Put a little when eating noodles, and mix a spoonful when cooking. It is very fragrant and appetizing.

Sweet and Spicy Noodle Sauce

Recipe: 100g Pixian Douban, 100g Sijibao smooth peanut butter, 200g sweet noodle sauce, 1 spoon of oyster sauce, pepper, a little rock sugar, grated ginger, Minced garlic, minced green onion, 30g minced dry red pepper, vegetable oil, balsamic vinegar. Chop the watercress into puree, put it into a basin with peanut butter, sweet noodle sauce, and oyster sauce, and stir evenly to form a mixture. Heat the pot, pour oil, more oil. When the oil is hot, add minced ginger, minced garlic, minced green onion, and minced chili pepper and stir-fry until fragrant. Then pour the mixture into the pot, then use low heat and slowly push it evenly with a spatula. That’s it.

Tip: When making the sauce, do not stir or stir-fry, but slowly mix it evenly. When small bubbles appear evenly in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and has a mellow taste. After cooling naturally, put it into bottles and jars and pay attention to sealing.

Beef hot sauce

Method: 500g beef (minced meat), 500g fresh red pepper (minced), two boxes of dried yellow sauce, 100g MSG, 150g sugar, 300 oil grams, 100 grams of cooked sesame seeds, appropriate amount of salt. Heat the oil in the pot, add the beef and stir-fry for a while, then add the above seasonings, stir-fry evenly, and simmer for a while.

Tip: Add a little when eating noodles and a spoonful when cooking, it will be fragrant and fragrant.

Peanut hot sauce

Method: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, appropriate amount of cooking oil, 2 tablespoons of salt, and a little MSG. Dry the chili peppers and Sichuan peppercorns and mash them into pieces; peel the cooked peanuts, then mash the peanut kernels; add the three mashed ingredients with salt and MSG and stir evenly; heat the wok and cook the salad oil for seven seconds Divide the heat, pour the mixed ingredients into the pot, and stir-fry with chopsticks. At this time, the pungent spicy flavor will emerge, then add half a bowl of water (if you cannot control the oil temperature well, while pouring in the pepper, Just add water). Cover the pot, simmer over high heat, squeeze out the water, and simmer until thick. Remove from the pot, let it cool, put the prepared peanut chili sauce into a glass bottle, and take it as you go.

Tips: This sauce is simple to make, low in cost, and has convenient raw materials. It is both delicious and affordable. It tastes much better than Lao Gan Ma and Lao Gan Dad. Those who like spicy food can use the spicy Chaotian pepper as raw material, or increase the amount of pepper; if you don't like spicy food, you can use ordinary pepper. In addition to peanuts, sesame seeds, walnuts, and melon seeds can be made into hot sauce according to this method.

Spicy bean paste

Recipe: 1 small bowl of fresh broad beans, 25 grams of Kaiyang (dried shrimp), half a spoon of rice wine, 14 spoons of fine salt, a little sugar, a trace of MSG, 3 tablespoons of peanut oil, a little each of sesame oil and chili oil, a small amount each of chili powder and Sichuan pepper powder. Soak Kaiyang in rice wine and water for about 30 minutes to make it swell; clean the pot, add peanut oil, and when the oil is 70% hot, add broad bean wedges and stir-fry, add Kaiyang, fine salt, white sugar, and MSG, and stir-fry until After the flavor is absorbed, add chili powder, Sichuan peppercorn powder, and sesame oil, mix well, and then put the pot into the pot.

Tip: This sauce is spicy and fragrant, appetizing and refreshing. When making, the watercress must be stir-fried quickly in hot oil to prevent it from turning yellow. It is not advisable to add water, fry it, or thicken it to ensure the tender and fragrant taste of the sauce.

Soak 5 kilograms of dried red peppers in water for 24 hours, take out and put them into a blender with 5 kilograms of Pixian bean paste, 500 grams of peppercorns, and 500 grams of garlic cloves. Add 2500g of hot salad oil, stir constantly with a spoon to prevent sticking to the pan, add 500g of salt and 20g of chicken essence to taste, simmer over low heat for 10 minutes, then slowly pour in 1500g of boiling salad oil until the chili sauce Cool completely, put it into a bucket, pour 200 grams of sesame oil, and it is ready to use.

Note: Do not add water during the cooking process, otherwise the flavor will not come out.

This kind of hot sauce is ruddy in color, spicy and fragrant, and will last for a long time. However, you cannot remove the layer of oil on it every time you use it, because the oil can prevent deterioration.

In addition to being used in Sichuan-style dishes, this hot sauce can also be used as a dipping sauce for fried stinky tofu. It tastes very good