The modulation of the fragrant sauce

1, ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), MeiYiShiYouYiShi (a certain treasure can be found on the market) 10 grams of chicken 100 grams of chicken, 20 grams of sugar, 40 grams of refined salt.

2, the first pickled pepper chopped fine, garlic cloves peeled and mashed.

3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, MeiYiShi spoon flavor fresh, chicken essence, sugar, salt and other mixing and uniform.

4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material covered with a lid, let cooled and then taste, if salty, the appropriate put a little sugar monosodium glutamate, light add a little salt that is into the floating sauce.

Sesame sauce

Materials: 1 cup of peanuts. 1/2 cup of soybeans. 1 cup of soybeans. 1 cup of soybeans. 1 cup of soybeans. Soybeans 1/2 cup. Milk 1/2 cup. 1 egg yolk. 2 tbsp brown sugar. 2 tbsp brown sugar 1/2 cup sesame seeds (optional.)

Practice: 1. First soak soybeans in cold water for 5-6 hours, and then boiling water, soybeans boiling with cold water to let the soybeans sink. When the pot is boiling again, pour it into a sieve and rinse it with cold water. Stand by.

2. Peanuts peeled．

3. Put the peeled peanuts, soybeans, milk, egg yolk, brown sugar. Sesame seeds into the juicer and mix well. Tips: Peanut peeling: first peanuts in a frying pan on low heat. After cooling in the skin, so easier.

Chili sauce system

Take 50 grams of wild pepper rice, 50 grams of hot pepper rice, 50 grams of Pixian bean paste, 20 grams of perfumed fish, 50 grams of dried chili pepper rice, 15 grams of ginger rice into the burned to 50 percent of the heat of the 100 grams of salad oil, stir fry over low heat for 10 minutes, to the aroma can be. You can add garlic, green onions, minced meat into a flavor plate, you can also do "perfumed fish" soup, or do boiled dishes, roasted vegetables seasoning, mostly used for spicy dishes,

such as the "spicy roasted fish": net 750 grams of mackerel cut weight of about 10 grams of block, put 5 grams of salt, 50 grams of dry chili pepper rice, 15 grams of ginger rice into five hot 100 grams of salad oil over low heat for 10 minutes until the aroma can be. The block, put 5 grams of salt, 10 grams of cooking wine, 3 grams of monosodium glutamate code taste for 5 minutes, into the 200 grams of oil boiled to fifty percent heat frying over low heat for 5 minutes to one side of the yellowing, under 30 grams of composite flavored chili sauce, stir-frying over medium heat for 2 minutes, add 750 grams of water to boil over low heat to remove the debris, and then collect the juice over medium heat.

You can mix different flavors of hot sauce according to your own taste:

Garlic Hot Sauce

Practice: Fresh bell peppers, with a few red bell peppers (you can use all of them if you love spicy food), 500 grams of tomatoes, a piece of ginger, two heads of garlic. The above samples were put into the blender and stirred into a paste. Frying pan put a small bowl of water, cooking over medium heat, a variety of paste in the pot, simmering sauce (garlic half of the last to put) while simmering, add salt, sugar (a little), rice vinegar small half bottle. Remember to keep stirring with a spoon to prevent sticking to the pot, from thin to thick you can turn off the fire, and then under a little monosodium glutamate, and then pour the rest of the garlic, cooled and bottled.

Tip: This chili sauce is definitely comparable to the famous garlic chili sauce on the market. Another trick is to fish a small piece of kimchi altar sour teeth old radish and tomato stir together, the sauce flavor is particularly fragrant.

Peanut sauce

Practice: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, cooking oil, salt 2 tablespoons, a little monosodium glutamate. Chili and pepper drying, pounded into pieces; cooked peanuts peeled, then, the peanut kernels crushed; will be crushed 3 ingredients add salted salt, monosodium glutamate and mix well; frying pan on the fire, salad oil burned seven minutes hot, mix the raw materials poured into the pan, stir fry with chopsticks, this time there will be choking spicy flavor out, and then add half a bowl of water (such as mastering the temperature of the oil is not good if you are not in the same time as pouring chili peppers, then add the water). Cover the pot and simmer over high heat to force out the water and bring to a simmer until thickened. Remove from the pot, let cool, and put the peanut sauce into a glass jar to serve as you like.

This sauce is simple, low-cost, convenient raw materials, both tasty and affordable, the taste is much stronger than Lao Gan Ma, Lao Gan Dad and so on. Eating spicy people can choose to use the full flavor of hot pepper as raw materials, but also can increase the amount of chili; such as do not love spicy food, you can use ordinary chili. In addition to peanuts, sesame seeds, walnuts, melon seeds can be made according to this method into a spicy sauce.

Sweet and spicy noodle sauce

Practice: Pixian 100 grams of bean paste, the four seasons of the treasure of young smooth peanut butter 100 grams, 200 grams of sweet noodle sauce, oyster sauce 1 spoon, pepper, a little rock sugar, ginger, garlic, onion, 30 grams of dried red pepper minced, vegetable oil, balsamic vinegar. Mince the bean curd, put it into a pot with the peanut butter, sweet flour sauce and oyster sauce, and mix well to form a mixture. Heat the pot, pour oil, oil should be more, oil is hot, first under the ginger, garlic, onion, chili pepper stir-fried, and then pour the mixture into the pot, and then with a small fire, use a spatula to slowly push the mixture can be.

Tip: When making the sauce, do not stir or toss, but slowly push it through. When the pan is bubbling evenly and fragrant, add pepper and rock sugar and mix well. The sauce is red and bright with a mellow flavor. After it cools naturally, put it into jars and bottles, taking care to seal it.

Lastly, I would like to talk about food additives

As long as you are doing catering, basically you have to use food additives, 1 is to flavor, make your food more delicious, in fact, our usual common people's spices are also food additives, such as monosodium glutamate (MSG), Aji-Fresh Soy Sauce (AFSSO) and so on are all additives, 2 are also in order to save money, 2 is also in order to save money, 2 is also in order to save money. Some spices in the second use of the efficacy will be greatly reduced, so this time you need additives, good and save money.