1, chili sauce practice a
(1) ready to cut, green onion, ginger slices, onion slices, cilantro, peanut kernels, coriander, sesame leaves, star anise, cumin, and coarse chili powder.
(2) Pour a small amount of oil into the pot, when the oil is hot, pour in the peanut kernels to fry. Stir-fry until the peanuts are cracked and crackling sound is ready. When the peanuts are ready, mash them a little and set them aside.
(3) In a wok, pour in a little more oil, when the oil is slightly hot, pour in the green onions, ginger, onions, cilantro and fry, frying these ingredients is mainly to add flavor to the oil.
(4) here must be used in a small fire slow frying, and then add sesame leaves, anise, cumin, so that a small fire slow frying 10 minutes or so. Fry these ingredients in the pan until they are dry and brown.
(5) Add salt to the chili noodles, and add a little water and mix well, in order to fry the chili noodles later.
(6) Fry the spices in the frying pan, then pull them out, wait for the temperature of the oil in the pan to drop, then pour the chili noodles in and fry them. Here must use the smallest fire fried, because just added water to the chili noodles, so the chili noodles will not burn once poured in.
(7) Then pour in the crushed peanut kernels and add some tempeh, remembering not to use too much heat throughout. This must be simmered for a while, the chili noodles inside the water to Ao dry, add some soybean paste into it, and then add the right amount of soy sauce and a spoonful of sugar into it. This must be simmered for a while, the water inside the chili pepper boil dry when you can turn off the fire out of the pot.
2, chili sauce practice two
(1) fresh red pepper 850g, 200g of ginger, 150g of garlic, salt 35g, 80g of white wine, crushed rock sugar 50g.
(2) Prepare some fresh red peppers, wash, dry water.
(3) Stir-fry the salt in low heat first and set aside. Remove the tips of the red chili peppers, peel the garlic and wash and dry the ginger.
(4) Red chili peppers with a food processor, not too broken, there are large particles is good. Garlic and ginger are also granular. Pour together the crushed chili, crushed baby ginger and crushed garlic. Add salt and crushed rock sugar and mix well.
(5) Prepare a glass jar, boil it to sterilize it, dry it and keep it aside. Fill the jar with the mixed chili and compact it with a spoon.
(6) Pour white wine (40 degrees or above white wine) is good. Screw the cap on the bottle and keep it in the refrigerator for 1 month before serving.
3, chili sauce practice three
(1) 500 grams of millet chili or morning glory pepper seeded, 500 grams of green cow horn pepper or Hangzhou pepper seeded, 200 grams of garlic cloves, 80 grams of oyster sauce, 60 grams of sugar, about 20 grams of salt, 20 grams of white vinegar, 30 grams of Huadiao wine, 5 grams of monosodium glutamate (MSG), 6 grams of five-spice powder, 400 grams of peanut oil, pepper, 3 grams of pepper powder, 10 grams of white sesame seeds.
(2) Chop the ingredients, not too much. Put into the pot. Put in the seasoning. Mix well.
(3) Heat oil in a pot. You can add cilantro, onion, etc. to fry the oil and then fish it out.
(4) Pour the fried oil into the chopped chili. Stir. At this point, the ingredients are half-cooked. If you want to cook it bigger, then you can put it in a pan and stir-fry to heat it up. It can be bottled or canned.