Chili sauce is mostly produced in Sichuan, and there are two types: oil-based and water-based. The oil-based one is made with sesame oil and chili peppers, and is bright red in color, with a layer of sesame oil floating on top, making it easy to store; the water-based one is made with water and chili peppers, and is bright red in color and difficult to store. Below I share several ways to make chili sauce.
Garlic Chili Sauce
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Method: Fresh Chaotian pepper, with a few red peppers (if you like spicy food People can use Chaotian pepper), 500 grams of tomatoes, a piece of ginger, and two heads of garlic. Put the above ingredients in a blender and blend into a paste. Pour a small bowl of water into the wok and cook over medium heat. Add various pastes to the pot and simmer the sauce (leave half of the minced garlic in for last). While simmering, add salt, sugar (a little) and half a 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, pour in the remaining minced garlic, and bottle it after cooling.
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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.
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Chop fresh chili
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Recipe : 100 grams of fresh pepper, a little salt and white wine. Chop the Chaotian pepper into small pieces. Don’t make it too spicy. It’s best to cut with rubber gloves. While cutting, put it into the bottle. Add salt and compact it with clean chopsticks. Finally, sprinkle some white wine and seal it. It usually lasts for 3 days. It's ready to eat.
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Tip: Add a little when eating noodles and a spoonful when cooking. It is very fragrant and appetizing.
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Sweet and Spicy Noodle Sauce
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Instructions: 100g watercress, 100g peanut butter, 200g sweet noodle sauce, 1 spoon of oyster sauce, pepper, a little rock sugar, minced 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.
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Tips: 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.
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Beef Chili Sauce
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Recipe: 500g beef (minced meat), 500g fresh red pepper (minced), two boxes of dried yellow sauce, 100g MSG, 150g sugar, 300g oil, 100g 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.
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Tips: The taste is fragrant and suitable for mixing noodles.
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Peanut Hot Sauce
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Method: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 Sichuan peppercorns, an 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, and then mash the peanut kernels; add the three mashed ingredients to the salt and MSG and stir evenly; heat the wok and heat the salad oil until it reaches 70% heat. 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.
Spicy bean paste
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Recipe: 1 small bowl of fresh broad beans, 25 grams of dried shrimps, half a spoon of rice wine, 1 spoon of fine salt, a little sugar, a small amount of MSG, 3 peanut oil spoon, a little each of sesame oil and chili oil, a little 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, put in 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 infused, add chili powder, Sichuan peppercorn powder, and sesame oil, mix well, and then you can put it in the pot and put it into the pot.
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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.