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), 1 packet of Special Fresh 1, 100 grams of chicken broth, 20 grams of sugar, 40 grams of refined salt.

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

3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh 1, chicken essence, sugar, refined salt and mix well.

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

Sesame sauce

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

Methods:

1. soak the soybeans in cold water for 5-6 hours, then use boiling water to boil, 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 will be peeled.

3. Put the peeled peanuts, soybeans, milk, egg yolk, brown sugar. Put the sesame seeds into the fryer and mix well.

Tips: Peanuts peeled: first peanuts in a frying pan on low heat. After cooling down, peel the peanuts, so that it is easier.

Chili sauce

Method: take 50 grams of wild pepper rice, 50 grams of pickled chili rice, 50 grams of Pixian bean paste, 20 grams of perfumed fish, 50 grams of dried chili 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, can also do "perfumed fish" soup, or do boiled dishes, roasted vegetables seasoning, mostly used for spicy dishes, such as "spicy roasted fish": net 750 grams of mackerel cut weight of about 10 grams of the block, put 5 grams of salt, 10 grams of cooking wine, 3 grams of salt, 10 grams of wine, 3 grams of wine, 5 grams of salt, 10 grams of wine, 10 grams of wine, 3 grams of wine. 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 of the heat of the low-fire frying for 5 minutes to one side of the yellow, under 30 grams of composite flavored chili sauce, stir-fried over medium heat for 2 minutes, add 750 grams of water boiled over low heat to remove the debris, medium-high-fire juice can be collected.

Garlic Hot Sauce

Practice: fresh bell pepper, with a few red bell peppers (people who love spicy food can use all bell peppers), 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.

Chopping fresh chili

Practice: 100 grams of fresh artichokes, 1 scallion, salt, white wine a little. Asahi peppers chopped, never spicy hands, it is best to wear rubber gloves to cut; while cutting, while putting into the bottle, while adding salt, and a pair of clean chopsticks compact, it is best to sprinkle some white wine. Sealed, usually about 3 days can be eaten.

Tips: Put a little when eating noodles, and mix a spoon when cooking, it is very fragrant and appetizing.

Sweet and Spicy Noodle Sauce

Practice: Pixi County Bean Paste 100 grams, Four Seasons Bao young smooth peanut butter 100 grams, 200 grams of sweet noodle sauce, oyster sauce 1 spoon, pepper, rock sugar a little, minced ginger, minced garlic, minced scallions, 30 grams of dried red chili peppers chopped, 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, pack it into jars and bottles, taking care to seal it.

Beef chili sauce

Practice: 500 grams of beef (minced meat), 500 grams of fresh red pepper (hinged), two boxes of dry yellow sauce, 100 grams of monosodium glutamate (MSG), 150 grams of sugar, 300 grams of oil, 100 grams of cooked sesame seeds, salt to taste. Pour oil in the pot to heat, under the beef fried for a few moments, then pour the above seasoning, stir fry evenly, and then stew for a while on it.

Tips: eat noodles when put a little, cooking when adjusting a spoon, flavorful.

Peanut sauce

Practice: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, cooking oil, 2 tablespoons of salt, a little monosodium glutamate. The pepper and pepper drying, pounded into pieces; cooked peanuts peeled, then, the peanut kernels mashed; will be mashed 3 kinds of raw materials to add salted salt, monosodium glutamate stirred evenly; frying pan on the fire, salad oil burned seven minutes hot, mixing the raw materials poured into the pan, stir fry with chopsticks, this time there will be choking spicy scurrying, 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 heat, cool, and store the peanut chili sauce in a glass jar.

Tips: This sauce is simple, low-cost, convenient raw materials, both delicious and affordable, the taste is much stronger than Lao Gan Ma, Lao Gan Dad and so on. The 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.

Spicy bean sauce

Practice: 1 small bowl of fresh broad beans, 25 grams of Kaiyang (dried shrimp), half a spoon of yellow wine, 14 spoons of fine salt, a little sugar, monosodium glutamate trace, 3 spoons of peanut oil, sesame oil, chili oil, chili powder, pepper powder trace. The open ocean with yellow wine, water immersion for about 30 minutes, so that it rises; clean pot, put peanut oil, burn until the oil is 70% hot, put the broad bean petals stir fry, add open ocean, fine salt, sugar, monosodium glutamate, stir fry to taste, and then add paprika, pepper powder, sesame oil, mix well, you can start the pot, pots and pans.

Tips: This sauce is spicy and fragrant, appetizing and refreshing. When making, you must use hot oil to stir-fry the beans quickly, so that it is not easy to yellow; should not add water, can not be fried scorched, not to thicken, to ensure that the sauce of the crisp tender flavor taste.