Chili sauce is a common seasoning, and now many families will prepare some Chili sauce. In hot summer, it can be served with noodles or steamed bread. In order to make hot sauce that suits their taste, many people want to make it themselves, but they can't find a good way. In this regard, I will provide you with several methods of hot sauce for your reference and improvement!
Garlic Chili sauce
Ingredients: 2 kg of red pepper, 1 onion, 1 tomato, 1 apple, 1 garlic, 1g of salt, 1g of white vinegar, 1g of sugar and 1g of bean paste.
Practice:
1. Wash the red pepper, remove the seeds, dry the water and put it on a plate for later use.
2. Prepare auxiliary materials, cut apples, tomatoes and onions into small pieces, peel and chop garlic into minced garlic and put it on a plate for later use.
3. If possible, you can use a cooking machine to grind the chopped red pepper, tomato, apple and onion into powder.
4. put the beaten ingredients into the pot, then add white vinegar (preferably brewed, the blended vinegar will seriously affect the taste), salt, bean paste and white sugar, and boil them together, stirring constantly during the cooking process to avoid the bottom paste. When the water evaporates, turn off the heat and let them cool.
5. When the temperature drops to about 4 degrees, onion and minced garlic can be added and stirred evenly.
6. finally, after completely cooling, put it into a sealed can that has been sterilized and refrigerated.
Chili sauce is always available in rural households
Ingredients: 5 kg of pepper, 5g of broad bean, 5g of ginger, 5g of pepper, 5g of salt and 1g of white wine.
Practice:
1. Boil the broad beans to a semi-cooked state, peel off the skin of the broad beans, evenly sprinkle raw flour on the surface of the broad beans, cover them with newspapers and quilts, and ferment the broad beans for the second time (this process takes about 5-6 days). After the broad beans are fermented, they can be prepared to make peppers.
2. Wash and dry the pepper and chop it completely, which is more convenient for cooking.
3. Chop Jiang Ye into pieces in the same way.
4. Evenly mix chopped pepper and fermented broad beans, and gradually add Jiang Mo, pepper and edible salt during the mixing process.
5. finally, put the mixed pepper in the sun and seal it.
6. sun-dry the sauce for 3 days (this hot sauce can be stored for two years under the condition of sealed cooked oil).
Home version of beef hot sauce
Ingredients: 5g of beef stuffing, 5g of red pepper, two boxes of dried yellow sauce, 1g of cooked sesame seeds, sweet noodle sauce, sugar, salt, vegetable oil, Shaoxing yellow wine, Jiang Mo, chopped green onion and minced garlic.
Practice:
1. Cut the beef into small pieces, chop the red pepper, and dilute the dried yellow sauce with water first.
2. stir-fry beef with a catty of soybean oil until it becomes discolored.
3. Heat the oil in the pot, add Jiang Mo, chopped green onion, minced garlic and red pepper, stir-fry until fragrant, and then add the freshly fried beef stuffing. Shaoxing yellow wine was added to enhance the flavor. Finally, the yellow sauce water, sweet noodle sauce and white sugar were put into the pot, and the meat sauce was boiled to be thick under the condition of slow fire.
4. finally, sprinkle sesame seeds and serve on a plate.
Hunan colored pepper and garlic Chili sauce
Ingredients: Hunan local green pepper and red pepper, vegetable oil, minced garlic, soybean sauce, pepper, white wine, star anise, etc.
Practice:
1. Chop the green and red hot sauce and mince the garlic.
2. add the cooking oil, stir-fry the spices in the pot until they are fragrant.
3. Filter out the spice residue, add the green and red pepper powder and stir-fry.
4. Finally, add the white wine, and turn off the fire with soybean sauce, peanuts, sesame and other auxiliary materials, and the delicious chili sauce with colored pepper and garlic is finished.