Fried skewers with spicy sauce:
1. ingredients: 500 grams of pickled peppers, sesame seed paste 150 grams of peanut butter 200 grams of chili sauce 40 grams of garlic 100 grams of pepper 30 grams of pepper, 80 grams of monosodium glutamate (MSG), super flavor 10 grams of King of Freshness, 100 grams of chicken essence, sugar 20 grams of refined salt 20 grams of. 20 grams of sugar, 20 grams of refined salt.
2. First of all, the pickled pepper finely chopped, garlic cloves peeled and mashed.
3. With a porcelain filled with sesame paste, peanut butter, chili sauce, garlic, pepper, super fresh flavor king, chicken essence, sugar, salt and other mixing and uniform.
4. The vegetable oil will be burned to eight mature when put pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover the lid, let it cool down and then taste it, if salty, appropriate to put a little sugar, monosodium glutamate (MSG), light, add a little salt that is fried meat skewers with the spicy sauce.
Sweet sauce for skewers:
Materials: 1/2 bowl of soy sauce, sugar (or honey) 1/2 bowl, 1 tsp sesame oil, 1/2 tsp oyster sauce, 3 tbsp rice wine, 1/2 cup of water, 1 tbsp five-spice powder, 1 tbsp minced garlic, a little bit of red pigment (you can leave it out), 2 to 3 scallions, a few slices of ginger (patted flat)
Procedure: Mix all the ingredients well to make a sweet sauce for kebabs.
Oil fried chili sauce method: 150 grams of red pepper in a blender twisted fine, into the 100 grams of salad oil boiled to 50 percent of the heat of the stir-fry for 4 minutes, to the flavor, color brownish-red can be eaten. Can be used as a saucer, direct dipping, can also be used for cold dishes seasoning, hot dishes color and seasoning, such as "spicy pork chop": take 200 grams of net pork chop, sticky breadcrumbs into the burning to fifty percent of the heat of the oil over medium heat for 5 minutes, cut 4 cm long section, poured with 25 grams of oil fried chili sauce, 8 grams of salt, 3 grams of chicken, 15 grams of Meijifang Soy Sauce into the juice can be. The sauce can be used.
Soak chili rice method: take 200 grams of red pepper, cut into rice size, add 15 grams of salt, 10 grams of vinegar soak for 24 hours to become. Pickle pepper rice is very versatile, hot dishes, cold dishes can be used, such as "pickle pepper rice fried small silverfish": take 100 grams of pickle pepper rice and 150 grams of small silverfish mixed together with 2 eggs, 15 grams of water starch, put 5 grams of salt, 3 grams of chicken essence, 2 grams of pepper, 10 grams of cooking wine, put into the burning to five percent of the oil in the heat of the pan frying for 8 minutes! Form into a cake shape, until both sides are cooked.
Compound flavor 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 pepper rice, 15 grams of ginger rice into the burned to fifty percent of the heat of the 100 grams of salad oil, stir fry on 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 heated to 50 percent of the heat of the low-fire frying for 5 minutes to one side of the yellowing, under 30 grams of composite flavored chili sauce, stir-fried over medium heat for 2 minutes, add 750 grams of water to boil over low heat to remove the debris, medium-high-fire juice can be.
Homemade spicy sauce
Previously, when I did the "fish and meat", "spicy tofu" and other Sichuan-style dishes, I usually use some finished hot sauce, but because we use hot sauce in hotels to more dishes, if you use finished products for a long time, the cost is higher. Hot sauce, if the long-term use of finished cost is relatively high, and then I developed a spicy sauce, flavor is good, the cost is also reduced a lot. Specific method: 5 kg of dry red pepper in water soaked for 24 hours, take out and 5 kg Pixian soybean paste, 500 grams of pepper, 500 grams of garlic cloves into a blender crushed into the 2500 grams of salad oil burned to four hot, with a hand spoon constantly stirring in order to prevent sticking to the pot, plus 500 grams of salt, 20 grams of chicken seasoning, simmer for 10 minutes, and then slowly pour into the boiling 1500 grams of salad oil, and then slowly pour into the boiling 1500 grams of oil, and then slowly pour into the boiling 1500 grams of oil, and then pour into the boiling 1500 grams of oil, and then pour into the hot sauce, and then pour into the boiling 1500 grams of oil. Until the hot sauce cools down, put it into a bucket, pour in 200g of sesame oil, and it's ready to use.
Note: You can't add water to the sauce during the simmering process, or it won't come out flavorful.
This kind of hot sauce is reddish in color, spicy, fresh and fragrant, and will not be bad for a long time, but every time you take it, you can't knock off the layer of oil on top, because the oil prevents it from deteriorating.
This spicy sauce can be used as a dip for deep-fried stinky tofu in addition to Szechuan dishes, and it tastes very good.
Dried chili reuse
Our kitchen master often use dried chili peppers boiled chili oil, each boiled the remaining dried chili peppers are thrown away, I look very sad, collected, with maltose, sesame seeds, etc. made into a condiment, the effect is really good. Specific practice: take 100 grams of maltose, pour into the pot, add 100 grams of boiling water, stirred into a paste, add boiled chili oil dried chili pepper 150 grams, turn evenly, sprinkle 15 grams of cooked sesame seeds, take out and spread out to dry can be eaten. Crispy taste, medium spicy flavor, slightly sweet, can be eaten directly, can also be used to fry "spicy rabbit", "spicy chicken" and other slightly spicy dishes.
Note: Do not boil the dried chili peppers too scorched and too dry, or they will have a burnt flavor.
Homemade compound hot sauce
Our side of the farm women will make a simple chili sauce, is the fresh red chili pepper with a stone grinder grinding into a paste, add salt, green tea water, in a small jar, open (covered with a mesh sieve on top of it) placed in the sun and made. I use this homemade chili sauce to join other finished sauces made of a composite hot sauce, used to roast vegetables, dipping fried food and other effects are good. Specific method: take 250 grams of Yixian Hong Tan spicy soybean paste (available instead of other brands of soybean paste) chopped, plus 500 grams of Qimen guliujiang brand chili sauce (available instead of other brands of chili sauce), 300 grams of Hu Yumei fava bean sauce, 500 grams of homemade chili sauce, 20 grams of sesame oil mix, pour 1500 grams of cooked rapeseed oil burned to 60% hot, add chopsticks stirring the side to make the sauce evenly heated, mix well! The sauce can be mixed well.