1. Chop garlic and ginger.
2. Take a pot and boil the water for later use.
3. Cut the tomato slightly, then put it in the boiling water of Method 2, blanch it for 30 seconds, then rinse it with cold water, and remove the pedicle and skin for later use.
4. Put the tomatoes, pickled peppers, Jiang Mo, cold boiled water and salt from step 3 into a blender, and then chop them.
5. Add salad oil to another pot, heat the pot to about 60℃, add minced garlic, and stir-fry over low heat.
6. Put the Chili sauce, white vinegar and fine sugar into the pot of Method 5 and cook for about 5 minutes until it becomes sticky.
Faich
rouille
Practice: fresh morning pepper, a little red pepper (people who like spicy food can use all morning peppers), 500 grams of tomatoes, one piece of ginger and two pieces of garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a wok and cook it on medium heat. Put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last) while cooking the sauce. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour in the remaining garlic, cool and bottle.
Ji Fa
Duoxian chillies
Practice: fresh pepper 1 00g, green onion1root, a little salt and proper amount of liquor. Chop pepper, not spicy, it is best to wear rubber gloves to cut; While cutting, put it into the bottle, add salt at the same time, and press it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.
Fasan
Sweet and spicy noodle sauce
Practice: Pixian douban 100g, Sijibao tender peanut butter 100g, sweet noodle sauce 200g, oyster sauce 1 spoon, pepper, a little rock sugar, Jiang Mo, minced garlic and chopped green onion, 30g of dried Chili, vegetable oil and balsamic vinegar. Chop watercress, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat the wok and pour the oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula. When making sauce, you can't stir it, you can't stir it, you should slowly push it evenly. When there are even bubbles in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.
Ji Fa
Beef Chili sauce
Practice: 500g of beef (minced meat), 500g of red pepper (minced meat), two boxes of dried yellow sauce, monosodium glutamate100g, sugar150g, 300g of oil, cooked sesame100g, and appropriate amount of salt. Heat oil in a pan, stir-fry the beef for a while, then pour in the above seasonings, stir well and stew for a while.
Fawu
Peanut Chili sauce
Practice: 25 grams of dried pepper, 0/50 grams of cooked peanut/kloc-,40 slices of pepper, proper amount of cooking oil, 2 tablespoons of salt and a little monosodium glutamate. Drying Capsici Fructus and Zanthoxyli Fructus, and mashing into powder; Peel the ripe peanuts, and then mash them; Adding salt and monosodium glutamate into the mashed three raw materials, and stirring evenly; The wok caught fire and the salad oil was heated to seven minutes. Pour the mixed raw materials into a wok and stir fry with chopsticks. At this time, there will be a pungent smell of choking nose, and then add half a bowl of water (if you don't know much about the oil temperature, add water while pouring pepper). Cover the lid, simmer on high fire, force out the water and cook until it is sticky. Take out the pot, let it cool, put the prepared peanut hot sauce into a glass bottle and carry it with you.
Liu Fa
Spicy bean paste
Practice: 1 small bowl of fresh broad bean paste, 25g Kaiyang (shrimp), half a spoonful of yellow wine, 14 spoonful of refined salt, a little sugar, a little monosodium glutamate, 3 spoonfuls of peanut oil, a little sesame oil and spicy oil, and a little pepper powder. Kaiyang is soaked in yellow wine and clear water for about 30 minutes to make it swell; Wash the pan, add peanut oil, stir-fry broad bean petals when the oil is 70% hot, add onion, salt, sugar and monosodium glutamate, stir-fry until it tastes good, then add Chili powder, pepper powder and sesame oil, mix well, then take out the pan and put it into the pot.
Fache
rouille
Ingredients: pepper and tomato.
Accessories: ginger, garlic, salt, sugar, rice vinegar.
Exercise:
1. Take fresh pepper, 500g tomato, a slice of ginger and two garlic. Put it into a blender and beat it into paste;
2. Put a small bowl of water in the wok and cook it on medium heat. Put all kinds of pastes in the wok and add sugar while cooking the sauce (leave half of the garlic at the end).
(a little), salt, rice vinegar, half a bottle;
3. Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;
4. Pour the remaining minced garlic, cool and bottle.
Precautions for operation:
1. Friends who are not good at spicy food can add some red pepper, and more tomatoes and sugar will relieve it.
Reduce the spicy feeling;
2. The seasoning is added in a certain order, and it should be put down in the order of sugar, salt, vinegar and soy sauce. This is because if salt is put first and then sugar is put, the penetration of sugar will decrease and the amount of sugar added will increase. If the vinegar is put too early, the sour taste will easily dissipate.
Finally add soy sauce. If you like, you can also add some monosodium glutamate to the last link.
P-bromo-fluoroacetanilide
Korea miso soup
Ingredients: potatoes, onions, tofu, bean sprouts, zucchini, beef, whitebait and pepper.
Seasoning: a spoonful of Korean lobster sauce, a spoonful of hot sauce, salt,
Methods: 1. Take a Korean stone pot and add water to boil it.
2。 Slice potatoes, tofu and onions. Add water to potatoes and turn off the heat before putting onions.
3。 Stir-fry beef slices, put all the ingredients into the pot and add the required seasoning.
4。 Season with salt, add onions, and take out the pan.
Note: it is easy to overflow, and the water should not be too big after boiling.
Sauce soup 2
Ingredients: 600g of steak, 200g of radish, 20 cups of water, bracken100g, platycodon grandiflorum100g, soybean sprouts100g, and beef150g.
1.5 tablespoons soy sauce, 1 tablespoon onion, 1 tablespoon garlic, 1 tablespoon sesame oil, 5 tablespoons pepper noodles and clear sauce.
Practice 1) Wash the steak and meat in cold water and cook them with radish in water.
2) Take out the cooked meat, cut it thicker, season it with onion, garlic and soy sauce together with the cut radish, and then stew it in the soup.
3) Wash bracken and platycodon grandiflorum, add seasoning and stir-fry until fragrant.
4) Then, the soybean sprouts are cooked and mixed with seasoning.
5) Cut the beef, add seasoning and bake it into a circle, and then cut it into quadrangles.
6) Put the rice in the casserole, put the miso soup, and then put the meat and the mixed vegetables evenly.
7) When eating, you can add onions, sesame seeds, Chili noodles and so on according to your own hobbies.
Sauce soup 3
There are many kinds of miso soup, such as seafood, vegetables, meat, mushrooms and so on.
Ingredients: 2-5 mushrooms, tofu and shellfish, 1 whitebait, onion, pepper and zucchini.
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2. Add a little pepper noodles after the pot is boiled, add shellfish peppers when it is almost cooked, and add garlic after cooking for 5 minutes. If it is not salty enough, you can add some salt or chicken essence.
Fajiu
Northern Chili sauce
(1) boiling method
fundamental/essential component
1, main ingredient: pepper 10 kg.
2. Accessories: 0.5 kg of edible oil, 3 kg of sesame oil, 2 kg of peanut oil, 0.5 kg of ginger 1 kg of monosodium glutamate 1 kg of sugar 1 kg of garlic, 0.5 kg of salt, 0.5 kg of white vinegar, 2 kg of yellow sauce, 0.5 kg of spiced noodles and 0.5 kg of cooked sesame/kloc.
Production method
1. First, clean the pepper, control the moisture, and grind it with a meat grinder for later use;
2. Pour white vinegar, yellow sauce, white sugar and salt into the pot, bring to a boil, stir well and pour out;
3. Heat the oil in the pot, pour in the pre-chopped peppers, stir well, and then pour in the pre-cooked white vinegar, yellow sauce, sugar, salt, etc. Stir-fry for half an hour, then add ginger foam and garlic foam, stir-fry for about 1 hour, add spiced noodles for a while, then add monosodium glutamate and cooked sesame seeds, stir well and take out.
(2), steaming method
fundamental/essential component
1, main ingredient: 5 kg of pepper.
2. Ingredients: 6 ounces of sugar, 3 ounces of vinegar, 3 ounces of monosodium glutamate, a little sesame, 6 ounces of salt, a little ginger and garlic, and 4 bags of Yingkou sauce.
manufacturing method
1. First, clean the pepper, control the moisture, and grind it with a meat grinder;
2. Add sugar, vinegar, sesame, salt and Yingkou sauce in turn and stir well;
3. Steam in the pan for15min after boiling;
4. After cooling, add monosodium glutamate and ginger and garlic and mix well.