1, making spicy griddle sauce
Raw materials required: red oil 160ml, sesame oil 60ml, fresh pepper 2g, dried pepper 15g, pickled pepper festival 25g, dried pepper 85g, millet spicy 15g, Pixian bean paste 35g, seafood sauce 10g, fennel.
Specific practice: first pour the red oil into the pot, then add the dried pepper, fresh pepper, dried Chili festival, millet spicy, pickled pepper festival and Pixian bean paste, stir-fry until fragrant. Then add fennel, ginger powder, spiced powder and seafood sauce, stir-fry together, and finally pour sesame oil and stir well.
The dish "Spicy Shrimp Dry Pot" made from spicy dry pot sauce
The chilli shrimp griddle made of this chilli sauce is made as follows.
Raw materials required: proper amount of peanut oil, 55ml of red oil, 5g of monosodium glutamate, chicken essence 10g, 5g of white sugar, 5g of salt, 50g of cucumber slices, 10g of celery slices 120g, 20g of chopped green onion, sliced water-soaked mushrooms 120g, 550g of fresh shrimp, 35g of sesame seeds, 45g of peanuts, and 20 g of green onion.
Specific practices:
Remove the shrimp head and claws, remove the shrimp line, and then sprinkle a little salt for pickling. Cool the oil in a hot pan. When the oil is 70% hot, pour the shrimp in, fry it crisp, then take it out, and then fry the mushrooms, which is also to be fried dry. Wash the pan, pour in the red oil, then stir-fry the garlic and ginger rice, stir-fry the fried mushrooms, cucumber and celery in the pan, then add the shrimp, then add the seasoning, salt, monosodium glutamate, white granulated sugar and fermented bean sauce, and sprinkle with chopped peanuts and sesame seeds when taking out the pan.
2, the production of black bean sauce griddle:
Raw materials: Pixian bean paste 25g, Laoganma douchi 40g, Yongchuan douchi 20g, dried douchi 140g. 50g chopped onion, coriander 10g, 25g minced garlic and Jiang Mo 10g. Cumin powder 10g, Chili noodles 10g, thirteen spices 3g, fennel powder 5g. 60ml of sesame oil and 60ml of spicy oil. Salt, sugar, monosodium glutamate and liquor.
Specific practices:
Yongchuan douchi and dried douchi are diced, and Pixian bean paste is chopped. Cool the oil in a hot pan. Add sesame oil and spicy oil. Stir-fry Jiang Mo and minced garlic. Then add the remaining seasoning into the pan, stir-fry for a few minutes, and put it in a plate to cool for later use.
The dish "Chixiang Chicken Dryer" made from the sauce of Chixiang Dryer.