It is not difficult to make chili sauce with a few homemade chili sauce, so as long as you are quick, you can make a few kinds of spicy sauces for you to try
Garlic sauce
How to do it: fresh chaotianjiao, with a few red bell pepper (spicy people can use it all), 500 grams of tomato, a piece of ginger, two garlic.
All the above are mixed with a blender.
Cook the pan in a small bowl, cook it in medium heat, and cook it in a pan with a mixture of sauce (garlic and paste for the last half). Add salt, sugar (a little), and half a bottle of rice vinegar.
Remember to keep using a spoonful to keep the pot from boiling away, and then you can turn off the heat, then add the MSG, then pour the remaining garlic, and then bottle it.
Tip: this chili sauce can definitely be compared to the popular garlic sauce in the market.
Another trick is to remove the old radish and tomato from a small pickle jar. The sauce will taste very sweet.
Chopped hot pepper
Practice: 100 grams of fresh pepper, a little salt and white wine.
The bell pepper is chopped, never hot, preferably with rubber gloves.
Cut, put in the bottle, add salt, and use clean chopsticks to compaction, finally sprinkle some white wine, seal good, generally 3 days or so can eat.
Tip: put a spoonful of it when you eat it, and it's very appetizing.
Sweet and spicy sauce
How to do it: 100 grams of douban, 100 grams of peanut butter, 200 grams of sweet flour, 1 tablespoon of oyster sauce, pepper and sugar, ginger, garlic, onion, 30 grams of dried red pepper chopped, vegetable oil, balsamic vinegar.
Finely chop the watercress and add to the bowl with peanut butter, sweet sauce and oyster sauce. Stir well into a mixture.
Heat up the pan, pour oil, oil, oil, heat, first, ginger, garlic, onion, chili, stir fry, then add the mixture into the pan, then use small fire, and gently push the pan with the pan.
BJZI hundreds of people
Tip: when making sauce, don't stir or stir-fry, but slowly push it evenly.
Wait for the pan to emit even small blister, the aroma is overflowing, add pepper, sugar and mix well.
The sauce is red and strong, and it is cooled naturally and then put into the bottle.
Beef chilli
Practice: beef 500g (minced meat), fresh red pepper 500g (chopped), two boxes of dry yellow sauce, 100 grams of monosodium glutamate, 150 grams of sugar, 300 grams of oil, 100 grams of cooked sesame, a proper amount of salt.
Heat the oil in the pan, fry the beef for a few minutes, then pour the sauce over the top.
Tip: it tastes strong and is suitable for mixing.
Peanut hot sauce
How to do it: 25 grams of dried pepper, 150 grams of cooked peanuts, 40 grains of sichuan peppercorns, an appropriate amount of oil, 2 tablespoons of salt, and a little taste.
Dry the chilli and pepper and mash them up.
Ripe peanut peel, then, mash peanut kernel;
Add the three ingredients of the mash to the salt and the MSG mixture.
Seven salad oil in frying pan heat until hot, pour mixed raw materials into the pot, stir with chopsticks, then there will be a Moscow spicy came out, and then add in half bowl of water (such as bad master oil temperature, at the same time of pour hot pepper, add water).
Cover the pot with a lid, and the fire will simmer, forcing the water to boil until it is thick.
Start the pan, cool it, and put the cooked peanut sauce in the glass bottle.
Spicy bean paste
Practice: 1 small bowl of fresh horsebean douban, shrimp dry 25 g, yellow rice wine and a half spoon, fine salt 1 spoon, a few of white sugar, monosodium glutamate, trace of peanut oil 3 tablespoons, each a little sesame seeds oil, chili oil, pepper powder, Chinese prickly ash each trace.
Immerse the ocean in yellow wine and water for 30 minutes.
Wash pot, put the peanut oil, up to seventy percent oil heat, put CanDouBan stir-fried, add dried shrimp meat, salt, sugar, monosodium glutamate, saute until ruwei, then stir in chili powder, Chinese prickly ash, sesame oil, can dish up the plate.
Tip: this sauce is spicy, spicy and appetizing.
When making, it is necessary to stir-fry the watercress quickly with hot oil to make it not yellow.
Not to add water, not to fry, not to thicken the sauce, to make sure its sauce is crisp and tender.
