How to make chili sauce delicious (How to make chili sauce delicious video tutorial)

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List of contents for this article:

• 1、How to make green chili sauce to be fragrant and delicious
• 2、How to make steamed chili sauce delicious
• 3、This is the correct way to make chili sauce. It is spicy and enjoyable, delicious and goes with rice. The method is super simple
• 4、How to make unsweetened garlic chili sauce (without sugar) delicious?
• 5、How to make chili sauce delicious

How to make green chili sauce to be fragrant and delicious

1. Chop the red and green peppers to better release the spicy taste and aroma. Stir fry the peppers: Heat the oil in the pan, add the chopped red pepper and green pepper after the oil is heated, and stir-fry evenly to fully disperse the aroma and spicy taste of the peppers. Add seasoning: After stir-frying evenly, add appropriate amount of oyster sauce and golden sauce, and continue to stir until the seasoning and pepper are fully mixed.

2. Add 200g of minced garlic after leaving the heat, stir quickly evenly, and use the remaining temperature to stimulate the aroma of garlic.

3. The steps for making chili paste with green peppers are as follows: Prepare ingredients: 500 grams of green peppers, you need to choose fresh and bright green peppers. Excipients: 50 grams of garlic and 25 grams of ginger to add flavor; 30 grams of salt to flavor and preservation; 10 grams of white sugar to reconcile taste; 15 ml of white wine to sterilize and enhance flavor.

How to make steamed chili sauce delicious

Wash the peppers, remove the stalks (you can retain some seeds to increase spiciness), and drain the water.

Ingredients: 500g millet pepper, 150g bean paste, 30g vinegar, 25g sugar, 40g salt, 200g oil. Wring out the water with a clean wet towel to wipe the millet peppers clean. Never wash them with water. Chop the millet peppers and steam them. Put in the basin for later use. It is better to use a slightly larger basin and stir later. Weigh the bean paste, sugar, vinegar, and salt and place them in a bowl and stir well. Make sure the sugar and salt are melted.

Remove the steamed chili paste, add 1 spoonful sesame oil, and mix well. Tip: Before stirring, add appropriate amount of sugar and rice vinegar according to personal taste to enhance the taste of the chili paste. The amount of peppers can be adjusted according to personal taste. If you like a hotter taste, add more peppers. Chili sauce is easy to go bad, so keep the remaining chili sauce in the refrigerator to avoid spoilage.

Display and consumption of finished products: After steaming and stewing, the Northeast steamed shredded potatoes and chili sauce is ready. At this time, you can see the color and state of the sauce.

This is the correct way to make chili sauce. It is spicy and enjoyable, delicious and goes with rice. The method is super simple

1. When making chopped pepper sauce, don't just add salt and sugar. Add one more ingredient. It is spicy and enjoyable, and it will not get moldy if you leave it for a long time. [Method of Chopping Pepper Sauce] Ingredients: 300g of fresh pepper, 30g of garlic, 15g of ginger, 30g of salt, 20g of white sugar, 30ml of white wine. Put the peppers in clear water and clean them, dry the moisture on the surface, and then put them in a bowl for later use.

2. Out of the pan: After stir-frying well, turn off the heat and take out of the pan. The soybean chili paste with complete color, aroma and aroma will be ready.

3. Add salt to taste. Finally add white sesame seeds and stir fry well. Bottling and preservation: After turning off the heat, let the chili sauce cool. Put the cooled chili paste into a clean bottle and seal it. The chili sauce made in this way will not be afraid of spoiling after being preserved for a year. It is spicy and enjoyable, delicious and goes well with rice. Note: During the entire frying process, be sure to stir-fry slowly over low heat to ensure that the aroma of various ingredients is fully integrated and at the same time avoid frying the chili sauce.

4. Stir fry a small amount of soy sauce, 1 spoonful of five-spice powder and 1 spoonful of pepper powder for about 5 minutes. If you need to store it for a long time, you can fry the water dry. Add peppers and season: Add chopped green peppers and stir fry for 2 minutes. Add salt to taste, then add 2 tablespoons of red pepper noodles and stir well. Out of the pan: Finally add white sesame seeds and stir fry well, then turn off the heat and serve out of the pan. The soybean chili paste made according to the above steps is spicy and enjoyable, delicious and goes well with rice, and the method is relatively simple.

5. Turn off the heat and let it cool. Put the chili paste into a clean bottle and seal it. Production points: Stir fry slowly over low heat: Make sure the water in the pepper is completely fried dry and avoid burning the sauce. Appropriate amount of seasoning: Adjust the ratio of soy sauce, sugar and salt according to personal taste. Sealed storage: Sealed storage after bottling can extend the shelf life of chili sauce.

How to make unsweetened garlic chili sauce (without sugar) delicious?

The method of making self-made garlic chili sauce is as follows: Prepare raw materials of garlic: appropriate amount, adjust according to personal taste. It is generally recommended to use fresh garlic, peel and mash. Fresh red peppers: Appropriate amount, wash and beat into paste. You can also choose to air-dry red peppers according to your personal taste, but you need to soak them first and then batter them into paste. Salt: Used for seasoning and preservation, added at 4% to 5% of the weight of the slurry.

Use a knife to cut the pepper along the length direction and then pour it into clean water to wash to remove the pepper seeds. After washing, control the water to proceed to the next operation. If white vinegar is used, there are two manufacturing processes for white vinegar, which are divided into blending white vinegar with vinegar essence and brewing white vinegar. To use brewed white vinegar, blended white vinegar is not recommended. Garlic should be finely chopped and put in after turning off the heat. Use the residual heat of the hot sauce to cover the minced garlic. Only then can the sauce have a strong garlic aroma.

Chop pepper and garlic as much as possible. Be sure to stir fry constantly during the frying process, so that it will not be easy to burn and stir evenly. I didn't weigh the salt when I made it. I could try it when I put it in. If the chili sauce is a little salty, it will last more. If you have diabetes at home, you can leave sugar alone. My mother's blood sugar is on the high side, so I made another bottle without sugar, which is also very delicious.

Foreword Garlic chili sauce is very popular in our house. It can be used to fried rice, stir-fry, make dipping, and can also be used to mix noodles. This time, the one I made is medium spicy, not particularly spicy. If you like it, you can add a handful of Zhitian spicy to it.

Add oil in the pan and heat until 60% of the beaten pepper, shredded ginger, 1/3 of the garlic, and pepper noodles are stir-fried until the aroma is fragrant. Then add sweet flour paste, add half a cup of water and use medium heat to boil, stir while cooking, boil until the spicy sauce turns from thin to thick, then add appropriate amount of salt, soy sauce, sugar (a little), vinegar, and monosodium glutamate, and finally add 2/3 of the garlic into the pan and stir fry well.

To make delicious all-purpose garlic chili sauce, you need to prepare ingredients and follow specific steps. The finished product can be taken at any time.

How to make chili sauce delicious

Step 1: Heat the spice oil and pour in the minced garlic, stir-fry until the aroma is fragrant, add the shredded peppers, stir fry over medium heat for 15 minutes until the oil and water are layered (water evaporation is the key). Step 2: Add salt, soy sauce, and soy sauce to taste, then add chopped peanuts and white sesame seeds, stir fry well. Step 3: Pour in white wine and white vinegar before turning off the heat, and stir quickly for 5 seconds to stimulate the aroma. Storage method Put it into a water-free and oil-free glass bottle, seal it and store it for 6 months in refrigeration.

Fruit aroma: Stir in half apple puree (natural yeast promotes fermentation, but needs to be refrigerated and served as soon as possible).

Stir-fry chili paste: Add onions, ginger and garlic to the fried spice oil, then add the minced peppers and stir fry.

Cleaning and draining: Put millet peppers and garlic into clear water respectively, gently rub them to remove surface dust and impurities, and place them in a ventilated place to drain the water to avoid residual moisture affecting the preservation and taste of the chili sauce. Chop and stir: Chop the drained millet peppers and garlic into pieces with a knife, and chop them as evenly and finely as possible to fully blend the flavors. You can also use a cooking machine to break it, but be careful not to break it into a mud shape. It will taste better if you retain a certain grainy feeling.

Prepare a water-free and oil-free pottery or glass bottle, squeeze the chili paste into it, leaving a 5 cm space on the top.