How to make Chili sauce in Sichuan cuisine?

Boiling method of Sichuan spicy material;

1 Prepare all seasonings and cut the long ones into small pieces.

2 Clean the spices and soak th

How to make Chili sauce in Sichuan cuisine?

Boiling method of Sichuan spicy material;

1 Prepare all seasonings and cut the long ones into small pieces.

2 Clean the spices and soak them in clear water for 20 minutes.

Clean peppers and prickly ash, soak them in clear water a little, and then control the excess water.

4 the soaked spices are controlled to remove excess water and beaten into sawdust with a cooking machine.

5 Chili peppers are also crushed with a cooking machine, not too fine.

6 broken rice sprouts, lobster sauce and bean paste are finely ground in a cooking machine.

7. Pour rapeseed oil into the pot, add spices to the cold oil, and simmer for more than ten minutes on medium and small fire.

8 Boil the butter in another pot to remove the oil residue.

9. Filter the oil in the cooked seasoning pot into the cow oil pot.

0 Add finely chopped rice sprouts, lobster sauce, bean paste, pepper and pepper, and cook for 10 minutes on medium heat.

1 1 Add the filtered spices and simmer for a few minutes.

12 Add white wine, fermented grains and pickled peppers and cook for another ten minutes.

13 Sichuan spicy seasoning is ready.

Preparation method of Chili sauce

Raw materials: 500g of Zanthoxylum bungeanum, 20g of melted lard, 35g of salt, 20g of soy sauce, 5g of monosodium glutamate 15g, 5g of sesame oil, 20g of vegetable oil, cooked sesame seeds 10g, and cooked peanuts 15g.

Output: 1. Put the dried chillies into the pot, add lard and stir-fry for 5 minutes until the chillies are crispy and brown-black. When the fragrance is strong, take it out of the pan and cool it, and remove the excess Chili powder. 2. Put the dried pepper into a special tool, add a little water and a little salt to make a sticky "Bazin pepper" and put it in the pot. 3. Heat the melted lard, pour it into the pepper, add salt, soy sauce, sesame oil, vegetable oil and monosodium glutamate, mix well, eat the right taste, then heat sesame seeds and mashed cooked peanuts and mix well. Take it if you want.

Features: spicy, mellow and delicious, cool and spicy.

Operation essentials: 1. Dry Chili peppers must be fried until they are "paste" rich. 2, be sure to "simmer" instead of using a meat grinder, adding water while simmering to make it sticky. 3, salt must be added enough, soy sauce can not be added more, it should be less and not more. 4. Adding raw vegetable oil can produce a special fragrance.

Laoganma, let the world be intoxicated with a very humble bottle of hot sauce. Laoganma Chili sauce was originally a tofu pudding dipped in vegetables made by ordinary people themselves, and was later made into Chili sauce. In Bashu area, especially in Xiangzitou, this spicy tofu pudding dipping sauce is also full of flavor. Fushun, one of the cradles of tofu in Sichuan, was later made into "Merlot Hot Sauce" with its tofu dipping dish, and Sitar tan was also invited as a brand promoter. Various kinds of bean paste, that is, hot sauce, developed by Sichuan Ziyang Linjiang Temple Douban Factory have long enjoyed a good reputation. The most famous are sesame oil bean paste and golden hook bean paste. In fact, Sichuan Chili sauce or Chili sauce, whether it is urban people, rural people or restaurants, is made into many kinds according to different uses, including Chili sauce, fresh Chili sauce, garlic Chili sauce, lobster sauce, pickled Chili sauce, spicy griddle Chili sauce, hot pot Chili sauce and so on. Starting from this article, the teacher will gradually explain to parents the production and application of Sichuan-style series Chili sauce. With patient attention, you will be happy and full of gains.

Fine preparation of Chili sauce;

In Bashu people's homes, whether in urban or rural areas, Chili sauce is also essential, just like kimchi, or it is delicious to accompany meals, season, dip vegetables, or even sandwich steamed bread, pot helmet and eat hand-grabbed rice. Chili sauce is also purely folk, so it is colorful according to various tastes, and it is also widely used in Sichuan cuisine.

Traditional practice 1: remove the pedicels of red pepper, wash and dry, then chop it with ginger rice, garlic rice and pepper, mix it with proper amount of salt and vegetable oil, seal it, put it in an altar or jar for two days, then pour it into a basin to dry, and stir it halfway to expose it. When the surface is gray, put it into the jar and add pepper powder, pepper powder, spiced powder, a small amount of sugar, white wine or fermented grains. In addition, fermented soybean can also be added. In rural areas, ginger douchi or water douchi are often used to chop minced meat. Stir-fry in hot oil first, then mix well in Chili sauce, so that the fragrance is more intense. If you add moldy Hudouban seeds, it will become spicy bean paste.

Traditional method 2. People in the village also use soybeans or peanuts to make hot sauce and peanut hot sauce. The production method of big red pepper is as above. Soybeans need to be soaked in water and cooked in a pot. If the green beans are soaked, peeled, steamed, cooled and chopped, they can also be mashed with a blender. Put chopped peppers and soybeans into a clay pot, add appropriate amount of Sichuan salt, star anise powder, pepper powder, white wine, white sugar and monosodium glutamate, add appropriate amount of sesame oil, stir well, and finally pour in raw vegetable oil and stir well.

Spicy peanut butter is made of chopped red pepper (fresh green pepper is also acceptable), Chili noodles, crispy peanuts and so on. First, the crispy flower kernel is ground into powder, then it is put into a pot to be heated, then vegetable oil and lard are added to be heated, and ginger rice and garlic rice are fried, then Chili noodles are fried, fresh pepper powder and flower kernel powder are added, fried with Sichuan salt, sprinkled with cooked sesame seeds, put into a container after taking out the pot, and then sprinkled with sesame oil to mix well.

Authentic Chili sauce formula and making method

Ingredients: Pixian watercress 50g Chili noodles 50g Douchi 50g crispy peanuts 150g white sesame 20g garlic 25g ginger 15g sugar 25g spiced powder 15g soy sauce 15g blended oil 500g pepper oil 5g.

Methods: 1. Chopping Pixian watercress, fermented soybean, garlic and ginger into fine powder respectively; Crispy peanuts were ground into powder.

2. Put oil in the pot and heat it to 50% heat. Add minced garlic and Jiang Mo and stir-fry until fragrant. Add Pixian watercress and lobster sauce and stir-fry for about 3 minutes until fragrant. Add Chili noodles, white sugar, allspice powder, light soy sauce and stir-fry, then add crispy peanuts, white sesame seeds and pepper oil and stir well.

Important reminder:

1, don't heat too much when frying hot sauce. Too much firepower is easy to fry the raw materials and produce a burnt smell. The fragrance of Pixian watercress can't come out in too short a time.

2. It is best to make Chili noodles, fry them, process them into Chili noodles, and put a few peppers. The effect and flavor of the dishes will be more distinctive.

3. Fresh pepper tubes reflect Sichuan cuisine, such as Chuanchuanxiang, dry pot series, maocai, Maoxuewang, Spicy Crab, Spicy Shrimp, Spicy Snail, Spicy Duck Head and Spicy Rabbit Head.

Authentic news, authoritative interpretation, pay more attention, and you will see it!

Sichuan province annals? Editor-in-Chief of Sichuan Annals: Sichuan Literati and Food Writers

Centennial legend of Sichuan cuisine, history of roadside Sichuan cuisine, 300 years of spicy temptation.

The chef of the township restaurant fried Chili sauce.

Spicy rabbit head

Spicy duck head

Spicy brochette

Maowangxue

Spicy maocai

Sichuan cuisine is one of the eight major cuisines in China. Sichuan cuisine has a long history, diverse dishes, mellow taste, spicy and delicious, and is deeply loved by everyone. I also like Sichuan food very much. The hot sauce in Sichuan cuisine is made of Chili noodles with various spices and seasonings. Everyone's practice is different, so we should master the proportion.

Sichuan food is often eaten in our life. No matter where we are, Sichuan food can be seen everywhere on the street. Sichuan cuisine is one of the eight major cuisines in China. Sichuan cuisine has a long history, diverse dishes, mellow taste, spicy and delicious, and is deeply loved by everyone. I believe many people like it. Hot sauce is also an indispensable seasoning in many Sichuan dishes. Let's share how to make Sichuan hot sauce.

1. The method of Sichuan hot sauce 1. Ingredients: 5 kg of Chili noodles, appropriate amount of sesame seeds, appropriate amount of cooked peanuts, shallots, parsley, ginger, onion, garlic, celery, 5 g of star anise, 5 g of cinnamon, 7 g of fragrant leaves, 8 g of fennel 15 g, 8 g of Amomum villosum and 0/0 g of angelica dahurica/kloc-0.

2. It is very important to make spicy soy sauce. If you want to make the hot sauce taste better, you should boil the oil with all kinds of side dishes and spices, so that it will be fragrant. You can add spices according to your own preferences, and soak the spices in boiling water for 10 minute, which can not only remove the odor of spices, but also make it difficult to fry when cooking.

3. Wash and cut ginger and garlic for later use, wash coriander and shallot for later use, wash and cut onion into small pieces, wash celery and cut into sections, and fry peanuts in advance and roll them into peanuts for later use; Wash the spices after soaking in water, remove and drain. Heat oil in a pot, add rapeseed oil to the pot, and add spices when the oil temperature is 60% hot.

4. Slow fry. Stir-fry for 5 minutes, add shallots, shallots, ginger slices and coriander, squeeze out water, stir-fry all seasonings, add minced garlic, Jiang Mo and watercress, stir-fry slowly with low fire, and keep turning to prevent the bottom from being burnt. Stir-fry 1 hour, then add Chili noodles and stir-fry for 10 minute.

5. Add monosodium glutamate, chicken essence, oyster sauce, cumin powder, chopped peanuts and sesame seeds, stir-fry for two minutes, turn off the fire and let it cool, and prepare a clean container. After the Chili sauce is completely cooled, put it in the container and seal it. The Chili sauce of Sichuan cuisine is ready-made, spicy and delicious.

Second, the Sichuan hot sauce making tips 1. There are many ways to make hot sauce in Sichuan cuisine. Everyone does it differently. The main thing is to master the proportion and cook the oil with various seasonings and side dishes. Hot sauce will taste better, and spices can be put according to your own preferences.

2, spices soaked in water, not only can remove impurities, but also it is not easy to fry when frying. When frying hot sauce, stir fry with low heat, and constantly turn it over to prevent the bottom from being burnt.

3, the time to cook hot sauce should be mastered, stir-fry for a while, and stir-fry the water in the ingredients, which is not only delicious, but also can be preserved for a long time. The container for hot sauce must be water-free and oil-free.

Summary: The spicy sauce of Sichuan cuisine is ready. The color is red and bright, spicy and enjoyable. Cooking Sichuan food is delicious and the method is simple. Cooking at home is delicious and affordable. As long as you master the skills, you can make spicy and delicious Sichuan Chili sauce at home. You can try it if you like.

Introduce one of the most primitive. Ingredients: bean paste, dried Chili powder, spiced powder, fermented soybean, bean paste, cooked lean ham, lard, cooked rapeseed oil and cooked peeled white sesame seeds. Method: Cook in a pot, add oil and bean paste and stir-fry slowly. It is very good and tastes good. Add lobster sauce, ham and lard and stir-fry slowly until the bean paste is clean. Add Chili powder and stir well. Add spiced powder and cooked sesame seeds and mix well. Note: 1 full of oil. It is necessary to use more beans to make sauce and Chili powder. 3 want a small fire, the most taboo frying. Uses: rice, noodles or some dishes, steamed fish, etc.