How to make chili sauce at home? The most common method of making chili sauce

Chili sauce is mostly produced in Sichuan, and there are two types: oil-based and water-based. The oil-based one is made with sesame oil and chili peppers, and is bright red in color, with a layer of sesame oil floating on it, and is easy to store; the water-based one is made with water and chili peppers, and is bright red in color and difficult to store. Below, the author shares several methods of making chili sauce.

Garlic Chili Sauce

Method: Fresh chili peppers, a few red peppers (people who like spicy food can use all chili peppers), 500 grams of tomatoes, a piece of ginger, and two heads of garlic. Put the above ingredients in a blender and blend them into a paste. Put a small bowl of water in a wok and cook over medium heat. Add all the pastes to the wok and boil the sauce (half of the garlic paste should be added last). Add salt, sugar (a little), and half a bottle of rice vinegar while boiling. Remember to stir with a spoon to prevent sticking to the wok. Turn off the heat when it turns from thin to thick, then add some MSG and the remaining garlic paste. Bottle it after it cools down.

Tips: This chili sauce can definitely compete with the famous garlic chili sauce on the market. Another trick is to pick up a small piece of sour old radish from the kimchi jar and mix it with tomatoes, the sauce will taste especially fragrant.

Chop fresh chili peppers

Method: 100 grams of fresh chili pepper, a little salt and white wine. Chop the chili pepper into small pieces, but be careful not to get your hands too spicy. It is best to wear rubber gloves when cutting. Put the pepper into the bottle while cutting it, add salt, and press it down with clean chopsticks. Finally, sprinkle some white wine and seal it. It can usually be eaten in about 3 days.

Tips: Add a little when eating noodles, and add a spoonful when cooking. It is very fragrant and appetizing.

Sweet and spicy noodle sauce

Method: 100g doubanjiang, 100g peanut butter, 200g sweet noodle sauce, 1 spoon of oyster sauce, a little pepper, rock sugar, minced ginger, minced garlic, minced green onion, 30g chopped dried red pepper, vegetable oil, balsamic vinegar. Chop the doubanjiang into puree, put it into a bowl with peanut butter, sweet noodle sauce and oyster sauce, and stir well to make a mixture. Heat the pan, pour in plenty of oil, and stir-fry the minced ginger, garlic, green onion and chili until fragrant, then pour the mixture into the pan, and then use a spatula to stir it evenly over low heat.

Tips: When making the sauce, do not stir or stir-fry, but slowly mix it evenly. When small bubbles appear evenly in the pot and the aroma is overflowing, add pepper powder and rock sugar and mix well. The sauce is bright red and has a mellow taste. After it cools naturally, put it into bottles and make sure to seal it.

Beef Chili Sauce

Method: 500g beef (minced meat), 500g fresh red pepper (minced), two boxes of dry yellow bean paste, 100g MSG, 150g sugar, 300g oil, 100g cooked sesame seeds, and salt to taste. Heat oil in a pan, add beef and stir-fry for a while, then add the above seasonings, stir-fry evenly, and stew for a while.

Tips: It has a rich flavor and is suitable for mixing with noodles.

Peanut Sauce

Preparation: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, an appropriate amount of cooking oil, 2 spoons of salt, and a little MSG. Dry the chili peppers and peppercorns and crush them into small pieces; peel the cooked peanuts, and then crush the peanut kernels; add salt and MSG to the 3 crushed ingredients and mix well; put the wok on the fire, heat the salad oil to 70% hot, pour the mixed ingredients into the pot, stir-fry with chopsticks, and a pungent spicy smell will come out, then add half a bowl of water (if you can't control the oil temperature well, add water while pouring in the chili peppers). Cover the pot, simmer over high heat, force out the water, and boil until it becomes viscous. Remove from the pot, let it cool, put the prepared peanut chili sauce into a glass bottle, and take it out as you eat. Spicy bean sauce

Method: 1 small bowl of fresh broad bean, 25g dried shrimp, half a spoon of rice wine, 1 spoon of fine salt, a little sugar, trace amount of MSG, 3 spoons of peanut oil, a little sesame oil, chili oil, a little chili powder, and a little pepper powder. Soak the dried shrimp in rice wine and water for about 30 minutes to make it swell; wash the pot, add peanut oil, heat it to 70% hot, add broad bean, stir-fry, add dried shrimp, fine salt, sugar, and MSG, stir-fry until the flavor is absorbed, then add chili powder, pepper powder, and sesame oil and mix well, then you can remove from the pot and put it in a bowl.

Tips: This sauce is spicy, fresh and appetizing. When making it, the bean curd must be quickly stir-fried with hot oil to prevent it from turning yellow easily. It is not advisable to add water, nor to fry it until it is burnt, and it is not advisable to thicken it, so as to ensure the sauce has a fresh and fragrant taste.