How to make hot sauce from noodles?

Several main methods of making hot sauce are for reference:

Homemade ketchup

Although the name of tomato sauce I used didn't mention Chili, it was a kind of hot sauce. This sauce is simple to make, with moderate acidity and spicy taste. It can be eaten directly as Chili sauce or mixed with noodles. I also made a dish with this sauce called "Fried Fish and Fragrant Fragrance". The general practice is to hang delicious Wuchang fish in gouache, put it in 50% hot oil, fry on both sides, and cover the fish with a layer when serving. The specific production method of tomato sauce:

Ingredients:150g pepper and 500g tomato.

Seasoning: garlic rice 40g, ginger rice 30g, salt 15g, rapeseed oil 250g and sesame oil 20g.

Production: the persimmon peppers from morning are ground into Chili noodles, and the tomatoes are cut into pieces with a square of 1 cm. Put rapeseed oil and sesame oil in the pot, heat to 60%, add garlic rice, ginger rice, salt, Chili noodles and tomato pieces, fry for 20 minutes on medium fire, and serve as a sauce.

Homemade "crazy hot sauce"

Several chefs of hot dishes in our hotel have created a kind of spicy sauce, which is spicy and rich, suitable for all kinds of hot dishes, and named it "Mizong Hot Sauce". The specific manufacturing method is as follows:

Ingredients: 500g fresh red pepper powder, 250g wild pepper powder, 200g pickled pepper powder, 50g beef powder, 50g peanut butter, 30g cumin, lobster sauce powder100g, 20g garlic, 20g Jiang Mo, and triple heavy oil (butter, sheep oil and peanut oil)150g.

Production: put 20g of triple oil in the pot, heat it to 50%, add garlic and Jiang Mo, stir-fry with low fire, add the remaining triple oil, fresh red pepper powder, wild pepper powder, pickled pepper powder, beef powder, peanut butter, cumin, lobster sauce powder, 100-grain powder, chicken essence, mushroom essence and yellow wine, and cook slowly with low fire.

Note: 1, the finished product is red sauce. 2, you can't add soup, the soup is not good to save.

The dishes made with this sauce are spicy and slightly cumin-flavored, such as "Mizong spicy braised fish head", "Yipin spicy fried eel slices" and "Mizong spicy roasted local fresh shark fin". Take "Yipin Spicy Fried Eel Slices" as an example:

◆ Yipin Spicy fried eel Silk

Ingredients: 500g live eel, shredded onion10g, lotus leaf cake10g, 20g Flammulina velutipes.

Seasoning: Mizong Chili sauce 35g, coriander stalk 8g, salad oil 200g, yellow wine 15g, sugar 10g, Korean boiled juice 8g, monosodium glutamate 3g, salt 8g, wet raw powder 15g, red oil 10g, green and red pepper rings 5g, salt and salt.

Production: 1, blanch the live eel with 80℃ water, tear the eel meat into shredded eel by hand, and keep the bones. 2. Put 20g of salad oil into the pot, heat it to 50% heat, stir-fry spicy sauce over medium heat, stir-fry yellow wine, shredded onion, shredded eel and Flammulina velutipes over medium heat for 2 minutes, sprinkle with green and red pepper rings and coriander stalks, stir-fry, add white sugar, Korean juice, salt and monosodium glutamate to taste, thicken with wet raw powder, and take out of the pot. 3. Put the eel bones into the oil that is burned to 50% heat, fry for 2 minutes on medium heat until crisp, remove and drain the oil, and serve with shredded eel.

Features: spicy and rich, unique flavor.

Homemade griddle spicy oil

Dry-pot dishes are a very popular series of dishes in Hunan restaurant, with strong Hunan local flavor, and vegetarian dishes at the bottom can be added at will when making. Different cooks cook different dry dishes. The characteristic of my griddle dishes is to use my own spicy griddle oil. The specific production method: 500g of pepper noodles, 3g of cinnamon10g, 3g of fragrant leaves, 2g of cloves, 2g of cardamom, 5g of dried tangerine peel, 5g of tsaoko, 5g of Arnebia euchroma, 5g of star anise, 2 Siraitia grosvenorii, 50g of sesame seeds, 0g of carrot100g, 50g of shallots, 50g of coriander and 50g of momordica grosvenori. Soak 100g Sichuan spicy fresh sauce and 100g spicy girl sauce in 2.5kg 80% hot peanut oil for 24 hours, then fry all the raw materials with medium fire until the water is completely dry, and take out the residue, and the remaining oil becomes dry pot spicy oil. Cooked dishes made with this spicy oil are spicy and palatable, such as "Cooked eel", "Cooked chicken" and "dry pot ribs". Take dry pot ribs as an example:

◆ dry pot ribs

Ingredients: clean pork chop 1 kg, 50 grams of green pepper.

Seasoning: homemade griddle spicy oil 200g, bean paste10g, ginger slices 5g, chopped green onion 3g, Jiang Mo 3g, garlic cloves 5g, dried Chili 2g, oyster sauce10g, spicy sauce 5g, salt 3g, beer 50g, chives 2g and salad oil 50g.

Output: 1. Replace the ribs with 5cm long pieces, add chopped green onion and Jiang Mo, add 1kg water SAIC, put it in an autoclave for 3 minutes, then put the green pepper pieces in 50% hot oil for lubrication for 30s, then take them out and put them in a dry pot. 2. Heat the wok: heat the spicy oil in the self-made griddle to 50% heat, stir-fry the bean paste, ginger slices, garlic cloves and dried Chili peppers on medium heat, then stir-fry the ribs for 1 min, add oyster sauce, spicy sauce and salt, cook beer, simmer for 5 minutes, put them in the griddle, put them in green peppers and put them in shallots.

Self-made fried Chili sauce, pickled pepper rice, compound Chili sauce

Preparation method of fried Chili sauce: put 150g red pepper into a blender, mince it, and stir-fry it in 50% hot 100g salad oil for 4 minutes until it is fragrant and brown. Can be used as a dish, dipped directly, or used for seasoning cold dishes and hot dishes, such as "Chili pork chop": take 200g of clean pork chop, evenly stick bread crumbs, fry in 50% hot oil for 5min, cut into 4cm long slices, and pour in 25g of fried Chili sauce, 8g of salt, 3g of chicken essence and delicious soy sauce 15g.

Making method of pickled pepper rice: Take 200g of red pepper, cut it into rice grains, add15g of salt and10g of vinegar and soak it for 24 hours. Rice with pickled peppers is widely used in both hot and cold dishes, such as "Rice with pickled peppers and fried whitebait": mix 100g rice with pickled peppers and 150g whitebait, add 2 eggs and 15g water starch, mix well, and add 5g salt, 3g chicken essence, 2g pepper noodles and 65438+.

Preparation method of compound Chili sauce: put 50g of wild pepper rice, 50g of pickled pepper rice, 50g of Pixian bean paste, 20g of fragrant fish material, 50g of dried Chili rice, and 50g of ginger rice 100g in salad oil100g heated to 50%, stir-fry with low fire for 0/0 minute until fragrant. You can add garlic sprouts, onions and minced meat to make a dish, or you can make a soup of fragrant fish, or you can make a seasoning for boiled and cooked food. Mostly used in spicy dishes, such as "fish in sauce": cut 750g clean herring into pieces, weighing about 10g, and add 5g salt, cooking wine 10g and 3g monosodium glutamate.

Homemade spicy sauce

In the past, when cooking Sichuan dishes such as "shredded pork with fish flavor" and "spicy tofu", some finished hot sauces were usually used. However, because there are many dishes in our hotel that use hot sauce, if we use the finished hot sauce for a long time, the cost will be higher. Later, chilli sauce was developed, which was delicious and cost much less. Specific methods: soak 5 kg of dried red pepper in clear water for 24 hours, take it out, put it into a blender and mince it with 5 kg of Pixian bean paste, 500 g of pepper and 500 g of garlic cloves, put it into 2500 g of salad oil heated to 40%, stir it with a spoon to prevent it from sticking to the pot, add 500 g of salt and 20 g of chicken essence for seasoning, and stew it on low fire 10 minute.

Note: you can't add water during the cooking process, otherwise the fragrance won't come out.

This hot sauce is ruddy, spicy and delicious, and it won't go bad after a long time, but you can't knock off the top layer of oil every time you take it, because the oil can prevent deterioration.

This hot sauce can be used not only for Sichuan cuisine, but also for dipping in fried stinky tofu. It tastes very good.

Reuse of dried Chili peppers

The chef in our kitchen often cooks Chili oil with dried Chili peppers, and every time he cooks, he throws away the remaining dried Chili peppers. Unfortunately, I collected them and made them into condiments for maltose and sesame. The effect is really good. Specific methods: take 100g maltose, pour it into a pot, add 100g boiling water, stir it into paste, add 150g dried Chili pepper and Chili oil, turn it over, sprinkle with 15g cooked sesame seeds, take it out, and spread it out to dry. The taste is crisp, medium spicy and slightly sweet, and it can be eaten directly, and can also be used to stir-fry slightly spicy dishes such as "Chili rabbit" and "spicy chicken".

Note: Don't cook dried peppers too burnt and dry, or they will smell burnt.

Self-made compound hot sauce

The peasant women here will make simple Chili sauce, grind bright red peppers into paste with a stone mill, add salt and green tea water, put them in a small jar and dry them with an opening (covered with a mesh screen). I use this homemade Chili sauce and other finished sauces to make compound Chili sauce, which is good for cooking and dipping in fried food. The specific production method: chop 250g of Tan Hong spicy soy sauce in Yixian (which can be changed into other brands of soy sauce), add 500g of Qimen Guniujiang brand Chili sauce (which can be changed into other brands of Chili sauce), 300g of Hu Yumei broad bean sauce, 500g of farmer's homemade Chili sauce and 20g of sesame oil, mix well, and pour in 1500g of cooked vegetable oil for use while adding.

The effect of dipping this compound Chili sauce in local fried hairy tofu and stinky tofu is much better than that of using Chili sauce alone. In addition, the effect is more obvious when frying snails, burning potatoes, making "home-cooked tofu", "Huizhou Sichuan-style pork" and "spicy crayfish".