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How to make soybean peanut hot sauce

Prepare fresh two-striped chili peppers. Remove the handle, scrub it with kitchen paper and dry it. Chop it up fine. Mix in the salt. Marinate all night. Wash soybeans and peanuts in advance and soak well. Wash soybeans and peanuts and put them on a plate. Pour into the electric pressure cooker, add cold water, do not pass the ingredients, hold pressure for 35 minutes. Soybeans and peanuts cool. Mix in the salt. Stir in the chili peppers a little.

First soak the big material into water, stir-fry and crush the soybeans, simmer with water for 5 hours, do the growth cube and put it in the indoor fermentation for a month, break it into a basin and dry it in the indoor sun for 3-5 days, ferment it in the tank for a week and stir it once a day. Then stir-fry the peanuts slowly and mash them into pieces.

[specific practice]: prepare 200 grams of peanuts and 200 grams of soybeans, wash them with clean water, then soak them overnight, and the next day, both peanuts and soybeans become very swollen.

Step to prepare fresh two-striped chili peppers, remove the stalk, scrub with a dry wet towel and dry. Chop it up fine. Mix in the salt and marinate overnight. Prepare soybeans and peanuts, wash and soak in advance. Wash soybeans and peanuts, pour into electric pressure cooker, add cold water, do not pass ingredients, keep pressure for 35 minutes. Soybeans and peanuts cool. Mix in the salt. Stir in the chili peppers a little bit. Mix well.

How to make peanuts, soybeans and fresh chili sauce

1. Prepare fresh two-striped chili peppers. Remove the handle, scrub it with kitchen paper and dry it. Chop it up fine. Mix in the salt. Marinate all night. Wash soybeans and peanuts in advance and soak well. Wash soybeans and peanuts and put them on a plate. Pour into the electric pressure cooker, add cold water, do not pass the ingredients, hold pressure for 35 minutes. Soybeans and peanuts cool. Mix in the salt. Stir in the chili peppers a little.

2. Prepare fresh two-striped chili peppers, remove the stalk, scrub with a dry wet towel and dry. Chop it up fine. Mix in the salt and marinate overnight. Prepare soybeans and peanuts, wash and soak in advance. Wash soybeans and peanuts, pour into electric pressure cooker, add cold water, do not pass ingredients, keep pressure for 35 minutes. Soybeans and peanuts cool. Mix in the salt. Stir in the chili peppers a little bit. Mix well.

Step 1: soak the soybeans in clean water for 6 to 8 hours in advance. After soaking, put the cold water into the pot, add two tablespoons of salt, and cook the soybeans, not for too long. After cooking, remove the soybeans and drain. When cooking soybeans, we can first dice the ginger, garlic and chili peppers; the second step: take the wok, pour into the peanut oil, heat the oil to 6 minutes hot, then pour the drained cooked beans into the oil and deep-fry.

4. Stir peanut kernels into large red chili peppers, crush pears, mix the above ingredients together, pour oil into the pot and heat, pour into 5 ingredients and turn to medium heat. Add sugar, salt and stir well before 1 pot, pour peanut kernels and turn off the heat.

5. Wash the chili peppers and dry them and set aside (use a combination of three kinds of peppers so that the spiciness is moderate). Prepare other accessories (chopped peanuts I didn't make by myself this time, bought directly fried, white sesame also have to be fried) after the pedicel of the pepper is removed, the pepper is seeded, the pepper is broken by the cooking machine, and the ginger and garlic is also broken by the cooking machine.

6. Red pepper sauce production: select fresh red pepper, wash and dry, this step is very important to ensure that the pepper will not deteriorate in the follow-up treatment. Remove the pedicel and chop the chili. At the same time, stir-fry sesame seeds and peanuts in a pan until cooked, crush and set aside. Put the right amount of cooked oil in the pan, stir-fry minced garlic and ginger, and then pour in the bean paste. After frying out the fragrance, add the chopped chili and stir-fry.

What kind of sauce do you put in homemade chili sauce?

1, self-made chili sauce put soybean paste, the practice is as follows: self-made chili sauce uses 2 jin of fresh red pepper, ginger, soybeans, peanuts, sesame, Haitian soybean paste, oil, salt, sugar, liquor, pepper powder, monosodium glutamate.

2. Chili sauce mainly uses bean paste and ketchup as sauce. Chili sauce is a kind of seasoning made of pepper as the main raw material, in which the sauce plays a role in flavor and color enhancement. Bean paste is a traditional seasoning, its main raw material is soybeans, after fermentation, with a strong fresh taste and special sauce flavor, mixed with chili can increase the flavor of chili sauce.

3. 5 jin of pepper, ginger, 150 grams of garlic, 50 grams of dry yellow sauce, 50 grams of Douchi, 50 grams of white sesame seeds, 50 grams of chopped peanuts, 50 grams of pepper powder, 30 grams of sugar, 10 grams of chicken essence, 20 grams of salt and 15 milliliters of liquor. Wash the chili peppers and dry them and set aside (use a combination of three peppers so that the spiciness is moderate).

4. 5 jin of red pepper, 1 jin of rapeseed oil, half jin of sesame, half jin of salt, half jin of sugar, 2 bags of bean paste, 2 taels of monosodium glutamate, 1 jin of garlic, right amount of chopped peanuts. Chili sauce practice: red pepper pedicel rinse. Peel the garlic and wash it. Use a meat grinder to crush the chili and garlic. Sesame seeds and peanuts are fried or roasted beforehand, and the peanuts are crushed or broken. Take a large basin and add all the ingredients except monosodium glutamate.

5. French garlic chili sauce: fresh Chaotian pepper, with a few red sharp peppers (those who like to eat spicy can all use Chaotian chili), 500 grams of tomato, a piece of ginger, two heads of garlic. Put the above items in a mixer and stir them into a paste. Put a small bowl of water in the wok, boil it over medium heat, put all kinds of paste in the pan, boil the sauce (leave half of the minced garlic at the end) and add salt, sugar (a little) and a small half bottle of rice vinegar.

6. Different chili sauce methods: new Chaotian pepper, with a few red sharp peppers (those who like to eat spicy can all use Chaotian chili), 500 grams of tomato, a piece of ginger, two heads of garlic. Put the above mixer into a paste. Put a small bowl of water in the wok, boil it over medium heat, put all kinds of paste in the pan, boil the sauce (leave half of the minced garlic at last), and add salt, sugar (a little) and rice vinegar.

The practice of stone-ground soybean peanut chili sauce

1. Prepare fresh two-striped chili peppers, remove the stalk, scrub with a dry wet towel and dry. Chop it up fine. Mix in the salt and marinate overnight. Prepare soybeans and peanuts, wash and soak in advance. Wash soybeans and peanuts, pour into electric pressure cooker, add cold water, do not pass ingredients, keep pressure for 35 minutes. Soybeans and peanuts cool. Mix in the salt. Stir in the chili peppers a little bit. Mix well.

2. Steps: stir-fry peanuts slowly over low heat in a pan. Generally, peanut coats have a bit of paste. After the peanuts are ripe, spread them out to cool. Also stir-fry the sesame seeds over low heat and let them cool. After the peanuts are cool, rub off the red skin of the peanuts, but not the red skin, so you can see your personal preferences and taste. Pour peeled peanut kernels and sesame into the cooking machine. Pour in the right amount of sugar according to your taste and preferences.

3. Wash the chili peppers, remove the stalks and put them into the pot. Steam for 5 minutes after boiling. After cooling, chop it finely with a knife. Chopped garlic, and pepper ratio is: pepper: minced garlic = 2:1 pot refueling, oil hot, add pepper, low heat stir-fry fragrance, pay attention not to scorch. The ratio of pepper to pepper is: pepper: pepper = 10:1 pour in chopped pepper, stir-fry over low heat until the hot sauce is sticky, add refined salt and season with a little sugar.

4. Fry the prepared peanuts first. The peanuts had better be put into the pan with cold oil. After frying, the peanuts will cool thoroughly, then mash them into pieces with garlic mortar. Then deep-fry the chili, also mash the garlic mortar, put the chopped chili and peanut in a container, add cold boiled water and mix. This is also the first kind of peanut chili sauce.

5. First of all, there are those seasonings dipped in water: chilli oil, sesame oil, bean paste, soy sauce, pepper powder, ginger and garlic water, monosodium glutamate, chicken essence, salt, vinegar, chopped peanuts, cooked sesame seeds, chopped green onions, minced coriander, a little bit of wood ginger oil (this is only one drop, this is the secret recipe). The specific methods are as follows: chopped beans first. First burn the raw flavor of the vegetable oil in the pan, then reduce the heat to 40% and stir-fry the bean paste.

The method of one jin of soybeans, one jin of peanuts and five jin of chili sauce

Stir the peanut kernels with ginger and garlic into large red chili peppers, chew the pears and stir. Pour the above ingredients into the pot and heat them with oil. Pour into 5 ingredients and turn to medium heat. Add sugar, salt and stir well before 1 pot, pour peanut kernels and turn off the heat.

Prepare the materials. Chili, peanuts. Simply cut the chili into inch pieces. Chopped chili peppers. Heat the pot with oil. Fried peanuts don't need much oil. Over medium heat, put the peanuts in the pot. Keep stirring with chopsticks to heat them evenly. When you hear the crackling sound of peanuts, turn down the fire and shake the pan at the same time. Then stir with chopsticks. Pour into the bowl when fried until the surface of the peanuts turns brown slightly.

A total of 150 grams of pepper, ginger, 150 grams of garlic, 50 grams of dry yellow sauce, 50 grams of Douchi, 50 grams of white sesame seeds, 50 grams of chopped peanuts, 50 grams of pepper powder, 30 grams of sugar, 10 grams of chicken essence, 20 grams of salt, 15 ml of liquor. Wash the chili peppers and dry them and set aside (use a combination of three peppers so that the spiciness is moderate).

Prepare fresh two-striped chili peppers. Remove the handle, scrub it with kitchen paper and dry it. Chop it up fine. Mix in the salt. Marinate all night. Wash soybeans and peanuts in advance and soak well. Wash soybeans and peanuts and put them on a plate. Pour into the electric pressure cooker, add cold water, do not pass the ingredients, hold pressure for 35 minutes. Soybeans and peanuts cool. Mix in the salt. Stir in the chili peppers a little.