Fried skewers seasoning

The deliciousness of fried skewers lies not only in the fact that you can eat a variety of vegetables and meats, but also in the fact that the sauce can add a lot of points to the fried skewers. Of course, different people have different tastes, so when making fried skewers, you should also prepare different sauces to make the fried skewers taste diverse. Here I will introduce to you the methods of making several types of fried skewers sauces, including chili sauce, soybean paste, chili oil, and green chili sauce!

1. Chili sauce:

Method 1: Choose ripe, fresh, red peppers as raw materials, cut off the stems, pour into clean water, stir constantly with a bamboo pole to wash off the mud and other dirt that sticks to it, pick up and drain, pour into an electric pepper chopper to chop it, and add salt to marinate. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put into the kimchi jar, and it can be eaten after about 10 days. Another thing is that you can add pepper, five-spice powder, sesame oil, diced ginger, MSG, fermented black beans, etc. to the chili to make it taste more special.

Method 2: Put chili sauce, cumin powder, oyster sauce and sugar together, add appropriate amount of water and heat in the microwave for 1 minute.

2. Soybean paste:

One spoonful of soybean paste, two spoonfuls of flour, an appropriate amount of five-spice powder, then add appropriate amount of water and stir well, put it in the microwave and heat for 1 minute (adding water is to dilute the soybean paste, adding flour is to make the paste thicker, and adding five-spice powder is to enhance the flavor).

3. Chili oil:

Select red dried peppers as raw materials, remove the stems and seeds, wash and drain with water, add oil into the pot according to the ratio of dried peppers to vegetable oil of 1:10, heat it, remove the pot from the fire when the oil smokes, cool it for about 3 minutes, pour the drained dried peppers into the pot, and stir with chopsticks.

Stir to ensure even heating. After the oil cools down, remove the chili peppers and the remaining oil is chili oil.

4. Green chili with soy sauce:

Select green peppers without insect damage or rot, wash them, dry them and put them in a jar, add a layer of peppers and a layer of salt, and finally press the peppers with a heavy object (100kg fresh peppers plus 16kg salt). After pickling for 3 days, drain the brine, boil it, cool it, and then put it into the jar together with the peppers and seal it.

, put it in a cool place for about 5-10 days before eating.