How to make the sauce for street fried skewers

Wherever there are crowds of people, there will definitely be all kinds of tempting street snacks, and fried skewers are one of them. There are many types of fried skewers and they are easy to eat and can be eaten while walking, so many people like to buy a few skewers and eat them while walking. Whether the fried skewers are delicious has a lot to do with the sauce they are brushed with. There are many types of brush sauces, including chili sauce, chili oil, green chili sauce, red chili oil, and garlic chili sauce. So, how are these sauces made?

1. Chili sauce

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 sticking mud and other dirt, pick up and drain, pour into an electric pepper chopper to chop, add salt and marinate. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put into a kimchi jar, and it can be eaten after about 10 days. In addition, you can add pepper, five-spice powder, sesame oil, diced ginger, MSG, fermented black beans, etc. to the chili pepper to make the taste more unique.

2. Chili oil

Choose bright red dried peppers as raw material, remove the stems and seeds, wash and drain with water, add oil into the pot in the ratio of dried peppers to vegetable oil of 1:10, heat it, and remove the pot from the fire when the oil smokes. Let it cool for about 3 minutes, pour the drained dried peppers into the pot, and stir them with chopsticks to make them heated evenly. After the oil cools down, remove the chili peppers and the remaining oil is chili oil.

3. Green chili with soy sauce

Select green peppers without insect damage or rotten particles, wash them, dry the surface water and put them into a jar, add a layer of peppers and a layer of salt, and finally press the peppers tightly with a heavy object (100kg of fresh peppers plus 16kg of salt). After pickling for 3 days, drain the brine, boil it and cool it, then put it into the jar together with the peppers, seal it, and put it in a cool place for about 5-10 days before eating.

4. Red pepper oil

(1) Method: Wash the peppers, remove any insect damage or rot, and mix sugar with soy sauce. Put the peppers in a jar, add a layer of peppers and salt, then pour soy sauce on top and press the peppers tightly with a heavy object. After 2-3 days, drain the soy sauce brine, boil it, let it cool, and put it into the jar together with the peppers. It can be eaten after 5 days.

(2) Raw material ratio: 100 kg red pepper, 10 kg salt, 10 kg premium sauce, and 2 kg white sugar.

5. Garlic chili sauce

Ingredients: chili, garlic, salt, strong liquor (note, it must be strong liquor), and bottle.

Preparation: Wash the peppers and garlic and dry them! (Be sure to dry them!) Wash the kitchen knife and cutting board and dry them too!

The ratio of chili and garlic can be adjusted according to personal preference. Then chop the chili and garlic separately. Just break it down to the degree that you are satisfied with.

Mix the crushed garlic and chili pepper, then sprinkle with salt. Add strong alcohol. You don’t need to put too much, as the chili sauce will have more juice. Just put a moderate amount. Mix the chili sauce and you’re done! Remember to wear disposable gloves when doing this.

Finally, put it into the bottle and seal it! Seal it and eat it after one month!