How to make authentic fried skewers sauce

Fried skewers are a kind of food that many young people like and can't get enough of. Not only are there rich varieties, but they also smell very fragrant and taste very memorable. The reason why fried skewers are delicious is not only because they are fried with the aroma of oil, but also the main reason is that the sauce for fried skewers is very delicious. Fried skewers coated with sauce are the most delicious. Here I will teach you how to make authentic fried skewers sauce.

Preparation:

Add chili powder, pepper, five-spice powder, sesame seeds and salt, mix them and put them in a container that is not afraid of heat. Chili powder is definitely the most important ingredient, and the others are just condiments. You can only figure out how to use them yourself. There are Sichuan peppercorns in the five-spice powder, but I asked for more Sichuan peppercorns.

Production:

Heat a pan of oil (the oil should start to smoke), turn off the heat, and let it sit for 1-3 minutes (to cool down, important). Then slowly pour the hot oil into the properly prepared chili powder, stirring the chili powder with chopsticks while pouring (importantly, put a rag under the container to prevent the container from moving), to ensure even mixing. It is better to have more oil rather than less, and the chili powder should be completely submerged after cooking.

Chili oil recipe

Usually the oil used for frying chili peppers is not red, but this method can produce red oil. The method is exactly the same as that of "chili oil", except that you put water, oil and a lot of chili peppers into the pot first, without adding Sichuan peppercorns. Cover and simmer over low heat. Don't remove the lid. Wait until there is a sizzling sound, then open the lid in silence and fry the chili peppers until they are crispy. Adding water can extract the red pigment from the chili pepper, lower the oil temperature, and make the chili oil more flavorful.

How to make chili sauce and chili food series

1. Chili sauce: Choose ripe, fresh, red chili peppers as raw materials, cut off the stems, pour into clean water, stir constantly with a bamboo pole, 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 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.

2. Chili oil: Choose bright 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, 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. Pickled green peppers: Choose green peppers without insect damage or rotten grains, 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 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 a jar together with the peppers, seal it, and put it in a cool place for about 5-10 days before eating.