Homemade delicious chili sauce

As a family, you can make a more delicious chili sauce. When it comes to making it, you need to add some paste, such as sweet bean paste, dry yellow paste, Northeastern paste, etc. This is different from simple vegetarian chili sauce. The cooking time is relatively long, and it must be cooked slowly over low heat to avoid sticking to the pan. You can put beef, Jinhua ham, pork belly, etc.

XO Scallop Chili Sauce

Ingredients: 1 bowl of large dried scallops, 5 slices of Jinhua ham and lean meat, 1 pound of peeled chili peppers, 3-4 ounces of peeled garlic, 2 ounces of dried shrimps, some canola oil, 1/2 bowl of rice wine. Method: step 11 Soak the dried scallops in rice wine and steam for 10 minutes. Tear them into shreds when they are cool. Use a juicer to break up the remaining ingredients for later use (just break them up, don't mash them into a paste). step 22 Heat the canola oil to 85 degrees C. step 33 Add dried scallop shreds > ham > dried shrimp > chili peppers > garlic in order (the amount of oil should be more than the ingredients). step 44 Turn to medium-low heat and stir-fry slowly until the water evaporates (the bubbles become smaller). step 55 Let cool and bottle, then add sesame oil to cover the dried scallop shreds. Refrigerate for two days until the flavor is close and then it can be eaten.

Homemade Chili Garlic Sauce

Ingredients: 1.2 jin of fresh chili peppers, 8 liang of peeled garlic. Auxiliary ingredients: 50 grams of sugar, 100 ml of edible vegetable oil, 50 grams of table salt, 10 grams of MSG, 15 ml of high-proof liquor. Method: 1. Peel the garlic, wash and drain the water. 2. Wash and remove the stems of the chili peppers and drain the water. 3. I use the mincing accessory of the KW chef machine to mince instead of the traditional chopping method. If you have a food processor or food cooker, you can also use them instead of traditional chopping. If you use the traditional chopping method, remember to protect your hands and rub your hands with oil so that they won't feel spicy. 4. After the garlic and chili are fully chopped, add the auxiliary ingredients, stir evenly, and bottle it. It can also be stored at room temperature.

Main effects: 1. Antipyretic and analgesic: Chili is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect. 2. Prevention of cancer: Capsaicin, the active ingredient in chili, is an antioxidant that can block the metabolism of related cells, thereby terminating the carcinogenic process of cell tissues and reducing the incidence of cancer cells. 3. Increase appetite and aid digestion: The strong spicy taste of chili can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and aid digestion. 4. Lowering fat and losing weight: The capsaicin contained in chili can promote fat metabolism, prevent fat accumulation in the body, and is beneficial for lowering fat, losing weight and preventing diseases.