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The classic recipe of green chili sauce?

1, the right amount of vegetable oil, ginger, salt, vinegar, chicken essence and green chili sauce step 1 wash the chili. Cut up chili peppers, or break them with a cooking machine. 3 chopped onion, ginger and garlic. Heat the wok and pour in more vegetable oil. After the oil is hot, add onions and minced garlic and saute. 6 put in chopped chili and stir-fry quickly. After discoloration, add salt, soy sauce, pepper powder, vinegar and chicken essence and stir well.

2. Chop the green pepper, garlic and Qiang and set aside. If there is too much water, drop it with a net. Hot oil, much oil, until there is white smoke. Put the pepper (grab) until the fragrance overflows. Don't use chili peppers, leave the oil. Put the sesame seeds in a big grab and stir-fry the chopped green peppers, garlic and Qiang together. Add seasoning, salt and soy sauce for 5 minutes.

Step 1: wash the green chili. Step 2: cut up the cleaned green chili, or use a cooking machine to beat it into a minced shape. Step 3: chop the onions, ginger and garlic respectively. Step 4: heat the wok over medium heat and pour in the right amount of vegetable oil. Step 5: after the oil temperature rises to medium heat, add onions and minced garlic and stir-fry over medium heat.

4. The preparation method of green chili sauce is as follows: 1000g chili, 3 garlic, 350g bean paste, 125g salt, 125g sugar, 200g monosodium glutamate and 500g vinegar. Wash the chili peppers and dry. Cut it up and set aside. Mix the chili peppers with bean paste and salt, then steam for 20 minutes in a pan. Mash the garlic. Boil vinegar and add sugar, cool and mix well with monosodium glutamate. When the chili is cool, add vinegar and mix well.

What is the practice of green chilli sauce?

1. Main ingredient: green pepper. Excipients: vegetable oil, onion, ginger, garlic, salt, soy sauce, vinegar, chicken essence, pepper powder.

2. Chop the green pepper, garlic and Qiang and set aside. If there is too much water, drop it with a net. Hot oil, much oil, until there is white smoke. Put the pepper (grab) until the fragrance overflows. Don't use chili peppers, leave the oil. Put the sesame seeds in a big grab and stir-fry the chopped green peppers, garlic and Qiang together. Add seasoning, salt and soy sauce for 5 minutes.

3, the practice of green chilli sauce step 1 wash the chili. Cut up chili peppers, or break them with a cooking machine. 3 chopped onion, ginger and garlic. Heat the wok and pour in more vegetable oil. After the oil is hot, add onions and minced garlic and saute. 6 put in chopped chili and stir-fry quickly. After discoloration, add salt, soy sauce, pepper powder, vinegar and chicken essence and stir well. 8 complete. Tips: onions can be replaced with green onions and chives.

4. Rinse green chili, drain water, chop and mix well with minced ginger, garlic and salt. Add a little more salt to help preserve. After mixing well, stir-fry in the pan to dry more than water, look at more than water to fry almost the same time on the line, do not fry too long to change color.

Practice: prepare materials: wash fresh green chili, pedicel, cut into small pieces; peel garlic cloves and ginger, cut into small pieces or smash. Preliminary treatment: if you like a more delicate sauce, you can put the chopped chili, garlic and ginger into a food processor and beat it into mud; if you like a grainy sauce, you can use it without breaking it.

6. The method of making chili sauce with green pepper: main ingredient: 300 grams of green pepper. Excipients: right amount of vegetable oil, 50 grams of onion, 15 grams of ginger, 15 grams of garlic, right amount of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, right amount of chicken essence, 5 grams of pepper powder. The steps are as follows: wash the chili. Chop up the chili, or break it with a cooking machine. Chopped onion, ginger and garlic. Heat the wok and pour in more vegetable oil. After the oil is hot, add onions and minced garlic and saute.

How to make green pepper sauce

1. Ingredients: 250 grams of green pepper, 125 grams of Chaotian pepper, 125 grams of garlic, right amount of soybean oil, right amount of fresh soy sauce, three slices of ginger, right amount of spring onions, one star anise, 20 prickly ash, three fragrant leaves, three garlic cloves. Step: wash all chili peppers, heat oil in hot pot, stir-fry chili peppers until tiger skin rises. Break the fried chili and garlic into the cooking machine and put them into a bowl and set aside. If you have the energy, you can smash it by yourself. It tastes better.

2. Pick chili peppers (buy chili peppers) and prepare all the ingredients. Wash, pick, peel, scrape, meat grinder minced, no knife can be used to cut or chop. Ginger and garlic are also chopped. 250 grams of oil is also about, depends on how many chili peppers, I pour more, the oil temperature is 50% hot, first put ginger and garlic, and then put chili powder, low heat slowly fry, stir.

3. Main ingredient: green pepper. Excipients: vegetable oil, onion, ginger, garlic, salt, soy sauce, vinegar, chicken essence, pepper powder.

4. Chop the green pepper, garlic and Qiang and set aside. If there is too much water, drop it with a net. Hot oil, much oil, until there is white smoke. Put the pepper (grab) until the fragrance overflows. Don't use chili peppers, leave the oil. Put the sesame seeds in a big grab and stir-fry the chopped green peppers, garlic and Qiang together. Add seasoning, salt and soy sauce for 5 minutes.

Preparation method and ingredients of Green Pepper Sauce

The production method and ingredients of green chili sauce are as follows: 2000g green pepper, 500g millet spicy, 500g garlic, 240g salt, 120g white sugar, 60g liquor. Production method: first of all, after picking off the green pepper grown at home, put it in a large basin, wash it clean, when cleaning, do not remove the pepper stalk, avoid unboiled water into the pepper, pepper with eggs or damaged take out do not.

Preparation method and ingredients of green pepper sauce: wash chili, drain water, chop, mix well with minced ginger, garlic and salt, add a little more salt to help preserve. After mixing well, stir-fry the excess water in the pan and see when the excess water is almost the same. don't fry it for too long.

The preparation method of green chili sauce is as follows: 1000g chili, 3 garlic, 350g bean paste, 125g salt, 125g sugar, 200g monosodium glutamate and 500g vinegar. Wash the chili peppers and dry. Cut it up and set aside. Mix the chili peppers with bean paste and salt, then steam for 20 minutes in a pan. Mash the garlic. Boil vinegar and add sugar, cool and mix well with monosodium glutamate. When the chili is cool, add vinegar and mix well.

The method of making chili sauce with green pepper: main ingredient: 300 grams of green pepper. Excipients: right amount of vegetable oil, 50 grams of onion, 15 grams of ginger, 15 grams of garlic, right amount of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, right amount of chicken essence, 5 grams of pepper powder. Step: wash the chili. Chop up the chili, or break it with a cooking machine. Chopped onion, ginger and garlic. Heat the wok and pour in more vegetable oil. After the oil is hot, add onions and minced garlic and saute.

When making green chili sauce, choosing fresh and mature green chili is the key. In addition, with the right amount of salt, garlic, ginger and cooking oil, you can make a delicious and fragrant green chili sauce that can be preserved for a long time. The following is a detailed production process. Prepare ingredients: choose undamaged, brightly colored green chili peppers, rinse with water and drain. Cut garlic and ginger into fines and set aside.

Fresh green chili sauce: ingredients: 500 grams of green pepper, 50 grams of garlic, 25 grams of ginger, 30 grams of salt, 10 grams of sugar, 15 milliliters of liquor. Practice: wash green chili, dry water to remove chili pedicel. Break the garlic and ginger, break the green chili into large grains and mix with the ginger and garlic. Add salt and sugar and mix well. Put it in an oil-free bottle and leave room for later fermentation.