For 30 Years, Master Cook's Secret Recipe: Chili Sauce, Dry Pot Sauce, Barbecue Sauce, and All-Purpose Sauce
Garlic Chili Sauce
Ingredients: Garlic 300g, Chili Peppers 500g, Salt 2 teaspoons, Oil 300~500ml
Instructions
1Wash the chili peppers, remove the chili stem, sort out bad peppers, wash them thoroughly before making them, as they will easily spoil if not dried properly;
2Peel and wash the garlic, put it in water to soak for 5 minutes, then peel it, chop or put it into a food processor to break it up, maintain the granular feeling, I use a food processor;
3Cut the chili peppers into small segments and put them into a food processor to break them up, if you have a rubber one, it is recommended to wear a rubber one, because it is really spicy, a one-time hand glove will easily make you feel hot;
4Pour in a lot of oil, just enough to cover the minced garlic, heat the oil to 70% hot, add the garlic and pour it in! Small fire slowly stir-fry, fry until you smell the fragrance of garlic;
5Pour in the chili and stir-fry with medium heat, don’t stir-fry constantly, it can be taken apart at intervals, because the chili will release water;
6Simmer for 20 minutes and then add salt, the chili has no taste, so I add more salt here than when stir-frying, if you like less salt, you can add less, this is mainly to support the taste;
7Pour in a little more oil, the oil is enough to cover the chili, the chili is more oil to prevent it from becoming easily spoiled, but if you don’t like too much oil, you can not add it. After adding oil, turn to medium-high heat and stir-fry until you see bubbles coming up, then you can turn off the heat;
After plating, put it in a tightly sealed glass container, and refrigerate it for storage, when eating, use a clean, dry spoon with no water.
Tips
1For partners who can’t eat spicy food, you can choose non-spicy chili to make it.
2Don’t add a drop of water at all, remember! Put it in the refrigerator after cooling.
3All ingredients cannot be raw, they must be dried, use a sterilized and dried jar to put the chili sauce.
Iron Plate Black Pepper Sauce
Ingredients: Garlic 5g, Red Onion 6g, Beef Broth 10g, Black Pepper, Salad Oil each 20g, Italian Black Vinegar, Japanese MSG each 10g, Beef Slices 5g, Beef Bone Broth 200g;
Instructions
1Cut the garlic and red onion into minced pieces, ready to use.
2Heat the salad oil in a pot, add the garlic and red onion and stir-fry until fragrant, then add the remaining seasonings and mix well, boil for 30 minutes over low heat.
Suitable: Mainly for decorating ‘Iron Plate Beef Steak’ or meat dish.
Secret Dry Pot Sauce
Ingredients: Cinnamon Stick 50g, Star Anise 50g, Eight-Spice 70g, Sichuan Star Anise 50g, White Ginger 40g, Sand Ginger 35g, Fragrant Fruit 50g, Cardamom 10 (remove seeds), Nutmeg 100g, Small Fennel 80g, Basil 80g, Licorice 60g, Chinese Cinnamon 50g, Pepper Corn 200g, Cloves 10g, Yangjiang Fermented Bean Curd 3 boxes. All spices are ground into powder.
Vegetable Oil 5kg, Soybean Oil 45kg, Ginger Paste 1000g, Garlic Paste 500g, Baijiu 450g, Sugar 150g, Pixian Doubanjiang 15kg is ground into powder.
Instructions
1Two-Spring Onion Chili 4kg, Round Lantern Pepper 2kg, Dry Chili Powder 5kg, Warm Water soak for 30 minutes to drain off the water.
2Put oil in the pot to heat 60% hot, add ginger, garlic and stir-fry fragrant, add chili pepper stir-fry for 20 minutes, add Pixian Doubanjiang, small fire to simmer for 30 minutes, add fragrance, add Baijiu, sugar to simmer for 30 minutes, turn off the heat and stir well.
All-Purpose Dipping Sauce
Ingredients: Peanut Pieces 20g, Roasted Sesame Seeds 25g, Chili Powder 25g, East Gu One Product Flavor 25g, White Pepper 30g, Spicy Sauce 30g
Instructions:
Put vegetable oil 15g in the pot and heat it up, add chili powder and spicy sauce, fry out the red oil, add peanut pieces, white pepper, roasted sesame seeds, add East Gu One Product Flavor, season.
Secret Barbecue Sauce
Ingredients: Red Oil 30g, Tianjin Barbecue Garlic Sauce 30g, Roasted Sesame Seeds 5g, Salt 5g, White Pepper 5g, Lee & Jin Garlic Sauce 20g
Instructions
Pour high-quality broth 50g into the pot, put all the ingredients in, boil.
