Homemade Sichuan sauce

Homemade Sichuan Sauce Recipe

Ingredients:

20 dried peppers (divided into 10 spicy peppers, and beautiful but not spicy colored peppers such as 10 cashmere peppers)

3 tablespoons chopped garlic

1 ½ tablespoon chopped ginger

3 tablespoons finely chopped shallots

Sesame oil (or canola oil / vegetable oil) 1 / 2 cup

1 teaspoon salt (adjust as you like)

1 tablespoon ground Sichuan pepper

1 teaspoon white vinegar

Soy sauce (light type) 1 teaspoon

2 tablespoons ketchup

2 tablespoons granulated sugar (white or red)

How to do:

Prepare dried peppers:

Soak the dried peppers in warm water for about 1 hour.

This is then thoroughly spun into a creamy texture (the chili pellets can be removed before spinning to reduce the spiciness).

Prepare the sauce:

Set the pan with sesame oil. Use the central light.

Add the chopped shallots. Stir for 3 minutes until the shallots are soft and transparent.

Add basic flavors:

Put the chopped ginger and garlic in it. Stir it in a light fire until it smells and depletes the raw smell.

Put chili smoothie:

Put the chilli smoothie on it, stir it with a soft fire, stir it often, until the chilli begins to separate the oil from the edge of the pan.

Seasoning:

Add salt, ground Sichuan pepper, vinegar, soy sauce, ketchup and sugar.

Stir well. Reduce the fire and let it boil gently for another 5 minutes.

Retention:

Turn off the light. Rest completely cool before storing in a sealed container.

Soak the refrigerator. It can be stored for 3-4 weeks.

Usage:

It is used to make chesuan menus such as Sichuan noodles or Sichuan fried rice.

It is used as a dipping sauce with dim sum, fried spring rolls and fries.

# SchezwanSauce # SpicySauce # HomemadeRecipes # IndoChineseCuisine # Sichuan spicy sauce# Easy to make, very delicious # Asian kitchen