Eight treasures chili sauce

Eight treasure hot sauce method:

Raw materials for making Babao chili sauce:

There are 50 grams of shrimps, peanuts, pork leg, duck gizzard, bamboo shoots, 75 grams of meat clear soup, 75 grams of cooked chicken, 25 grams of cooked tripe, 25 grams of bean paste, 25 grams of sugar, 150 grams of cooked lard, 10 grams of steamed sea rice and 40 grams of wet starch.

Processing steps of Babao chili sauce:

Put sliced duck gizzard, diced chicken, diced meat, diced tripe, diced bamboo shoots, steamed sea rice and peanuts in a bowl. Heat cooked lard to 40% heat, add shrimps, smooth and remove. Stir fry the red pepper in the pot, stir in the red oil, add the diced chicken, add monosodium glutamate, soy sauce, sugar, bean paste, and clear meat soup, bring to a boil, heat for 3 minutes, turn to high heat, thicken with wet starch, pour in the cooked lard, remove the pan, boil the smooth cooked shrimp and the remaining clear meat soup, thicken with wet starch, add the cooked lard, and pour on the diced chicken.

Characteristics of Babao chili sauce:

The dish is bright and fresh.

Eight treasures chili sauce

Babao chili sauce is a famous traditional dish in Shanghai. It has bright color and spicy flavor. It's improved from stir fried chili sauce. "Babao chili sauce" is spicy, fresh and slightly sweet, which is very tasty and popular with diners. Later, some restaurants in Shanghai followed suit one after another, and "eight treasures hot sauce" was widely spread.

Manufacturing materials

Have been sizing shrimp, peanuts, pork, duck gizzard slices, bamboo shoots each 50 grams. There are 75 grams of cooked chicken diced meat in clear meat soup, 25 grams of cooked tripe diced meat, 25 grams of bean paste and 25 grams of sugar, 150 grams of cooked lard, 10 grams of steamed sea rice and 40 grams of wet starch.

Production method 1

1. Wash the pork and cut it into small pieces with skin; wash the dried bean and cut it into small pieces; wash the shrimps and marinate them with 10 grams of wine and 10 grams of water; wash the corn shoots and cut them into small pieces; peel the bamboo shoots and cut them into small pieces; remove the root of green onion; wash the rhombic meat and cut them into two pieces; wash the peas; soak the peanuts in hot water and peel off the clothes.

2. Put the pork into the pot, add water, onion, ginger and wine, and cook until half cooked. Leave the soup in the pot, pour in the water chestnuts, bamboo shoots and peanuts, and then boil for several times. Peas fall into the pot and boil for two times.

3. Add oil into the pan, saute the scallion, pour down the chili sauce and stir fry until the sauce is fragrant.

4. Add oil to the pot and bring to a boil. First fry the shrimps, then stir fry the dried beans. When the color is yellowish, start the pot. Then add the diced meat with soy sauce and water. When the meat sauce is crisp, remove the ginger slices. The dried beans, bamboo shoots, water chestnut, peas, peas, etc. are poured down together. The sauce and people are mixed. Add sugar and stir well. Add a little water and bring to a boil. Stir fry at any time to avoid sticking to the pot. When the soup is small, serve.

Production method 2

Material Science:

50g of shrimps, 50g of chicken, 50g of meat, 50g of fresh scallops, 50g of salted duck gizzard, 25g of cooked chestnuts, 25g of white nuts, 10g of peas, and proper amount of starch,

Seasoning:

500g edible oil (100g actual consumption), 2 tbsp soy sauce, 5 tbsp soup, 1 tbsp cooking wine, 1 tbsp bean paste, 1 tbsp chili sauce, 1 / 2 tbsp sugar, 1 / 2 tbsp monosodium glutamate,

Method:

1. Put the oil in the pot and heat it to 20%. When it is 20% hot, put in the shrimps and disperse until cooked. Remove the oil,

2. Leave the bottom oil in the pot. When it's 40% hot, add diced chicken, diced meat and fresh shellfish until they are cooked. Add diced chestnuts and ginkgo kernels and slide them. Remove the oil immediately,

3. Leave an appropriate amount of oil in the pot, first add chili sauce and bean paste, stir fry thoroughly and fragrant, add soy sauce, sugar, monosodium glutamate, cooking wine and broth, return diced chicken and other raw materials (except shrimps and green peas) to the pot, thicken the marinade, push the starch into the water, and then put it on the plate,

4. Wash the pan and put it on the fire. Add shrimps, green peas, monosodium glutamate and stock. Finally, thicken with starch. Pour out and pour it on the top of the fried dish.

characteristic:

Bright color, fresh and smooth.

Chef one touch:

You can choose 8 kinds of raw materials according to your diet preference.

Production method 3

Ingredients: 50 grams of starched shrimps, 50 grams of pork leg slices, 50 grams of cooked bamboo shoots, 50 grams of cooked chicken diced meat, 50 grams of cooked chestnuts (or cooked peanuts), 25 grams of chicken, 25 grams of duck gizzard, 25 grams of pork loin, 25 grams of cooked pork tripe slices, 25 grams of Shuifa Xianggu slices, 25 grams of Shuifa Kaiyang slices, and 15 grams of green beans.

Seasoning: 1.5 tbsp yellow rice wine, 2 tbsp soy sauce, 3 tbsp Douban sauce, 2.5 tbsp chili sauce, 3 tbsp sugar, 4 tbsp 45 ° aquatic powder, 0.3 tbsp monosodium glutamate, 75g lard.

Methods: 1. Cut the inside of the pig waist with a knife, 45 deep and 0.2 a meter apart, and then cut it into small pieces with a side length of 2 cm square. Scald the blood with boiling water and cool it with water. Cut chicken and duck gizzard into thin slices.

2. Heat the pan, use a cold oil smooth pan, pour it out, heat it again, and release the oil. When the oil is 30% hot, put the shrimps in the sauce and disperse them until they change color, that is, pour out the oil. Leave a small amount of oil in the original pot, add chili sauce, bean paste, stir fry until fragrant, then add red oil, then add pork leg slices, cooked chicken, chicken, duck gizzard slices, pork loin flower stir fry, all the ingredients change color, add yellow rice wine, soy sauce, sugar, soup half spoon and monosodium glutamate, after boiling, add cooked tripe slices, bamboo shoots slices, mushroom slices, diced chestnuts, shrimps, Kaiyang green beans, and then burn through, that is, add water powder to thicken, sprinkle with hot oil Polish and polish.

Features: rich and diverse materials, salty, sweet and spicy taste, rich sauce flavor, greasy but not paste, wine, help meals are suitable.

Key points: 1. Must stir out chili sauce red oil, stir out Douban sauce gas.

2. Thicken thoroughly, not more, to keep the crispness and tenderness of gizzard and kidney meat.

Production method 4

Main materials

Peanut 50g

Walnut (dry) 50g

Chicken leg 50g

Dried tofu 50g

Bamboo shoots 50g

Pork leg 50g

accessories

2 tbsp Pixian bean paste

2 tbsp sweet flour paste

Ginger 2 pieces

One green onion

2 tbsp cooking wine

Starch 4 tsp

1 tbsp vegetable oil

2 tsp sesame oil

How to make eight treasures hot sauce

Roast or stir fry peanuts and walnuts until crisp

Cut dried bean curd and bamboo shoots into small cubes

Dice chicken leg and marinate with starch cooking wine, onion and ginger for 5-10 minutes

Cut the pork leg into small pieces. Mix the starch, cooking wine, green onion and ginger. Marinate for 5-10 minutes

Pour vegetable oil into the pot, stir fry the Diced Pork slightly, and remove after discoloration

Chicken leg and pork leg, stir fry slightly to change color and serve

Leave oil in the pan and stir fry Pixian bean paste

Add in the sweet sauce and stir well

Pour in pork and chicken and stir fry for a while

Pour in diced bamboo shoots and dried tofu, stir fry and mix with sauce

Continue to stir fry, do not add salt, Douban sauce and sweet flour sauce contain salt, stir fry until the sauce is dry, make the ingredients uniform coloring, taste

Finally, pour in the roasted peanuts and walnuts, stir fry slightly and pour with sesame oil, then out of the pot

Taste: fresh, spicy and sweet, rich color, extremely tasty, bean paste, sweet sauce ingenious combination, make the taste unique, with rice, soup noodles, paofan, etc., are very suitable

Cooking skills

Need to constantly stir, in order to make the sauce fully absorbed by the ingredients.

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