I'm Master Ji, today's article in the food diary is about the production of roasted pepper sauce, roasted pepper sauce is a sauce that is used a lot, you can mix preserved eggs and tofu, hot pot soup pot can also be used as a dipping sauce, and roasted pepper sauce can also be mixed with various small cold dishes.
Eating steamed buns with roasted pepper sauce is also a very, very good choice.
Every time I eat, I can't help but put some roasted pepper sauce when I eat noodles, it's really fragrant and amazing, that kind of spicy and fragrant, with endless aftertaste, it's Fei rice.
Today I will tell you how to make roast pepper sauce, and follow my rhythm to learn it.
Ingredients: 2 kg of fresh Erjingtiao chili pepper (green line pepper), 60 grams of red fresh millet spicy.
1: Wash the green pepper and millet spicy pepper stalks and set aside.
2: Heat the wok in a state of no oil and no water, put in the green pepper and fry it dry, be patient, fry the pepper water dry and soft, the color changes from bright green to gray green, and pour it out to cool and set aside in some places.
3) Put the red millet spicy in a wok and stir-fry until soft and charred, pour it out and put it together with the freshly fried green pepper for later use.
Note: When frying chili peppers, squeeze the chili peppers repeatedly with a spatula. Fry the pepper dry to make it fragrant.
4: Beat the garlic head prepared in advance into minced pieces and set aside.
Seasoning: 30 grams of chicken essence, 30 grams of monosodium glutamate, 30 grams of sugar, 30 grams of Maggi umami juice, 44 grams of salt, 60 grams of Knorr spicy fresh sauce, about 70 grams of hemp seed rattan pepper oil.
Break the two kinds of fried chili peppers in a food processor and pour them into a basin, add the minced garlic, add all the seasonings and stir well, and the roasted pepper sauce is ready.