Introduction to this issue: Autumn, homemade beef chili sauce, it is so simple, spicy rice, easy to preserve and not deteriorate
Autumn is the season of harvest, a large number of vegetables on the market, the price will be cheaper, is a good season to make pickles or pickles. Beef chili sauce is a kind of rice sauce that many people like to eat, when there is no appetite, come to a spoonful of beef chili sauce, can make your appetite open, eat noodles, rice, steamed buns, can be matched, super next rice.
Autumn is the season when fresh red peppers are on the market in large quantities, and many people like to make their own beef chili sauce at home, no additives, clean and hygienic, and eat with confidence. Today teach you at home home homemade beef chili sauce, the method is so simple, learn to make small skills, make beef chili sauce, spicy rice, more delicious than the supermarket to buy, eat every day can not eat enough, and, also as easy to preserve, put for a long time also does not deteriorate, you also learned, do to the family to eat, the following share the detailed method:
【Homemade Chili Beef Sauce】Ingredients required: 1 kg of beef, 2 kg of fresh red pepper, 1 kg of rapeseed oil or soybean oil, 1/2 kg of soybean paste, 120 g of sweet noodle sauce, 1 green onion, 1 piece of ginger, 4-5 cloves of garlic, 1 tablespoon of oyster sauce, 2 tbsp of light soy sauce, 1 tbsp sugar, 40 g of cooked sesame seeds, 20-30 peppercorns, 3-4 large ingredients, 4-5 slices of fragrant leaves,
Procedure steps:
1. Wash the red pepper, remove the pepper pedicles, drain and set aside.
2. Slice the pepper in half, then cut into strips, and finally, cut the pepper into small pieces with a knife, when cutting the pepper, it is best to wear disposable gloves to prevent hot hands, you can also use the blender to beat the red pepper into the end.
3. Cut the beef into large pieces about half a centimeter thick, then cut into strips, and finally cut the beef into cubes about half a centimeter large, cut the beef into small cubes, eat with chewy heads, and have a good taste. You can also use a blender to whip the beef into minced meat.
4. Prepare the seasoning, cut the green onion into sections, slice the ginger, crack the garlic, put the soybean paste and sweet noodle sauce together and stir well.
5. Heat the oil in the pot, green onion, ginger, garlic, peppercorns, large ingredients, fragrant leaves, put them together into the oil pan and fry them over low heat.
6. Fry the seasoning until it is slightly charred, and fully fry the flavor of the seasoning. Fish out all the spices, don't, don't fry the spices, the spices are fried and bitter.
7. Stir-fry the beef grains, fry the beef grains until the color turns white, pour in the cooking wine, stir-fry evenly, remove the fishy smell of the beef.
8. Add the soybean sauce, stir-fry over low heat for 5-6 minutes, and sauté the soybean sauce to make the sauce aromatic.
9. Under the red pepper crushed, stir-fry evenly, do not put water, red pepper contains water, stir-fry for a few minutes with medium heat, the water in the red pepper will be slowly fried, the soup in the pot will be more.
10. After the water in the pot is more, add soy sauce, sugar, oyster sauce, stir-fry evenly, simmer slowly for ten minutes over low heat, evaporate the water in the pot, and also make the taste of chili pepper and beef and sauce blend together. During this time, stir the pot with a spoon from time to time to prevent the sauce from pasting the bottom of the pot.
11. When the pot is full of bubbles, when the small bubbles are out, the water in the pot has evaporated almost, turn off the heat, sprinkle with cooked sesame seeds, stir well, let the beef chili sauce cool, put it into a clean crisper box, put it in the refrigerator for refrigeration, take it as you eat, pay attention, scoop the spoon of the sauce to be clean, do not have raw water, to prevent the sauce from deteriorating.
Tip: Hand-cut chili and beef, eat well, grained beef is visible. When stir-frying sauce, the amount of oil should be more, the fried sauce, when placed in the container, there is a layer of oil covering the beef sauce on the surface, which can isolate the air, the sauce will not deteriorate, and the sauce will not dry out and become black. After the beef sauce is ready, refrigerate and store.
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