Sesame, spices, skewers, pepper, pepper powder, salt and pepper and cumin can be mixed with oil \ x0d \ x0d \1. Ingredients: 500g pickled pepper,150g sesame paste, peanut butter. \ x0d \ \ x0d \ 2。 Chop pickled peppers first, peel garlic cloves and mash them. \ x0d \ \ x0d \ 3。 Put sesame sauce, peanut butter, Chili sauce, garlic kernel, pepper powder, Super Freshness King, chicken essence, sugar and salt into porcelain and stir well. \ x0d \ \ x0d \ 4。 When the vegetable oil is ripe to 80%, add pickled pepper powder and stir-fry until fragrant, then pour it into the prepared porcelain, cover it, let it cool and try again. If it is salty, add some sugar and monosodium glutamate, and then add some salt, and it will become the hot sauce of the kebabs. \x0d\\x0d\ Sweet noodle sauce for fried skewers: \ x0d \ \ Ingredients: soy sauce 1/2 bowls, sugar (or honey) 1/2 bowls, sesame oil 1 spoon, oyster sauce 1/2 small bowls. Practice: Mix all the ingredients evenly to get the sweet sauce of fried mutton skewers. \ x0d \ x0d \ Method of frying Chili sauce in oil: Put 150g red pepper in a blender and stir-fry in 50% hot 100g salad oil for 4 minutes until it is fragrant and brown. Can be used as a dish, dipped directly, or used for seasoning cold dishes and hot dishes, such as "Chili pork chop": take 200g of clean pork chop, evenly stick bread crumbs, fry in 50% hot oil for 5min, cut into 4cm long slices, and pour in 25g of fried Chili sauce, 8g of salt, 3g of chicken essence and delicious soy sauce 15g. \x0d\ Method of making pickled pepper rice: Take 200g of red pepper, cut it into rice grains, add15g of salt and10g of vinegar and soak it for 24 hours. Rice with pickled peppers is widely used in both hot and cold dishes, such as "Rice with pickled peppers and fried whitebait": mix 100g rice with pickled peppers and 150g whitebait, add 2 eggs and 15g water starch, mix well, and add 5g salt, 3g chicken essence, 2g pepper noodles and 65438+. \x0d\ Preparation method of compound flavor Chili sauce: take 50g of pepper rice, 50g of pickled pepper rice, 50g of Pixian bean paste, 20g of fragrant fish material, 50g of dried Chili rice, and 0/5g of ginger rice 100g of salad oil and stir-fry for 10 minute. You can add garlic sprouts, onions and minced meat to make a dish, or you can make a soup of fragrant fish, or you can make a seasoning for boiled and cooked food. Mostly used in spicy dishes, such as "fish in sauce": cut 750g clean herring into pieces, weighing about 10g, and add 5g salt, cooking wine 10g and 3g monosodium glutamate. \x0d\\x0d\ homemade hot sauce \x0d\\x0d\ In the past, when cooking Sichuan dishes such as "shredded pork with fish flavor" and "spicy tofu", some finished hot sauces were usually used. But because there are many dishes with hot sauce in our hotel, if we use the finished hot sauce for a long time, the cost will be higher. Later, a kind of spicy sauce was developed, which tasted good. Specific methods: soak 5 kg of dried red pepper in clear water for 24 hours, take it out, put it into a blender and mince it with 5 kg of Pixian bean paste, 500 g of pepper and 500 g of garlic cloves, put it into 2500 g of salad oil heated to 40%, stir it with a spoon to prevent it from sticking to the pot, add 500 g of salt and 20 g of chicken essence for seasoning, and stew it on low fire 10 minute. \x0d\ Note: You can't add water in the cooking process, otherwise it won't produce fragrance. \x0d\ This hot sauce is ruddy, spicy and delicious, and it won't go bad after a long time, but you can't knock off the top layer of oil every time you take it, because the oil can prevent it from going bad. \x0d\ This kind of hot sauce can be used not only to make Sichuan cuisine, but also to dip in fried stinky tofu, which is very delicious. \x0d\\x0d\ Reuse of dried peppers \x0d\\x0d\ Our chef often cooks Chili oil with dried peppers, and throws away the remaining dried peppers every time. Unfortunately, I collected them and used maltose and sesame as seasoning. The effect is really good. Specific methods: take 100g maltose, pour it into a pot, add 100g boiling water, stir it into paste, add 150g dried Chili pepper and Chili oil, turn it over, sprinkle with 15g cooked sesame seeds, take it out, and spread it out to dry. The taste is crisp, medium spicy and slightly sweet, and it can be eaten directly, and can also be used to stir-fry slightly spicy dishes such as "Chili rabbit" and "spicy chicken". \x0d\ Note: Don't cook dried peppers too burnt and dry, or they will smell burnt. \x0d\\x0d\ homemade compound Chili sauce \x0d\\x0d\ Our peasant women will make simple Chili sauce, grind bright red peppers into paste with a stone mill, add salt and green tea water, put them in a small jar and dry them in the sun. I use this homemade Chili sauce and other finished sauces to make compound Chili sauce, which is good for cooking and dipping in fried food. The specific production method: chop 250g of Tan Hong spicy soy sauce in Yixian (which can be changed into other brands of soy sauce), add 500g of Qimen Guniujiang brand Chili sauce (which can be changed into other brands of Chili sauce), 300g of Hu Yumei broad bean sauce, 500g of farmer's homemade Chili sauce and 20g of sesame oil, mix well, and pour in 1500g of cooked vegetable oil for use while adding.