You don't need to go to the supermarket to buy the rice sauce, teach you how to make the 4-course rice sauce, appetizing and eating with confidence

If you want to eat rice sauce, you don't need to go to the supermarket to buy it, teach you 4 ways to eat rice sauce, appetizing rice, eat at ease, learned, do some preservation, eat if you want, it is very convenient, share the following method:

【Homemade Spicy Beef Sauce】Ingredients required: 1 kg of beef, 2 kg of fresh red pepper, 1 kg of soybean paste, half a kg of oil, 1 piece of ginger, 1 head of garlic, 150 grams of tomato paste, 2 tablespoons of sugar, 2 tablespoons of white sesame seeds (cooked), 1 teaspoon of thirteen spices, 1 tablespoon of Sichuan pepper, 2 large ingredients,

Steps:

1. Choose fresh red peppers according to personal taste, if you like to eat spicy, buy spicy red peppers. Remove the stems of the chili peppers and wash them, drain and set aside. Use lean beef products.

2. Cut the beef into cubes, eat it with a good taste, don't cut it too finely.

3. Chop the red pepper into chili flakes, and when cutting the chili peppers, wear disposable gloves to prevent the chili peppers from spicy hands.

4. Finely chop the garlic and ginger, put the soybean paste in a container, add the tomato paste, and stir well. If it is relatively dry, you can add some water to dilute it, if the soybean paste is relatively dry, the sauce is easy to stick to the bottom of the pan when stir-frying.

5. Add oil to the pot and heat it, add the peppercorns, fry the peppercorns on low heat until slightly charred, fry the pepper fragrance, and remove the peppercorns.

6. Add minced ginger and garlic and stir-fry until fragrant. Add the beef cubes and stir-fry until the color turns white.

7. Add the soybean paste and stir-fry over low heat, stirring constantly to prevent the sauce from sticking to the bottom of the pot, and stir-fry the soybean paste to bring out the flavor of the sauce.

8. Put in the chili flakes, stir-fry evenly, heat and boil over low heat for about 15 minutes, during which you should stir from time to time to prevent the bottom of the pot from pasting, do not add water, the fresh red peppers contain water, boil and evaporate the water in the chili peppers, and the chili sauce will be stored for a long time.

9. When the time is up, turn off the heat, add the sesame seeds, stir well, and the spicy and delicious beef chili sauce is ready. Cool the chili sauce, put it in a waterless container, use a glass bottle with a lid and a crisper box, put it in the refrigerator and store it, and use a clean and waterless spoon to prevent raw water from entering.

Tips: The amount of oil should be put more, when preserved, the surface of the sauce is covered with a layer of oil, isolating the air, the sauce is stored for a long time, and the sauce will not dry out, and it is moist when eating. When boiling, it should be boiled over low heat, and during the period, it should be stirred from time to time. It is easy to paste the bottom of the pot with high heat.

【Pleurotus eryngii mushroom beef sauce】Ingredients: 2 oyster mushrooms, 1 kg of fresh red pepper, half a kg of beef, 500 grams of soybean paste, 150 grams of tomato sauce or tomato sauce, half a kg of oil, 1 piece of ginger, 3 cloves of garlic, about 20 peppercorns, 2 large ingredients, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 teaspoon of thirteen spices,

Steps:

1. Remove the fresh red pepper from the stem, wash, drain the water and set aside, wash the oyster mushroom, and the beef is best to use lean beef.

2. Cut the oyster mushrooms into dices of about 1 cm, don't cut them too small, they will shrink and become smaller after blanching, and they will taste bad when they are too small.

3. Cut the beef into soybean-sized pieces, chop the fresh red pepper, put the soybean paste in a bowl, add the tomato paste, stir well, if the sauce is relatively dry, add a little water and stir well, dilute it, if the sauce is too dry, the sauce is easy to paste the pan when stir-frying.

4. Add water to the pot, bring to a boil, blanch the oyster mushrooms, blanch the oyster mushrooms until they become soft, remove the oyster mushrooms, drain the water and set aside, blanching the oyster mushrooms can remove the peculiar smell and impurities of the oyster mushrooms, and make the taste of the oyster mushrooms more pure.

5. Add oil to the pot and heat it, fry the pepper and the ingredients over low heat, fry the peppercorns and the ingredients until slightly charred, fry the pepper fragrance, and remove the peppercorns and the ingredients together.

6. Add minced ginger and garlic slices and stir-fry until fragrant, then add beef and stir-fry until the color turns white, add cooking wine and stir-fry evenly to remove the fishy smell of beef.

7. Add the soybean paste, stir-fry over low heat, stir from time to time, stir-fry over low heat to prevent the sauce from sticking to the bottom of the pot and stir-fry the flavor of the sauce.

8. Add the oyster mushrooms and red peppers, stir-fry them evenly, then add sugar, thirteen spices, and boil over low heat for about 15-20 minutes, without adding water, the chili peppers and oyster mushrooms contain water, and they should be boiled over low heat, and it is easy to paste the pot with high heat, and it should be stirred from time to time.

9. When the time comes, the water is almost evaporated, turn off the heat, sprinkle with white sesame seeds, stir well, let cool, put it in a crisper box or a bottle with a lid, put it in the refrigerator for refrigeration, and take it as you eat.

【Shiitake mushroom chili minced meat sauce】Ingredients: 500 grams of fresh shiitake mushrooms, 500 grams of fresh red peppers, 500 grams of pork, 600 grams of soybean paste, 100 grams of cooked peanuts, 50 grams of sesame seeds, 250 grams of vegetable oil, 1 piece of ginger, 1 head of garlic, 2 tablespoons of sugar, 1 tablespoon of cooking wine, 1 tablespoon of chili powder, 1 teaspoon of chicken powder,

Steps:

1. Prepare the required ingredients, wash the peppers, cut the roots of the mushrooms, and wash them well

2. Cut the shiitake mushrooms into cubes.

3. Remove the stems of the red peppers, chop them into minced pieces, mince the ginger and slice the garlic.

4. Chop the pork into minced pieces, press the peanuts into crushed peanuts, if the soybean paste is relatively dry, add a little water to dilute it, and stir well.

5. Heat oil in a pot, add minced ginger, stir-fry garlic slices until fragrant, add minced meat and stir-fry, stir-fry the minced meat until the color turns white.

6. Add the minced shiitake mushrooms and stir-fry, stir-fry the shiitake mushrooms until soft, and set aside.

7. Add oil to the pot and heat it, add the soybean paste and stir-fry, stir-fry the flavor of the sauce, add chili powder, and stir-fry evenly.

8. Add the fried minced shiitake mushrooms, then add the minced red pepper, sugar, cooking wine, chicken powder, and stir-fry evenly.

9. Bring to a boil on high heat, turn to low heat, boil to taste, blend the flavors of several ingredients together, cook for 10 minutes, during which you should keep stirring to prevent the sauce from sticking to the bottom of the pot, after the time, turn off the heat, add crushed peanuts and sesame seeds, stir well, put it in a jar, let it cool, refrigerate it in the refrigerator, and take it as you eat.

【Homemade beef sauce】Ingredients: 500 grams of beef, 600 grams of soybean paste, appropriate amount of crispy peanuts, appropriate amount of sesame seeds (cooked), half a pound of oil, 100 grams of dried chili powder, 2 slices of ginger, half a tablespoon of Sichuan pepper, 2-3 large ingredients, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, 2 tablespoons of sugar,

Steps:

1. Use the parts of the beef with less tendons, and chop the beef into minced pieces with a knife, without chopping into meat puree, so that it has a grainy feeling.

2. Prepare the seasoning, the chili powder is purchased according to personal taste, generally there are slightly spicy, medium spicy, extra spicy, and the sauce can be soybean paste or dry yellow sauce. Peel the puff pastry peanuts.

3. Add the chili pepper to water, soak it for 10 minutes, and then filter the chili pepper through a strainer. Soak the chili powder in water and soak it thoroughly, in order to buffer the fried paste caused by the high oil temperature, and also prolong the time for the hot oil to leach out the chili red spicy substance, so that the quality of the chili oil can reach better. The boiled chili oil tastes more fragrant and mellow, the oil color is red and bright, and the chili pepper is fragrant.

4. Crush the peanuts with the back of a knife into crushed peanuts.

5. Add oil to the pot and heat it, fry the peppercorns and the ingredients over low heat, fry the peppercorns until they are slightly charred, and remove the peppercorns and ingredients together.

6. Turn off the heat, reduce the oil temperature, put the soaked chili powder into the warm oil, cover the pot, fry over low heat, boil until there is no water, only the oil remains, and the fragrance of the chili pepper comes out, and it is fried. Don't over-fry the chili peppers and make them mushy.

7. Add the minced beef and ginger and stir-fry the beef until the color turns white.

8. Put in the soybean sauce and fry it over low heat, stir it constantly with a spatula to prevent the sauce from sticking to the bottom of the pot, fry the sauce fragrance, pour in half a bowl of water, then add cooking wine, sugar, white pepper, stir evenly, boil over low heat and blend into the flavor. During the period, you should keep stirring and boiling the water to steam, and you can do it. Remove from heat, add the sesame seeds and chopped peanuts, stir well and let cool.