Tuesday, December 22, 2015

How to make home-made schezwan sauce



Ingredients :
  • 5-6 whole red peppers or Kashmiri mirchi soak in hot water for 30 min.
  • 1 onion chopped 
  • 8-10 garlic cloves
  • 1 medium size ginger 
  • 1 tomato chopped
  • 1 tbsp red chilli powder
  • 1/2 bell pepper chopped 
  • 2 tbsp soya sauce 
  • 1 tsp cornflour + 4 tbsp water mix
  • 2 tbsp Apple cider vinegar or cooking vinegar 
  • 1/2 cup of vegetables oil or sesame oil
  • salt to taste 
Method :
Grind together chillies, garlic, ginger, tomato, bell pepper and make a smooth paste. Heat oil in a pan, add the paste and saute for 5 minutes over high heat. Now add red chilli powder, salt and saute for 20 minutes on low flame. Now add cornflour mixture and stir continuously. Now add the Soya sauce, vinegar and stir for about 5 minutes. Now turn off the flame and cool completely before storing in a glass bottle. You can store 20-30 days in refrigerator. Serve it with Chinese fried rice, Chinese Bhel, etc.

Step 1.

Step 2.
Store in bottle 


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