October 6, 2014

Home made schezwan sauce/ How to make schezwan sauce at home/ Home made Basics recipes/ Step by step pictures/Chinese schezwan recipes

Oops....I missed "Z"
I have so many recipes in mind...But,there was no time..Yup..Blaming time may not correct I think...But,for a busy wife and mom it`s difficult to manage time on perosnal interests I feel..Like,before Iam unable to spend time for blog nowadays..even though I have recipes in draft,pictures in folders very hardly getting time to work on them... It doesn`t mean that iam careless about MLH...MLH gave an identity to me in the world,It improved my knowledge,it helped me ot learn so many things which are useful in day to day life including some valubale ethics,..May be iam bit slow about MLH progress,but never going to stop it ..Soon,.I will be active like before...Hope you all shower the love like this always..Within short period,I`l catch you all definitely...Don`t miss dropping your valuable comments..


Coming to the recipe,this is an awesome sauce which is popular in chinese cuisine..This kind of basics helps us in busy times...You can refrigerate it for minimum 1 month..You can fold left over rice or noodles etc..If you are true spicy food lover like me,then you must try this sauce...Check out the recipe and try it..share your results too...:)


WHAT YOU NEED

 red chillis -10
 ginger and garlic -3 tbsp+ 3 tbsp
 oil-1 tbsp
soya sauce-1/2 tbsp
chilli sauce-1/2 tbsp
ketchup-1 tbsp
sugar-1 tsp
salt- to taste
 lemon juice- 1/2 tbsp 
pepper powder-1 tsp


HOW TO COOK

Remove seeds and soak red chillis for few hours in water or at least for 1 hour..Then grind into fine paste. Chop ginger and garlic very finely..

Heat a pan with oil and saute ginger well.Then after 1 minute add garlic and saute it..

Now add ground chilli paste and mix well.Cook for 1 minute..

In this add soya sauce,chilli sauce,ketchup,sugar one by one..Fold every thing well..

Now add 2-3 tbsp of water and cook for 3 minutes in low flame..

Add salt,lemon juice and pepper powder now ..Cook for 1 minute til it thickens.

Turn off and let it cool..Store in bottle and use whenever you need..Better you refrigerate it..


EASY TO DO WITH PICTURES
















MLH NOTES

Chopping ginger and garlic very finely is important..Or you can grind both into coarse paste.

Indo-chinese cuisine is quite spicy ...So,adjust the quantity of red chillis.pepper powder,chili sauce according to your taste.

Use this sauce to fold with rice,noodles.or pasta..etc..


COOK WITH LOVE   SERVE WITH SMILE

HAPPY COOKING..HAPPY BLOGGING





By,Usha Rani.G :) 

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