Schezwan Sauce Recipe | How to make Schezwan Sauce at home | Homemade Schezwan Sauce

Schezwan Sauce Recipe | How to make Schezwan Sauce at home | Homemade Schezwan Sauce

#schezwansauce #howtomakeschezwansauce #homemadeschezwansauce #homecookingshow

Chapters:
promo – 00:00
to make chilli paste – 00:34
how to make schezwan sauce – 04:38

Other Schezwan Recipes:

Schezwan Noodles – https://youtu.be/J-XW5o6Qc8w
Schezwan Macaroni – https://youtu.be/tesBG29UFdA
Schezwan Fried Rice – https://youtu.be/w6FFlG_GPoc

To Make Schezwan Sauce

Red Chilli – 100 Gms
Kashmiri Chilli – 50 Gms
Water – 3 Cups
Oil – 1 Cup
Garlic – 3 Tbsp
Ginger – 3 Tbsp
Hot Water – 1/2 Cup
Salt – 1 Tsp
Pepper – 1 Tsp
Soy Sauce – 2 Tbsp
Vinegar – 2 Tbsp
Tomato Ketchup – 2 Tbsp
Sugar – 1 Tsp

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[Music] hello everyone welcome to Home Cooking With Me Hima suban I had made shzond noodles earlier and I had asked you all if yall wanted to know how to make that special chesan sauce many of you said yes please make it so this video is all about making that special and spicy cheson sauce at home so let’s get started and check it out for the shezwan sauce recipe as you can see I’ve taken two different types of chilies so one is the regular chilies these are the spicy ones I’ve taken about 100 G of these and this is the Kashmir chilies Which is less spicy I’ve taken this for the nice rich color so this is what we’re going to do we’re going to cook these two first make sure you remove all the stock from these other regular chilies and then we will cook them together [Music] to a nice deep pot first I’m going to add water you can add about 3 cups of water roughly about 3 to four is fine so to this I’m going to add about 100 G of red chilies so these are the spicy regular chilies that you find in the market we call these the gur chilies these are very spicy so I’m adding 100 G of these to this I’m also adding about 50 g of the kashmiri red chilies now this is going to give you a nice color and it is less spicy if you need extra water you can always add a little more we need the water for boiling these chilies that is to cook the chilies so they will soften up nicely so this will roughly take about 15 to 20 minutes to cook nicely because the chilies have to become very very soft so make sure you maintain the flame on a medium and cook the chilies till they’re completely done here’s a tip to speed up the cooking process you can soak the chilies prior maybe for about 15 to 20 minutes before you cook them so that way they become a little softer and then you can cook them so you can just gently press the chilies at intervals so you can see in the beginning when the chilies were dry they were all floating on top but as the chilies are getting cooked they absorb the water [Music] okay the heat is literally going into my throat well this is going to happen when you’re cooking the chilies so it’s quite normal so I’m just going to continue to cook this so it’s been about 15 minutes I’m going to show you how the chilies are cooked so you can see this they plumped up very nicely so you can see they’ve absorbed all that water and they become nice and soft soft so at this point you can turn off the stove and you can just strain all the chilies remove everything from the water and you need to cool this completely so the chilies have cooled down completely I’m going to transfer this to the mixer jar make sure you wash your hands after touching the chilies you don’t want to keep this in your eyes or in your face or anywhere so the mixer jar is filled up I just have a few more left I will grind this and then add the remaining so I’m just going to add a little bit of the cooked chili water so I’m just going to add the remaining chilies so there’s a little bit of water left I’m just going to add all of that so add water accordingly to get that nice fine chili paste so you can see the chili paste is done it’s ground beautifully to this nice fine paste now you don’t want to add too much of water and make it too runny or too pasty so this is a good consistency if there are seeds here in there it doesn’t matter so I’m just going to transfer this to a bowl so we’ve ground the chili paste so next we have to cook this so take a nice wide pan which was convenient for you to this I’m going to add about 4 tbsp of oil so once the oil is hot I’m going to add about 3 tbsps of finely chopped garlic so make sure the garlic and ginger is nice and finely chopped you don’t want large pieces I’m also adding about 3 tbspoon of finely chopped Ginger so first we’re going to saute the ginger and garlic so after about a minute add the chili paste now I have made a large quantity if you do want to reduce it you can cut down on the chilies a [Music] bit so we’re going to cook the chili paste so when you cook the chili paste like this the shelf life will be good you can use it you can store it for a couple of months and you can use it of course you have to store it in the refrigerator you don’t want to leave it out so you can see the chili paste is very thick so I’m just adding about half half cup of hot water to get the cooking going so just mix everything well this will continue to thicken up so you can see the chili paste has absorbed all the oil it’s been cooking for about 5 minutes now so to this I’m going to add a few other ingredients to this I’m adding 1 teaspoon of salt next add 1 TP of of pepper 2 tbsp of soy sauce 2 tspoons of vinegar 2 tbsp of tomato ketchup this will just give you a mild sweetness and a little bit of balance to the spicy sauce I’m also adding 1 teaspoon of sugar so once we’ve added all these ingredients just continue to cook the paste keep the flame on low so we’re going to continue to cook this for a few more minutes keep the FL okay that spice the heat is getting to my throat after 10 minutes you can see the chili paste is thickening very nicely so I’m going to add a little bit of oil extra oil now the chili paste will absorb quite a bit of oil because we are going to preserve this in the bottle so I have added quite a bit now since the quantity of chili paste is more I’ve added a lot more oil in total I’ve added about 1 cup of oil because we need to preserve this chili paste that is the chesan sauce for a long period of time so this will increase the shelf life and uh depending on the quantity of chili paste you can adjust the oil I’m going to cook this for another 5 minutes on medium flame so now you can see after adding the oil how the chili paste has cooked completely and all the oil has separated it looks beautiful look at that rich color so this is how you want your shezwan sauce or the chesan paste to be um and once you’ve got this particular color and the oil has released you can turn off the stove at this point and we’re going to cool this uh chesan sauce completely before we bottle [Music] it with this recipe now you can make your own chesan sauce at [Music] home so here is this freshly prepared homemade chesan sauce now you can see this rich and beautiful color now make sure you bottle it in a nice clean bottle like this and if you want to uh keep it for 2 to 3 months make sure you refrigerate it you can use this for noodles stir fries um and marinades you can use it for so many other dishes and uh I hope this video has been useful to you do give it a try and let me know how it turned out for you guys I’ll catch you guys in another episode of the how to Series so for more exciting and wonderful recipes subscribe to my YouTube channel and click on the Bell icon to get your notification you can now buy the second edition of our home cooking book at shop. homecooking show.in