Hi! I am Rajesh hamal. Welcome to myyoutube channel.
Ingredients for Schezwan Sauce:
Dried red chili – 60 gm (50% without seed + 50% with seed on)
Cooking oil- 5 tbsp
Ginger Garlic – 2 tbsp
Salt to taste- 1 tsp
Schezwan pepper- 1 tbsp
Tomato paste – 1 ½ tbsp
Soy sauce – 1 tbsp
Water to boil chili
Preparation
-Take out the seed of 50% chili, leave 50 % chili with seed on and soak in cold water for at least 30mins.
-Measure all the required ingredients and keep it aside.
Process.
-Boil the chili in the water for 5-10 mins or till it becomes nicely soft.
-Strain the chili and keep it aside to cool down, transfer to the blender and grind it, if you think you need some water to grind you can use the same water that we used to boil the chili.
– Now heat the oil in a pan, here I am adding good amount of oil because oil helps to preserve the sauce for longer period.
-Add chopped ginger & garlic and fry till light golden brown but do not overcook it.
– Cook for few minutes without covering the lid. Once it starts to bubble, cover the lid, and cook for 5-7 mins on medium with stirring in between.
-After 5-7 min cooking you can see the oil starts to separate which indicate our sauce is almost ready. Now at this stage add some salt, schezwan pepper, soy sauce, tomato paste, or you can use ketch up because it helps to balance the spice level, mix well, and cook for few minutes.
-After few mins, turn of the gas and let it cool down.
-Once It cool down you can transfer it to the air tight container and preserve for longer period of time and can be use in different dishes.
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