How to make SHEZWAN SAUCE?!
I tried lot of recipes but I was failed to make a perfect SHEZWAN SAUCE!. Could any one have a perfect recipe for this!?Www@FoodAQ@Com
Answers:
Ingredients
25 red chillies (dried long)
3 bulbs garlic, flaked and peeled
10-15 flakes garlic finely chopped
3 green chillies finely chopped
2" piece ginger, peeled and grated
2 white onions finely chopped
1 stalk celery finely chopped
2 tsp!. cornflour
1 tbsp!. brown vinegar
1 tbsp!. sugar
2 pinches ajinomoto (optional)
1 tbsp!. oil
Method:
Boil garlic and red chillies in 2 cups water, for 5 minutes!.
Drain water, keep aside!.
Grind chillies,garlic to a paste!.
Heat oil in a heavy pan!.
Add ginger, chopped garlic, chopped chillies, stir!.
Add celery, onions, stirfry till onions are transparent!.
Add paste, stirfry for 2-3 minutes!.
Dissolve cornflour in 2 tbsp!. water!.
Add all other ingredients, and drained water from chillies!.
Bring back to boil, stirring continuously!.
Simmer for 2-3 minutes, till sauce is thick and smooth!.
Bottle, cool, refrigerate, use in chinese cooking as required!.Www@FoodAQ@Com
25 red chillies (dried long)
3 bulbs garlic, flaked and peeled
10-15 flakes garlic finely chopped
3 green chillies finely chopped
2" piece ginger, peeled and grated
2 white onions finely chopped
1 stalk celery finely chopped
2 tsp!. cornflour
1 tbsp!. brown vinegar
1 tbsp!. sugar
2 pinches ajinomoto (optional)
1 tbsp!. oil
Method:
Boil garlic and red chillies in 2 cups water, for 5 minutes!.
Drain water, keep aside!.
Grind chillies,garlic to a paste!.
Heat oil in a heavy pan!.
Add ginger, chopped garlic, chopped chillies, stir!.
Add celery, onions, stirfry till onions are transparent!.
Add paste, stirfry for 2-3 minutes!.
Dissolve cornflour in 2 tbsp!. water!.
Add all other ingredients, and drained water from chillies!.
Bring back to boil, stirring continuously!.
Simmer for 2-3 minutes, till sauce is thick and smooth!.
Bottle, cool, refrigerate, use in chinese cooking as required!.Www@FoodAQ@Com
Ingredients:
1 Teaspoon(s) Sesame Oil
2 Teaspoon(s) Whole yellow mustard seed
4 Garlic cloves; crushed
1 small Shallot (optional)
2 Tablespoon(s) Low salt tamari
1 Teaspoon(s) Thai pepper
1/2 Teaspoon(s) Tabasco
1 1/2 Cup(s) Tomato juice
1/2 Teaspoon(s) White pepper
1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Arrowroot
Directions: Well, this is NOT non-fat, but is low fat!. It's kind of a Schezuan sauce I guess, of my own invention!. If I could figure out how to avoid using the oil it would be non-fat, but anything I've tried has been less than yummy!. Considering it makes about 1 1/2 cups of sauce, and that goes a long way (ie: 2 Tbs per serving, approx), the fat content per serving should be about 1g due to the sauce!. The flavor of the sesame oil is quite indespensible, to me!. It's quite spicy, be warned! But it's fantastic for vegetables over rice, or with vegetables, grilled chicken, and rice noodles; or stirred into plain wild rice!. Experiment! DIRECTIONS: =========== In a small skillet, saute the garlic, hot pepper, shallot, and mustard seed in the oil until the garlic and shallots brown and the mustard seeds begin to pop (best over high heat, but don't let the oil burn)!. Add the tomato juice, tamari, white pepper and cumin!. Lower heat and simmer 5 mins!. In a smal cup mix 2 tsp cold water and the arrowroot until smooth!. Stir into sauce, stirring constantly!. The sauce should thicken in about a minute or two!. Remove from heat and stir into your favorite dish!.Www@FoodAQ@Com
1 Teaspoon(s) Sesame Oil
2 Teaspoon(s) Whole yellow mustard seed
4 Garlic cloves; crushed
1 small Shallot (optional)
2 Tablespoon(s) Low salt tamari
1 Teaspoon(s) Thai pepper
1/2 Teaspoon(s) Tabasco
1 1/2 Cup(s) Tomato juice
1/2 Teaspoon(s) White pepper
1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Arrowroot
Directions: Well, this is NOT non-fat, but is low fat!. It's kind of a Schezuan sauce I guess, of my own invention!. If I could figure out how to avoid using the oil it would be non-fat, but anything I've tried has been less than yummy!. Considering it makes about 1 1/2 cups of sauce, and that goes a long way (ie: 2 Tbs per serving, approx), the fat content per serving should be about 1g due to the sauce!. The flavor of the sesame oil is quite indespensible, to me!. It's quite spicy, be warned! But it's fantastic for vegetables over rice, or with vegetables, grilled chicken, and rice noodles; or stirred into plain wild rice!. Experiment! DIRECTIONS: =========== In a small skillet, saute the garlic, hot pepper, shallot, and mustard seed in the oil until the garlic and shallots brown and the mustard seeds begin to pop (best over high heat, but don't let the oil burn)!. Add the tomato juice, tamari, white pepper and cumin!. Lower heat and simmer 5 mins!. In a smal cup mix 2 tsp cold water and the arrowroot until smooth!. Stir into sauce, stirring constantly!. The sauce should thicken in about a minute or two!. Remove from heat and stir into your favorite dish!.Www@FoodAQ@Com
its very simple!.!.!.!.!.!.!.
add finely chopped garlic(half kg),chopped ginger(half kg),saute it then add chopped green chili(200 gm), celery(1 bunch)saute it then add chili sauce(200 gm),tomato sauce(half kg),add boiled chili paste(100 gm)!. Saute it n seasoning with salt ,sugar ,ajinomoto or aromat powder,black pepper powder,crushed black pepper and cinnamon or clove powder!.!.!.!.
keep it in a air tight container!.!.!.!.!.!.it will be good up to one month if u keep it in refrigerator!.!.!.!.!.Www@FoodAQ@Com
add finely chopped garlic(half kg),chopped ginger(half kg),saute it then add chopped green chili(200 gm), celery(1 bunch)saute it then add chili sauce(200 gm),tomato sauce(half kg),add boiled chili paste(100 gm)!. Saute it n seasoning with salt ,sugar ,ajinomoto or aromat powder,black pepper powder,crushed black pepper and cinnamon or clove powder!.!.!.!.
keep it in a air tight container!.!.!.!.!.!.it will be good up to one month if u keep it in refrigerator!.!.!.!.!.Www@FoodAQ@Com
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you go to a chinese grocery store and ask the workers to help you find it!.!.!.we buy it all the timeWww@FoodAQ@Com