Schezwan sauce
As winter is in its full swing with cold and dewy nights. its time to cook Chinese dishes. as we all are already bored and obsessed with jelfrezies and chicken shashliks, its time to change the mode and taste as well. when you are planning to make schezwan with fried rice, it is a time taking tasks. so, it is convinent for me to make a schezwan sauce a day or night before making schezwan chicken.vthis paste is ready to cook. it is also used as a dip, and goes with schezwan noodles 🍜and a soup.😇🥰and with bread as a spread and in burgers,rolls too🍞🍔🌭🌮🍕
Schezwan sauce
As winter is in its full swing with cold and dewy nights. its time to cook Chinese dishes. as we all are already bored and obsessed with jelfrezies and chicken shashliks, its time to change the mode and taste as well. when you are planning to make schezwan with fried rice, it is a time taking tasks. so, it is convinent for me to make a schezwan sauce a day or night before making schezwan chicken.vthis paste is ready to cook. it is also used as a dip, and goes with schezwan noodles 🍜and a soup.😇🥰and with bread as a spread and in burgers,rolls too🍞🍔🌭🌮🍕
Cooking Instructions
- 1
Deseed and cut large red pepper.soak with water for 5 mins.put in a grinder then add small round red pepper in it add water as required to make a paste.
- 2
In a wok.add oil then add ginger garlic paste.sauté it.then add paste in it.saute for 5 to 6 mins.then add spices.add water and cover it for 7.8 mins.keep mixing in between.
- 3
Sauté it.until oil seperates. It is ready.cool down.
- 4
Take it out in an air tight bottle. You can store in a freezer for 2 weeks.
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