Schezwan Sauce
Presenting you Schezwan Sauce Recipe. Homemade Schezwan Sauce. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
Hey guys, I've got a lot of requests from people asking for a perfectly thick and spicy homemade Schezwan sauce recipe. So here(schezwan sauce recipe) it is and we'll be preparing it a very simple way.
Which will turn out better than the store-bought ones and that too without any kind of preservatives. So let's get started schezwan sauce recipe; to prepare(schezwan sauce recipe) this hot and spicy schezwan sauce at home, you have taken two types of dried red chilies.
I'll just show you these are the regular red chilies & dried red chilies for schezwan sauce, which you easily get in the market. Here I've taken 50 grams of bait key red chili, which will help in balancing the spiciness of the schezwan sauce.
You can also use Kashmiri red chilies. If you want then you can use any other dried red chilies of your choice. So overall I have taken 150 grams of dried red chilies, 100 grams of the regular ones, and 50 grams of this bait key or Kashmiri. Kashmiri chili will help in giving the spiciness and the regular one will help in giving the color.
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So if you are using only this type of red chili, the one which I'm using here and these are very easily available in the market. If it is spicier, then you can just rake this red chili with some of the red chilies and remove the seeds out of them.
So this way it will help in balancing the spiciness. You can use these dried red chilies only half with seeds and a half without seeds. Now we need to soak them in enough water so that they're soaked nicely so just press it a bit with the help of your hands.
So let it soak for about two to three hours or until they get soft. But if you are in hurry just like me, then you can simply soak this just for about 20 to 30 (thirty) minutes and then boil it. That's what I'm going to do today.
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I'm going to soak these just for about 30 (thirty) minutes and then I'm going to boil this along with the same water for about 4(four) to 5 (five) minutes or until they become slightly tender. Then keep pressing it with the help of a spoon and boiled nicely.
Now you can see it has come to a good point all the chilies have boiled nicely. Next what I'm going to do, put the flame on low to medium and cover it with the lid and let it cook further, and get boil for about five to seven minutes over low flame after 5(five) minutes.
I'm going to remove the lid and trick then you can see the chiles have become soft. They have soaked most of the water. You can see how it looks and another advantage of boiling the red chilies is that you will get a nice soft and smooth puree.
While making Schezwan sauce so now they have become nice soft and tender then switch off the flame. Next, cover it with a lid and let it rest for some more time or until it cools down to slightly room temperature. Now it has cooled enough.
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I am going to transfer this into a blender, if you want you can blend it in two batches. Next, you can also see some reserved flavorful water that has come out of these chiles. I am not going to throw this water, I'm going to keep this aside and use it later to adjust the consistency of the schezwan sauce.
I've grinded the first batch you can see it looks nice, thick, and smooth paste. It depends on you, if you want a very smooth paste you can make it more smooth and if you want to keep it slightly chunky. You can do it that way also and this is the perfect smooth consistency.
Which you get only when you boil your red chilies for schezwan sauce. I suggest you guys boil your red chilies after soaking for 20(twenty) to 30(thirty) minutes so next up in a pan. I am going to heat up about six to 7(seven) tablespoons of oil.
This schezwan sauce needs more oil as its needs to be preserved in the fridge for a longer time. It takes a little more oil just normally how you preserve your pickles for a longer period of time by putting some extra oil in it. So heat up the oil on high flame for about 1(one) minute.
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Then I'm going to lower the flame and add around half a cup of garlic, which I finely chopped. You can see the consistency of this, make sure you finely chop the garlic for that perfect taste and texture do not completely paste.
If you can either chop it with the help of your hands or you can use a food processor for this, then add the garlic to the oil. After that, I am also going to add 4(four) to 5(five) tablespoons of ginger that also have finely chopped.
You can add this way that as well in the oil cook these together for about one to two minutes, or until the rawness goes away. Make sure to do this over medium flame until it's done slightly golden brown in color, but do not overcook the ginger and garlic.
So fry this for just about 2 to 3 minutes and becomes slightly golden brown. After that, I'm going to add the prepared chiles puree and mix that as well along with the ginger and garlic. Let it cook for about 2 to 3 minutes over medium flame and at this point of the time, if you want to adjust the consistency then you can add the leftover water.
Next, here I'm adding about 2 to 3 tablespoons of the reserved water. Now let it come to a good boil. Next, I'm going to cover it with a lid and let it cook over low to medium flame for about 5 to 7 minutes, until all the flavors are nicely cooked and they become gelled with each other.
So this way all the rawness will go away of the chilies and the ginger garlic for schezwan sauce and it will also leave some oil from the sides so it's been almost 7 minutes. Let's remove the lid and check. Now you can see the sauce is nicely reduced and it has also released some oil from the sides that's.
The sign of its doneness and it's got beautiful vibrant red color on it also you can see, the oil so at this stage. We'll add in the salt 1 teaspoon of soya sauce, 1 teaspoon of sugar. Don't worry friends this will not make your sauce sweet but it will help in balancing the flavors.
Next, I'm adding 3 tablespoons of vinegar, this will help in giving the Tang genus as. It will also help in preserving the sauce(schezwan sauce) also I'm adding 2 to 3 tablespoons of tomato sauce or ketchup. Mix all the things really well and let it cook for about 2 to 3 more minutes.
Friends if you want you can also add some finely chopped celery at this point in time but I didn't add it so I'm not using it so let it cook for about 2 to 3 more minutes. We are making Chinese Schezwan sauce today if you want you can also use the Chinese salt.
That is at this point in time but today I'm not using any Ajinomoto in it and if you want to use Ajinomoto. You can use one TSP of Ajinomoto and add at this point of time and mix so that's it guys your schezwan sauce is almost ready.
You're going to cook it further just for about 30 to 40 more seconds and it's almost done. You can switch off the flame and let it cool down completely and then store it in an airtight container.
You can see the color consistency and the texture with vibrant color on it that's the perfect looking thick and spicy schezwan sauce. So friends how to do you like my schezwan sauce recipe and if you really enjoyed reading the schezwan sauce recipe.
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I'll see you soon in my another easy-peasy recipe till then take care bye-bye.
INGREDIENTS FOR SCHEZWAN SAUCE
- 100 gms dry red chilies (SCHEZWAN SAUCE)
- 50 gms Kashmiri/bedki red chilies (SCHEZWAN SAUCE)
- 7-8 tbsp oil (SCHEZWAN SAUCE)
- 1/2 cup finely chopped garlic (SCHEZWAN SAUCE)
- 4-5 tbsp finely chopped ginger (SCHEZWAN SAUCE)
- salt (SCHEZWAN SAUCE)
- 1tsp soy sauce (SCHEZWAN SAUCE)
- 1 tsp sugar (SCHEZWAN SAUCE)
- 3 tbsp vinegar (SCHEZWAN SAUCE)
- 2-3 tbsp tomato sauce (SCHEZWAN SAUCE)
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