You can lose weight. Take a pot of homemade Chili and Chili oil, which may be bigger and have a lid. Add vegetable oil, heat, add a lot of dried red pepper, break and put in. When the oil is hot and the pepper is slightly pasty, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best) and quickly remove the pot from the fire. Take the pot cover in your right hand and a small bowl of cold water of about 50 ml in your left hand. Pour the water into the oil pan and close the lid. There will be a violent reaction at this time. Let the pan cool, bottle and seal. Chili red oil is another method. Generally, fried Chili oil is not red. This method can stir-fry red oil exactly like "Chili oil", but first put water, oil and a lot of peppers in the pot, don't put the peppers, cover them with a small fire and don't uncover them. When it creaks, open the lid in a quiet place and fry the pepper. Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong. Proces method for making chili serie food with chili sauce 1, chili sauce: selecting ripe fresh chili peppers as raw materials, cut off stems, pouring into clear water, constantly stirring with bamboo poles, washing away dirt such as attached mud gauze, picking up radishes, draining water, pouring into an electric pepper chopping machine, and pickling. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. It can also be added to pepper, which has a more unique taste. 2. Zanthoxylum bungeanum oil: Take dried red peppers as raw materials, remove stems and seeds, wash with clear water, and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and let it cool for about 3 minutes. Pour the drained dried chilies into the pot and turn them with chopsticks to make them heated evenly. When the oil cools, take out the pepper, and the remaining oil is Chili oil. 3. Selection of green peppers: Select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, put a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, put it in a jar with pepper and seal it, and leave it in the shade for about 5 minutes. 4, oil red pepper: (1) Practice: Wash the pepper, remove the insects and rot, and add sugar to the soy sauce; Put the pepper in a jar, layer by layer with salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it and spread it evenly, and put it in a jar with pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg and sugar 2kg. Clean fresh red peppers in Chili sauce, remove pedicels, air dry, add garlic, which accounts for one-third of the amount of peppers, break them together, add appropriate amount of salt and white wine (if the temperature is above 50 degrees, the prepared Chili sauce will be fragrant), use clean bottles or cans, pour a layer of wine on the surface, and seal for about ten days. Pay attention to scoop it out with a clean spoon when eating. Don't get greasy, or you'll get moldy. Or pour oil in the pot, boil the Chili sauce and bottle it, and carry it with you. The practice of bad peppers is very popular in Guizhou. Making canned bad peppers is an important program for every family in autumn. From purchasing good red peppers and garlic, to buying bagged salt, to preparing the necessary special chopping knives and big wooden pots with figures as big as shovels, I have unspeakable joy in my busy schedule. Ordinary kitchen knives and chopping boards are enough for small-scale production. Of course, chopping peppers takes some work. All kinds of red peppers can be used as raw materials, such as large persimmon peppers and small ordinary peppers. Of course, the degree of spicy depends on personal preference, so it is necessary to remove seeds. Garlic should also be chopped, but not too much, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and the spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add the salt, gradually add it over time, and stir evenly until the salt tastes right. Then pour in Chinese liquor, which can increase the flavor and make pepper and garlic crisp. In addition, things that can be added, such as a small amount of pepper and sugar, can be decided as appropriate, mainly to add different flavors. The last step is to put it in a container and seal it. Kimchi glass jar with lid is a good choice. Everything in this production process should be paid attention to to avoid greasy, at least washed with detergent and dried before doing it. Scoop it out with a special spoon every time and cover it. In fact, the cooked rotten pepper can be eaten immediately, but the taste is not soaked thoroughly. Garlic is still very spicy, and it takes three to five days to taste delicious. Pepper will gradually turn sour, appetizing and delicious. It can be eaten directly as a side dish, or it can be made into a special hot sauce for fried lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, diced red peppers and white rice. It's delicious. Rewrite: Peel garlic with homemade Chili oil and beat it to 60%, but don't paste it. Fry in oily oil. (I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) Add shrimp and scallops (not whole). Small fire! Bake dried chilies in the oven, crush them, put them in, turn off the heat, add salt and scallion, cover them and let them cool naturally. Make Chili oil in the microwave oven-what a good word! This is my original method. In a small bowl, put a few spoonfuls of oil, take the bottom of the bowl as an example, and heat it in the microwave for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil is boiling (don't be afraid, there is a little bubble), don't use the pot, save oil and wash the pot; Don't worry about Chili fry. Make Chili oil more spicy-my experience is that I am also a hard-working person. I often roll my eyes because I eat spicy food, and my appetite hurts, but I still have no memory. Whenever spicy addiction comes up, I study hard and dig out the spicy taste. (Later, I found out from my experience in cook the meat that to make Chili oil more fragrant and spicy, whether using Chili noodles or chopped peppers, it is best to put it in a hot dry pot first. Burn spicy oil on the fire ... practice according to sunny 12. I come from Sichuan, and I like spicy food. I want to cook simply. In order not to pollute the environment, I often eat stews and cold dishes, and cooked peppers are the key. The way I make oil pepper is: choose very fine Chili noodles, a bit like kimchi, and put sesame seeds in the container. After the vegetable oil is hot, spoon it into the container, stir it, just submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not burn and the color will look good. Often eat cold celery, (boiling water can remove the raw flavor. Personally, I think it is the simplest and best way to eat celery, so I must add some vinegar. Cold cucumber, bean sprouts vermicelli, shredded potato and bean jelly are mixed together. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped hair of ginger, garlic and pepper, add shredded onion and drizzle with Chili oil. I think the best kitchen utensils I brought from China are casseroles, which are new and can't be cracked by direct fire. I will use different meat materials to make the bottom of the pot, such as mutton, chicken and ribs, and then add Chinese cabbage, tofu, shrimp, sausage, potato chips, vermicelli and fish balls. , and made a bowl of soy sauce, monosodium glutamate, Chili oil, salt, dry old. Chili oil-put 300ml vegetable oil in the pot necessary for cold salad and heat it until it smokes. Pour it into a clean and waterless empty bowl until the oil temperature drops slightly (throw in a piece of ginger and it won't fry immediately). Add a little shredded ginger, a dozen peppers, Chili powder (or chopped peppers), stir while cooling. Put it in a bottle with a lid, or add two spoonfuls of cold salad and eat it for a month or two. Very delicious. Try wearing oil pepper! ! ! I stole it from a friend of mine. He is a real Dai. I remember the first time he gave me a big bottle, and a week later I coughed for more than a month, because I didn't eat anything with Chili for more than 20 meals a week. In North America, I can safely eat and drink. But please pay attention to the right amount and be healthy! ! ! Ingredients: Chili noodles, a little pepper powder, half diced garlic (you can also put more, fragrant! ), a proper amount of salt and chicken powder method 1: put Chili noodles, garlic and salt into cold oil, stir well, turn on medium heat, wait for the oil to boil (it smells tasteless) for one minute, add pepper powder and chicken powder, turn off the fire and let it cool. Method 2: First, heat the oil to 80% heat, add garlic and salt and stir-fry until fragrant, then add pepper noodles and stir-fry slowly until fragrant. Add pepper and chicken powder and turn off the heat. The characteristic of this method is that garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method. Note:1> The ratio of pepper to oil is 1 (pepper): 3 (oil), and the amount of oil depends on personal preference 2 >; Chili oil will continue to roll for a while after the flameout, so please put it in a safe place to avoid external burns, especially away from children! ! ! Preparation of oil pepper: mix the best pepper powder, pepper powder, allspice powder, sesame seeds and salt, and put them in a container that is not afraid of scalding. Chili powder is definitely the most, others are ingredients, so I have to feel it myself. There are peppers in the five spices, but I prefer them. Production: burn a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, key). Then slowly pour the hot oil into the prepared Chili powder, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making.