Why are the peanuts in Chili sauce not soft because they are hot and angry?
How long does it take to fry the meat with Chili oil? It is easy to store, fry and dry, leaving no moisture. If you don't put it in the refrigerator when you save it, the oil will overflow the meat and pepper and will not go bad. Thank you.
How to eat the oil in Laoganma oil pepper? Actually, I like this sauce, too. I usually eat steamed bread, and it doesn't smell good without oil. Oil should be its essence! So you can eat it like sauce:
Teach you several methods:
1, hot and sour shredded potatoes: first fry a shredded potato with vinegar, pour a little spicy oil of Laoganma when eating, and mix well. It's better than ordinary shredded hot and sour potatoes, and it tastes good in flour cakes.
Second, mix cold dishes: Like spinach, you can add salt, vinegar, sugar, chicken essence, Laoganma spicy oil and sesame sauce and mix well.
Noodles: Add white water to the noodles, add salt, chicken essence, Laoganma spicy oil and vinegar. If you have vegetable soup, you can also pour it in. You can eat it.
Fourth, Laoganma boiled shrimp with hot sauce
Raw materials:
Shrimp, Laoganma Chili sauce, monosodium glutamate, sugar, cooking wine.
Exercise:
Stir-fry the shrimp first, then add hot sauce, monosodium glutamate, sugar, cooking wine and water.
5. Laoganma Chili sauce diced chicken 1, diced chicken, marinated with salt, sugar, starch, chicken powder and soy sauce for more than 30 minutes; 2. Shred red pepper; 3. Fry the chicken in the oil pan until golden brown, pour in shredded Chili, and then add Laoganma Chili sauce (more or less depends on the degree of spicy); 4. Stir the Chili sauce evenly and cook it on low heat for about 15 minutes.
Six, spicy ribs
Raw materials:
Small ribs, half a catty of green garlic seedlings, a bottle of Laoganma Chili sauce (available in the supermarket), a little aniseed, pepper and salt.
Exercise:
1. When buying spareribs, try to chop them into small pieces (you can only taste them when frying). First, wash the ribs with water to remove the bloody smell;
2. Take out the ribs soaked in water and pour them back into hot water to simmer. It is best not to separate the flesh and blood, otherwise it will affect the appearance. This time, put a little pepper, aniseed and ginger in the stew pot to remove the fishy smell of ribs.
3. Take out the stewed ribs, heat the wok and put a little oil (because the hot sauce itself has oil), and a little green garlic sprouts will explode. If the taste is strong, you can drain the pepper and pepper in front of the wok, then pour in the hot sauce (the hot sauce is spicy and can be adjusted according to your personal taste) and stir-fry the ribs for a while, so that all the fragrance of the hot sauce can enter the ribs. The hot sauce itself is salty, add a little salt.
Chili oil Chili Guizhou oil Chili Yinong brand oil Chili is delicious? Delicious, I bought it. It is a specialty of Guizhou, focusing on green, ecological and Tujia flavor.
Now I have a gift box.
This kind of pepper is really unique. Does not contain monosodium glutamate and any flavoring agent, Tujia local grinding, firewood frying.
In this society where food additives are rampant, this kind of oil pepper really makes my eyes shine, and it has the same strong flavor of monosodium glutamate and various additives as some canned peppers on the market.
There are quite a lot of varieties in the gift box, including dried chicken and native chicken, fresh sea pepper with river fish, crisp rotten pepper with a little spicy and salty taste, unique lobster sauce pepper and delicious lobster sauce.
With this box of delicious peppers, I can cook my favorite spicy crispy fish, spicy chicken and fashionable new Mapo tofu at home, which is simple and convenient. You can also eat cold salad, or eat rice and steamed bread directly, which has many uses and usages.
Finally, I want to say that eating spicy food will not only prevent acne, but also reduce weight and beauty, dispel cold and dampness, protect the heart and so on. At the same time, some foods touted in the market have many health functions. Understand carefully, I believe you will feel bright at the moment.
Why do instant noodles soften when opened for a long time? They absorb water vapor in the air ~ ~ There must be water on the noodles that is soft ~ ~. Are you a liberal arts student? They are too lazy to answer ~ ~
Please accept it, thank you!
How to make oil pepper in Guizhou delicious? There are many cans now, and the taste is guaranteed. Yinong's oil pepper is quite good! But if you want to do it, briefly introduce this method of red oil:
1, after the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which will save the cost and will not spill the black oil that cannot be reused), put in a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating. When the boiling is not very strong, add star anise, cinnamon and fragrant leaves.
2. When the cooking is not very strong, put two spoonfuls of water, then pour the Chili noodles in and continue to stir. At the same time, lower the fire and lower the fire. When the granules of Chili noodles are slightly hard, put pepper, celery, coriander root, onion slices, carrot slices, hard slices, garlic and shallots into the oil (this not only increases the fragrance of the oil, but also drives away the burnt gas of the oil when heating, and also drives away the fishy smell in the black oil).
3, keep the fire, stir constantly, when other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling down.
4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.
The most important thing to make oil pepper is to master the heat, otherwise the same ingredients and different tastes may not be as delicious as you think. Buying ready-made is a shortcut, and the oil peppers of Yi Nong are also good.
How to make delicious oil pepper in Guizhou? Prepare the materials
Dry Chili noodles 100g, star anise 1, cooking oil 400g and ginger 50g.
manufacture
1, good Chili powder, star anise into the container, can be covered.
2. Pour proper amount of oil into a clean pot and heat it. Put the ginger slices in for a while, preferably slightly flattened. When the oil is 90% hot (straight smoke), turn off the fire and take out the ginger.
3. When the oil is slightly cold (subject to no smoke), pour it into the container with Chili noodles twice. For the first time, it is advisable to stir the flooded Chili noodles evenly (in order to prevent the Chili noodles on the container from being burnt due to excessive temperature when all the oil is poured in at one time). Immediately pour the remaining oil into the container and stir well. Cover it (be sure to cover it and let it cool naturally, so that the cover can avoid evaporation and lose the fragrance of pepper) and use it after cooling. Generally, it is better to hold Chili oil after one day!
There is a specialty in Yingshan, Sichuan-Xingde red oil (Xingde brand Chili oil), which they call red oil locally. And it is very popular and has a unique taste. Some supermarkets and Taobao shops sell them.
The practice of oil pepper, how to eat oil pepper well, and the home-made main ingredients of oil pepper
150g dried chili.
condiments
Octagonal 5
Peanut oil 500g
5 g pepper
Appropriate salt content
The practice of oil pepper
1.
Prepare ingredients
2.
Grind star anise and pepper with a cooking machine
3.
Grind pepper in the cooking machine.
4.
Put the ground pepper and star anise into the pot and add some salt for later use.
5.
Pour about 5 times the oil of Chili powder into the pot, bring it to a boil until the oil surface smokes, then turn off the fire and let it cool for two minutes.
6.
Then pour one-third of the oil into the Chili powder, stir and repeat this step.
7.
Finally, stir evenly.
Cooking tips
1, about how the oil pepper can make a red color, in fact, it is mainly related to the variety of pepper, and when frying pepper, the oil temperature should not be too high, too high is easy to fry, it will turn black, and the temperature is just right to fry pepper into a red color;
2. If it's dried Chili sold in the market, it's best to wash it with clear water and then put it in the sun for about a day. If you feel troublesome, you can directly wipe off the dust on the surface with a cloth;
3. If the pepper is a cold salad, it is recommended that the pepper powder be broken. If it is an occasional bibimbap, Chili powder can be broken into large pieces.
4. Adding pepper to this recipe can make the pepper oil fragrant. If it is not spicy, you can not put pepper, but it will lose its fragrance;
5. Pour the remaining oil in the pot for the last time, stir-fry it with chopsticks while it is hot, let the peppers contact the hot oil and stir-fry the red oil.
Fried Chili with minced meat and peanuts
condiments
25 grams of dried Chili peppers
condiment
peanut oil
250 grams
energy
2 tablets
Eight angles
1
Sichuan pepper
5 grams
cinnamon
5 grams
white sesame
10g
Amomum tsao-ko
1
Mircia
2 tablets
Method for frying chili oil for three times
1. Wash the dried chili, air dry naturally, pulverize it into powder with a cooking machine, put peanut oil into a pot, add Amomum tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices, and fry at low oil temperature for fragrance.
2. After the leaves and ginger change color, remove the spices and continue heating until the oil starts to smoke slightly. At this time, the oil temperature is about 80% hot, so turn off the fire.
3. Take a heat-resistant container, put white sesame seeds and one third of pepper powder and mix them evenly, and pour one third of hot oil on the pepper noodles. Pepper powder and white sesame seeds will roll and bubble because of the pouring of hot oil, and they can also smell the fragrant pepper flavor, which is a kind of fried incense.
4. Wait for half a minute, then put one third of the pepper powder into a heat-resistant container, and then pour in the hot oil. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second time to stir-fry spicy food.
5. Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and bubble, that is, three fried red. Chilled Chili oil can be bottled and will taste better if stored for a week.