Chili oil method (1 1)
Preparation: Mix the best Chili powder, pepper powder, spiced powder, sesame seeds and salt into a container that is not afraid of scalding. Chili powder is definitely the most, and the rest are ingredients. If you think about it, you can only * grope for it yourself. 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.
Another Method of Pepper Red Oil (2)
Generally, fried Chili oil is not red. This method can fry red oil. The method is exactly the same as "Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put, and the lid is covered and simmered without opening the lid. When the squeak sounds, open the lid in a quiet place and the pepper will be fried to crisp.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Proces method for preparing chili sauce and chili serie food (3)
1, Chili sauce: use ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles, wash off dirt such as mud gauze, scoop them up and drain them, pour them into an electric pepper chopper, chop them, and marinate them with salt. 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, then put it in a jar with Chili peppers and keep 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 and cool, and put it in the 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.
Chili sauce (4)
Wash fresh red peppers, remove pedicels, dry the water, add garlic, which accounts for one third of the 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 very fragrant), pour a layer of wine on the noodles with a clean bottle or jar, and seal it 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.
Homemade chili oil (6)
Peel a catty of garlic and beat it to 60%, but don't beat it into a paste. Fry in oil, more oil. (I use 1l corn oil every time. Olive oil is the best, but the cost is higher. ) Add dried shrimps and scallops (scallops should not be whole). Small fire! Bake dried chilies in the oven, crush them, add them, turn off the fire, add salt and onion, cover them and let them cool naturally.
Making Chili Oil in Microwave Oven -(7)
Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example and heat it in the microwave oven for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't be afraid, no bubbles will overflow), it will be appropriate. If it does not boil, heat it for 1 2 minutes. Advantages: If you eat it now, phenol will penetrate into it. Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.
Chili oil-a must for cold salad (9)
Put 300ml vegetable oil in the pot and heat it until it smokes. Pour it into a clean and waterless empty bowl.
When the oil temperature drops slightly (just throw in a shredded ginger, don't fry it immediately), add a little shredded ginger, a dozen peppers and Chili powder (or chopped peppers) and stir while adding.
It can be used after cooling, and can be stored in a covered bottle for one or two months without refrigeration.
Add two spoonfuls to the cold salad. It's delicious.
Try wearing oil pepper! ! ! ( 10)
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 Chili for more than 20 meals a week. When you arrive in North America, you can eat with confidence.
However, please pay attention to moderation, health is important! ! !
Materials:
Pepper noodles, a little pepper powder, half a diced garlic (you can also put more, fragrant! ), salt and chicken powder.
Exercise 1:
Stir Chili noodles, garlic and salt in cold oil, turn on medium heat, wait for one minute after the oil boils (as long as it smells tasteless), add pepper powder and chicken powder, turn off the heat and let it cool.
Exercise 2:
First, heat the oil to 80% heat, add garlic and salt and stir-fry until fragrant. Then, put the pepper noodles into a small fire and slowly stir until they are tasteless. 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 & gt； 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! ! !
Chili oil method (1 1)
Preparation: Mix the best Chili powder, pepper powder, spiced powder, sesame seeds and salt into a container that is not afraid of scalding. Chili powder is definitely the most, and the rest are ingredients. If you think about it, you can only * grope for it yourself. 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.
Fried Chili powder
In rural Shaanxi, pungent oil is indispensable every day, especially in poor places.
Chili noodles in a sea bowl, generally not more than half of the sea bowl, Chili must be that year, very spicy, add some salt.
Don't be stingy with vegetable oil, heat it until it smokes, pour it into a sea bowl with a spoon, and stir it with chopsticks with the other hand.
Ingredients: Laoganma red soy sauce Douchi 1 bottle Douchi100g garlic 300g red pepper 50g fresh soy sauce 200g ginger rice, chopped green onion, salt, monosodium glutamate, chicken essence and sugar 200g sesame oil1500g.
Method:
Light a clean pot, add salad oil and heat it to 40% to 50%. First, stir-fry the lobster sauce, then add Laoganma red oil lobster sauce, ginger rice and minced garlic in turn, stir-fry until fragrant, then add red pepper, add American fresh soy sauce, then adjust the taste with white sugar, refined salt, chicken essence and monosodium glutamate, then put the pot into a container, pour sesame oil and sprinkle with chopped green onion.
note:
1. On the basis of the original, this oil juice adds red pepper particles and removes pepper and star anise, so its taste is more suitable for the diners in the author's life.
2. When preparing this oil, raw materials and seasonings must be added in sequence. In particular, refined salt should be added after the amount of fresh soy sauce is determined, otherwise it is not easy to grasp the salt content of oil juice, which makes the oil juice too salty, or the oil juice can not highlight the flavor of soy sauce.
This oil juice can also be used to season hot and cold dishes. But it tastes better when used in cold dishes.
Duojiao home-cooked Wei
Ingredients: chopped pepper 100g ginger rice 10g garlic rice 20g chopped green onion 25g salt, pepper, ginger powder, monosodium glutamate, chicken essence, scallion oil and salad oil.
Modulation method:
Chop pepper into a bowl, add ginger rice, garlic, salt, pepper, galangal powder, monosodium glutamate, chicken essence and a little salad oil, and then mix well with the raw materials, or stir-fry them together, pour them on the raw materials, steam them in a cage, sprinkle with chopped green onion and drizzle with hot scallion oil, and serve.
Features: bright color, salty and slightly spicy.
Scope of application: It can be used as seasoning for cold dishes, stir-fried dishes or steamed dishes, such as stir-fried little seafood with chopped pepper and steamed mandarin fish with chopped pepper.
Pickled peppers home-cooked Wei
Ingredients: pickled pepper 75g ginger rice 10g garlic rice 20g refined salt, pepper, cooking wine, sugar, monosodium glutamate, chicken essence, fresh soup, water starch, red oil and salad oil.
Modulation method:
Pickled peppers, pedicled and seeded, chopped into velvet; Mix salt, pepper, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into juice in a bowl. Heat a wok, add salad oil, add chopped pepper, ginger rice and garlic rice, stir-fry until fragrant, add raw materials, cook wine (add fresh soup to stew vegetables), stir-fry, stew or cook raw materials, cook juice, and pour in red oil, and serve.
Features: bright red color, salty and slightly spicy, with strong pickled pepper flavor.
Scope of application: It can be used as a seasoning for cooking, stewing or cooking, such as fried diced chicken with pickled peppers, stewed squid with pickled peppers, roasted eel with pickled peppers, etc.
Chili home-cooked Wei
Material:? Zanthoxylum bungeanum 125g ginger rice 10g garlic rice 20g garlic sprout 30g salt, pepper, cooking wine, monosodium glutamate, chicken essence, sesame oil and salad oil.
Modulation method:
Put the pepper in a cage, steam it over high fire, take it out, and fry it in mixed oil until it is crisp and fragrant; Slice the garlic seedlings. Heat the wok, add the mixed oil to heat it, add the ginger rice, garlic rice and? Stir-fry Chili peppers, add raw materials, cook wine, add refined salt, pepper, monosodium glutamate and chicken essence, sprinkle with garlic sprouts, stir-fry until dry, and pour in sesame oil to serve.
Features: mellow, spicy but not dry, rich peasant flavor.
Scope of application: can be used as seasoning for cooking, such as? Fried shrimp with Chili? Fried goose intestines with Chili peppers, etc. Can also be used as a seasoning for steamed vegetables, such as? Steamed pork intestines with Chili, etc.
Shuidouchi home-cooked flavor
Ingredients: Douchi 125g homemade bean paste 25g wild pepper 35g ginger rice 10g garlic 20g chopped green onion 25g salt, pepper, cooking wine, sugar, monosodium glutamate, chicken essence, fresh soup, starch, red oil, sesame oil and salad oil.
Modulation method:
Chop fermented soybean and homemade watercress; Pedicel of Zanthoxylum bungeanum is removed and cut into fine particles; Put salt, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into a bowl and stir them into juice. Heat a wok, add salad oil to heat it, add pepper, ginger rice, garlic rice, water lobster sauce and homemade watercress to stir-fry, add raw materials, cook cooking wine (stir-fry with fresh soup), stir-fry or cook the raw materials, then cook the juice, pour in red oil and sesame oil, put on a plate, and sprinkle with chopped green onion.
Features: bright red in color, slightly spicy and slightly sour, with strong flavor of fermented soybean.
Scope of application: It can be used as a seasoning for stir-frying or stir-frying, such as stir-frying chicken offal with water and lobster sauce, and grilled fish with water and lobster sauce. It can also be used as seasoning for cold dishes or steamed dishes, such as goose intestines mixed with douchi and steamed fish heads with douchi. When used as a seasoning for cold dishes or steamed vegetables, all seasonings (except chopped green onion) should be fried evenly in a pot, then mixed with the raw materials or steamed in a raw material cage, and sprinkled with chopped green onion.
Sweet oyster sauce
Ingredients: onion companion sweet noodle sauce 1000g oyster sauce 250g white sugar 200g chopped green onion 50g cooking wine 50g peanut oil 150g.
Method:
1? Light a clean pot, add peanut oil and heat it to 30%, add chopped green onion and stir fry, then add sweet flour paste and stir fry until the flour paste is fragrant, add cooking wine, add 150g water and stir well, then boil the mixture slightly, and take out chopped green onion and small particles in the sauce with a colander.
2? Turn the pan back to low heat, add oyster sauce and sugar, and stir well. When the sauce is slightly thin, pour it out (don't thicken) and let it cool.
Description: This sauce is salty and slightly sweet, and has a unique sauce flavor. Mainly suitable for dipping cucumbers, shallots, scallions, celery and lettuce. Note: Be sure to scoop it up with a colander first, so that the sauce is delicate. In addition, it is not allowed to thicken, so as not to affect the appearance and taste of the sauce.
Applicable dishes:
Dip in the sauce of shallot: Select 400g of shallot, wash it, cut it from two-thirds of shallot segments and one-third of shallot leaves, cut it into 15cm long segments, put it on a plate, and serve it with 1 small bowl of oyster sauce.
Garlic sesame paste
Ingredients: sesame sauce 1 bottle of Guilin Chili sauce 1/3 bottles of red vinegar 200g of sugar 40g of refined salt, monosodium glutamate and minced garlic.
Method:
1? Pour the hemp juice into a stainless steel container, add red vinegar several times and stir well, then add Guilin Chili sauce, sugar, refined salt, monosodium glutamate and appropriate amount of cold water, and stir until it is not thick and the concentration is appropriate.
2? Seal the prepared sauce with plastic wrap and put it in the fresh-keeping refrigerator. When using the sauce, add a proper amount of garlic and stir well.
Description: This sauce is salty, sour, fragrant, fresh, slightly spicy and sweet. It is mainly suitable for dipping sweet pepper, chrysanthemum, lettuce, radish, cucumber and colorful persimmon pepper. When feeding, be sure to follow the order; Red vinegar should be added in batches, otherwise the hemp juice can not be completely blended; Garlic minced meat is only put when serving, so as not to affect the flavor. Chili dipping sauce: take 500g sweet pepper with horns, wash it, put it in a fan-shaped dish and serve it with a small bowl of garlic sauce.
salad sauce
Ingredients: Kafumiao sauce 1 bottle of salad oil 400g white sugar 100g white vinegar 50g orange juice 50g honey 50g refined salt.
Method:
1? Pour Kafumiao sauce into a basin, add 150g salad oil and stir in one direction, then add salad oil three times until the sauce is dispersed and stirred evenly.
2? Add white vinegar, orange juice, honey, white sugar and refined salt in turn, then seal with plastic wrap and put in a fresh-keeping cabinet for preservation.
Description: This sauce is light yellow, sweet and sour, and is suitable for dipping onions, lettuce, bitter gourd, cherry tomatoes, melons (crisp melons), ivory white radishes and other fruits and vegetables. When processing this sauce, you must stir it in one direction, otherwise it won't go away; The purpose of adding refined salt is to make it have a basic taste and taste sweet but not greasy.
Applicable dishes:
Shredded radish salad: Peel the ivory radish, cut it into 5cm long shreds the thickness of matchsticks, then wash it with cold water, add edible ice cubes, and put it in the fresh-keeping cabinet for about 1 hour. Take out shredded radish, remove it from the water, put it on a plate, and finally decorate it with cucumber slices and tomato slices. Pour the salad dressing on the table.
Chili sauce of ground black beans
Ingredients: Laoganma Chili sauce 1 bottle of soy sauce, half a bottle of cooked beef powder, a little sugar and monosodium glutamate.
Method:
Chop Laoganma Chili sauce with a knife, then add light soy sauce, minced cooked beef, monosodium glutamate and sugar and mix well.
Description: This sauce is salty and spicy, and is mainly suitable for dipping bergamot, small lettuce balls, pumpkin seeds with yellow skin, purple cabbage and so on. You can't add salt when making this sauce, because hot sauce and ground soy sauce already have their own flavors.
One of the practices of Chili sauce is 1. Prepare a large pot (porcelain or mud) with a cover.
2. Chop 3 kg of small red pepper (preferably ground with a blender), 2 kg of dried bean powder (that is, ground soybeans), 1 kg of garlic, 1 kg of ginger, appropriate amount of salt, a little sugar and a little monosodium glutamate. Pour all the above things into a jar, add cooking oil and stir well. The amount of oil should be appropriate, so that everything is stirred evenly. After stirring into paste, add a layer of oil to soak the noodles. Sesame oil is the best oil, but the cost is higher; Because of the large amount of oil used, general edible oil can be used. )
3. finally, cover the mouth of the big jar with a layer of plastic wrap and cover it tightly. You can eat it in ten days. It can be preserved for two or three years, and the longer it is, the better it tastes. I ate a lot of Chili sauce sold outside, but I felt it was the best I cooked.
4. Note: All items should be dry and waterless. Besides, if you don't like garlic and ginger, don't put them. All doses are different according to personal taste and are not limited. But the pepper must be spicy, otherwise it is not necessary to make it.
Note: the bean flour is not sold, so you can only grind it yourself, and the soybean must be fried and then ground into powder, not eaten raw.
rouille
Practice: fresh morning pepper, a little red pepper (people who like spicy food can use all morning peppers), 500 grams of tomatoes, one piece of ginger and two pieces of garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a wok and cook it on medium heat. Put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last) while cooking the sauce. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour in the remaining garlic, cool and bottle.
Tip: This Chili sauce can definitely compete with the famous garlic Chili sauce on the market. Another trick is to take a small piece of old radish with sour teeth in a pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant.
Duoxian chillies
Practice: fresh pepper 1 00g, green onion1root, a little salt and proper amount of liquor. Chop pepper, not spicy, it is best to wear rubber gloves to cut; While cutting, put it into the bottle, add salt at the same time, and press it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.
Tip: put a little when eating noodles and mix a spoonful when cooking. It's delicious and appetizing.