Ingredients formula calories:
Some main components of pepper.
Methods/steps
(1) Chili oil:
Generally, fried Chili oil is not red. This method can fry red oil. The method is exactly the same as "home-cooked Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put in, and covered with slow fire without opening the lid. 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.
(2) homemade chili and chili oil:
Take a pot for example, it is better to 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.
(3) Chili oil:
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.
(4) Chengdu Red Oil:
? Seasoning: 3500g of Erjinbao pepper noodles, 300g of Chaotian pepper noodles 1 500g, 25kg of vegetable oil, 750g of ginger slices, 50g of scallion1kg, 50g of tsaoko, 30g of cinnamon, 40g of star anise and 250g of sesame oil. Output: 1. Mix Chili noodles with Chili peppers and put them in a stainless steel bucket. 2. Cook the vegetable oil in a pot, add ginger slices, green onions, Amomum tsaoko, cinnamon and star anise, fry them, take them out, cool them and pour them into a bucket filled with Chili noodles and mix well. Key: 1 Pepper should be served with two gold bars and morning pepper. 2. Spices, onions and ginger only play an auxiliary role in enhancing fragrance and should not be overdone. 3. Stir the pepper noodles while pouring oil, otherwise the fragrance and spicy taste of the pepper noodles below will not be exerted. 4. The oil temperature should be controlled. If the oil temperature is too high, the pepper noodles are easy to fry, and if the oil temperature is low, the spicy taste will not be fried.
(5) Chongqing New Bean Flower Chili Oil
? Seasoning: 500 grams of fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil. Output: 1. Fresh peppers are pedicled, strung together with iron bars and burned on charcoal fire until the epidermis is slightly wrinkled. Leave the fire, take out the iron bar, put it in a bowl, add fresh pepper and mash it into a paste. 2. Take fire in a clean pot, refine rapeseed oil and pour in Chili sauce. Key: 1 This is a folk method of making Chili oil, which is widely used in the generation at the junction of Chongqing and Guizhou, especially eating new bean curd, which is particularly popular. 2. Because of the high water content of fresh peppers, the oil temperature should be higher. 3. This kind of Chili oil will have a special taste with soy sauce, monosodium glutamate, onion and fish sauce, and you can also add a little crispy soybean and bean sprouts. 4. The fried peppers are delicious and spicy, with a long aftertaste. Fresh peppers can also be ground into paste with a meat grinder.
(6) Chongqing Red Oil:
Seasoning: dried Chili powder 1500g, white sesame 100g, 4 star anise, 2 tsaoko, 4,500g vegetable oil and 500g sesame oil. Output: 1. Put the pepper noodles into the basin for later use. 2. Add vegetable oil to a hot pot for refining, add sesame oil, star anise and tsaoko, fry until the oil temperature drops to 50%, and then pour white sesame seeds into the Chili noodles in the pot. Key: 1 There are two kinds of Chongqing red oil, one is refined from vegetable oil, and the other is refined from vegetable oil to semi-mature. 2. You can also dispense with sesame oil as appropriate. 3. Master the oil temperature. If the oil temperature is too high, it is easy to fry, but if the oil temperature is too low, it is impossible to refine incense. 4. Chili noodles should be made of bullet peppers.
(7) Red oil around Chongqing
? Seasoning: Chili noodles 1500g, scallion 1kg, coriander root 250g, Arnebia euchroma 100g, cinnamon bark 50g, star anise 40g, Amomum tsaoko 30g (crushed), ginger slices 750g, garlic cloves 750g (crushed) and Dahongpao pepper 654300. Output: 1. Heat a pan, add vegetable oil, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, Amomum tsaoko, Lithospermum and coriander, stir well, and remove all residues. 2. Put the Chili noodles into a stainless steel bucket for later use. 3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, take out Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight. Key: 1 When frying spices, you should boil the oil first, then turn off the fire to prevent the oil from overflowing and scalding. 2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter. 3. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.
(8) Northeast Red Oil
Seasoning: 50g garlic, 75g onion, 20g aniseed, 500g pepper noodles, and 0/500g soybean oil/kloc. Output: 1. Boil soybean oil, add onion, garlic and aniseed, stir-fry until fragrant, and remove residue. 2. Put the Chili noodles into the pot and pour in the fried oil such as aniseed. Key: 1 Cook the soybean oil with fire, or it will taste like raw soybean oil and have astringent taste. 2. Stir while pouring oil to avoid frying. 3. The oil temperature should be well controlled, neither too high nor too low.
(9) Fresh Chili oil
Seasoning: 2500g of fresh Chili noodles, onion 1kg, garlic cloves (mashed), ginger slices, shredded onion, 500g of rapeseed, 50g of star anise, 50g of cinnamon, 70g of fennel, 30g of fragrant leaves, 250g of perilla seeds, 0/5kg of soybean oil/kloc, and 65438+ of pepper. Output: 1. Pour the soybean oil into a stainless steel barrel, bring it to a boil with high fire, and let it stand for 15 minutes when the soybean oil is not Huang Shi. Add the onion, garlic, ginger slices and shredded onion, then add the star anise, cinnamon, fragrant leaves, fennel, perilla seeds and rapeseed, and stir-fry all the residues. 2. Take another stainless steel barrel, put it in the Chili noodles, put it on it, pour the refined oil into the Chili noodles, and cover it overnight. Characteristic Xianzu has a unique flavor, bright red color and moderate spicy taste. Key: 1 Soybean oil must be boiled, or it will taste bad. 2. Be sure to follow the feeding order.
3. To remove residues, especially perilla seeds and fragrant rapeseed, and filter with dense leakage. 4. Oil should be filtered and stored separately after refining. This oil can be used to make spicy ribs, and Chili noodles can be mixed with seasoned cold dishes.
(10) Chili oil paste:
Seasoning: 500g of fresh sea pepper, 5g of fried peanut10g, 10g of cooked sesame10g, 20g of old ginger slices, 50g of shallots and 50g of vegetable oil150g. Output: 1. Boil the pot, dry the water drops in the pot, add the dried pepper and stir-fry until it is reddish brown, and a small part of it is burnt pepper (that is, the time from the time when the sea pepper is put into the pot to the time when it is taken out). 2. Take another pot and add vegetable oil. When it's 40% hot, add ginger slices and shallots and stir-fry until it's dry and fragrant. Turn off the fire and rush into the pot full of chopped pepper. When it is 40% hot, add peanuts and cooked sesame seeds and seal.
Features deep red color, full of spicy taste. The scope of application is suitable for making crisp and tender cold dishes of animals and plants, such as bamboo shoots, lettuce, water bamboo, lotus root, chicken slices, big knife ears and so on.