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.

Another method of Chili red oil

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.

Proces method of chili series food

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, 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.