Take a pot, may wish to be larger, to have a lid. Put vegetable oil, while heating the dried red chili peppers in large quantities, break open and put in. Until the oil is hot, chili pepper slightly paste, sprinkle in a large number of crushed chili peppers, a handful of peppercorns (Sichuan Hanyuan best), quickly remove the pot from the fire. Hold the lid of the pot with your right hand, and with your left hand, place a small bowl of cool water in a 50ML pot. Pour the water into the frying pan, cover the lid tightly. A violent reaction will occur. Wait until the pot is cool to bottle and seal.

Chili red oil and another method (2)

General fried chili oil are not red, this method can be fried red oil

Methods and "chili oil" buddy is the same, just first water and oil and a lot of chili together in the pot, do not put pepper, cover the slow fire simmering, do not uncovered, and to be squeaky la la ring through. In a silent place to open the lid of the pot, the chili pepper fried crisp can be.

The addition of water can leach out the red pigment of chili peppers, reduce the temperature of the oil, so that the chili oil taste thick.

Do chili sauce, chili series of food processing methods (3)

1, chili sauce: choose mature fresh, red chili pepper as raw materials, cut off the handle, pour into the water, with a bamboo pole constantly stirring, wash away the adherence of the mud veil and other filth, pick up the roe drained, poured into the electric chopping machine chopped, add salt pickle. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d can be eaten. In addition to pepper can also be added inside the pepper, five-spice powder, sesame oil, ginger, MSG, soybean drums, etc., its flavor is more unique.

2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to take the oil into the pot, heating, to be oil smoke when the pot will be evacuated from the fire, about cool 3min or so, the drained dried chili peppers poured into the pot, using chopsticks, so that it is heated evenly. When the oil cools, fish out the chili peppers, and the remaining oil is chili oil.

3, sauce green chili: choose no insect injuries, no rotting green chili wash, cool dry surface water into the tank, a layer of chili layer of salt, and finally with a heavy weight pressure chili (100kg of fresh chili salt 16kg), pickling 3d, the salt brine drained out, boiled and then spread the cold, and then with the chili pepper loaded into the altar closed, and put in the shade for about 5-10d can be eaten.

4, oil red pepper: (1) method: wash the chili pepper, remove insect injuries, rot, sugar into the soy sauce; chili pepper into the tank, a layer of chili pepper layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, soy sauce brine leaching out, boiled and cooled, together with the chili peppers loaded into the altar, 5d can be consumed. (2) raw materials ratio: 100kg of red chili, salt 10kg, the best sauce 10kg, sugar 2kg.

Chili sauce (4)

Fresh red chili washed, removed the stalks, drying water, plus chili amount of one-third of the garlic, together with the broken, add the right amount of salt and white wine (to be used more than 50 degrees, made out of the chili sauce will be very fragrant), with clean bottles or cans. Good, pour a layer of wine on the surface, sealed for about ten days can be.

When eating, be careful to use a clean spoon to scoop out, do not dip in oil, otherwise it will be moldy.

Or in a pot of oil, cook the chili sauce and then bottle it up and eat it as you like.

Bad chili practice (5)

Bad chili is very popular in Guizhou, do a jar of bad chili is an important program in every family in the fall, from purchasing good red pepper, garlic, buy bags of salt, to prepare the necessary utensils such as spatula special chopping knives and a large wooden pot, busy with the joy of unspeakable.

Small-scale production with ordinary kitchen knives and chopping boards can be, of course, the chili peppers will be chopped with some effort. Raw materials in the red pepper can be used in a variety of varieties, large bell peppers or small common pepper can be, of course, different degrees of spiciness by personal preference, should be deseeded. Garlic should also be chopped, but do not have to be too crushed, mainly for the purpose of mixing evenly and easy to enter the flavor. Peeling garlic is a hard work, you have to have great patience and the spirit of not counting fame and fortune. Chopped chili peppers and garlic granules and mix well, then add salt, add gradually, while stirring, taste the salt flavor is appropriate before stopping. Then pour into the domestic white wine, one can add flavor, two can make the chili and garlic tastes very crisp. In addition, you can add things such as a small amount of pepper and sugar can be discretionary, mainly to increase the different flavors.

The final step is to store them in airtight containers; pickle glass jars with lids are a good choice. Be careful to avoid getting oil on everything in this process, or at least wash and dry it with detergent before making it. Scoop it out one at a time with a special spoon and close the lid.

The finished bad chili is actually ready to eat right away, but the flavors haven't soaked in yet, and the garlic is still pungent enough that you have to wait three to five days for it to taste good. The chili pepper will gradually become sour, appetizing and delicious, can be eaten as a small dish, but also can be used to make a special spicy sauce used to stir fry lettuce and other vegetables, and stir fry konjac Tofu, or to make fried rice, tender yellow eggs, bright red chili peppers diced, white rice, very tasty.

Homemade chili oil

A pound of garlic peeled and beaten into six rotten, but do not beat into a paste. Put it in the oil and fry it, lots of oil.

(I use 1L of corn oil every time, olive oil is best, but the cost is higher.) Add the dried shrimp,

and the dried scallops (not the whole scallops). Reduce the heat! Crisp the bell peppers in the oven, then crush and add, remove from heat.

Add salt and white onion. Cover and let cool naturally.

Microwave chili oil-(7)

. In a small bowl, place a few tablespoons of oil. For example, heat the bottom of a bowl in the microwave for 2-3 minutes. Take it out and add the chili noodles. If the oil boils (don't worry, it bubbles a little, it won't splash) it's ready, if it doesn't boil, heat it for another 1 or 2 minutes.

Advantages: eat now, the chili oil is very fragrant; no need to use the pot, save the waste of oil and wash the pot; do not worry about the chili frying.

Chili oil - cold necessary (8)

Put 300ml of vegetable oil in a pot and heat it until it smokes, pour it into a clean, empty bowl without water

Wait for the temperature of the oil to drop a little bit (just throw in a piece of shredded ginger and it won't fry immediately), add a little shredded ginger, a dozen or so peppercorns, chili powder (or chili pepper) and stir as you add it. Stir while adding

Return to cool and use, put in a covered bottle without refrigeration can also be stored for a month or two

Cold vegetables add two spoons, very delicious

Try Daijia oil chili it!!!

The oil chili, the oil is very delicious. (9)

Materials:

Chili pepper, pepper powder a little, garlic half diced (you can also put more, fragrant!), salt and chicken powder to moderate amount

Chili pepper, pepper powder a little, garlic half diced (you can also put more, fragrant!), salt and chicken powder to moderate amount. , salt and chicken powder moderate

Practice 1:

Put chili pepper, garlic and salt together in cold oil and stir well, open medium heat, wait until the oil rolls for a minute (smells no raw taste on the line), put pepper and chicken powder, off the fire, leave it to cool can be.

Practice 2:

The first oil burned down eighty percent of the heat of the garlic and salt fried incense, change to low heat into the chili pepper slowly stirring until no raw taste, put pepper and chicken powder off the fire can be. This approach is characterized by: garlic (you can cut a little larger, put a little more) to eat and fragrant and crispy, I usually use this method.

Note:

1> chili pepper and oil ratio 1 (chili pepper): 3 (oil), the amount of oil with personal preference

2> in the fire after the chili pepper oil, will still continue to roll for a period of time, so please put in a safe place to avoid scalding outside the incident, especially away from the small children!

Oil chili practice (10)

Preparation: good chili powder, pepper, five-spice powder, sesame seeds, salt, mixed into a container that is not afraid of hot. Definitely the most chili powder, the other is the ingredients, discretion, how to discretion, can only rely on their own feel, five spice portion of the peppercorns, but I like more peppercorns.

Making: boil a pot of hot oil (oil to smoke), turn off the heat, and let it stand for 1-3 minutes (cooling, the key). Afterwards, pour the hot oil into the chili powder, and use chopsticks to stir the chili powder (the key is to put a rag under the container to prevent the container from moving), and make sure it's even.

The oil should be more, not less, and the chili powder should be completely submerged when finished.

The oil should be more than enough to completely submerge the chili powder when finished.