However, many people are confused when cooking, and dried peppers will be fried if they are not careful!

The withered dried pepper is black in color and mixed with a bitter taste!

So how can we extract the aroma and spicy taste of pepper and keep the color of pepper when cooking?

Different peppers have different tolerance to temperature, and different sizes and types of peppers have different functions. Here, let's take a new generation of peppers that we commonly use as an example.

When we use dried peppers, there are several forms of use! One is whole pepper, the other is pepper segments, and the third is dried pepper shreds.

Relatively speaking, the pepper segment is the most used, whether it is wok, cooking or frying oil, we mostly use the pepper segment. Here, the frying method of the pepper segment is introduced.

Precautions for dried Chili section used in wok!

①: The pot must be washed and cooked!

②: When the oil temperature is generally 30%, the dried Chili Festival and ginger and garlic will be cooked.

③: It is advisable to simmer the pot with medium and small fire, and keep the temperature in the pot at about 150 degrees to avoid the oil temperature being too high.

④: Avoid stir-frying dried pepper segments for a long time! The dried Chili section starts to change color slightly. We usually keep this time around 10 second.

⑤: When the dried pepper segments turn brown-red, they will release a spicy flavor! Add other ingredients immediately at this time to reduce the temperature in the pot and avoid the pepper from turning sour!

PS: To sum up: the dried pepper slightly discolors, and the ingredients are added immediately, so that the ingredients can absorb the spicy flavor and reduce the temperature of the pepper, so that the color of the pepper can be maintained and its flavor can be preserved as much as possible!

How to stir-fry spicy Chili dishes?

Like the spicy chicken in Sichuan cuisine, it is a typical dish with dried Chili as the main ingredient! If you don't pay attention to the pepper, it will turn sour and taste bad! So how is this dish cooked when it is operated?

①: After frying the diced chicken in oil, leave the bottom oil in the pot, and then put the ginger and garlic slices in the pot first. (It's time to turn down the fire.)

②: The bottom oil left in the pot should not be too little! After adding dried Zanthoxylum bungeanum and dried capsicum, in the process of stir-frying capsicum, Zanthoxylum bungeanum and capsicum will absorb oil, and it is better that there is no residual oil at the bottom of the pot after pepper absorbs oil.

③: After the pepper and prickly ash are full of oil, add the diced chicken and continue to stir fry on low heat until the surface of dried pepper slightly discolors. Start adding seasonings.

④: After all seasonings are added, turn to medium heat and stir-fry for about 20 seconds. Bring to the pot!

To sum up: stir-fry the whole process with a small fire, and the oil must not be too little when frying dried peppers! Let the dried peppers absorb enough oil! Avoid dry-frying and let the peppers fade. Don't stir-fry dried peppers after the surface changes color. After adding seasoning, stir-fry for another 10 to 20 seconds. When the pot is taken out, the color of peppers is generally brownish red. If you like the big red pepper itself, you can add seasoning a little in advance.

How to operate when mixing and frying oil?

First of all, how to make the mixed Chili oil!

Mixing needs to stimulate the spicy taste of pepper completely, so we usually have a medium-low oil temperature, add pepper and pepper, soak and fry with low fire for about 1 minute, and immediately take out the pot after the pepper slightly changes color. At this time, the oil temperature is generally between 120- 150 degrees.

When we fry oil, 90% of the time is dried pepper and pepper. There are two methods that can be used.

①: Put dried peppers and dried prickly ash on the surface of the dish in the bowl, and the oil temperature in the pot is about 70%, so it is appropriate to smoke slightly. Then pour the rolling oil on the surface of the pepper, and fry the pepper at high oil temperature, generally until the pepper is brown and red.

②: When the oil is burned to 40% in the pot, put in the dried chilli and dried prickly ash, soak and fry until the aroma of chilli and prickly ash is fried, and the chilli is slightly discolored. The speed must be fast, and if it is slower, the pepper will turn black! The advantage of this is that the fried oil will be more fragrant, but the operation is more difficult.