Analysis:
Collection (8)-There are many wonderful practices of Chili oil and Chili sauce.
Self-made pepper Chili oil
Article source: Chili oil on 200 1-5-27.
Take a pot, it might as well be bigger and have a lid. Add vegetable oil, heat and add a lot of dried red pepper, break it and put it in. When the oil is hot and the pepper is slightly paste, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best), and quickly remove the pot from the fire. Hold the pot cover in your right hand and a small bowl of cold water of about 50ML in your left hand. Pour the water into the oil pan and cover the lid tightly. At this time, there will be a violent reaction. Let the pot cool, bottle and seal.
Another method of Chili red oil
Article source: Chihuo Yu 200 1-5-29
Generally, fried Chili oil is not red, so this method can fry red oil.
The method is exactly the same as that of "Chili oil", except that the water, oil and a lot of peppers are put into the pot first, and the pepper is not put, and the cover is covered and simmered, and the cover is not uncovered. When the squeak rings, the lid is opened in a silent place and the pepper is fried to crisp.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Make Chili sauce
Article source: Big lazy cat on 200 1-7- 15
Proces method of chili series food
1, Chili sauce: Choose ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles constantly, wash away the dirt such as the adhered mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Mix red pepper with salt 100kg 10- 15kg and alum 0. 1kg, put it in a pickle jar, and eat it after about10 d. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, fermented soya beans, etc. can also be added to the pepper, which has a more unique taste.
2. Pepper oil: Take the red dried pepper as raw material, remove the pedicels and seeds, wash it with water and drain it, take the oil according to the ratio of dried pepper and vegetable oil1:10, and heat it. When the oil is smoky, evacuate the pot from the fire and let it cool for about 3 minutes. Pour the drained dried pepper into the pot and turn it with chopsticks to heat it evenly. When the oil is cool, take out the pepper, and the remaining oil is Chili oil.
3. Picking green peppers: choose green peppers without insect damage and rotten grains, wash them, dry the surface water, put them in a jar, put one layer of peppers and one layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers with salt 16kg), marinate for 3 days, drain the brine, boil it, spread it cold, put it in an jar together with the peppers, seal it, and put it in.
4, oil red pepper: (1) Method: Wash the pepper, remove insect damage and rot, and add sugar to the soy sauce; Put the pepper in a jar, with a layer of pepper and a layer of salt, then pour the soy sauce from above, and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil and spread it, and put it in the jar with the pepper. It can be eaten after 5 days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg, and 2kg of white sugar.
chilli sauce
Article source: Xintongyu 200 1-9- 1 1
Wash the fresh red pepper, remove the stalks, dry the water, add garlic which accounts for one third of the pepper, 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), use clean bottles or cans, pour a layer of wine on the noodles and seal it for about ten days.
When eating, be careful to scoop it out with a clean spoon. Don't touch oil, or it will get moldy.
Or pour oil in the pot, boil the Chili sauce and bottle it, and take it with you.
The practice of bad pepper
Article source: XiaoChong at 2001-10-31
Bad peppers are very popular in Guizhou. Making cans of bad peppers is an important program in every family in autumn. From purchasing good red peppers and garlic, buying bags of salt, to preparing necessary special chopping knives and big wooden pots as big as shovels, there is unspeakable joy in the busy time.
Small-scale production can be done with ordinary kitchen knives and chopping boards. Of course, it takes some effort to chop up peppers. All kinds of red peppers can be used as raw materials, such as large bell pepper or small common pepper. Of course, the different spicy degree depends on personal preference, so seeds should be removed. Garlic should also be chopped, but it doesn't have to be too broken, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and a spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add salt, gradually add it with time, and stir well until the salt tastes right. Then pour in domestic white wine, which can add fragrance and make pepper and garlic crisp. In addition, things that can be added, such as a small amount of pepper and sugar, can be decided as appropriate, mainly to increase different tastes.
The last process is to put it into a container and seal it. pickle glass jar with lid is a good choice. Pay attention to everything in this production process to avoid getting greasy, at least wash and dry it with detergent before doing it. Scoop it out with a special spoon every time and cover it.
In fact, the cooked bad pepper can be eaten immediately, but the taste is not soaked, and garlic is still very spicy, so it will take three to five days to taste delicious. Pepper will gradually turn sour, appetizing and delicious. It can be eaten directly as a side dish, or it can be made into a special hot sauce for frying lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, red diced peppers and white rice. It is delicious.
Write again: homemade Chili oil
Source: Tangtangma on February-18, 2002
Peel the garlic and beat it to 60% rotten, but don't beat it into a paste. Fry it in oil, with plenty of oil.
(Every time I use 1L corn oil, olive oil is the best, but the cost is higher.) Add dried shrimps,
And scallops (scallops should not be whole). Small fire! Bake dried pepper in the oven, crush it, add it, and turn off the heat.
Add salt and scallion. Cover and let it cool naturally.
Chili oil made in microwave oven-what a good word
Article source: Toona sinensis on March 20, 2002
This is my original method. Put a few spoonfuls of oil in a small bowl. Take the bottom of a bowl as an example, heat it in the microwave oven for 2-3 minutes. Take it out and put in Chili noodles. At this time, if the oil boils (don't be afraid, a little bubble won't spill), it is appropriate. If it doesn't boil, heat it again1for 2 minutes.
Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about pepper frying.
Make Chili oil more spicy —— My experience
Article source: Lao Chan Mao dated March 3, 20021
I'm also a spicy eater. I often roll my eyes because of spicy food and my appetite hurts, but I still have no memory. Whenever I get addicted to spicy food, I study hard and dig up spicy food.
Later, from the process of boiling meat, it was found that in order to make Chili oil more fragrant and spicy, whether using Chili noodles or chopped Chili, it is best to stir-fry the Chili (noodles) in a hot dry pot first (don't stir it too hard to prevent it from getting burnt), and then put it in a container. Burn spicy oil on the fire ... Practice according to sunny 12.
Kitchen experience
Article source: sunny 12 on March 3, 20021
I'm from Sichuan, I like spicy food, and I want to cook simply. In order not to pollute the environment, I often eat stewed and cold dishes, and cooked Chili peppers are the key. My method of cooking oil peppers is: choose very fine Chili noodles, which are a bit like kimchi, and add sesame seeds into the container. After the vegetable oil is hot, spoon it into the container, while stirring, just to submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not paste and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, it is the simplest and best way to eat celery, so you must add some vinegar). Cold cucumber, bean sprouts with vermicelli, shredded potatoes and bean jelly are mixed. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped wool from ginger, garlic and pepper, add shredded onion and drizzle with Chili oil.
I think the best kitchenware I brought from China is the casserole, the new one that can not be cracked by direct fire. I can cook the bottom with different meat materials, such as mutton, chicken and ribs, and then add Chinese cabbage, tofu, shrimp, sausage, potato chips, vermicelli, fish balls, etc., and make a bowl of soy sauce, monosodium glutamate, Chili oil, salt and dried old ones.
Try to eat, Bashi.
Chili oil-a must for cold salad
Article source: Wow on May 2, 20021
Put 300ml vegetable oil into 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 and don't fry it immediately), add a little shredded ginger, more than a dozen peppers and Chili powder (or chopped Chili) and stir while adding.
It can be used after cooling, and can be stored for a month or two without refrigeration in a covered bottle.
Add two spoonfuls to the cold salad, which is very delicious.
Try Dai oil pepper! ! !
Article source: The freezing point was on July 2, 2002.
I stole it from a friend of mine, who is a genuine Dai. I remember the first time he gave me a big bottle, and I coughed for more than a month a week later, because I didn't eat anything with Chili after more than 20 meals a week. When I arrived in North America, I could rest assured that I would eat like a pig. But please pay attention to moderation and be healthy! ! !
Materials:
Pepper noodles, a little pepper powder, and half garlic diced (you can also put more, fragrant! ), salt and chicken powder.
Practice 1:
Stir Chili noodles, garlic and salt together 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.
Practice 2:
First, boil the oil to 80% heat and fry the garlic and salt until fragrant. Then, add the pepper and chicken powder to stir slowly until it is tasteless. This method is characterized in that the garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method.
Note:
1> 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! ! !
Oil pepper practice
Article source: fish on July 2002-1
Preparation: mix the best Chili powder, pepper powder, spiced powder, sesame seeds and salt and put them in a container that is not afraid of scalding. Chili powder is definitely the most, others are ingredients, so I have to feel for myself. There is pepper in the five spices, but I like more pepper.
Production: Heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, the 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. There should be more oil than less, and the Chili powder should be completely submerged after production.
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The wonderful practices of Chili oil and Chili sauce are collected from many people. Please operate according to your objective conditions and needs.
Self-made Zanthoxylum oil (1)
Take a pot, it might as well be bigger and have a lid. Add vegetable oil, heat and add a lot of dried red pepper, break it and put it in. When the oil is hot and the pepper is slightly paste, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best), and quickly remove the pot from the fire. Hold the pot cover in your right hand and a small bowl of cold water of about 50ML in your left hand. Pour the water into the oil pan and cover the lid tightly. At this time, there will be a violent reaction. Let the pot cool, bottle and seal.
Another Method of Chili Red Oil (2)
Generally, fried Chili oil is not red, so this method can fry red oil.
First, put water, oil and a lot of peppers in the pot. Do not put pepper, cover it with slow fire, and do not uncover it. When it creaks, open the lid in a silent place and fry the peppers.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Make Chili sauce (3)
Proces method of chili series food
1, Chili sauce: Choose ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles constantly, wash away the dirt such as the adhered mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Mix red pepper with salt 100kg 10- 15kg and alum 0. 1kg, put it in a pickle jar, and eat it after about10 d. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, fermented soya beans, etc. can also be added to the pepper, which has a more unique taste.
2. Pepper oil: Take the red dried pepper as raw material, remove the pedicels and seeds, wash it with water and drain it, take the oil according to the ratio of dried pepper and vegetable oil1:10, and heat it. When the oil is smoky, evacuate the pot from the fire and let it cool for about 3 minutes. Pour the drained dried pepper into the pot and turn it with chopsticks to heat it evenly. When the oil is cool, take out the pepper, and the remaining oil is Chili oil.
3. Picking green peppers: choose green peppers without insect damage and rotten grains, wash them, dry the surface water, put them in a jar, put one layer of peppers and one layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers with salt 16kg), marinate for 3 days, drain the brine, boil it, spread it cold, put it in an jar together with the peppers, seal it, and put it in.
4, oil red pepper: (1) Method: Wash the pepper, remove insect damage and rot, and add sugar to the soy sauce; Put the pepper in a jar, with a layer of pepper and a layer of salt, then pour the soy sauce from above, and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil and spread it, and put it in the jar with the pepper. It can be eaten after 5 days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg, and 2kg of white sugar.
Chili sauce (4)
Wash the fresh red pepper, remove the stalks, dry the water, add garlic which accounts for one third of the pepper, 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), use clean bottles or cans, pour a layer of wine on the noodles and seal it for about ten days.
When eating, be careful to scoop it out with a clean spoon. Don't touch oil, or it will get moldy.
Or pour oil in the pot, boil the Chili sauce and bottle it, and take it with you.
The practice of bad pepper (5)
Bad peppers are very popular in Guizhou. Making cans of bad peppers is an important program in every family in autumn. From purchasing good red peppers and garlic, buying bags of salt, to preparing necessary special chopping knives and big wooden pots as big as shovels, there is unspeakable joy in the busy time.
Small-scale production can be done with ordinary kitchen knives and chopping boards. Of course, it takes some effort to chop up peppers. All kinds of red peppers can be used as raw materials, such as large bell pepper or small common pepper. Of course, the different spicy degree depends on personal preference, so seeds should be removed. Garlic should also be chopped, but it doesn't have to be too broken, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and a spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add salt, gradually add it with time, and stir well until the salt tastes right. Then pour in domestic white wine, which can add fragrance and make pepper and garlic crisp. In addition, things that can be added, such as a small amount of pepper and sugar, can be decided as appropriate, mainly to increase different tastes.
The last process is to put it into a container and seal it. pickle glass jar with lid is a good choice. Pay attention to everything in this production process to avoid getting greasy, at least wash and dry it with detergent before doing it. Scoop it out with a special spoon every time and cover it.
In fact, the cooked bad pepper can be eaten immediately, but the taste is not soaked, and garlic is still very spicy, so it will take three to five days to taste delicious. Pepper will gradually turn sour, appetizing and delicious. It can be eaten directly as a side dish, or it can be made into a special hot sauce for frying lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, red diced peppers and white rice. It is delicious.
Homemade chili oil (6)
Peel the garlic and beat it to 60% rotten, but don't beat it into a paste. Fry it in oil, with plenty of oil.
(Every time I use 1L corn oil, olive oil is the best, but the cost is higher.) Add dried shrimps,
And scallops (scallops should not be whole). Small fire! Bake dried pepper in the oven, crush it, add it, and turn off the heat.
Add salt and scallion. Cover and let it cool naturally.
Chili oil made by microwave oven (7)
In a small bowl, put a few spoonfuls of oil. Take the bottom of a bowl as an example and heat it in the microwave for 2-3 minutes. Take it out and put in the Chili noodles. At this time, if the oil boils (don't be afraid, a little bubble won't spill), it is appropriate. If it doesn't boil, heat it again1for 2 minutes.
Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about pepper frying.
Make Chili oil more spicy (8)
I'm also a spicy eater. I often roll my eyes because of spicy food and my appetite hurts, but I still have no memory. Whenever I get addicted to spicy food, I study hard and dig up spicy food.
Later, from the process of boiling meat, it was found that in order to make Chili oil more fragrant and spicy, whether using Chili noodles or chopped Chili, it is best to stir-fry the Chili (noodles) in a hot dry pot first (don't stir it too hard to prevent it from getting burnt), and then put it in a container. Burn spicy oil on the fire ... Practice according to the following recipe.
Kitchen experience
I love spicy food, and my cooking is simple. In order not to pollute the environment, I often eat stewed and cold salad, and cooked Chili peppers are the key. My method of cooking oil peppers is: choose very fine Chili noodles, which are a bit like kimchi, and add sesame seeds into the container. After the vegetable oil is hot, spoon it into the container, while stirring, just to submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not paste and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, it is the simplest and best way to eat celery, so you must add some vinegar). Cold cucumber, bean sprouts with vermicelli, shredded potatoes and bean jelly are mixed. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped wool from ginger, garlic and pepper, add shredded onion and drizzle with Chili oil!
I think the best kitchenware I bring from China is the casserole, the new one that can't be cracked by fire. I cook the bottom with different meat materials, such as mutton, chicken and ribs. Then I add Chinese cabbage, tofu, shrimp, sausage, potato chips, vermicelli, fish balls, etc., each with some vegetables, meat and soup, and make a bowl of soy sauce, monosodium glutamate, Chili oil, salt and Laoganma.
Try to eat.
Chili oil-a must for cold salad (9)
Put 300ml vegetable oil into 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 and don't fry it immediately), add a little shredded ginger, more than a dozen peppers and Chili powder (or chopped Chili) and stir while adding.
It can be used after cooling, and can be stored for a month or two without refrigeration in a covered bottle.
Add two spoonfuls to the cold salad, which is very delicious.
Try Dai oil pepper! ! ! （ 10）
I stole it from a friend of mine, who is a genuine Dai. I remember the first time he gave me a big bottle, and I coughed for more than a month a week later, because I didn't eat anything with Chili after more than 20 meals a week. When I arrived in North America, I could rest assured that I would eat like a pig. But please pay attention to moderation and be healthy! ! !
Materials:
Pepper noodles, a little pepper powder, and half garlic diced (you can also put more, fragrant! ), salt and chicken powder.
Practice 1:
Stir Chili noodles, garlic and salt together 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.
Practice 2:
First, boil the oil to 80% heat and fry the garlic and salt until fragrant. Then, add the pepper and chicken powder to stir slowly until it is tasteless. This method is characterized in that the garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method.
Note:
1> 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 and put them in a container that is not afraid of scalding. Chili powder is definitely the most, others are ingredients, so I have to feel for myself. There is pepper in the five spices, but I like more pepper.
Production: Heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, the 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. There should be more oil than less, and the Chili powder should be completely submerged after production.