encyclopedia of chili oil practices

There are many wonderful practices of chili oil and chili sauce. Please operate according to your own objective conditions and needs.

Home-made Zanthoxylum oil (1)

Take a pot, which may be larger 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 5ML 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, and this method can fry chili oil

First, put water, oil and a lot of chili together in the pot, cover it with pepper and simmer it, and don't uncover it. When it creaks, open the lid in a silent place and fry the chili until it is crisp.

adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.

Making Chili sauce (3)

Processing 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 mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Add 1-15kg of salt and .1kg of alum to every 1kg of bright red pepper, mix well, put it in a pickle jar, and eat it after about 1 days. 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 dried peppers with bright red peppers as raw materials, remove the pedicels and seeds, wash them with water and drain them, take the oil according to the ratio of dried peppers to vegetable oil of 1: 1, and heat them. When the oil is smoky, evacuate the pot from the fire and let it cool for about 3 minutes. Pour the drained dried peppers into the pot and turn them with chopsticks to heat them evenly. When the oil is cool, take out the pepper, and the remaining oil is Chili oil.

3. Sauced green peppers: Select green peppers without insect damage and rotten grains, wash them, dry the surface water, put them in a jar, put them in a layer of salt, and finally press the peppers with a heavy object (1kg of fresh peppers and 16kg of salt). After curing for 3 days, drain the bittern water, boil it, spread it cold, put it in a jar with peppers, and put it in a cool place for about 5-1 days.

4. Oil red pepper: (1) Method: Wash the pepper, remove insect damage and rot, and add sugar into 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: 1kg of red pepper, 1kg of salt, 1kg of superior sauce and 2kg of white sugar.

Chili sauce (4)

Wash the fresh red peppers, remove the stems, dry the water, add garlic which accounts for one third of the amount of peppers, break them together, add appropriate amount of salt and white wine (if the temperature is above 5 degrees, the 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, pay attention to scoop it out with a clean spoon, and do not get greasy, otherwise it will get moldy.

or pour oil in the pot, boil the Chili sauce and bottle it, and take it as you like.

the practice of bad peppers (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 step 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 the 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 6% pulp, but don't beat it into a paste. Fry it in oil, with plenty of oil.

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

and scallops (not whole). Reduce the heat! Bake the dried pepper in the oven, crush it and add it. Turn off the heat.

Add salt and scallion. Cover it and let it cool naturally.

Make Chili oil in microwave oven (7)

. Put a few spoonfuls of oil in a small bowl. Take the bottom of a bowl as an example and heat it in microwave oven for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't Do not use the pot, save oil and wash the pot; Don't worry about chili frying.

Make chili oil more spicy (8)

I'm also an avid eater. I often roll my eyes because of spicy food, but I still can't remember. Whenever I get addicted to spicy food, I study hard and dig up the spicy taste.

Later, I found out from the process of boiling meat that I want to make chili oil more fragrant and spicy, no matter whether I use Chili noodles or chopped peppers. Burn spicy oil on the fire ... Practice according to the following recipe.

kitchen experience

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 bring from China is the casserole, which is new and straight. I 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 with soy sauce, monosodium glutamate, Chili oil and salt.

Chili oil-essential for cold salad (9)

Put 3ml 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 (throw in a shredded ginger and it doesn't fry immediately), add a little shredded ginger, more than a dozen peppers, and Chili powder (or chili powder). Stir while adding it.

Let it cool and use. ! ! (1)

I stole this from a friend of mine, who is a genuine Dai. I remember the first time he gave me a large bottle, and I coughed for more than a month a week later, because I didn't eat anything with Chili for more than 2 meals a week. When I arrived in North America, I could rest assured that I would eat like a special meal. However, please pay attention to moderation and be healthy! ! !

Ingredients:

Pepper noodles, a little pepper powder, and half garlic diced (or more, fragrant! ), appropriate amount of salt and chicken powder

Practice 1:

Mix Chili noodles, garlic and salt together in cold oil, turn on medium heat, wait for one minute after the oil boils (it smells tasteless), add pepper powder and chicken powder, turn off the fire, and let it cool.

Practice 2:

First, pour the oil to 8% heat and mix garlic and chicken powder. Add pepper and chicken powder and turn off the fire. The characteristic of this method is that 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 (11)

Material preparation: mix the best Chili powder, pepper, 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: boil a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling is 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.

how to make our secret chili oil. This chili is my favorite. The chili oil is delicious, and the prepared food is fragrant. The chili oil bought in the market is not very fragrant, so I make it myself.

Ingredients: Sichuan Chaotian red pepper is crushed into powder, a little aniseed, and a catty of cooking oil (or according to the practical amount)

1.

2. Take a temperature-resistant bottle (which needs to be covered for convenient storage in the future) and put the Chili powder into the bottle. When the oil temperature is reduced to 5%, pour it into the bottle and stir it evenly. At this time, the hot oil will slowly melt out the capsaicin and become red Chili oil.

The prepared spicy oil can be used to cold dishes. The taste is much better than that bought in the supermarket.

secret recipe of Shaanxi oil spicy seeds

5g of Shaanxi pepper

17g of star anise

22g of pepper

15g of ginger slices

5g of galangal

1g of licorice

5g of bibb

1g of cassia twig

. g

fennel 5 g

meat buckle 8 g

white buckle 5 g

clove 25 g

Practice 1:

Mix and grind the following spices, and grind Shaanxi red pepper (don't grind it into noodles). Blend the two, and take some rapeseed oil (don't put less oil, generally there is not much pepper). (It is ok to add some salt to chili). In Shaanxi, this chili oil is generally used as a cold salad, and many cold noodle shops regard this formula as their life.

Practice 2: The above raw materials are crushed into the largest pieces by a pulverizer in the vegetable market, and then spilled with oil, which has a better effect, and they can be left behind for use next time.

P.S.: Home version of oily pepper

In today's DIY fashion, make a bottle of fragrant oily pepper by yourself. You can eat it for several days at a time in a few minutes, and the raw materials you use are genuine, and the taste is naturally more rewarding.

raw materials: Chili powder (or chopped dried Chili), cooked sesame seeds, peanuts, walnuts and vegetable oil.

Practice:

1. Put Chili powder or chopped dried Chili in a large bowl with high temperature resistance, and add cooked white sesame seeds, with a ratio of 1:1.

2. Add some crushed nuts such as peanuts and walnuts.

3. Heat the wok, put enough oil, and when the oil heats up, pour the hot oil into the pepper bowl when smoke comes out. At this time, the pepper bowl will boil and a strong fragrance will float out. Be careful not to get burnt.

4. Stir the hot oil and pepper and sesame evenly, cool it and put it in a dry glass bottle. Can be used to mix cold dishes, noodles, dipped in jiaozi, etc., appetizing and taste, very delicious.

Intimate tip:

1. When pouring pepper, the temperature of the oil is very important. If the temperature is too low, the fragrance will not be fried. If the temperature is too high, it will easily fry the pepper. Generally, it is more suitable when the oil smokes slightly.

2. If you like spicy taste, you can put some pepper before the oil is hot, turn off the fire when the oil is hot, take out the pepper and pour it on the pepper after the oil temperature drops.

secret jiaozi dipping sauce-invincible signature dipping sauce with all colors and flavors

Materials: aged vinegar, Chili powder, green onion, garlic, soy sauce, sesame oil and sesame seeds

Practice:

1. Wash and mash garlic; Wash and chop the green onions for later use.

2. Put the mashed garlic and chopped onion into a bowl, and add a proper amount of Chili powder and a little salt (this is according to personal taste, my Chili powder is not spicy, so I put more, hehe).

3. Put a proper amount of oil in the pot, fry the fragrant pepper with low fire and remove it. Do not pour hot oil on the Chili powder.

4. Pour the aged vinegar into the pot and heat it until it boils, then pour it into a bowl. (The purpose of heating vinegar is to make vinegar taste softer)

5. Add a proper amount of soy sauce, chicken essence, sesame oil, cooked sesame seeds and warm water in turn. (I like vinegar, and only add a little light soy sauce to taste. You can add a little sugar according to your personal taste.)

If you don't have enough time, make this simple version of the secret jiaozi dip:

1. First, mix the chopped green onion and garlic evenly.

2. Add appropriate amount of soy sauce and mature vinegar.

3. Finally, add Chili oil and mix well.

I really want to be lazy, so it's better to make this home-cooked jiaozi dip by buying outside dip:

1. Add a little sugar to proper amount of aged vinegar.

2. Add Chili sauce or oil-sprinkled Chili and mix well.

seafood chilli sauce: