Atlas of Chili noodles made into finished products
Atlas of Chili noodle making products (5 sheets)
Practice editing
Step 1: remove the dry chaff from the dried pepper;
Step 2: drying;
Pepper drying
Pepper drying
Step 3: cut the pepper into sections;
Cut dried capsicum and pepper, cinnamon, star anise,
Cool the fried raw materials for a while, then put them in a grinding cup and add a little sesame seeds to grind them into powder.
Remarks:
1, the ground Chili noodles should be completely cooled before being put into a sealed bag for preservation, otherwise it is easy to regain moisture and deteriorate.
2, Chili noodles can be used to cook, that is, oily.
3. Dried peppers contain a small amount of water. The fried dried peppers are not only easy to grind, but also can prolong the shelf life and make them more fragrant.
25g of dried chili pepper10g.
Practice editing
1, prepare dried Chili, pepper and star anise.
2. Cut the dried chilli into sections, and stir-fry it with Chinese prickly ash and star anise in the pot to get the fragrance.
3. Put it into the blender again.
4. Stir into powder.
Cooking tips editing
1, spiced Chili powder with a little sesame seeds will be more fragrant.
2, drenched with some hot oil is spicy Chili oil.
3, usually in a small bottle, it is quite convenient to take some when you want to use it.
4, can be directly used for cooking, such as steamed chicken legs, boiled meat or boiled fish can also be put.
After washing and drying the dried red pepper, put it in a cold pot and bake it with low fire. Stir-fry it frequently until it is amber, and don't fry it.
After the dried pepper is spread out and cooled, the pedicels are removed, and the seeds are cut off at the big end of the pepper with scissors. If you like the fragrance of pepper seeds, you don't need to remove the seeds.
Put the processed pepper into a cooking machine and grind it into powder. Be patient until the pepper is powdered. (The first three steps can be replaced by cooked Chili powder)
Pour vegetable oil into the pot, add star anise, cinnamon, pepper, fragrant leaves and ginger, and fry until fragrant.
After the oil is heated to 70%, remove the spices and pour the oil into a clean container. (10% is about 30 degrees, and 80% starts to smoke)
Start putting cooked dried Chili powder for the first time (adding flavor).
Put Chili powder for the second time when it is 50% hot (the color will be red)
Put Chili powder for the third time only when it is 30% hot, and it will be spicy at this time. The three times are all right.