Self-made pepper Chili oil
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, the pepper is slightly paste, and a large amount of chopped pepper is sprinkled.
Take 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
Generally, fried Chili oil is not red, so this method can fry red oil.
The method is exactly the same as that of the "Chili oil" brother, 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 with slow fire, and the cover is not uncovered until it squeaks.
Open the lid in a silent place and fry the pepper.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Make Chili sauce
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 mud gauze, pick them up and drain them.
Chop in an electric pepper chopper, and marinate with salt. 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 can also be added with pepper, spiced powder, sesame oil, ginger monosodium glutamate, fermented soya beans, etc., and its taste is more unique.
2. Pepper oil: dry peppers with bright red pepper fruits are selected as raw materials, pedicels and seeds are removed, washed and drained with water, and the oil is taken into a pot according to the ratio of dry peppers and vegetable oil1:10, and heated until the oil emerges.
Evacuate the pot from the fire when there is heavy smoke, and let it cool for about 3 minutes. Pour the drained dried Chili into the pot and turn it with chopsticks to make it evenly heated. When the oil is cool, take out the pepper and leave it.
The 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, and then press the peppers with a layer of salt. Finally, press the peppers with a heavy object (100kg of fresh peppers with salt.
16kg), after curing for 3 days, drain the bittern, boil it, spread it cold, put it in the jar with pepper, and put it in the shade for about 5- 10d to eat.
4, oil red pepper: (1) Method: Wash the pepper, remove insect damage and rot, and add sugar to the soy sauce; Put the peppers in a jar, one layer of peppers and one layer of salt, and then add the soy sauce from the top.
After pouring, the top of the pepper is pressed with a heavy object. After 2-3 days, the soy sauce brine is drained, boiled and cooled, and put into the jar together with the pepper. After 5 days, it can be eaten. (2) Proportion of raw materials: scarlet
Pepper 100kg, salt 10kg, superior sauce 10kg, and 2kg of white sugar.
chilli sauce
Wash the fresh red pepper, remove the stalks, dry the water, add garlic, which is one-third of the amount of pepper, and break it together. Add appropriate amount of salt and white wine (use more than 50 degrees, and the Chili sauce will be made.
Very fragrant), use a clean bottle or can, pour a layer of wine on the surface 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
Bad pepper is very popular in Guizhou. Making cans of bad pepper is an important program in every family in autumn, from purchasing good red pepper and garlic, buying bags of salt and preparing.
The necessary special chopping knife and big wooden basin, which are as big as shovels, are full of unspeakable joy.
Small-scale production can be done with ordinary kitchen knives and chopping boards. Of course, it takes some effort to chop up peppers. The raw materials of red pepper can be various varieties, such as large bell pepper or small common pepper.
Yes, of course, the different spicy degree depends on personal preference, and all 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 hard work,
You have to have 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 oil, at least.
Wash and dry 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, ok.
When the side dishes are eaten directly, you can also make a special hot sauce to stir-fry lettuce and other vegetables, as well as stir-fry konjac tofu, or make fried rice, light yellow eggs, bright red diced peppers and white ones.
Rice, very 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.
Preparation of Chili oil by microwave oven
In a small bowl, put a few spoonfuls of oil. Take the bottom of a bowl as an example, heat it in the microwave 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's just right. 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.
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 to make Chili oil more fragrant and spicy, whether using Chili noodles or chopped Chili, it is best to stir-fry Chili (noodles) in a hot dry pot first.
(Don't burn too much to prevent frying), and then put it in a container. Burn spicy oil on the fire ... Practice according to the following recipe.
Chili oil-a must for cold salad
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! ! !
I stole this from a friend of mine, who is a genuine Dai. I remember that the first time he gave me a big bottle, I coughed for more than a month a week before I recovered.
Because I have never eaten anything with Chili peppers for more than 20 meals a week. When I arrive in North America, I can eat with confidence. But please pay attention to moderation and health.
It matters! ! !
Answer supplementary 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 by: garlic.
(You can cut it bigger and put more.) It tastes fragrant and crisp. I usually use this method.
Note: 1> The ratio of pepper to oil 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, and the rest are ingredients. Take it into consideration. Why?
I can only grope by myself. There is pepper in the spiced portion, 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.