Chili sauce: Choose mature fresh red peppers as raw materials, cut off the stems, pour them into clean water, wash off the adhered mud yarn and other dirt, pick up the radish, drain it, and pour it into the electric Chop the pepper into pieces and marinate with salt. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put it into a pickle jar, and it will be ready to eat after about 10 days. In addition, you can also add Sichuan peppercorns, five-spice powder, sesame oil, diced ginger, MSG, bean curd, etc. to the pepper to make the taste more unique.

2. Chili oil: Choose bright red dried chili peppers as the raw material, remove the stems and seeds, wash and drain with water, add oil to the pot at a ratio of 1:10 between dry chili peppers and vegetable oil, and heat , when the oil emits thick smoke, remove the pot from the fire and let it cool for about 3 minutes. Pour the drained dried chili into the pot and stir it with chopsticks to heat evenly. After the oil cools, remove the chilies and the remaining oil is chili oil.

3. Sauce green chili peppers: Choose green chili peppers without insect damage or rot, wash them, dry them with surface water, put them into a jar, add a layer of chili peppers and a layer of salt, and finally compact them with heavy objects. Chili peppers (100kg fresh chili peppers plus 16kg salt), marinate for 3 days, drain out the salt brine, boil and cool, then put the chili peppers into a jar and seal it, put it in a cool place for about 5-10 days before eating.

4. Oil red pepper: (1) Method: Wash the peppers, remove insect wounds and rot, add sugar to the soy sauce; put the peppers into a vat, add a layer of peppers and a layer of salt , then pour the soy sauce from above, and press the top of the peppers with a heavy object. After 2-3 days, drain the soy sauce brine, boil and let cool, and put the peppers together into a jar. It can be eaten after 5 days. (2) Raw material ratio: 100kg red pepper, 10kg salt, 10kg premium sauce, 2kg white sugar.

5. Make chili oil in microwave oven: Use a small bowl and put a few spoons 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 add chili noodles. This If the oil boils (don't be afraid, a little bubble will not splash out), it is suitable. If it does not boil, heat it for another 1 or 2 minutes.

Advantages: Freshly made and eaten, the chili oil is particularly fragrant. ; No need for a pot, saving on wasting oil and washing the pot; No need to worry about fried chili peppers.

6. Cooked oil chili: Use very fine chili noodles, a bit like the kind used to make Korean kimchi. You can add sesame seeds and put them in a container. Heat the vegetable oil and ladle it into the container with a spoon. Stir until the peppers are submerged. Then let the remaining oil in the pot warm and pour it into the container together. This way the peppers will not burn and the color will be nice. . Eat celery cold often (just blanch it in boiling water to remove the raw smell. Personally, I think it is the easiest and tastiest way to make celery. Be sure to add some vinegar). Cucumber cold, vermicelli bean sprouts cold, shredded potatoes cold, and jelly.

When mixing meat dishes, such as shredded tripe, chicken, and elbow meat, you must add a little minced ginger, garlic, and peppercorns, add shredded green onions, and drizzle with chili oil. Qualified!

7. Dai oil chili: Ingredients:

Chili noodles, a little pepper powder, half of garlic (you can also add more, it’s fragrant!), salt and chicken powder Appropriate amount

Method 1:

Put chili powder, garlic granules and salt into cold oil, stir well, turn on medium heat, wait for one minute after the oil boils (it does not smell raw) The taste will be fine), add pepper powder and chicken powder, turn off the heat and let it cool down.

Method 2:

First heat the oil to 80% heat and add the garlic and salt. After frying until fragrant, reduce the heat to low and add the chili noodles and stir slowly until there is no raw smell. Add the Sichuan peppercorns and chicken powder and turn off the heat. The characteristics of this method are: Garlic (you can cut it larger and add more) to eat. Fragrant and crispy, I usually use this method.

Note:

1gt; The ratio of chili pepper to oil is 1 (chili): 3 (oil), the amount of oil depends on It depends on personal preference

2gt; The chili oil will continue to boil for a period of time after turning off the heat, so please put it in a safe place to avoid accidental burns, especially stay away from children!!!

8. Homemade chili sauce: Method:

1. Use a meat grinder (or small grinder) to grind (grind) the chili peppers, tomatoes, garlic, and peanuts, and add the sweet noodle sauce , sugar, and salt and stir evenly.

2. Heat the oil in the pot, pour in the above ingredients and stir-fry. When cooked, pour it into a basin and let it cool. Add MSG and mix well before eating.

9. Homemade Sichuan peppercorn chili oil: Take a pot, which may be larger and have a lid. Put vegetable oil, and while heating, break up a large amount of dried red chili peppers and add them. When the oil is very hot and the chili peppers are slightly mushy, sprinkle in a large amount of crushed chili peppers and a handful of Sichuan peppercorns (the best is Hanyuan, Sichuan), and quickly remove the pot from the heat. Hold the pot lid 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 pan tightly. A violent reaction will occur at this time. Once the pot is cool, bottle and seal.

10. Peanut chili sauce:

(1) 5 pounds of fresh red pepper, 2 pounds of peanut oil, half a pound of cooked beef, half a pound of sesame seeds, half a pound of spiced peanuts, and 1 pound of garlic. , 8 taels of salt, 4 taels of MSG, and 1 jin of sugar.

Combine the peppers, peanuts, and garlic in a meat blender. Pour the oil into the pot, add chili pepper, peanuts and garlic and cook for 10 minutes. Then add beef, sesame seeds, and salt, cook for another 10 minutes, then add sugar and MSG, and cook for another 10 minutes, until the water evaporates.

(2)

Ingredients: 1 pound of raw beef, 4 pounds of fresh pepper, half a pound of burnt peanuts (it is recommended to use spicy peanuts from Xingshengde)

One pound of oil Jin (all oils are medium), salt, 3 liang, sugar, 4 liang, cooking wine, half a catty, sesame seeds, 2 liang, monosodium glutamate, 2 liang.

Method: Stuff beef, mince fresh chili with a meat grinder, grind peanuts with a blender , you can also crush it with a rolling pin on the chopping board.

First fry the sesame seeds until the aroma and color change. Then put it in oil, and when the oil is hot, add sesame seeds, beef stuffing, chili, peanuts and other raw materials to make it. Add various condiments in the middle and stir constantly to prevent the pot from boiling. It will take about an hour. The finished product will be fragrant and red. Tempting, delicious beef! If you can grab a hot steamed bun and take a bite, it will be delicious