Analysis:

Collection (8)-Chili oil and Chili sauce have many wonderful ways.

Homemade Chili oil

Article source: Chili oil on 200 1-5-27

Take a pot, it's better to 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 peppers are slightly burnt, sprinkle a lot of chopped peppers and a handful of peppers (Sichuan Hanyuan is the best) and quickly leave the fire. Take the pot cover in your right hand and a small bowl of cold water of about 50 ml in your left hand. Pour water into the oil pan and close the lid. At this time, there will be a violent reaction. Let the pan cool, bottle and seal.

Another method of Chili red oil

Article source: Chihuo Fish 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 "Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put, and the lid is covered for stewing without opening the lid. When the squeak sounded, the lid was opened in silence and the pepper was 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: use ripe, fresh and red peppers as raw materials, cut off the pepper stalks, pour them into clear water, stir them with bamboo poles, wash off dirt such as mud gauze, scoop them up and drain them, pour them into an electric pepper chopper, chop them up, and marinate them with salt. Add 10- 15 kg salt and 0. 1 kg alum to red pepper every 100 kg, mix well, put it in a pickle jar, and eat it after about 10 days. In addition, there are pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. Pepper can also be added to make it taste more unique.

2. Zanthoxylum bungeanum oil: Take dried red chilli as raw material, remove pedicels and seeds, wash with clear water and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and cool it for about 3 minutes. Pour the drained dried chilies into the pot, and stir with chopsticks to heat them evenly. When the oil is cold, take out the pepper, and the remaining oil is Chili oil.

3. Picking green peppers: select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, and then press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, then put it in a jar filled with peppers and seal it, and put it in a cool place for about 5 minutes.

4, oil red pepper: (1) Practice: Wash the pepper to remove moth and rot, and add sugar to the soy sauce; Put the pepper in a jar, a layer of pepper and a layer of salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it and spread it evenly, and put it into the jar with the pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper100kg, salt10kg, superior soy sauce10kg and sugar 2kg.

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 it 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 a clean bottle or jar, 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 carry it with you.

Bad pepper practice

Article source: Bug Online 2001-10-31

Bad peppers are very popular in Guizhou. In autumn, making canned bad peppers is an important program for every family. From purchasing good red pepper and garlic, to buying bagged salt, to preparing the necessary special chopping knife and a big wooden pot as big as a shovel, there is an unspeakable happiness when you are busy.

Small-scale production can be carried out with ordinary kitchen knives and chopping boards. Of course, chopping peppers takes some work. All kinds of red peppers can be used as raw materials, such as large persimmon peppers or small common peppers. Of course, different spicy degrees depend on personal preference, so seeds should be removed. Garlic should also be chopped, but not too broken, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and the spirit of disregarding fame and fortune. Mix chopped pepper and garlic evenly, then add salt, gradually add it over time, and stir evenly until the salt tastes right. Then pour in Chinese liquor, which can increase the flavor 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 add different flavors.

The last step is to put it in a container and seal it. Kimchi glass jar with lid is a good choice. Pay attention to everything in this production process to avoid getting greasy, at least wash it with detergent and dry it before making 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 takes 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 special hot sauce for fried lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, diced red peppers and white rice. It's delicious.

Write again: homemade Chili oil

Article source: Sugar Mom February 2002- 18

Peel the garlic and beat it until it is 60% rotten, but don't beat it into a paste. Fry it in oil and use a lot of oil.

(I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) add shrimp skin,

And scallops (scallops not whole). Small fire! Dry the pepper in the oven, crush it, add it, and then turn off the heat.

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

Microwave Chili oil-what a good word

Article source: Toona sinensis March 20, 2020

This is my original method. Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example and 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 overflow), it will be appropriate. If it does not boil, heat it for 2 minutes to 1.

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 Chili fry.

Make Chili oil more spicy-my experience

Source: Laochan Cat March 3, 20021

I am also a spicy eater. I often roll my eyes because I eat spicy food, and my appetite hurts, but I still have no memory. Whenever I am addicted to spicy food, I study hard and dig up spicy food.

Later, from the process of cook the meat, it was found that in order to make chili oil more fragrant and spicy, whether using chili noodles or chopping chili, it is best to stir-fry chili noodles in a hot dry pot (don't stir too hard to avoid burning), and then put them in a container. Burn spicy oil on the fire ... practice according to sunny 12.

Kitchen experience

Article source: sunny1mar -3 1 2.

I come from Sichuan, I like spicy food, and I want to cook simply. In order not to pollute the environment, I often eat stews and cold dishes, and cooked peppers are the key. My method of cooking oil pepper is: choose very fine Chili noodles, a bit like kimchi, and add sesame seeds to the container. When the vegetable oil is hot, pour it into the container with a spoon, 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 burn and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, I think it is the simplest and best way to eat celery, so I must add some vinegar. Cold cucumber, bean sprouts vermicelli, shredded potato and bean jelly are mixed together. And mixed meat dishes, such as shredded pork belly, chicken and elbow meat, must add a little ginger, garlic and pepper chopped wool, add shredded onion and Chili oil.

I think the best kitchenware I brought from China is casserole, which is new and can't be heated 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 and so on. And make a bowl of soy sauce, monosodium glutamate, Chili oil, salt and dried old ones.

Eat, Bashi.

Chili oil-a must for cold salad

Article source: Wow on May 2002-2 1

Put 300 ml 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, don't fry it immediately), add a little shredded ginger, a dozen peppers and Chili powder (or chopped peppers) and stir while adding.

It can be used after cooling, and can be stored in a covered bottle for a month or two without refrigeration.

Add two spoonfuls to the cold salad, which is very delicious.

Try Dai oil pepper! ! !

Article source: The freezing point is July 2, 2002.

I stole it from a friend of mine. He is a real Dai. I remember the first time he gave me a big bottle, and a week later I coughed for more than a month, because I didn't eat anything with Chili after eating more than 20 meals a week. When I arrive in North America, I can eat like a pig with confidence. But please pay attention to moderation and stay healthy! ! !

Materials:

Pepper noodles, a little pepper powder, half diced garlic (you can also put more, fragrant! ), salt and chicken powder.

Exercise 1:

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

Practice 2:

First, heat the oil to 80%, and stir-fry garlic and salt. Then, put the Chili noodles into a small fire and stir slowly until they are tasteless. Add pepper and chicken powder and turn off the heat. 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! ! !

Oil pepper practice

Article source: Fish Moon 2002- 1

Preparation: Mix the best Chili powder, pepper powder, spiced powder, sesame and salt together and put them in a container that is not afraid of scalding. Chili powder is definitely the most, and the rest are ingredients. I have to feel it myself. There is pepper in the spiced powder, but I prefer pepper.

Production: burn a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, 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.

———————————————————————

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's better to 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 peppers are slightly burnt, sprinkle a lot of chopped peppers and a handful of peppers (Sichuan Hanyuan is the best) and quickly leave the fire. Take the pot cover in your right hand and a small bowl of cold water of about 50 ml in your left hand. Pour water into the oil pan and close the lid. At this time, there will be a violent reaction. Let the pan 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. Don't put pepper, cover the lid with slow fire, and don't lift the lid. When it creaks, open the lid in a quiet 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.

Making Chili sauce (3)

Proces method of chili series food

1, Chili sauce: use ripe, fresh and red peppers as raw materials, cut off the pepper stalks, pour them into clear water, stir them with bamboo poles, wash off dirt such as mud gauze, scoop them up and drain them, pour them into an electric pepper chopper, chop them up, and marinate them with salt. Add 10- 15 kg salt and 0. 1 kg alum to red pepper every 100 kg, mix well, put it in a pickle jar, and eat it after about 10 days. In addition, there are pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. Pepper can also be added to make it taste more unique.

2. Zanthoxylum bungeanum oil: Take dried red chilli as raw material, remove pedicels and seeds, wash with clear water and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and cool it for about 3 minutes. Pour the drained dried chilies into the pot, and stir with chopsticks to heat them evenly. When the oil is cold, take out the pepper, and the remaining oil is Chili oil.

3. Picking green peppers: select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, and then press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, then put it in a jar filled with peppers and seal it, and put it in a cool place for about 5 minutes.

4, oil red pepper: (1) Practice: Wash the pepper to remove moth and rot, and add sugar to the soy sauce; Put the pepper in a jar, a layer of pepper and a layer of salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it and spread it evenly, and put it into the jar with the pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper100kg, salt10kg, superior soy sauce10kg and sugar 2kg.

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 it 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 a clean bottle or jar, 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 carry it with you.

The practice of bad pepper (5)

Bad peppers are very popular in Guizhou. In autumn, making canned bad peppers is an important program for every family. From purchasing good red pepper and garlic, to buying bagged salt, to preparing the necessary special chopping knife and a big wooden pot as big as a shovel, there is an unspeakable happiness when you are busy.

Small-scale production can be carried out with ordinary kitchen knives and chopping boards. Of course, chopping peppers takes some work. All kinds of red peppers can be used as raw materials, such as large persimmon peppers or small common peppers. Of course, different spicy degrees depend on personal preference, so seeds should be removed. Garlic should also be chopped, but not too broken, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and the spirit of disregarding fame and fortune. Mix chopped pepper and garlic evenly, then add salt, gradually add it over time, and stir evenly until the salt tastes right. Then pour in Chinese liquor, which can increase the flavor 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 add different flavors.

The last step is to put it in a container and seal it. Kimchi glass jar with lid is a good choice. Pay attention to everything in this production process to avoid getting greasy, at least wash it with detergent and dry it before making 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 takes 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 special hot sauce for fried lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, diced red peppers and white rice. It's delicious.

Homemade chili oil (6)

Peel the garlic and beat it until it is 60% rotten, but don't beat it into a paste. Fry it in oil and use a lot of oil.

(I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) add shrimp skin,

And scallops (scallops not whole). Small fire! Dry the pepper in the oven, crush it, add it, and then turn off the heat.

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

Chili oil in microwave oven (7)

Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example and 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 overflow), it will be appropriate. If it does not boil, heat it for 2 minutes to 1.

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 Chili fry.

Make Chili oil more spicy (8)

I am also a spicy eater. I often roll my eyes because I eat spicy food, and my appetite hurts, but I still have no memory. Whenever I am addicted to spicy food, I study hard and dig up spicy food.

Later, from the process of cook the meat, it was found that in order to make chili oil more fragrant and spicy, whether using chili noodles or chopping chili, it is best to stir-fry chili noodles in a hot dry pot (don't stir too hard to avoid burning), and then put them in a container. Burn spicy oil on the fire ... practice according to the following recipe.

Kitchen experience

I like spicy food and my cooking is very simple. In order not to pollute the environment, I often eat stews and cold dishes, and cooked peppers are the key. My method of cooking oil pepper is: choose very fine Chili noodles, a bit like kimchi, and add sesame seeds to the container. When the vegetable oil is hot, pour it into the container with a spoon, 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 burn and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, I think it is the simplest and best way to eat celery, so I must add some vinegar. Cold cucumber, bean sprouts vermicelli, shredded potato and bean jelly are mixed together. And mixed meat dishes, such as shredded pork belly, chicken and elbow meat, must add a little wool chopped from ginger, garlic and pepper, add shredded onion and drizzle with Chili oil!

I think the best kitchenware I brought from China is casserole, a new type of kitchenware that won't be cracked by fire. I cook the bottom of the pot with different meat materials, such as mutton, chicken and ribs. Then I add Chinese cabbage, tofu, shrimp, sausage, potato chips, vermicelli, fish balls and so on. , each person 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 300 ml 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, don't fry it immediately), add a little shredded ginger, a dozen peppers and Chili powder (or chopped peppers) and stir while adding.

It can be used after cooling, and can be stored in a covered bottle for a month or two without refrigeration.

Add two spoonfuls to the cold salad, which is very delicious.

Try Dai oil pepper! ! ! ( 10)

I stole it from a friend of mine. He is a real Dai. I remember the first time he gave me a big bottle, and a week later I coughed for more than a month, because I didn't eat anything with Chili after eating more than 20 meals a week. When I arrive in North America, I can eat like a pig with confidence. But please pay attention to moderation and stay healthy! ! !

Materials:

Pepper noodles, a little pepper powder, half diced garlic (you can also put more, fragrant! ), salt and chicken powder.

Exercise 1:

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

Practice 2:

First, heat the oil to 80%, and stir-fry garlic and salt. Then, put the Chili noodles into a small fire and stir slowly until they are tasteless. Add pepper and chicken powder and turn off the heat. 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 (1 1)

Preparation: Mix the best Chili powder, pepper powder, spiced powder, sesame and salt together and put them in a container that is not afraid of scalding. Chili powder is definitely the most, and the rest are ingredients. I have to feel it myself. There is pepper in the spiced powder, but I prefer pepper.

Production: burn a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, 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.