Making Chili sauce

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 the adhered mud gauze, pick up the carrots 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

Wash fresh red peppers, remove stems, air dry, 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 with you.

the practice of bad peppers

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 schedule.

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.

Home-made Chili oil

Peel the garlic and beat it to 6% pulp, but don't beat it into paste. Fry it in oil, and there will be more oil.

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

and scallops (don't lump them). Reduce the heat! Bake the dried pepper in the oven, crush it, add it, and turn off the heat.

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

Make Chili oil in microwave oven

This is my original method. Use a small bowl, put a few spoonfuls of oil in it. Take the bottom of a bowl as an example, heat it in the microwave oven for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils, Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.

I'm from Sichuan, and I like spicy food. I want to cook simply. In order not to pollute the environment, I often eat stewed and cold salad, and cooked Chili is 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 brought from China is the casserole, the new type, the kind that won't crack in a straight fire. 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 so on.

Chili oil-essential for cold salad

put 3ml vegetable oil in a pot and heat it until it smokes, then pour it into a clean and waterless empty bowl

When the oil temperature drops slightly (throw a shredded ginger into it and it doesn't fry immediately), add a little shredded ginger, more than a dozen peppers and Chili powder (or chopped Chili), stir while adding

and let it cool. It can also be stored in a covered bottle without refrigeration. Very delicious

Dai oil pepper

I stole it 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 after a week, 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 a lot. However, please pay attention to moderation. ! !

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! ! !

oil pepper method

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.