Red pepper mixed at home is not rosy. Do you know why?
When people make chili peppers with red oil at home, they usually pour chili noodles with boiling oil and shape them once. This is a big mistake. The key technology of making red-oil pepper is this "three-step oil pouring method": the boiled oil must be poured into the pepper noodles three times, and the temperature of "7% heat" is "fragrant", "6% heat" is "spicy" and "5% heat" is "excellent". In fact, the choice of dried red peppers is also very particular. Some morning peppers are brilliant red, some small peppers are rich in flavor, and some are sweet. Therefore, at least three kinds of dried red peppers should be mixed to make self-made red oil peppers, and the color quality can be perfect. In addition, fresh spices such as star anise, cinnamon, galangal, ginger, garlic and cooked sesame are indispensable. Production process of red-oil pepper
1. Different types of pepper have different effects when making red-oil pepper. This time, 5 grams of new generation dried red pepper, 5 grams of small lantern dried red pepper and 5 grams of bullet dried red pepper were selected. The new generation of dried red pepper is characterized by its outstanding red and spicy flavor, which is the guarantee of the color and spicy degree of this homemade red oil pepper; The biggest feature of dried red pepper with small lanterns is spicy aroma, which is the premise of rich flavor of red oil pepper; The main feature of bullet-dried red pepper is the temptation of red fragrance. The processed red oil pepper is white in color and full of fragrance.
2. Put the dried red pepper into the baking tray, put it in the middle and high level of the electric oven, and bake for 15min； at 1 degrees; Or put it in a wok, gradually fry the wok with the lowest fire, and cook until the dried red pepper is refreshing and mellow. Take off the roasted or fried dried red pepper, and the indoor temperature will naturally cool.
3. Put the prepared dried red pepper into the polished cooking cup of the wall-breaking machine in batches, and pour it into a heat-resistant pot, add 3g of cooked white sesame seeds, and stir well. Cut 3 grams of coarse scallion and 15 grams of thin ginger slices, and prepare 3 star anise, 5 grams of cinnamon 2 and 5 slices of galangal in advance.
4. Cooking oil should be selected to make red oil pepper. If there is no cooking oil, replace it with equivalent cooking oil, and the color of the produced red oil pepper is not as good as that of cooking oil. Pour 1 grams of cooking oil into the pot, add ginger, star anise and cinnamon after the oil is hot and humid, and gradually soak and fry the whole process with slow fire to completely stimulate the aroma of spices. Deep-fry the golden ginger slices until the color is light yellow, add the coarse scallions and galangal, and then soak and fry them with slow fire until the coarse scallions show the color of "old bark" and have a strong fragrance. Take out your own seasoning with a colander, turn on medium heat, and boil cooking oil with a little kitchen fume, and the temperature is almost 7% hot.
5. Fill a third of the "7% hot" cooking oil with a hand spoon, and pour it into the pepper noodles in a dispersed way to give a "fragrance"; Take chopsticks and mix them quickly to avoid partial frying. Leave it idle for 1-2min to reduce the temperature by 1%, which is about "6% hot", and then pour in one third of cooking oil to make it "spicy". Leave it idle and cool for 1-2min, and the temperature will drop by 1% again, and all the remaining edible oil will be poured into the Chili noodles at about 5% heat, showing "bright red" and mixing well.
6. At this point, this kind of red-oil pepper is not really carried out. Put the self-made red-oil pepper into a clean sealed container and leave it idle for a few days. At this time, the red-oil pepper is loud and loud, with a white inside and red color, and it is fragrant and mellow, which also tempts the appetite. The chef of Sichuan cuisine revealed the secret and made his own tricks of red oil and pepper, all of which were poured with oil in three steps.