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. If you want to, you can only feel for yourself. 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.
Another Method of Chili Red Oil (2)
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.
Proces method for preparing chili sauce and chili serie food (3)
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 keep it in the shade 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, one layer of pepper and one layer of salt, then pour the soy sauce from the top and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce salt water, boil it, let it cool, and put it in a jar with peppers. 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.
Homemade chili oil (6)
Peel a pound of garlic and beat it until it is half done, but don't paste it. Fry it in oil, more oil. (I use 1l corn oil every time. Olive oil is the best, but the cost is higher. ) Add dried shrimps and scallops (scallops should not be whole). Small fire! Bake dried chili in the oven, crush and add, turn off the heat, add salt and onion, cover 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 another 2 minutes 1. Advantages: If you eat it now, phenol will penetrate into it. Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.
Chili oil-an essential ingredient of 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 it can be kept 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 any Chili dishes for more than 20 meals a week. When I arrive in North America, I can eat with confidence.
However, please pay attention to moderation, health is important! ! !
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, add pepper and chicken powder and stir slowly until tasteless. 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. If you want to, you can only feel for yourself. 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.
Fried Chili powder
In the rural areas of Shaanxi, the most indispensable thing every day is pungent oil, especially in poor places.
Pepper noodles are placed in a sea bowl, generally not more than half of the sea bowl. Pepper must be the same year, very spicy, and add some salt.
Don't be stingy with vegetable oil, heat it until it smokes, pour it into a sea bowl with a spoon, and stir it with chopsticks in the other hand.
Ingredients: Laoganma red soy sauce Douchi 1 bottle Douchi100g garlic 300g red pepper 50g fresh soy sauce 200g ginger rice, chopped green onion, salt, monosodium glutamate, chicken essence and sugar 200g sesame oil1500g.
Method:
Light a clean pot, add salad oil and heat it to 40% to 50% heat. First, stir-fry the lobster sauce, then add Laoganma red oil lobster sauce, ginger rice and minced garlic to stir-fry until fragrant, then add red pepper granules, add American fresh soy sauce, then season with white sugar, refined salt, chicken essence and monosodium glutamate, then put the pot into a container, pour sesame oil and sprinkle with chopped green onion.
note:
1. This oil juice adds red pepper particles and removes pepper and star anise, so its taste is more suitable for the diners who live in the author's life.
2. When preparing this oil, raw materials and seasonings must be added in sequence. In particular, refined salt should be added after the amount of fresh soy sauce is determined, otherwise it is difficult to grasp the salt content of the oil juice, which makes the oil juice too salty, or the oil juice cannot highlight the flavor of soy sauce.
This oil juice can also be used to season hot and cold dishes. But when used in cold dishes, the flavor is better.
Duojiao home-cooked Wei
Ingredients: chopped pepper 65438+ ginger rice 000g+garlic rice 20g, chopped green onion 20g, salt, pepper, Jiang Mo, monosodium glutamate, chicken essence, scallion oil and salad oil.
Modulation method:
Chop peppers into a bowl, add ginger rice, garlic, salt, pepper, ginger powder, monosodium glutamate, chicken essence and a little salad oil, mix well, then mix well with the raw materials, or stir-fry them with the raw materials, pour them on the raw materials, steam them in a cage, sprinkle with chopped green onion and drizzle with hot green onion oil.
Features: bright color, salty and slightly spicy.
Scope of application: It can be used as seasoning for cold dishes, stir-fried dishes or steamed dishes, such as stir-fried little seafood with chopped pepper and steamed mandarin fish with chopped pepper.
Pickled peppers home-cooked Wei
Ingredients: pickled pepper 75g ginger rice 65438+ garlic rice 00g salt, pepper, cooking wine, sugar, monosodium glutamate, chicken essence, fresh soup, water starch, red oil and salad oil 20g each.
Modulation method:
Pickled peppers are pedicled and seeded, and chopped into velvet; Mix salt, pepper, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into juice in a bowl. Heat a wok, heat it with salad oil, stir-fry chopped pepper, ginger rice and garlic rice, add raw materials, cook wine (and add fresh soup when stewing vegetables), stir-fry, stew or cook raw materials, cook juice, and pour in red oil, and serve.
Features: bright red color, salty and slightly spicy, with strong pickled pepper flavor.
Scope of application: It can be used as a seasoning for cooking, stewing or cooking, such as fried diced chicken with pickled peppers, stewed squid with pickled peppers, roasted eel with pickled peppers, etc.
Chili home-cooked Wei
Material:? Pepper125g ginger rice10g garlic rice 20g garlic sprout 30g salt, pepper, cooking wine, monosodium glutamate, chicken essence, sesame oil and salad oil.
Modulation method:
Put the pepper in a cage, steam it over high fire, take it out, and fry it in mixed oil until it is crisp and fragrant; Cut garlic seedlings into pieces. Heat a wok, add mixed oil to heat it, add ginger rice, garlic rice and? Stir-fry Chili peppers, add raw materials, cook cooking wine, add refined salt, pepper, monosodium glutamate and chicken essence, sprinkle garlic sprouts and fry until dry, and pour sesame oil to serve.
Features: mellow, spicy but not dry, rich peasant flavor.
Scope of application: can be used as seasoning for cooking, such as? Fried shrimp with Chili? Fried goose intestines with Chili peppers, etc. Can also be used as a seasoning for steamed vegetables, such as? Steamed pork intestines with Chili, etc.
Shuidouchi home-cooked flavor
Ingredients: Douchi125g homemade bean paste 25g wild pepper 35g ginger rice10g garlic 20g chopped green onion 25g salt, pepper, cooking wine, sugar, monosodium glutamate, chicken essence, fresh soup, starch, red oil, sesame oil and salad oil.
Modulation method:
Chop water lobster sauce and homemade watercress; The wild pepper is pedicled and cut into fine grains; Put salt, sugar, monosodium glutamate, chicken essence, fresh soup and water starch into a bowl to make juice. Heat a wok, add salad oil to heat it, add wild pepper, ginger rice, garlic rice, douchi and homemade watercress, stir fry until fragrant, add raw materials, cook cooking wine (fresh soup), stir fry or cook raw materials, then boil the juice, pour in red oil and sesame oil, serve, and sprinkle with chopped green onion.
Features: bright red color, slightly spicy and slightly sour, and rich flavor of lobster sauce.
Scope of application: It can be used as seasoning for stir-frying or cooking, such as stir-frying chicken offal with water and black bean sauce, and grilled fish with water and black bean sauce. It can also be used as a seasoning for cold dishes or steamed dishes, such as goose intestines mixed with water lobster sauce and steamed fish heads with water lobster sauce. When used as seasoning for cold dishes or steamed vegetables, all seasonings (except chopped green onion) should be fried evenly in a pot, then mixed evenly with raw materials or covered with raw materials, steamed in a cage and sprinkled with chopped green onion.
Sweet oyster sauce
Ingredients: onion companion sweet noodle sauce1000g oyster sauce 250g sugar 200g chopped green onion 50g cooking wine 50g peanut oil150g.
Method:
1? Light a clean pot, add peanut oil and heat it to 30% heat, add chopped green onion and stir-fry, then add sweet flour paste and stir-fry until the flour paste becomes fragrant, add cooking wine, add150g water and stir well, then boil the mixture slightly, and remove chopped green onion and small particles from the sauce with a colander.
2? Return the pan to low heat, add oyster sauce and sugar and stir well. When the sauce thins slightly, pour it out (don't thicken it) and cool it.
Description: This sauce is salty and slightly sweet, and has a unique sauce flavor. Mainly suitable for dipping cucumber, shallot, green onion, celery and lettuce. Note: Be sure to take it out with a colander first, so that the sauce will be delicate. In addition, it is not allowed to thicken, so as not to affect the appearance and taste of the sauce.
Applicable dishes:
Onion dipping sauce: Choose 400g of onion, wash it, cut it from two-thirds of onion and one-third of onion leaves, cut it into 1 5cm long pieces, put it on a plate, and serve it with1small bowl of oyster sauce.
Garlic sesame paste
Ingredients: sesame sauce 1 bottle of Guilin Chili sauce 1/3 bottles of red vinegar 200g of white sugar 40g of refined salt, monosodium glutamate and minced garlic.
Method:
1? Pour the hemp juice into a stainless steel container, add red vinegar in several times and stir well, then add Guilin Chili sauce, sugar, refined salt, monosodium glutamate and appropriate amount of cold water, and stir until it is not thick and the concentration is appropriate.
2? Seal the prepared sauce with plastic wrap and put it in the fresh-keeping refrigerator. When using the sauce, add a proper amount of garlic and mix well.
Description: This sauce is salty, sour, fragrant, fresh, slightly spicy and slightly sweet. It is mainly suitable for dipping sweet pepper, chrysanthemum, lettuce, radish, cucumber and colorful persimmon pepper. When feeding, it must be in order; Red vinegar should be added in batches, otherwise the hemp juice can not be completely blended; Garlic minced meat is only put when leaving the dish, so as not to affect the flavor. Chili dipping sauce: take 500 grams of sweet pepper with horns, wash it, put it in a fan-shaped dish and serve it with a small bowl of garlic sauce.
salad sauce
Ingredients: Kraft Miao sauce 1 bottle of salad oil 400g white sugar100g white vinegar 50g orange juice 50g honey 50g refined salt.
Method:
1? Pour Kafumiao sauce into a basin, add150g salad oil and beat in one direction, then add salad oil three times until the sauce is dispersed and beaten evenly.
2? Adding white vinegar, orange juice, honey, white sugar and refined salt in turn, sealing with plastic wrap, and storing in a fresh-keeping cabinet.
Description: This sauce is light yellow, sweet and sour, and is suitable for dipping onions, lettuce, bitter gourd, cherry tomatoes, melons (crispy melons), ivory radishes and other fruits and vegetables. When handling this sauce, it must be whipped in one direction, otherwise it cannot be sent away; The purpose of adding refined salt is to make it have a basic taste, sweet but not greasy.
Applicable dishes:
Shredded radish salad: Peel the ivory white radish, cut it into 5cm-long shreds the thickness of matchsticks, then wash it with cold water, add edible ice cubes and put it in the fresh-keeping cabinet for about 1 hour. Take the shredded radish out of the water, put it on a plate, decorate it with cucumber slices and tomato slices, and pour the salad dressing on the table.
Black bean Chili sauce
Ingredients: Laoganma Chili sauce 1 bottle of freshly ground soy sauce, half a bottle of cooked beef powder, a little sugar and monosodium glutamate.
Method:
Chop Laoganma Chili sauce with a knife, then add light soy sauce, minced cooked beef, monosodium glutamate and sugar and mix well.
Description: This sauce is salty and spicy, mainly suitable for dipping bergamot, small lettuce balls, yellow pumpkin seeds, purple cabbage and so on. When making this sauce, you can't add salt, because the hot sauce and the ground soy sauce have their own flavors.
One of the practices of Chili sauce is 1. Prepare a large pot (porcelain or mud) with a cover.
2. Chop 3kg of small red pepper (preferably ground with a blender), 2kg of dried soybean powder (that is, ground soybeans), 1 kg of garlic, 1 kg of ginger, proper amount of salt, a little sugar and a little monosodium glutamate. Pour all the above things into a jar, add cooking oil and stir well. The amount of oil should be appropriate so that everything is stirred evenly. After stirring into sauce, add a layer of oil to soak the noodles. Sesame oil is the best oil, but the cost is higher; Because of the large amount of oil used, general edible oil can be used. )
3. Finally, cover the mouth of the big jar with a layer of plastic wrap and tightly cover it. You can eat it in ten days. It can be kept for two or three years, and the longer it is, the better it tastes. I have eaten a lot of Chili sauce sold outside, but I think this is the best Chili sauce I made myself.
4. Note: All items should be dry and waterless. Besides, if you don't like garlic and ginger, don't put them in. All doses are determined according to personal taste and are not limited. But pepper must be spicy, otherwise it is not necessary to make it.
Note: soybean flour is not for sale, but can only be ground by itself. Soybeans must be fried and ground into powder, and cannot be eaten raw.
rouille
Practice: fresh morning pepper, use a few red peppers (people who like spicy food can use all the morning peppers), 500 grams of tomatoes, a piece of ginger and two garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a pot and bring it to a boil over medium heat. Put all kinds of sauces in the pot. When cooking sauces, add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last). Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour in the remaining garlic, cool and bottle.
Tip: This Chili sauce can definitely be compared with the famous garlic Chili sauce on the market. Another trick is to get a small piece of old radish with sour teeth in a pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant.
Duoxian Chili
Practice: 1 00g fresh pepper,1root green onion, a little salt and liquor. When chopping peppers, don't be too spicy. You'd better wear rubber gloves to cut them. While cutting, put it in a bottle, add salt at the same time, and press it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.
Tip: put a little when eating noodles and mix a spoonful when cooking noodles. It is very fragrant and appetizing.