(2) Generally, families make their own oily peppers for eating noodles: dry dried peppers on the side of a large stove or bake them on an iron stove until they are simply crushed in a mortar, put them in a bowl (add a little salt), heat vegetable oil (blended oil) to 90% heat, cool them for a while from the fire, and pour hot oil into the pot.
(3) Most of the prepared oil peppers used in home cooking are Ciba peppers: the rapeseed oil in the pot is burned to 70% heat-the Ciba peppers are stir-fried until there is basically no water. Generally, the ratio of pepper to oil is 1: 1.
(4) The production method of red oil is the same as above, and the differences are as follows: a, the container for oil pepper is larger; B, the ratio of pepper to oil can be1:1.5; C, Zanba pepper should be cooked slowly until the pepper is crisp and fragrant, in order to succeed.
(5) Ingredients: 200 grams of dried pepper and proper amount of vegetable oil.
Exercise:
1, pepper, dried.
2. Each one was pedicled.
Put it in a cooking machine and break it. Be careful not to break it into powder.
4, Chili powder, this photo is not good, the color is too distorted.
5. put vegetable oil in the pot, the amount is about 0.5 to 2 times that of 65438+ pepper.
6. Turn off the fire after the oil is boiled, and wait for the oil to cool a little.
7. Pour Chili powder into the oil.
8. Stir fry with a shovel until the oil surface no longer bubbles.
Dry Chili noodles 100g (preferably coarse), white sesame seeds 10g, 400g edible oil and 3 aniseed. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put into a container that is not afraid of scalding.
manufacture
1. Pour the Chili noodles and some white sesame seeds into a heat-resistant container, because the Chili noodles will boil when heated, so the container should be large enough.
2. Pour the right amount of oil into the pot, and put some big ingredients when the oil is cold.
3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise.
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4. When the oil is slightly cold, pour it into the Chili noodles several times, stir well, and then use it after cooling. The remaining red pepper can be used in the bottle.
Method 2
The ratio of pepper to pepper is 2: 1.
1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which will save the cost and avoid spilling the black oil that cannot be reused), put in a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating. When the boiling is not very strong, add star anise, cinnamon and fragrant leaves.
2. When the cooking is not very strong, put two spoonfuls of water, then pour the Chili noodles in and continue to stir. At the same time, reduce the fire to medium fire. When the granules of Chili noodles are slightly hard, put Chili, celery, coriander root, onion slices, carrot slices, ginger slices, garlic and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas of the oil when heating, and also drive away the fishy smell in the black oil).
3. Put the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling.
4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.