Complete collection of recipes for Qixiang chili oil. There are many wonderful recipes for chili oil and chili sauce. We collected recipes from many experts. Please operate according to your own objective conditions and needs. Homemade Sichuan peppercorn chili oil (1) Take a pot, which may be larger and have a lid. Add vegetable oil, and while heating, break up a large amount of dried red chili peppers and add them. When the oil is very hot and the chili peppers are slightly mushy, add a large amount of crushed chili peppers and a handful of Sichuan peppercorns (the best are from Hanyuan, Sichuan), and quickly remove the pot from the heat. Hold the pot lid in your right hand and a small bowl of cold water, about 50ML, in your left hand. Pour the water into the oil pan and cover the pan tightly. A violent reaction will occur at this time. Once the pot is cool, bottle and seal. Another way to make red chili oil (2) Generally, chili oil for frying is not red, but this method can produce red oil. First put water and oil into the pot together with a large amount of chili peppers. Do not add peppercorns. Cover and simmer over low heat without uncovering the lid. Wait until the oil is red. When there is a squeaking sound, open the lid of the pot in a silent place and fry the peppers until crispy. Adding water can extract the red pigment of the chili pepper, lower the oil temperature, and make the chili oil richer in flavor. Making chili sauce (3) Chili series food processing methods 1. Chili sauce: Select mature, fresh, red chili peppers as raw materials, cut off the stems, pour into clean water, stir continuously with a bamboo pole, and wash away the adhered mud yarn and other dirt. Pick up the radish, drain it, pour it into an electric pepper chopper, chop it into pieces, add salt and marinate it. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put it into a pickle jar, and it will be ready to eat after about 10 days. In addition, you can also add Sichuan peppercorns, five-spice powder, sesame oil, diced ginger, MSG, bean curd, etc. to the pepper to make the taste more unique. 2. Chili oil: Choose bright red dried chili peppers as raw material, remove the stems and seeds, wash with water and drain, put oil into the pot according to the ratio of dry chili peppers and vegetable oil 1:10, heat it, and wait until the oil emits thick smoke. Remove the pot from the heat and let it cool for about 3 minutes. Pour the drained dried chili into the pot and stir it with chopsticks to heat evenly. After the oil cools, take out the chilies and the remaining oil is chili oil. 3. Sauce green chili peppers: Choose green chili peppers with no insect damage or rot, wash them, dry them with surface water and put them into a vat. Add one layer of chili peppers and one layer of salt. Finally, use a heavy object to compress the chili peppers (100kg fresh chili peppers plus salt) 16kg), after marinating for 3 days, drain out the salt brine, boil it and let it cool, then put it into a jar with the peppers and seal it, put it in a cool place for about 5-10 days before eating. 4. Oil red pepper: (1) Method: Wash the peppers, remove insect damage and rot, add sugar to the soy sauce; put the peppers into the jar, add one layer of peppers and one layer of salt, and then pour the soy sauce from above Next, press the top of the peppers with heavy objects. After 2-3 days, drain out the soy sauce brine, boil and let cool, then put the peppers together into a jar. It can be eaten after 5 days. (2) Raw material ratio: 100kg red pepper, 10kg salt, 10kg premium sauce, 2kg white sugar. Chili Sauce (4) Wash the fresh red chili peppers, remove the stems, dry them, add one-third of the amount of garlic, smash them together, add an appropriate amount of salt and white wine (use above 50 degrees, make it The chili sauce will be very fragrant), put it in a clean bottle or can, pour a layer of wine on top, and seal it for about ten days. When eating, be sure to scoop it out with a clean spoon and avoid getting oil on it, otherwise it will become moldy. Or pour oil into the pot, boil the chili sauce and bottle it, and take it as you go. How to make bad peppers (5) Bad peppers are very popular in Guizhou. Making jars of bad peppers is an important program in every family in autumn, from purchasing good red peppers, garlic, buying bags of salt, to preparing The necessary utensils include a special chopper as big as a shovel and a large wooden basin. There is an unspeakable joy in the busy work. For small-scale preparation, you can use an ordinary kitchen knife and cutting board. Of course, it takes some effort to chop the peppers. The red peppers used in the raw materials can be of various varieties, including large bell peppers or small ordinary peppers. Of course, the spiciness depends on personal preference, and the seeds should be removed. The garlic also needs to be minced, but it doesn’t need to be too minced, mainly so that it can be stirred evenly and the flavor will be absorbed easily. Peeling garlic is a hard job that requires great patience and a spirit of disregard for fame and fortune. Mix the chopped chilies and garlic evenly, then add salt, gradually add while adding, stir well, and stop when the salt taste is right. Then pour in domestic white wine, which can add fragrance and make the chili and garlic crispy. Other things that can be added, such as a small amount of peppercorns and sugar, can be added as appropriate, mainly to add different flavors. The final step is to put it into a container and seal it for storage. Pickle glass jars with lids are a good choice. Pay attention to everything in this production process to avoid getting oily, and at least wash it with detergent and dry it before making it. Use a special spoon to scoop out each time and cover it with a lid.

In fact, the prepared bad chili pepper can be eaten immediately, but the flavor has not yet penetrated, and the garlic is still very spicy, so it will take three to five days to taste. The peppers will gradually become sour and appetizing. You can eat them directly as a side dish, or you can make a special spicy sauce to stir-fry lettuce and other vegetables, stir-fry konjac and tofu, or make fried rice with tender yellow eggs, bright red diced chili peppers, and white The rice was delicious. Homemade chili oil (6) Peel one pound of garlic and pound it into a pulp, but do not beat it into a puree. Put it in oil and fry it. You need a lot of oil. (I use 1L of corn oil each time, olive oil is the best, but the cost (It’s a bit high.) Add dried shrimps and scallops (do not make the scallops whole). Lower the heat! Crush the dried peppers in the oven and add them. Turn off the heat. Add salt and scallions. Cover the lid and let it cool naturally. . Microwave chili oil (7). Use a small bowl and put a few spoons of oil. Take the bottom of a bowl as an example and heat it in the microwave for 2-3 minutes. Take it out and add chili noodles. If the oil boils ( Don't be afraid, a little bubbles (no splashing) will be suitable. If it doesn't boil, heat it for another 1 or 2 minutes. Advantages: Freshly cooked and eaten, the chili oil is particularly fragrant; no pot is needed, which saves wasting oil and washing the pot; Don’t worry about frying the chili peppers. Make the chili oil spicier (8) I am also a spicy food addict. I often roll my eyes because of my stomach ache due to eating spicy food, but I still have no memory. Whenever I get addicted to spicy food, I study hard. Discovering the spiciness, I later discovered from the process of boiling meat that in order to make the chili oil more fragrant and spicier, whether using chili noodles or crushed chili peppers, it is best to put the chili peppers (noodles) in a hot dry pot first. Fry it (don’t use too much heat to prevent it from burning) and then put it in a container. Also burn spicy oil on the fire... follow the recipe below. Kitchen experience: I love spicy food and seek simple cooking. In order not to pollute the environment, I often eat stewed and cold dishes. Cooked oil chili peppers are the key. My method of making cooked oil chili is: use very fine chili noodles, a bit like the kind used to make Korean kimchi, and add sesame seeds and put them in a container. Heat the vegetable oil and ladle it into the container with a spoon. Stir until the peppers are submerged. Then let the remaining oil in the pot warm and then pour it into the container together. This way the peppers will not burn and the color will be nice. . Eat celery cold often (just blanch it in boiling water to remove the raw smell. Personally, I think it is the easiest and tastiest way to make celery. Be sure to add some vinegar). Cucumber cold, vermicelli bean sprouts cold, shredded potatoes cold, and jelly. When mixing meat dishes, such as shredded tripe, chicken, and elbow meat, you must add a little minced ginger, garlic, and peppercorns, add shredded green onions, and drizzle with chili oil! I think the best cooking utensil I brought from China is a casserole, a new type that won't crack under direct heat. It uses different meat ingredients to cook the base, such as mutton, chicken, and ribs, and then adds cabbage, tofu, shrimp, and small sausages. Potato chips, vermicelli, fish balls, etc., get some of each, vegetables, meat and soup, and then make a bowl of soy sauce, monosodium glutamate, chili oil, salt, Laoganma for dipping.

Chili oil - essential for cold salad (9) Put 300ml vegetable oil in the pot and heat it until it smokes, pour it into a clean empty bowl without water, wait until the oil temperature drops slightly (throw in a piece of ginger and it will not burn immediately), add a little Shredded ginger, more than a dozen Sichuan peppercorns, and chili powder (or crushed chili pepper). Stir while adding and let cool before use. Store in a covered bottle without refrigeration for one or two months. Add two spoons to cold dishes. It is very delicious. Try it. Dai oil chili!!! (10) I secretly learned this from a friend of mine, who is a genuine Dai. I remember the first time he gave me a big bottle, and a week later I coughed up one It took me many months to calm down, because every Tuesday I had more than ten meals of rice soaked in boiling water, except for chili peppers or other vegetables. When I arrived in North America, I felt free to eat as much as I wanted. But please still pay attention to the right amount, and your health is important! !! Ingredients: Chili noodles, a little Sichuan pepper powder, half diced garlic (you can also add more, it’s fragrant!), appropriate amount of salt and chicken powder. Method 1: Stir the chili noodles, garlic granules and salt together in cold oil. Evenly, turn on medium heat, wait for one minute after the oil boils (it doesn't smell raw), add pepper powder and chicken powder, turn off the heat and let it cool down. Method 2: First, heat the oil until it is 80% hot and add the garlic. After the garlic powder and salt are fried until fragrant, reduce the heat to low and add the chili powder and stir slowly until there is no raw smell. Add the peppercorns and chicken powder and turn off the heat. The characteristics of this method are: garlic granules (you can cut them larger and add more ) tastes fragrant and crispy, I usually use this method. Note: 1> The ratio of chili pepper and oil 1 (chili): 3 (oil), the amount of oil depends on personal preference 2> After turning off the heat, add the chili oil , it will still continue to roll for a period of time, so please put it in a safe place to avoid accidental burns, especially stay away from children!!! Oil chili recipe (11) Ingredients: good chili powder, pepper, allspice powder , sesame seeds and salt, mix them and put them in a container that is not afraid of burning. The chili powder is definitely the most, and the other ingredients are ingredients. You can only figure out how to use them carefully. You can only find out by yourself. There is Sichuan peppercorns in the five-spice portion, but I like more Sichuan peppercorns. Preparation: Heat a pot of oil (the oil should be smoking), turn off the heat and let it sit for 1-3 minutes (cooling is key). Then slowly pour the hot oil into the prepared chili powder, and stir the chili powder with chopsticks while pouring (it is important 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 making. How to make our secret chili oil. This chili is my favorite. The chili oil is delicious and the food is fragrant. The chili oil bought in the market is not very fragrant, so I make my own. Ingredients: Sichuan Chaotian Beat half a pound of red pepper into powder, Sichuan peppercorns, a little aniseed, and one pound of cooking oil (or customize according to the practical amount) 1. Put the pot on the fire and add cooking oil to heat. When the oil starts to smoke, put the pot aside and wait for the oil to cool down. When the oil temperature drops to 70%, add the peppercorns and aniseed and fry them until they are fragrant. Then fish it out. 2. Get a temperature-resistant bottle (it needs to have a lid for easy storage in the future) and put the chili powder into the bottle. When the oil temperature drops to 50% hot, pour it into the bottle and stir evenly. At this time, the hot oil will slowly melt the chili powder. The cooked chili oil can be used to cool various side dishes. It tastes much better than the ones bought in supermarkets

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