Homemade Sichuan peppercorn chili oil (1)

Take a pot, which may be larger and have a lid. Put 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 water into the oil pan and cover tightly. A violent reaction will occur at this time. Once the pot is cool, bottle and seal.

Another method for red chili oil (2)

Generally fried chili oil is not red, but this method can produce red oil. The method is exactly the same as that of the "chili oil" man. Just put the water, oil and a lot of chili peppers into the pot first, without adding the peppercorns, cover it and simmer it over low heat. Do not open the lid. After the squeaking sound, open the lid of the pot in a silent place and put it in. Fry the chili until crispy.

Adding water can extract the red pigment of chili peppers, lower the oil temperature, and make the chili oil rich in flavor.

Processing methods for making chili sauce and chili pepper series food (3)

1. Chili sauce: Choose mature, fresh, red chili peppers as raw materials, cut off the stems, and pour into clean water. Stir continuously with a bamboo pole, wash away the adhered mud yarn and other dirt, pick up the radish and drain it, pour it into an electric pepper chopper, chop it into pieces, add salt and marinate. 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 the raw material, remove the stems and seeds, wash and drain with water, add oil to the pot at a ratio of 1:10 between dry chili peppers and vegetable oil, and heat , when the oil emits thick smoke, remove the pot from the fire 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, remove the chilies and the remaining oil is chili oil.

3. Sauce green chili peppers: Choose green chili peppers without insect damage or rot, wash them, dry them with surface water, put them into a vat, add a layer of chili peppers and a layer of salt, and finally compact them with heavy objects. Chili peppers (100kg fresh chili peppers plus 16kg salt), marinate for 3 days, drain out the salt brine, boil and cool, then put the chili peppers into a jar 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 wounds and rot, add sugar to the soy sauce; put the peppers into a vat, add a layer of peppers and a layer of salt , then pour the soy sauce from above, and press the top of the peppers with a heavy object. After 2-3 days, drain the soy sauce brine, boil and let cool, then put the peppers together into a jar, and 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 peppers, remove the stems, dry them, add one-third of the amount of garlic, crush them together, and add an appropriate amount Salt and white wine (use over 50 degrees, 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 chili pepper (5)

Bad chili pepper is very popular in Guizhou. Making jars of bad chili pepper is an important program in every family in autumn. Purchase the good chili pepper from From red peppers, garlic, buying bags of salt, to preparing necessary utensils such as a special chopper as big as a shovel and a large wooden basin, there is an unspeakable joy in the busyness.

For small-scale production, 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 being stained with oil. 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 is 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 usually Use 1L of corn oil at a time, olive oil is the best, but the cost is higher.) Add dried shrimps and scallops (do not make the scallops whole). Low heat! Bake the dried peppers in the oven, then crush them and add them. Turn off the heat and 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 the bowl as an example. Heat it in the microwave for 2-3 minutes. Take it out and add the chili noodles. If the oil boils at this time (don't be afraid, it will bubble a little and won't splash out), it is suitable. If it does not boil, heat it again. 1, 2 minutes. Advantages: Ready to eat, phenol-free? No need for a pot, saving on wasting oil and washing the pot; no need to worry about fried chili peppers.

Make chili oil spicier (8)

To make chili oil more fragrant and spicier, whether you use chili noodles or crushed chili peppers, it is best to fry the chili peppers (noodles) in a hot dry pot first (don’t use too much heat, (To prevent burning), then place it in the container. In addition, burn spicy oil on the fire: 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 pour it into the container together. This way the peppers will not burn and the color will be nice. . Eat celery cold often (blanch it in boiling water to remove the raw smell. Personally, I think it is the easiest and most delicious way to make celery. You must add some vinegar). Cucumber cold, vermicelli bean sprouts cold, potato shreds 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. Qualifying!

I think the best cooking utensil I brought from China is a casserole, a new type that does not crack under direct heat. It can be cooked with different meat ingredients, such as mutton, chicken, and ribs, and cabbage is added to it. , tofu, shrimp, small sausages, potato chips, vermicelli, fish balls, etc., get some of each, vegetables, meat and soup, and then make a bowl of dipping water composed of soy sauce, MSG, chili oil, salt, Laoganma Dip it

and eat it, it's delicious.

Chili oil - a must-have for cold salad (9)

Put 300ml vegetable oil in the pot and heat until smoking, pour into a clean empty bowl without water

Wait The oil temperature drops slightly (just throw in a piece of shredded ginger and it will not burn immediately), add a little shredded ginger, a dozen peppercorns, chili powder (or crushed chili pepper), stir while adding

Let cool It is ready to use and can be stored in a covered bottle without refrigeration for one or two months

Add two spoons to cold dishes, it is very delicious

Try Dai oil chili!!! (10)

Ingredients:

Chili powder, a little pepper powder, half diced garlic (you can also add more, it’s fragrant!), appropriate amount of salt and chicken powder

Method 1:

Put chili powder, garlic and salt into cold oil and mix well, turn on medium heat, wait for one minute after the oil boils (it only needs to smell no raw smell), Add pepper powder and chicken powder, turn off the heat and let it cool down.

Method 2:

First heat the oil to 80% heat and fry the garlic and salt until fragrant. Reduce the heat to low, add the chili noodles 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: The garlic (you can cut it larger and add more) tastes fragrant and crispy. , I usually use this method.

Note:

1gt; The ratio of chili pepper to oil: 1 (chili pepper): 3 (oil), the amount of oil depends on personal preference

2gt; The chili oil will continue to boil for a period of time after the heat is turned off, so please put it in a safe place to avoid accidental burns, especially stay away from children!!!

Oil chili recipe (11)

Preparation: Mix good chili powder, pepper, five-spice powder, sesame seeds, and salt into 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 explore by yourself. There is Sichuan peppercorns in the five-spice portion, but I like more Sichuan peppercorns.

Preparation: Heat a pot of hot 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.

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Don’t be stingy with the vegetable oil, heat it until it smokes, pour it into the sea bowl one by one with a spoon, and stir continuously with chopsticks with the other hand.

Ingredients: Laoganma red oil 1 bottle of tempeh 100 grams of tempeh 300 grams of minced garlic 50 grams of red pepper 50 grams of Maggi fresh soy sauce 200 grams of ginger, chopped green onion, refined salt, MSG, chicken essence, sugar 200 grams of sesame oil 1500 grams of salad oil

Preparation method :

Put in the salad oil and heat it up until it is 40 to 50% hot. First put in the tempeh and fry it briefly. Then add in the Laoganma red oil tempeh, ginger rice and minced garlic and stir-fry until fragrant. Add red peppercorns, add Maggi fresh soy sauce, then adjust the taste with white sugar, refined salt, chicken essence and MSG, put the pot into a container, pour in sesame oil, sprinkle in chopped green onion, and it's ready.

Note:

1. This oil sauce adds red peppercorns and removes the peppercorns and star anise on the original basis. Its taste is more suitable for the taste of diners in the author's location.

2. When preparing this oil, be sure to add the ingredients and seasonings in order. Especially after the amount of Maggi fresh soy sauce is determined, refined salt should be added. Otherwise, it will be difficult to control the salt content of the oil, making the oil too salty, or the oil will not be able to highlight the aroma of the soy sauce.

3. This oil can also be used to season hot and cold dishes. But when used in cold dishes, the flavor is better.

Chopped pepper home-style flavor

Ingredients: 100g chopped pepper, 10g garlic rice, 20g chopped green onion, 25g refined salt, pepper, sand ginger powder, MSG, chicken essence, green onion Appropriate amounts of oil and salad oil

Preparation method:

Chop pepper into a bowl, add ginger rice, garlic rice, refined salt, pepper, sand ginger powder, MSG, chicken essence and a little salad Mix the oil evenly, then mix well with the raw materials, or stir-fry with the raw materials, pour it on the raw materials, steam it in a basket, sprinkle with chopped green onion, pour on the hot green onion oil, and serve.

Features: bright color, salty and slightly spicy.

Scope of application: It can be used as a seasoning for cold dishes, stir-fried dishes or steamed dishes, such as tripe with chopped peppers, stir-fried small seafood with chopped peppers, steamed mandarin fish with chopped peppers, etc.

House-style pickled peppers

Ingredients: 75 grams of pickled peppers, 10 grams of ginger, 20 grams of garlic, refined salt, pepper, cooking wine, sugar, MSG, chicken essence, fresh soup, water Appropriate amounts of starch, red oil, and salad oil

Preparation method:

Soak the chili peppers, remove the stems and seeds, and chop them into puree; use refined salt, pepper, white sugar, monosodium glutamate, chicken essence, fresh Mix the soup, water and starch in a bowl to form a sauce. Heat the wok, add salad oil to heat, add in minced chili pepper, ginger rice and garlic and stir-fry until fragrant. Add the raw materials, cook in cooking wine (you should also add fresh soup to the stew), stir-fry the raw materials until cooked. After braised or cooked, add the sauce, pour in red oil, remove from the pot and serve.

Features: bright red color, salty and slightly spicy, strong pickled pepper flavor.

Scope of application: It can be used as a seasoning for stir-fry, stew or cooking, such as stir-fried chicken with pickled pepper, braised squid with pickled pepper, braised eel with pickled pepper, etc.

Chili pepper home-style flavor

Ingredients: 125 grams of chili pepper, 10 grams of ginger rice, 20 grams of garlic sprouts, 30 grams of refined salt, pepper, cooking wine, MSG, chicken essence, sesame oil, and salad oil. Appropriate amount

Preparation method:

Put the peppers into the cage and steam them over high heat, then take them out, then add them to the pot and stir-fry them with mixed oil until crispy and fragrant; cut the garlic sprouts into pieces. Heat up the wok, add mixed oil to heat, add ginger, garlic, and chili peppers and stir-fry until fragrant, add raw materials, cook in cooking wine, add refined salt, pepper, monosodium glutamate, chicken essence, sprinkle in garlic sprouts and stir-fry until raw. Pour in sesame oil, remove from pot and serve.

Features: Fragrant and mellow, spicy but not dry, with rich farm flavor.

Scope of application: It can be used as a seasoning for stir-fried vegetables, such as stir-fried shrimps with chili pepper, stir-fried goose intestines with chili pepper, etc. It can also be used as a seasoning for steamed dishes, such as pepper steamed sausage.

Home-style tempeh

Ingredients: 125g homemade tempeh, 25g wild pepper, 35g ginger, 10g garlic, 20g chopped green onion, 25g refined salt, pepper, cooking wine , sugar, monosodium glutamate, chicken essence, fresh soup, water starch, red oil, sesame oil, and salad oil in appropriate amounts

Preparation method:

Chop both tempeh and home-made watercress into fine pieces; wild mountain pepper Remove the stems and cut into fine pieces; use refined salt, sugar, monosodium glutamate, chicken essence, fresh soup, and water starch to make a sauce in a bowl. Heat up the wok, add salad oil to heat, add wild peppercorns, ginger rice, garlic rice, tempeh, and home-made watercress and stir-fry until fragrant, add raw materials, cook in cooking wine (fresh soup should also be added when cooking), After the raw materials are stir-fried or cooked, add the sauce, pour in red oil and sesame oil, remove from the pan and put on a plate, sprinkle with chopped green onion and serve.

Features: Bright red color, slightly spicy and sour, with rich black bean flavor.

Scope of application: It can be used as a seasoning for stir-fry or cooking dishes, such as stir-fried chicken with black bean paste, roasted fish pieces with black bean paste, etc. It can also be used as a seasoning for cold or steamed dishes, such as goose intestines mixed with black beans, steamed fish heads with black beans, etc. When used as a seasoning for cold or steamed dishes, all the seasonings (except chopped green onion) should be put into the pot and stir-fried evenly, then mixed with the raw materials or covered with the raw materials, placed in a basket and steamed, then sprinkle with chopped green onion and serve.

Oyster sauce sweet sauce

Ingredients: 1000g scallion partner sweet noodle sauce 250g oyster sauce 200g minced green onion 50g cooking wine 50g 150g peanut oil

Preparation method:

1 Heat a clean pot, add peanut oil and heat until it is 30% hot. Add in minced green onions and stir-fry until fragrant. Add in sweet noodle sauce and stir-fry until fragrant. Add cooking wine and then add water. Stir 150 grams, bring to a boil and remove from the heat. Use a slotted spoon to remove the minced green onions and small particles in the sauce.

2 Return the pot to low heat, add oyster sauce and sugar and stir well. When the sauce is slightly thin, pour it out (without thickening it) and let it cool.

Note: This sauce is salty, slightly sweet, and has a unique sauce aroma. It is mainly suitable for dipping cucumbers, chives, green onions, celery, lettuce, etc. Note: Be sure to use a slotted spoon to scoop out the sauce first so that the sauce is delicate. In addition, do not thicken the sauce so as not to affect the appearance and taste of the sauce.

Applicable dishes:

Chive dipping sauce: Take 400 grams of chives, wash them, and cut the white two-thirds of the green onion and one-third of the green onion leaves. , cut into 15 cm long sections, put on a plate, and serve with a small bowl of oyster sauce.

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Preparation method:

1. Pour the sesame juice into a stainless steel container, add red vinegar several times and mix well, then add Guilin hot sauce, white sugar, refined salt, MSG and an appropriate amount of cold water. Stir until it is no longer thick and the consistency is right.

2 Seal the prepared sauce with plastic wrap and store it in a fresh-keeping refrigerator. When serving the sauce, add an appropriate amount of minced garlic and mix well.

Instructions: This sauce has the characteristics of salty, sour, fresh, slightly spicy and sweet. It is mainly suitable for dipping bell peppers, chrysanthemums, lettuce, Xinmei radish, cucumbers and colorful bell peppers. The ingredients must be added in order; the red vinegar should be added in batches, otherwise the sesame juice cannot be completely blended; the minced garlic should be added before serving to avoid affecting the flavor. Pepper dipping sauce: Wash 500 grams of bell peppers, cut each into quarters, place on a fan-shaped plate, serve with a small bowl of garlic sesame sauce for dipping, and serve.

Salad dressing

Ingredients: 1 bottle of Kraft Miracle Sauce salad oil 400g white sugar 100g white vinegar 50g orange juice 50g honey 50g a little salt

Prepared Method:

1 Pour Kraft Miracle Sauce into a basin, add 150 grams of salad oil and stir in one direction, then add salad oil in three additions until the sauce is whipped and evenly mixed.

2 Add white vinegar, orange juice, honey, sugar, and refined salt in sequence and mix well, then seal with plastic wrap and store in a fresh-keeping cabinet.

Instructions: This sauce is light yellow in color and has a mellow sweet and sour taste. It is suitable for dipping onions, lettuce, bitter melon, cherry tomatoes, Vietnamese melon (crispy melon), ivory white radish and other fruits and vegetables. When processing this sauce, you must beat it in one direction, otherwise it will not be whipped; the purpose of adding refined salt is to give it a certain basic flavor and make it taste sweet but not greasy.

Applicable dish examples:

Salad shredded radish: Peel the ivory white radish, cut into 5 cm long and matchstick-thick shreds, then wash with cold water and add ice Place the pieces in a freezer and chill for about 1 hour. Remove the shredded radish, remove the water, and put it into a disc. Finally, garnish with cucumber slices and tomato slices, top with the salad dressing prepared previously, and serve.

Chili sauce with black bean paste

Ingredients: 1 bottle of Laoganma hot sauce, half a bottle of minced black bean paste, a little sugar and appropriate amounts of MSG

Preparation method:

First chop Laoganma hot sauce with a knife, then add black bean paste, cooked minced beef, MSG, and sugar and mix well.

Instructions: This sauce is salty, spicy and suitable for dipping chayote, lettuce balls, yellow zucchini, purple cabbage, etc. When making this sauce, no salt can be added because the chili sauce and black bean sauce already have their own flavor.

How to make chili sauce 1. Prepare a large jar (made of porcelain or clay) with a lid.

2. Chop 3 kilograms of small red pepper (preferably mince with a blender), 2 kilograms of dry soybean flour (that is, grind the soybeans into powder), mince 1 kilogram of garlic, and mince 1 kilogram of ginger. , appropriate amount of salt, a little sugar, a little MSG, pour all the above into a jar, add cooking oil and stir thoroughly. The amount of oil is enough to mix everything evenly. After stirring into a sauce, add a layer of oil on the surface and soak it in the sauce. (Sesame oil is the best oil, but the cost is higher; because the amount of oil is large, cooking oil is generally sufficient.)

3. Finally, cover the mouth of the large jar with a layer of plastic wrap and cover it tightly. It can be eaten after ten days. It can be stored for two to three years without deterioration and tastes better as time goes by. I have tried a lot of chili sauces sold outside, but I still feel that homemade ones are the most delicious.

4. Note: Keep all items out of water and must be dried. In addition, if you don’t like garlic and ginger, you don’t have to put them in. All dosages vary according to personal taste and are not limited; but you must choose hot peppers, otherwise there is no need to cook them.

Note: Soybean powder is not sold, you can only grind it yourself, and the soybeans must be fried and then ground into powder. You cannot eat them raw

Garlic Chili Sauce

Method: Fresh Chaotian pepper, with a few red peppers (those who like spicy food can use all Chaotian peppers), 500 grams of tomatoes, a piece of ginger, and two heads of garlic. Put the above ingredients in a blender and blend into a paste. Put a small bowl of water in the wok, cook over medium heat, add various pastes to the pot, and simmer the sauce (reserve half of the minced garlic for last) while adding salt, sugar (a little), and a small bottle of rice vinegar. Remember to stir constantly with a spoon to prevent it from sticking to the pan. Turn off the heat when it turns from thin to thick, then add some MSG, pour in the remaining minced garlic, and bottle it after cooling.

Tip: This chili sauce can definitely compete with the famous garlic chili sauce on the market. Another trick is to scoop out a small piece of sour old radish from the kimchi jar and mix it with tomatoes. The sauce will taste particularly fragrant.

Chop fresh chili peppers

Method: 100 grams of fresh chili peppers, 1 green onion, a little salt and white wine. Chop the chili pepper into small pieces. Be careful not to irritate your hands. It is best to cut with rubber gloves. While cutting, put it into the bottle. Add salt at the same time and compact it with a pair of clean chopsticks. It is best to sprinkle some white wine. Once sealed, it will usually be ready to eat in about 3 days

It’s so spicy. It’s so spicy. Try it now