Question 1: Make your own simple chili sticks at home Main ingredients: 170g of bean curd bamboo. Accessories: a handful of dried chili peppers, chili powder, pepper half a handful of cumin or cumin powder, cumin powder, white sesame seeds, a lot of cooking oil, ginger, a little garlic, salt 2.5 spoons, 1 spoonful of sugar, 1/4 bottle cap of cooking wine. Practice 1. soak the bean curd bamboo. 2. soak the bean curd bamboo shredded. 3. add oil to the pot and heat over high heat. 4. when the oil is hot, add the bean curd bamboo shredded, and reduce the heat to medium. 5. deep fry until golden, bean curd bamboo shredded hardened. 6. in another pot, when the oil is hot, add the ginger, garlic cloves, pepper. 7. add the ginger, garlic and pepper. 8. add the ginger, garlic and pepper. 9. add the ginger, garlic and pepper. 10. add the ginger, garlic and pepper. 11. add the ginger, garlic and pepper. After bursting the aroma of ginger and garlic and so out, leaving only the oil. 7. frying pan add dried chili and fried bamboo shreds. 8. stir-fry over high heat and add a tablespoon of soy sauce, 1/4 bottle cap of cooking wine, cumin, white sesame seeds, chili powder (love to eat spicy on the more put a little) mix well and add a bowl of water, adjusted to a low heat. 9. wait for the water to be simmering dry, ready to serve.

Question 2: I want to make my own spicy bar Please ask what ingredients ingredients: soybean skin, oil, chili powder, millet chili sauce, pepper, cinnamon, anise, ginger, sugar, cooking wine, soy sauce.

Method: 1, bean skin with salt, cooking wine marinade for a while. 2, will be blanched in boiling water, blanch the bean skin, frying pan, the bean skin fried to golden, fish out. 3, frying pan with ginger first burst a little, and then sequentially poured into the millet chili sauce, chili powder, peppercorns, cinnamon, star anise, sugar, fried to the aroma of the four Yat, into the soy sauce and a small bowl of water until boiling. 4, into the bean skin, simmering until the taste, and then start the pot. Add salt, cooking wine marinade for a while. 5, the finished product can be sliced and served.

Question 3: how to make homemade chili refer to the practice of gluten, first of all, the noodles with water over and over again live and wash, the remaining strongest noodles rolled into strips in a steamer to make gluten, and then according to their favorite flavors to do the chili seasoning, with a utensil to contain the seasoning, the gluten strips into which to put the refrigerator, homemade chili on the OK ~

Question 4: their own home in a flour How to make spicy strips material is simple In fact, I think Weilong's is very good can go online to buy more assured is a little expensive, their own home too healthy to do not junk food flavor.

Question 5: I want to make my own spicy noodles to eat how to do? Flour into a strip and then it 50 points and then wash the gluten, and then put into the frying pan in the frying pan, and finally sprinkled with five spices

Question 6: How to flavor your own pressed spicy strips with soybean oil

Question 7: I want to make my own spicy strips now do now sell can it be done? I want to do their own chili now do now sell, it depends on how you do chili level, if you can, of course, is no problem, if you do chili general or is considered to be more vegetables suggest that the first study to learn and then do to go to sell.

Question 8: How do you do it, I heard that the foot is stepped out, is it, I feel so disgusting How to do it yourself

Outside of the sale of spicy noodles are not hygienic Let's do it ourselves

Ingredients Recipes calories: 1811 (Daca)

Ingredients

Soybeans half a catty

Methods/

The main ingredients

The main ingredient of the recipe is the "Soybean", which is the most important part of the recipe, which is the most important part of the recipe. Steps

1

Soak the beans: generally you need to soak the soybeans for 8-9 hours. After washing, drain the water, half a catty of dry soybean soaking can be about a catty of wet soybean.

2

Beating: the cooking machine grinding into soybean milk, cool water river soybean ratio than usual and we can thicken the soybean milk. About one minute of grinding, into a little bit of fine soybean milk juice.

3

Filtering: put the previous step of grinding good soybean milk juice into the gauze to squeeze out soybean milk, out of the dregs of the beans.

4

Put the filtered soymilk into the cooking pot. Heat and boil to about 4-5 minutes, but be careful not to repeatedly heat

5

Pour the boiling soybean milk in a clean stainless steel basin. Then in the stainless steel basin underneath, and then put a pot, the pot of water, the water across the micro-boil heating.

6

The surface of the soymilk pot as the temperature slowly increases will appear a bean skin. In fact, sometimes when we eat rice, we will also see a skin. It's the same thing.

7

Pick it up with chopsticks.

8

We put the sheets on a shelf.

9

We dried them on a wire rack like raisins.

10

Five minutes of air drying is about right. When you see the way we usually eat chili, you'll be fine.

11

Blanch the dried beanskin in boiling water. Then put in our boiling frying pan for frying, until golden brown, the month 9 minutes yellow, can be removed.

12

This is basically molded. The rest depends on how to eat. We will follow the market to sell the dollar bag of spicy noodles. First of all, we have just the frying pan with the ginger burst a little, put the appropriate chili powder, dried chili peppers, peppercorns, cinnamon, star anise, sugar, stir-fried to the flavor of the overflowing, into the soy sauce and a small bowl of water boiled to a boil.

13

The last procedure: pour in our bean skins, add our salt and cooking wine, smother for a while, about four or five minutes, until the flavor, sprinkle our lovely chili powder, start the pot can be. The work is done.

Question 9: How did the spicy strips become popular? There was a man named Qiu Ping, who failed in the spicy business in Changsha and fled back to his hometown to make his own dried sauce. But at that time almost everyone can do, so he did not make money, and then he figured out how to add the appropriate sweet flavor in the spicy gluten, the result was a big hit. Sauce dry unique flavor, non-Hunan people may not be too accustomed to eating, and gluten is inexpensive, the production process is relatively simple, the key is the taste of the public, so can quickly occupy the market.

Ahem. There are also online but too long so I organized myself.