Dried chili pepper is an ingredient made by drying fresh chili peppers. It is currently very popular on the market. Dried chili peppers can be directly placed in vegetables and fried, or they can be made into dried chili oil and enjoyed. However, in the process of making dried chili oil, there are also many tips that are required. There are also some tips for preserving the dried chili peppers you buy home.

How to store dried chili peppers? How to make chili oil?

How to store dried chili peppers?

1. Put the chili peppers in a plastic bag and dry them in the sun, or buy them from the supermarket. The purchased chili powder and chili powder should be put into plastic bags in time, do not leave them open, and should be placed in a clean and tidy place. The cabinets should be tidied and cleaned regularly. The bag should be closed.

2. Put in an iron can, a glass jar, or a special seasoning bottle. If you really can’t find these, you can also use a milk powder can that has been used up. Put peppers or other beans, or spices in it, so it will last longer.

How to store dried chili peppers? How to make chili oil from dried chili peppers?

3. The place where the chili peppers are placed should be kept dry. To avoid getting damp and deteriorating. If it is a cabinet, check to see if there are any damp spots around the cabinet, or water pipes are leaking.

4. Put some strong-flavored things such as garlic in peppers or beans. This way there will be less chance of getting insects. In fact, peppers have little chance of getting bugs, but other beans can easily get bugs.

How to store dried chili peppers and how to make chili oil

How to make chili oil from dried chili peppers

1. Wash the dried chili peppers and dry them naturally before cooking. Beat the chili pepper into powder, put the peanut oil into the pot, add the grass fruit, cinnamon bark, star anise, bay leaves, pepper and ginger slices over low heat, and fry until the aroma is released.

2. After the bay leaves and ginger slices change color, take out the spices and continue to heat until the oil starts to smoke slightly. At this time, the oil temperature is about 80% to 90% hot. Turn off the heat.

3. Take a heat-resistant container, add white sesame seeds and one-third of the minced chili peppers and mix evenly. Pour one-third of the hot oil on the chili noodles, minced chili peppers and white sesame seeds. Because when the hot oil is poured in, it will bubble and bubble, and you can smell the fragrant chili aroma, which is a deep-fried aroma.

4. Wait for half a minute, then put one-third of the chili powder into a heat-resistant container, and pour in hot oil again. At this time, the oil temperature has dropped to 50-60% hot, and the chili oil will It's a little bubbling, but it won't roll over or turn black like the first time. This is the second fried spicy food.

5. Put the last third of the minced chili pepper into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20-30% hot, and the chili oil will not boil and boil. Soak, this is three fried red. The chili oil can be bottled after it cools down. It will taste better after being stored for a week.