Homemade Sichuan peppercorn chili oil

Article source: Chili oil on 2001-5-27

Take a pot, it may be larger, and it must 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 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 way to make red chili oil

Article source: Foodie on 2001-5-29

Generally fried chili oil is not red, but this method can make it red. Red oil

The method is exactly the same as that of "chili oil". Just put water and oil into the pot together with a lot of chili peppers. Do not add peppercorns. Cover and simmer over low heat. Do not open the lid until it squeaks. Then, open the lid of the pot in a silent place and fry the pepper until crispy.

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

Making chili sauce

Article source: Big Lazy Cat on 2001-7-15

Chili series food processing methods

1. Chili sauce: Choose mature, fresh, red chili peppers as raw materials, cut off the stems, pour into clean water, stir continuously with a bamboo pole, wash away the adhered mud yarn and other dirt, pick up the radish, drain, and pour into the electric chopper Chop the pepper into pieces and marinate with salt. 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 materials, 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 turn it with chopsticks to heat evenly. After the oil cools, remove the chili peppers 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

Source of the article: Xintong on 2001-9-11

Wash the fresh red peppers, remove the stems, dry them, and add Crush one-third of the amount of garlic in chili peppers, add appropriate amount of salt and white wine (use more than 50 degrees, the chili sauce will be very fragrant), put it in a clean bottle or can, and pour a layer on the surface. For wine, seal it for about ten days.

When eating, be sure to use a clean spoon to scoop out the food. Do not let it get stained with oil, 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 peppers

Source of the article: XiaoChong on 2001-10-31

Bad chili peppers are very popular in Guizhou. How to make jars of bad chili peppers? An important program in every family in autumn, from purchasing red peppers and 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 a sense of difficulty in the busyness. The joy of words.

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 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.

Write again: Homemade chili oil

Article source: Tangtangma on 2002-2-18

One pound of garlic is peeled and beaten into pieces, but Don't beat it into a puree. Put it in oil and fry it. Use a lot of oil.

(I use 1L of corn oil each time, olive oil is the best, but the cost is higher.) Add dried shrimps,

And scallops (do not make the scallops whole). Use low heat! Bake the dried peppers in the oven, then crush them and add them. Turn off the heat.

Add salt and green onions. Cover the lid and let it sit. Just let it cool down naturally.

Microwave chili oil - how to use a good word

Article source: Toon on 2002-3-20

This is me An original method. 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 the chili noodles. If the oil boils at this time (don't be afraid, a little (bubbles and will not splash out) is suitable. If it does not boil, reheat for 1 or 2 minutes.

Advantages: Freshly cooked and eaten, the chili oil is particularly fragrant; no need for a pot, saving waste of oil and Wash the pot; don’t worry about the chili being fried.

Making chili oil spicier - my experience

Article source: Lao Greedy Cat on 2002-3-31

I am also a spicy food addict. I often roll my eyes when I eat spicy food. My appetite hurts, but I still can’t remember it. Whenever I get addicted to spicy food, I study hard and explore the spicy taste: (

Later, I discovered from the process of boiling meat that to make chili oil more fragrant and spicier, whether using chili noodles or crushed chili peppers, it is best to fry the chili peppers (noodles) first in a hot dry pot (fire) Don’t make it too big to avoid burning), then put it in a container. Heat the spicy oil on the fire... Follow sunny12’s recipe.

Kitchen experience

Article source: sunny12 on 2002-3-31

I am from Sichuan. I like spicy food and seek simple cooking. In order not to pollute the environment, I often eat stews and cold dishes. Cooked oil chili is the key. How to make chili: Use very fine chili noodles, a bit like the ones used to make Korean kimchi. You can add sesame seeds and put them in a container. Heat the vegetable oil and spoon it into the container. Stir until the chili peppers are submerged. Then let the remaining oil in the pot warm, and then pour it into the container together. This method will not burn the peppers, and the color will be nice. You can often eat celery cold (just blanch it in boiling water to remove the raw smell. Personally, I think celery is the easiest. , the most delicious way to make it, be sure to add some vinegar) salad with cucumber, vermicelli and bean sprouts with salad, shredded potatoes with salad, and salad with 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. , 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

Article source: Wowoo on 2002-5-21

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

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

Let it cool before use. It can also 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!!!

Article source: Freezing point on 2002-7-2

I stole this from a friend of mine , he is a genuine Dai. I remember the first time he gave me a big bottle. A week later, I coughed for more than a month before I recovered, because I only had boiled water and rice with chili for more than ten meals a Tuesday. I haven’t eaten any vegetables. You can eat as much as you want when you arrive in North America. But please pay attention to the right amount and your health is important!!!

Ingredients:

Chili noodles, Sichuan peppercorns A little powder, dice half of the garlic (you can also add more, it’s fragrant!), appropriate amount of salt and chicken powder

Method 1:

Combine the chili powder, garlic granules and salt together Add cold oil and mix well, 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 to 80% heat and fry the garlic and salt until fragrant. Then reduce the heat to low and add the chili noodles and stir slowly until there is no raw smell. Add the Sichuan peppercorns and chicken powder and turn off the heat. Yes. 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 turning off the heat, so Please put it in a safe place to avoid accidental burns, especially stay away from children!!!

How to make oil chili pepper

Article source: netfish on 2002-7-1

Ingredients: Mix good chili powder, pepper, five-spice powder, sesame seeds, and salt 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 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.

————————————————————————

There are many wonderful recipes for chili oil and chili sauce collected 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. 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 of 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 method for frying red chili oil (2)

Generally fried chili oil is not red, this method can fry red oil

First mix the water and oil Add a large amount of chili peppers to the pot without adding Sichuan peppercorns. Cover and simmer over low heat without uncovering the lid. 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 chili peppers, lower the oil temperature, and make the chili oil rich in flavor.

Making Chili Sauce (3)

Chili Series Food Processing Methods

1. Chili Sauce: Choose mature, fresh, red chili peppers as raw materials, and cut off the stems , 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, pour into the electric pepper chopper to chop, 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 turn it with chopsticks to heat evenly. After the oil cools, remove the chili peppers 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 jar, 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 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 use a clean spoon to scoop out the food. Do not let it get oily, 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. 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. There needs to be a lot of oil.

(I use 1L of corn oil each time, olive oil is the best, but the cost is higher.) Add dried shrimps,

and scallops (do not use whole scallops). Low heat! Dried Bake the peppers in the oven, then crush them and add them, turn off the heat.

Add salt and scallions. Cover and let cool naturally.

Make chili oil in microwave (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 the chili noodles. If the oil boils at this time (do not (A little bubble, no splashing) is suitable. If it doesn’t boil, reheat for 1 or 2 minutes.

Advantages: Freshly cooked and eaten, the chili oil is extra fragrant; no need for a pot, saving money Waste oil and wash the pot; don’t worry about fried chili peppers.

Make chili oil spicier (8)

I am also a spicy food eater. I often have a stomach ache from eating spicy food. I rolled my eyes, but I still couldn’t remember it. Whenever I got addicted to spicy food, I would study hard and explore the spiciness.

Later, I discovered from the process of boiling meat that in order to make chili oil more fragrant and spicier, Regardless of 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 them from burning), and then put them in a container. Also burn spicy oil on the fire... follow the recipe below.

Kitchen experience

I like spicy food and seek simple cooking. In order not to pollute the environment, I often eat stewed and cold dishes. Cooked oil chili is 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 spoon it into the container. 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 look 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 kitchen 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 then add cabbage. Tofu, shrimp, small sausages, potato chips, vermicelli, fish balls, etc., get some of each, vegetables, meat and soup, and then make a bowl of soy sauce, MSG, chili oil, salt, Laoganma for dipping.

Eat.

Chili oil - essential 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)

I secretly learned this from a friend of mine, who is a genuine Dai ethnic group. I remember the first time he gave me a big bottle, and a week later I coughed more than a bottle. It’s only been a month since I started to feel better, because every Tuesday I had more than ten meals of rice soaked in boiling water, and I didn’t eat anything but chili peppers. When I get to North America, I can eat as much as I want. But everyone, please pay attention to moderation, and your health is important!! !

Ingredients:

Chili noodles, 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 granules and salt into cold oil and mix well, turn on medium heat, wait for one minute after the oil boils (it doesn’t smell raw), add Sichuan pepper powder and chicken powder, turn off the heat and let it sit until it cools down.

Method 2:

First heat the oil to 80% heat, fry the garlic and salt until fragrant, then reduce the heat. Add the chili noodles over high heat 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 This method is usually used.

Note:

1gt; The ratio of chili pepper to oil is 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!!!

How to make oil chili pepper (11)

Ingredients: Mix good chili powder, pepper powder, allspice powder, sesame seeds, and salt 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 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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