Chili red oil and another method
Source: food on 2001-5-29
General frying chili oil are not red, this method can be fried red oil
Methods and "chili oil" dude is the same, just first water and oil and a lot of chili peppers together in the pot, do not put peppercorns. The first thing you need to do is to put the water in the pot with the oil and a lot of chili peppers, without the peppercorns, and then simmer it on a slow fire with the lid on, without removing the lid, and then open the lid on the pot without making any noise.
The addition of water can leach out the red pigment of chili peppers, reduce the temperature of the oil, so that the chili oil taste thick.
Chili sauce
Article source: big lazy cat on 2001-7-15
Chili series of food processing methods
1, chili sauce: choose ripe, fresh, red chili pepper as raw materials, cut off the tip of the handle, poured into the water, with a bamboo pole constantly stirring, wash away the adherence of the mud veil and other filth, fished out of the loading drain, poured into the electric chopping machine chopped, add salt. Curing. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d can be eaten. Also inside the pepper can be added pepper, five-spice powder, sesame oil, ginger ding monosodium glutamate, bean drums, etc., its flavor is more unique.
2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to take the oil into the pot, heating, to be oil smoke when the pot will be evacuated from the fire, about cool 3min or so, the drained dried chili peppers poured into the pot, using chopsticks to turn, so that it is heated evenly. When the oil cools, fish out the chili peppers, and the remaining oil is chili oil.
3, sauce green chili: choose no insect injuries, no rotting green chili wash, cool dry surface water into the tank, a layer of chili layer of salt, and finally with a heavy weight pressure chili (100kg of fresh chili salt 16kg), pickling 3d, salt brine drained out, boiled and then stalled cold, and then together with the chili pepper into an altar closed, and put in the shade for about 5-10d can be eaten.
4, oil red pepper: (1) method: wash the chili pepper, remove insect injuries, rot, sugar into the soy sauce; chili pepper into the tank, a layer of chili pepper layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, soy sauce brine leaching out, boiled and cooled, together with chili peppers loaded into the altar, 5d can be consumed. (2) raw materials ratio: 100kg of red chili, salt 10kg, the top sauce 10kg, sugar 2kg.
Chili sauce
Article source: Xintong on 2001-9-11
Fresh red chili washed, removed the stalks, drying water, plus chili amount of one-third of the garlic, together with the broken, add the right amount of salt and white wine (to be more than 50 degrees), to make the out of the chili sauce will be very good, but also to make the sauce. , do out of the chili sauce will be very fragrant), with a clean bottle or jar, pour a layer of wine on the surface, sealed for about ten days can be.
When eating, be careful to use a clean spoon to scoop out, do not dip in oil, otherwise it will be moldy.
Or pour oil in a pot, cook the chili sauce and then put it in a bottle, and eat it as you like.
How to make bad chili
Source: XiaoChong on 2001-10-31
Bad chili is very popular in Guizhou, and making jars of bad chili is an important part of every family's program in the fall. From purchasing good red chili, garlic, and bags of salt to preparing the necessary utensils such as special chopping knives as big as spatulas and a big wooden pot, it is a busy and joyful process. The company's business is a very busy one, and the company is very happy about it.
Small-scale production with ordinary kitchen knives and chopping boards can be, of course, will be the chili pepper chopped with some effort. The raw materials in the red pepper can be used in a variety of varieties, large bell peppers or small common pepper can be, of course, different degrees of spiciness by personal preference, should be de-seeded. Garlic should also be chopped, but do not have to be too crushed, mainly for the sake of mixing evenly and easily into the flavor. Peeling garlic is a hard work, you have to have great patience and the spirit of not counting fame and fortune. Chopped chili and garlic grains mixed well, then add salt, add gradually, while stirring, taste the salt flavor appropriate before stopping. Then pour in domestic white wine, one can add flavor, two can make chili and garlic eat very crisp. Another can add things such as a small amount of pepper and sugar are discretionary, mainly to add different flavors.
The final process is to store in containers that are airtight, pickle glass jars with lids are a good choice. Be careful to avoid getting oil on everything in this process, or at least wash and dry it with detergent before making it. Scoop it out one at a time with a special spoon and close the lid.
The finished bad chili is actually ready to eat right away, but the flavors haven't soaked in yet, and the garlic is still pungent enough that you have to wait three to five days for it to taste good. The chili will gradually become sour, appetizing and tasty, can be eaten directly as a small dish, but also can make a special spicy sauce used to stir fry lettuce and other vegetables, and fried konjac tofu, or to make fried rice, tender yellow eggs, bright red diced chili peppers, clean white rice, very delicious.
Re-write: homemade chili oil
Article source: sugar sugar horse on 2002-2-18
Garlic a pound of peeled and beaten into six rotten, but do not beat into a paste. Put it in the oil and fry it, lots of oil.
(I use 1L of corn oil every time, olive oil is the best, but the cost is higher.) Add the dried shrimp,
and the dried scallops (not the whole scallops). Reduce the heat! Crisp the bell peppers in the oven, then crush and add, remove from heat.
Add salt and white onion. Cover and let cool naturally.
Microwave chili oil - how a good word
Source: toon on 2002-3-20
This is my original method. Take a small bowl and put a few tablespoons of oil in it. Heat the bottom of a bowl, for example, in the microwave for 2-3 minutes. Take it out, and add the chili noodles. If the oil boils (don't worry, it bubbles a little, it won't splash) then it's ready, if it doesn't boil, heat it for another 1 or 2 minutes.
Advantages: eat now, the chili oil is very fragrant; no need to use a pot, save the waste of oil and wash the pot; do not worry about the chili frying.
Make chili oil more spicy - my experience
Article source: Old Greedy Cats on 2002-3-31
I am also eat spicy do not want to die, often due to eat spicy, stomach pain in my eyes, but still do not remember, whenever the spicy addiction up, I will study hard, digging the spicy flavor,
Then from the boiled water to the hot water to the hot water to the hot water to the hot water to the hot water to the hot water to the hot water to the hot water. >
Later found from the process of boiled meat, to make the chili oil more fragrant and spicy, whether with chili noodles or crushed chili peppers, it is best to start in the hot dry pan, the chili (noodles) first slightly fried (fire do not too big, to prevent frying paste), and then placed in the container. Another burning chili oil on the fire ...... according to sunny12's recipe drill.
Kitchen experience
Article source: sunny12 on 2002-3-31
I am a Sichuanese, spicy, cooking for simple, in order not to pollute the environment, often eat stewed and coleslaw, cooked oil chili is the key. My cooked oil chili practice is: choose a very fine chili pepper noodles, a little like the kind of Korean kimchi, can add sesame seeds into the container. The vegetable oil after burning hot with a spoon into the container, to be stirred at the same time, just to the degree of submerged chili, and then the remaining oil in the pot to cool, and then poured into the container, this practice chili will not be paste, the color is also good to see. often eat cold celery, (a blanch in boiling water to remove the raw taste can be, I think it is the celery is the most simple, the most delicious practice, be sure to add a little vinegar) cold cucumber, fans bean sprouts cold, cold potatoes, cold, cold noodles. And mix meat dishes, such as tripe, chicken, elbow meat, must add a little by ginger, garlic, pepper grain chopped velvet, plus shredded green onions, dripping with chili oil, qualifications!
I think the best cookware I brought from China is the casserole, new style, straight fire does not crack the kind, with different meat simmering bottom, lamb, chicken, ribs can be, and then add cabbage, tofu, shrimp, small sausage, sliced potatoes, vermicelli, fishing pills, etc., some of each, there are vegetables and meat and soup, and then do a bowl of dipping sauce by soy sauce, monosodium glutamate, chili oil, salt, dry mother of the dipping water dipped in
With the I'd like to eat it, but I'm not going to.
Chili oil - cold must
Article source: wow on 2002-5-21
Put 300ml of vegetable oil in a pot and heat it until it smokes, then pour it into a clean, empty bowl
Wait for the temperature of the oil to drop a little bit (just throw in a piece of shredded ginger and it won't fry immediately), then add some
When the temperature of the oil drops a little, add a little ginger, a dozen peppercorns, chili powder (or crushed chili), and stir as you add it
Allow it to cool and use it, and put it in a covered bottle that can be stored for a month or two without refrigeration
Add two spoons to cold dishes, and they will be very tasty
Try Daijia Oil Chili Peppers!
Source: Ice on 2002-7-2
This is something I learned from a friend of mine who is a Dai. I remember the first time he gave me a big bottle, a week later I coughed for more than a month before I got over it, because I a Tuesday a dozen meals are boiling water soaked rice on the chili what vegetables have not eaten. When I got to North America, I was able to eat without fear. But please pay attention to moderation, the body is important!
Materials:
Chili pepper, pepper powder a little, garlic half diced (you can also put more, fragrant!), salt and chicken powder moderately. , salt and chicken powder moderate
Practice 1:
Put the chili noodles, garlic and salt together in cold oil and stir, open medium heat, wait until the oil rolls for a minute (smells no raw taste on the line), add pepper and chicken powder, off the fire, leave it to cool can be.
Practice 2:
First, boil the oil to 80% of the heat to garlic and salt fried incense, change to low heat into the chili pepper slowly stirring until no raw taste, put pepper and chicken powder off the heat can be. This approach is characterized by: garlic (you can cut a little larger, put a little more) to eat and fragrant and crispy, I usually use this method.
Note:
1> the ratio of chili pepper and oil 1 (chili pepper): 3 (oil), the amount of oil as much as personal preference
2> in the flame after the chili pepper oil, will still continue to roll for a period of time, so please put in a safe place to avoid the outside of the incident of scalding, especially away from the small children!
Oil chili practice
Article source: netfish on 2002-7-1
Preparation: good chili powder, pepper, five-spice powder, sesame seeds, salt, mixed into a container not afraid of hot. Definitely the most chili powder, the other is the ingredients, discretion, how to discretion, can only rely on their own feel, five spice portion of the peppercorns, but I like more peppercorns.
Making: boil a pot of hot oil (oil to smoke), turn off the heat, and let it stand for 1-3 minutes (cooling, the key). After the hot oil slowly poured into the matching chili powder, pouring while using chopsticks to stir the chili powder (key, the container under the pad rag, can prevent the container with the movement), make sure that uniform. Oil rather more than less, should be completely submerged chili powder after production.
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Chili oil, chili sauce wonderful practice a lot of Gathering the recipe of many families, please according to their own objective conditions and needs to operate.
Homemade peppercorn chili oil (1)
Take a pot, might as well be bigger, to have a lid. Put the vegetable oil, while heating the dried red chili peppers in large quantities, break them up and put them in. Until the oil is hot, chili pepper slightly paste, sprinkle in a large number of crushed chili peppers, a handful of peppercorns (Sichuan Hanyuan best), quickly remove the pot from the fire. Hold the lid of the pot with your right hand and a small bowl of cool water about 50ML with your left hand. Pour the water into the frying pan and cover the pan tightly. A violent reaction will occur at this point. Allow the pan to cool and bottle and seal.
Chili red oil and another method (2)
General fried chili oil are not red, this method can be fried red oil
First water and oil and a lot of chili peppers together in the pot, do not put peppercorns, cover the slow fire simmering, do not uncovered, to be squeaky la la rang, in the silence of the pot open the lid, the chili pepper can be fried crisp.
The addition of water can leach out the red pigment of chili peppers, reduce the temperature of the oil, so that the chili oil taste thick.
Do chili sauce (3)
Chili series of food processing methods
1, chili sauce: choose mature fresh, red chili peppers as raw materials, cut off the tip handle, poured into the water, with a bamboo pole constantly stirring, wash away the adherence of the mud veil and other filth, pick up the lo loading and draining, and poured into the electric chopper chopping machine, plus salt pickling. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d can be eaten. In addition, inside the pepper can also add pepper, five-spice powder, sesame oil, ginger ding monosodium glutamate, bean drums, etc., its flavor is more unique.
2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to take the oil into the pot, heating, to be oil smoke when the pot will be evacuated from the fire, about cool 3min or so, the drained dried chili peppers poured into the pot, using chopsticks to turn, so that it is heated evenly. When the oil cools, fish out the chili peppers, and the remaining oil is chili oil.
3, sauce green chili: choose no insect injuries, no rotting green chili wash, cool dry surface water into the tank, a layer of chili layer of salt, and finally with a heavy weight pressure chili (100kg of fresh chili salt 16kg), pickling 3d, salt brine drained out, boiled and then stalled cold, and then together with the chili pepper into an altar closed, and put in the shade for about 5-10d can be eaten.
4, oil red pepper: (1) method: wash the chili pepper, remove insect injuries, rot, sugar into the soy sauce; chili pepper into the tank, a layer of chili pepper layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, soy sauce brine leaching out, boiled and cooled, together with chili peppers loaded into the altar, 5d can be consumed. (2) Raw material ratio: 100kg of red chili, salt 10kg, the top sauce 10kg, sugar 2kg.
Chili sauce (4)
Fresh red chili washed, removed the stalks, drying water, plus chili amount of one-third of the garlic, together with the broken, add the right amount of salt and white wine (to be used more than 50 degrees, made out of the chili sauce will be very fragrant), with clean bottles or jars. Good, pour a layer of wine on the surface, sealed for about ten days can be.
When eating, be careful to use a clean spoon to scoop out, do not dip in oil, otherwise it will be moldy.
Or in a pot of oil, cook the chili sauce and then bottle it up and eat it as you like.
How to make bad chili pepper(5)
Bad chili pepper is very popular in Guizhou, and making jars of bad chili pepper is an important program in every family in the fall, from purchasing good red chili peppers, garlic, and buying bags of salt to preparing the necessary utensils such as special chopping knives as big as spatulas and big wooden pots, which is a joyful experience in the midst of the busyness.
Small-scale production with ordinary kitchen knives and chopping boards can be, of course, the chili peppers will be chopped with some effort. Raw materials in the red pepper can be used in a variety of varieties, large bell peppers or small common pepper can be, of course, different degrees of spiciness by personal preference, should be deseeded. Garlic should also be chopped, but do not have to be too crushed, mainly for the sake of mixing evenly and easily into the flavor. Peeling garlic is a hard work, you have to have great patience and the spirit of not counting fame and fortune. Chopped chili and garlic grains mixed well, then add salt, add gradually, while stirring, taste the salt flavor appropriate before stopping. Then pour into the domestic white wine, one can add flavor, two can make the chili and garlic eat very crisp. Another can add things such as a small amount of pepper and sugar are discretionary, mainly to add different flavors.
The final process is to store in containers that are airtight, pickle glass jars with lids are a good choice. Be careful to avoid getting oil on everything in this process, or at least wash and dry it with detergent before making it. Scoop it out one at a time with a special spoon and close the lid.
The finished bad chili is actually ready to eat right away, but the flavors haven't soaked in yet, and the garlic is still pungent enough that you have to wait three to five days for it to taste good. The chili will gradually become sour, appetizing and delicious, can be eaten directly as a small dish, but also can make a special spicy sauce used to stir fry lettuce and other vegetables, and fried konjac tofu, or to make fried rice, tender yellow eggs, bright red chili pepper diced, white rice, very tasty.
Homemade chili oil (6)
A pound of garlic peeled and beaten into six rotten, but do not beat into a paste. Put it in the oil and fry it, lots of oil.
(I use 1L of corn oil each time, olive oil is best, but the cost is higher.) Add the dried shrimp,
and the dried scallops (not the whole scallops). Reduce the heat! Crisp the bell peppers in the oven, then crush and add, remove from heat.
Add salt and white onion. Cover and let cool naturally.
Microwave chili oil (7)
. Use a small bowl, put a few spoons of oil. For example, heat the bottom of a bowl in the microwave for 2-3 minutes. Take it out and add the chili noodles. If the oil boils (don't worry, it bubbles a little, it won't splash) it's ready, if it doesn't boil, heat it for another 1 or 2 minutes.
Advantages: eat now, the chili oil is very fragrant; no need to use a pot, save the waste of oil and wash the pot; do not worry about the chili frying.
Make chili oil more spicy (8)
I also eat spicy life-threatening, often due to spicy, stomach pain I rolled my eyes, but still do not remember, whenever the addiction to spicy, I studied hard, digging spicy,
Later from the process of boiled meat, found that in order to make the chili oil more flavorful and more spicy, regardless of whether the chili pepper noodles or crushed chili peppers, it is best to be in the first in the hot dry pot, the chili pepper (noodles) slightly fried first, the chili pepper (noodles), the chili pepper (noodles), the chili pepper (noodles), the chili pepper (noodles), the first slightly fried. chili pepper (noodles) first slightly fried (the fire is not too big, to prevent frying paste), and then put in a container. Separately on the fire burning chili oil ...... according to this recipe drill below.
Kitchen experience
I am addicted to spicy, cooking for simple, in order not to pollute the environment, often eat stewed and coleslaw, cooked oil chili is the key. My cooked oil chili practice is: choose a very fine chili pepper noodles, a little like the kind of Korean kimchi, you can add sesame seeds into the container. The vegetable oil after burning hot with a spoon into the container, to be stirred at the same time, just to the degree of submerged chili, and then the remaining oil in the pot to cool, and then poured into the container, this practice chili will not be paste, the color is also good to see. often eat cold celery, (a blanch in boiling water to remove the raw flavor can be, I think it is the celery is the most simple, the most delicious practice, be sure to add a little vinegar) cold cucumber, fans bean sprouts cold, cold potatoes, cold, cold noodles. And mix meat dishes, such as tripe, chicken, elbow meat, be sure to add a little by ginger, garlic, pepper granules chopped velvet, plus shredded green onions, drizzled with chili oil!
I think the best cookware to bring from home is a casserole, new style, straight fire without cracking the kind, with different meat simmering bottom, mutton, chicken, pork ribs can be, and then add cabbage, tofu, shrimp, small sausage, potato slices, vermicelli, fishing balls, etc., some of each, there are vegetables and meat and soup, and then make a bowl of soy sauce, monosodium glutamate, chili oil, salt, dry mother of the dipping sauce dipped in
Eat.
Chili oil - cold necessary (9)
Put 300ml vegetable oil in a pot and heat it until it smokes, pour it into a clean empty bowl
When the temperature of the oil drops a little bit (throw in a piece of shredded ginger and not immediately burnt), add a little shredded ginger, more than a dozen peppercorns, chili powder (or chili pepper), stirring as you add it. Stir while adding
Return to cool and use, put in a covered bottle without refrigeration can also be stored for a month or two
Cold vegetables add two spoons, very delicious
Try Daijia oil chili! (10)
I learned this from a friend of mine who is a Dai. I remember the first time he gave me a big bottle, a week later I coughed for more than a month to ease the strength, because I a Tuesday a dozen meals are boiled rice on the chili what vegetables have not eaten. When I got to North America, I was able to eat without fear. But please pay attention to moderation, the body is important!
Materials:
Chili pepper, pepper powder a little, garlic half diced (you can also put more, fragrant!), salt and chicken powder moderately. , salt and chicken powder moderate
Practice 1:
Put the chili noodles, garlic and salt together in cold oil and stir, open medium heat, wait until the oil rolls for a minute (smells no raw taste on the line), add pepper and chicken powder, off the fire, leave it to cool can be.
Practice 2:
First, heat the oil to 80% of the garlic and salt frying incense, change to low heat into the chili pepper slowly stirring until no raw taste, put pepper and chicken powder off the heat can be. This approach is characterized by: garlic (you can cut a little larger, put a little more) to eat and fragrant and crispy, I usually use this method.
Note:
1> the ratio of chili pepper and oil 1 (chili pepper): 3 (oil), the amount of oil as much as personal preference
2> in the flame after the chili pepper oil, will still continue to roll for a period of time, so please put in a safe place to avoid the outside of the incident of scalding, especially away from the small children!
Oil chili practice (11)
Preparation: good chili powder, pepper, five-spice powder, sesame seeds, salt, mixed into a container not afraid of hot. Definitely the most chili powder, the other is the ingredients, discretion, how to discretion, can only rely on their own feel, five spice portion of the peppercorns, but I like more peppercorns.
Making: boil a pot of hot oil (oil to smoke), turn off the heat, and let it stand for 1-3 minutes (cooling, the key). After the hot oil slowly poured into the matching chili powder, pouring while using chopsticks to stir the chili powder (key, the container under the pad rag, can prevent the container with the movement), make sure that uniform. The oil should be more than less, and the chili powder should be completely submerged after making the sauce