Methods/steps
1/5 Step by step reading
Preparation: good on the chili powder, pepper, five spice powder, sesame seeds, salt, mixed and put into a container not afraid of hot. Absolutely the most chili powder, the other is the ingredients, discretion, how discretion, can only * their own feel, five spice portion of the peppercorns, but I Link more peppercorns.
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Making: boil a pot of hot oil (oil to smoke), turn off the fire, let stand for 1-3 minutes (cooling, mainly). Later, the hot oil slowly poured into the matching good chili powder, pouring while using chopsticks to stir the chili powder (mainly, the container under the pad rag, can prevent the container with the movement), make sure that uniform. Oil rather more than less, after making should be thoroughly submerged chili powder.
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Chili red oil is also a method
Often fried chili oil are not red, this method can be fried red oil. Approach and "chili oil" buddy is the same, but the first water and oil and a lot of chili peppers in a pot, do not put peppercorns, cover the slow fire simmering, do not uncovered, to be squeaky and ringing through, in the silent place to open the lid of the pot, will be chili pepper on the frying process. Add water can be leached chili red pigment, reduce the oil temperature, so that chili oil taste thick.
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Do chili sauce, chili pepper string food processing methods
1, chili sauce: choose mature fresh, red chili pepper as raw materials, cut off the tip, poured into clean water, with a bamboo pole constantly stirring, wash off the adherence of the mud, such as yarn and other filth, fished out and loaded with roe draining, poured into the electric chopping machine chopped, plus salt pickle. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d on the line to eat. There is also a point in the head of the pepper can also participate in pepper, five-spice powder, sesame oil, ginger, MSG, bean drums, etc., the flavor is more special.
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2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash with water and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to get oil into the pot, heating, to be the oil smoke when the pot will be withdrawn from the fire, about cool 3min or so, the drained water dried chili peppers poured into the pot, using chopsticks, so that it is evenly heated. 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 rot particles of green chili wash clean, 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 pepper plus salt 16kg), pickling 3d, salt brine drained out, boiled and then spread the cold, and then with the chili pepper loaded into an altar closed, and put in the shade about 5-10d on the line to eat.