Take a pot for example, it is better to be bigger and have a lid. Add vegetable oil, heat, add a lot of dried red pepper, break and put in. When the oil is hot and the pepper is slightly pasty, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best) and quickly remove the pot from the fire. Take the pot cover in your right hand and a small bowl of cold water of about 50 ml in your left hand. Pour the water into the oil pan and close the lid. There will be a violent reaction at this time. Let the pan cool, bottle and seal.
Another Method of Pepper Red Oil (2)
Generally, fried Chili oil is not red. This method can fry red oil.
The method is exactly the same as "Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put, and the lid is covered and simmered without opening the lid. When the squeak sounds, open the lid in a quiet place and the pepper will be fried to crisp.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Proces method for preparing chili sauce and chili serie food (3)
1, Chili sauce: use ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles, wash off dirt such as mud gauze, scoop them up and drain them, pour them into an electric pepper chopper, chop them, and marinate them with salt. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. It can also be added to pepper, which has a more unique taste.
2. Zanthoxylum bungeanum oil: Take dried red peppers as raw materials, remove stems and seeds, wash with clear water, and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and let it cool for about 3 minutes. Pour the drained dried chilies into the pot and turn them with chopsticks to make them heated evenly. When the oil cools, take out the pepper, and the remaining oil is Chili oil.
3. Selection of green peppers: Select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, put a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, then put it in a jar with Chili peppers and keep it in the shade for about 5 minutes.
4, oil red pepper: (1) Practice: Wash the pepper, remove the insects and rot, and add sugar to the soy sauce; Put the pepper in a jar, layer by layer with salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil and cool, and put it in the jar with pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg and sugar 2kg.
Chili sauce (4)
Wash fresh red peppers, remove pedicels, dry the water, add garlic, which accounts for one third of the peppers, break them together, add appropriate amount of salt and white wine (if the temperature is above 50 degrees, the prepared Chili sauce will be very fragrant), pour a layer of wine on the noodles with a clean bottle or jar, and seal it for about ten days.
Pay attention to scoop it out with a clean spoon when eating. Don't get greasy, or you'll get moldy.
Or pour oil in the pot, boil the Chili sauce and bottle it, and carry it with you.
The practice of bad pepper (5)
Bad peppers are very popular in Guizhou. Making canned bad peppers is an important program for every family in autumn. From purchasing good red peppers and garlic, to buying bagged salt, to preparing necessary special chopping knives and big wooden pots as big as shovels, there is unspeakable joy in the busy schedule.
Ordinary kitchen knives and chopping boards are enough for small-scale production. Of course, chopping peppers takes some work. All kinds of red peppers can be used as raw materials, such as large persimmon peppers and small ordinary peppers. Of course, the degree of spicy depends on personal preference, so it is necessary to remove seeds. Garlic should also be chopped, but not too much, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and the spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add the salt, gradually add it over time, and stir evenly until the salt tastes right. Then pour in Chinese liquor, which can increase the flavor and make pepper and garlic crisp. In addition, things that can be added, such as a small amount of pepper and sugar, can be decided as appropriate, mainly to add different flavors.
The last step is to put it in a container and seal it. Kimchi glass jar with lid is a good choice. Everything in this production process should be paid attention to to avoid greasy, at least washed with detergent and dried before doing it. Scoop it out with a special spoon every time and cover it.
In fact, the cooked rotten pepper can be eaten immediately, but the taste is not soaked thoroughly. Garlic is still very spicy, and it takes three to five days to taste delicious. Pepper will gradually turn sour, appetizing and delicious. It can be eaten directly as a side dish, or it can be made into a special hot sauce for fried lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, diced red peppers and white rice. It's delicious.
Homemade Chili oil
Peel the garlic and beat it until it is 60% rotten, but don't beat it into a paste. Deep-fried, oily.
(I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) Add dried shrimps,
And scallops (scallops not whole). Small fire! Dry the peppers in the oven, crush them, add them, and turn off the heat.
Add salt and onion. Cover it and let it cool naturally.
Making Chili Oil in Microwave Oven -(7)
Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example and heat it in the microwave oven for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't be afraid, no foam will overflow), it will be appropriate. If it does not boil, heat 1 2 minutes.
Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.
Chili oil-a must for cold salad (8)
Put 300ml vegetable oil in the pot and heat it until it smokes. Pour it into a clean and waterless empty bowl.
When the oil temperature drops slightly (just throw in a shredded ginger, don't fry it immediately), add a little shredded ginger, a dozen peppers and Chili powder (or chopped peppers) and stir while adding.
It can be used after cooling, and can be stored in a covered bottle for one or two months without refrigeration.
Add two spoonfuls to the cold salad, which is delicious.
Try wearing oil pepper! ! ! (9)
Materials:
Pepper noodles, a little pepper powder, half a diced garlic (you can also put more, fragrant! ), salt and chicken powder.
Exercise 1:
Stir Chili noodles, garlic and salt in cold oil, turn on medium heat, wait for one minute after the oil boils (as long as it smells tasteless), add pepper powder and chicken powder, turn off the heat and let it cool.
Exercise 2:
First, heat the oil to 80% heat, add garlic and salt and stir-fry until fragrant. Then, add pepper and chicken powder and stir slowly until tasteless. The characteristic of this method is that garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method.
note:
1 & gt； The ratio of pepper to oil is 1 (pepper): 3 (oil), and the amount of oil depends on personal preference.
2> Chili oil will continue to roll for a while after the flameout, so please put it in a safe place to avoid external burns, especially away from children! ! !
Chili oil method (10)
Preparation: Mix the best Chili powder, pepper powder, spiced powder, sesame seeds and salt into a container that is not afraid of scalding. Chili powder is definitely the most, others are ingredients, so I have to feel it myself. There are peppers in the five spices, but I prefer them.
Production: burn a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, key). Then slowly pour the hot oil into the prepared Chili powder, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity.
The oil should be too little, and the Chili powder should be completely submerged after making.