How to fry chili peppers delicious, fragrant, powdered chili peppers, for business

Ingredients: Appropriate amount of chili powder.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, 2 star anise, 1 pinch of Sichuan pepper, 2 pieces of cinnamon, a little sugar.

Preparation of fried paprika.

1.Star anise, cinnamon, and peppercorns are washed and dried thoroughly, and set aside.

2.Put the chili powder in a heat-resistant bowl, add the appropriate amount of salt, a little sugar, and mix well.

3.Pour an appropriate amount of oil into the pot, add star anise, cinnamon and peppercorns, slowly heat the oil over medium-low heat until there is oil smoke in the pot, the spices turn yellow and the fragrance overflows, turn off the heat, and use a colander to remove the spices in the pot.

4.Let the heated oil sit for about half a minute, wait for the oil temperature to drop slightly, then pour in the chili powder, and mix it well with a heatproof spoon.

Cooking skills. 1. The amount of sugar does not need too much, a little bit is enough.

2. Leave the heated oil for a while and then pour it into the chili powder, which can avoid the oil temperature being too high and the chili powder will paste off.

3. The choice of paprika can be according to personal preference, I prefer this powdered one, and you can also use the coarser paprika.

4. You can also add an appropriate amount of sesame seeds to the chili powder according to personal preference.

5. The spices should be put in when the oil is still cold, and then slowly heat the oil over medium-low heat, so that the heated oil is very fragrant.

Very simple. Heat the oil and pour it over the peppers.

We make fried noodles, spicy and hot, and that's how we make them.

Powdered chili pepper + sesame seeds + a little dark soy sauce + a little soy sauce + bay leaf + green onion leaf + sugar with 70% hot oil, stir constantly with chopsticks when brewing, immediately cover the lid and simmer for 2 minutes. A good spicy condiment is out of the oven.

Warm fried chili peppers, the most flavorful, no mushy taste.

If you want to powder it, you can fry it directly in oil, and if you add some white sesame seeds, it will be better.

Dear, do you want to fry chili oil?

Ingredients: 50g of chili flakes, 100g of soybean oil, appropriate amount of salt, appropriate amount of white sesame seeds, appropriate amount of black sesame seeds, appropriate amount of cumin, appropriate steps. 1.Take an appropriate amount of chili noodles and put them in a small bowl.

2.Cumin bought in the supermarket.

3.Put an appropriate amount of refined salt, white sesame seeds, cumin in turn.

4.Add the black sesame seeds.

5.Put an appropriate amount of soybean oil in a wok and bring to a boil.

6.Pour oil over ingredients such as chili flakes and sesame seeds.

Tips: The oil can not be boiled too much, it is easy to paste, you can also put half of the boiled oil first, wait for the oil to cool, and then put the dried oil.

Dear, is the above content helpful to you, my answer is good and thank you.

The difference is very large. Zhuwu chili noodles are noodles made of chili peppers, and chili powder is processed to make a family judgment, the two forms are different, and the spicy degree of chili peppers is different. Fried chili oil is more fragrant.

The principle is different, there will be different ways to use the bright trouble, there will also be different forms of the same mu, with different seasoning effects, chili noodles are more common, and there will be different forms. Spicy pepper noodles are more fragrant to make chili oil.

The difference between the two reed sedan chairs is that when choosing ingredients, they choose noodles for chili noodles, paprika for vermicelli, and chili powder for fried chili oil is more fragrant.

To make fried chili noodles at home, you must first choose the variety of chili peppers, choose the ones that are not too spicy, then add some ingredients, and then make them into the taste you want, which is slightly spicy and fragrant. Secondly, after choosing the chili peppers, you should fry the water of the chili peppers over low heat until they are dehydrated, then mash them into crushed noodles with a stone mill, and finally pour hot oil into them to make them very good fried chili noodles.

1.Boil the oil for 6 hours, put the dried chili peppers in a colander and use another tablespoon.

2.Repeatedly drizzle the hot oil over the peppers.

3.Until the peppers are slightly charred.

4.Chill the peppers and put them in a crisper bag.

5.Crush with a rolling dough.

6.Then put it in a container (you can add a little sesame seeds).

7.Then pour the oil that has been boiled until it is 7 hot.

First of all, in the process of frying, you must put less chili peppers, but you should put more sesame oil in it, so that the overall taste is slightly spicy, but it is very delicious, and many people like it very much.

Steps to squeeze chili powder:

Preparation of ingredients. 200 grams of sharp pepper noodles, 100 grams of red pepper, 20 grams of green peppercorns, 2 taels of white sesame seeds, 3 catties of rapeseed oil.

The method steps are clear and funny.

1. Put the pepper noodles, red pepper noodles, Sichuan pepper and sesame seeds into a large basin and stir well;

2. Then put in a minced garlic, minced bay leaves, a little salt, pour oil into the pot and heat to 8%;

3. Then slowly pour the hot oil into the chili pot, pour in half of it, and stir well while going to the side;

4. Then let the remaining oil cool, about 3 minutes, wait for the rest to pour in, and stir well.

Tips: When the oil is hot, you can put a section of green onion white, and the green onion will be slightly charred.

Nutritional value: 1Chili pepper is rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol;

2.Chili pepper contains more antioxidants, which can prevent cancer and other chronic diseases.

3.When the meal is not fragrant and the amount of rice decreases, putting some chili peppers in the dish can improve appetite and increase the amount of food;

4.Cayenne pepper has a strong effect on promoting blood circulation and can improve symptoms such as cold intolerance;

5.Chili pepper contains a special substance, which can accelerate metabolism and achieve the effect of locust and burning body fat, so as to play a leading role; This substance can also promote hormone secretion and has a good beauty and health care effect.

1. Ingredients: 3 tablespoons of chili noodles, 4 tablespoons of cooked white sesame seeds, two handfuls of raw peanuts, half a spoon of salt, and half a spoon of chicken essence.

2. Heat the pan with cold oil, put in the peanuts, fry on low heat until it changes color slightly, turn off the heat, and the fried will be completely discolored and black. Drain the oil, remove it, put it on a plate and let it cool before mashing.

3. Put the chili flakes and sesame seeds in a bowl without water, add salt, and stir.

4. Heat the oil in the pot, turn off the heat when the oil is hot, pour the hot oil into the bowl with chili noodles and shake the eggplant into the empty trembling, stir, stop, not too hot, put in the chicken essence and stir evenly, and finally put the crushed peanuts in and stir well again.

The preparation of fried chili oil is as follows:

Ingredients: 100 grams of coarse chili noodles, 50 grams of fine chili powder, 900 grams of cooking oil. The ratio of chili pepper to cooking oil is about 1:6, and the "concentration" of chili oil produced by this ratio is just right.

Excipients: a little cooked sesame seeds, an appropriate amount of salt, a green onion, a small piece of ginger, a small handful of coriander, 3 grams of star anise, 3 grams of cinnamon, 3 grams of bay leaves, 5 grams of aged vinegar.

Steps: 1. Put the prepared chili noodles and chili powder in a stainless steel basin with high temperature resistance, add a little cooked sesame seeds, and then add an appropriate amount of cooking oil and stir well to let the oil fully wet the chili peppers. Wet the chili pepper with cold oil in advance to prevent the paste from frying when frying the chili oil, which is easier to control.

2. Cut the green onion into green onion segments, cut the ginger into slices, add 900 grams of cooking oil to the pot, add all the prepared spices in the cold oil, and fry slowly over low heat.

3. Keep the heat low throughout the process of frying the spices, so that the flavor of the spices slowly penetrates into the oil, if the fire is too large, the fragrance of the spices can not penetrate into the oil well. The process of frying the spices takes about ten minutes, and the slag is removed after the spices are fried and dried.

4. Remove all the remaining slag in the pot, continue to raise the oil temperature, and burn the oil temperature to about 70% hot, that is, turn off the fire when the oil surface begins to emit white smoke.

5. After the hot oil is still for more than ten seconds, the oil temperature is about six to seven percent hot, scoop one-third of the hot oil with a spoon and pour it into the chili pepper, because of the injection of hot oil, the chili pepper will begin to tumble and smoke, and the fragrance of the chili pepper will follow.

6. Let the oil stand for about half a minute, wait until the oil temperature drops to about four or five percent of the heat, pour the oil for the second time, or pour one-third of the oil amount, at this time the chili oil will be a little bubbling, but it will not roll like the first time, and the color of the chili will also become slightly darker.

7. Wait until the oil temperature drops to about 30%, pour all the remaining oil in the pot into the basin, add a little edible salt, stir evenly with a spoon, and finally pour oil, the chili oil will basically not tumble and smoke, relatively calm, low oil temperature can make the red pigment in the chili pepper slowly penetrate out, this step is excellent for three fried.

8. Then add a cap of aged vinegar, at this time there will be a more intense reaction in the chili oil, stir quickly with a spoon a few times. Finally, adding a bottle of aged vinegar can completely stimulate the spicy flavor of chili peppers, and many people miss this step when frying chili oil, resulting in the fried chili oil is not fragrant enough.

9. Finally, cover the prepared chili oil, put it in a cool and dry place and let it stand for 24 hours, wait until the chili oil is completely cool, put it in a clean container and seal it, and take it as you eat. After the chili oil is ready, be sure to cover the lid and let it stand for 24 hours, after 24 hours of stillness, the fragrance of the chili oil will be completely released, and the chili oil will become thicker and more fragrant to eat.

The key to frying fragrant chili lies in the selection of materials, and then a small amount of sesame oil is mixed before frying, and finally fried chili peppers three times, so that the fried chili peppers are fragrant and spicy, and the color is red.

How to fry fragrant chili peppers:

1. From the selection of materials, we should choose "Erjingtiao", and the dried chili peppers of this variety are fragrant and spicy.

2. First, wash and dry the dried chilies, and then put the dried chili peppers in a food processor and stir them.

3. Pour the crushed chili powder into a bowl and sprinkle a handful of white sesame seeds, so that the chili pepper will be more fragrant.

4. Then, put a small amount of sesame oil in a bowl and stir well, because it will avoid the chili paste when frying the chili flakes with a very high temperature because of the sesame oil.

5. Heat the pot and pour the oil, when the oil temperature is very high and you feel that your hands are hot, pour 1 3 of the amount of oil on the chili flakes and stir well.

6. When the oil temperature is lowered, continue to pour 1 3 of the oil on the chili flakes and stir.

7. The oil temperature is lower, pour the remaining oil on the chili flakes and stir well.

8. When the oil temperature is lowered, cover the lid or plastic wrap, open the lid one day later to filter out the residue of the chili oil, and bottle the chili oil for preservation.

Cook: Soak the dried red peppers in cold water and dry them.

Cut the peppers and set aside.

Put an appropriate amount of oil in the pot, put the chili segments in the cold oil, and fry them over low heat. Don't fry it. As the temperature of the oil increases, the aroma of the pepper will be fried. Get your feet wet!

Fry it on low heat, don't fry it black and spicy. The fire fried incense, and the black incense was fried. Soak in water and fry spicy.

1. Heat the iron pot and pour in the cut chili peppers, note: keep stir-frying over low heat.

2. Fry until the chili shell changes color slightly, the chili seeds turn yellow slightly, and then turn off the heat and let it cool for about 5 minutes.

3. Put it in the food processor for one minute, don't grind it too finely. Look closely, there are thick and fine, and the fried chili oil is fragrant and delicious.

4. Pour oil into a hot pan, as much oil as possible, not only good-looking, delicious and long-lasting, turn off the fire and cool for 4 minutes after the oil is burned to smoke, this step must not be abandoned, it is very critical, because the oil temperature is too high will fry the chili oil.

5. Wait for the oil to be hot at 7, slowly pour the oil into a bowl filled with chili noodles and various spices and stir, stir, the color is good, and use it to mix cold dishes to make my garlic white roll meat, the taste is definitely not bad. After slowly soaking the oil in the chili pepper, the color will be redder and better, and after cooling, it will be bottled and sealed.