How to pickle oil chili peppers, how to pickle oil chili peppers to taste better?

Preparation: good chili powder, pepper, sesame seeds, salt, preferably some fried peanuts, mix and put in a container that is not afraid of burning. Paprika is the most, and the rest is the ingredients, so be careful.

Preparation: 1. Boil a pot of hot oil (the oil should smoke), turn off the heat and let it stand for a while.

2. After that, slowly pour the hot oil into the prepared chili powder, and stir the chili powder with chopsticks while pouring (tip: a rag is placed under the container to prevent the container from moving) evenly.

3. More oil should not be less, and the chili powder should be completely submerged after making.

Capsicum red oil. The choice of oil is very important, generally soybean oil (rapeseed oil) + sesame oil is used for fried chili oil, and the color of this fried chili oil is good.

Then there's the topping: star anise. Clove. Ginger. Bayberry. Cinnamon. Sichuan pepper (the number of Sichuan pepper depends on personal taste, if you like hemp, put a little more).

These seasonings are best ground into minced ground and put together with chili flakes (if not available, soak these ingredients in cold water to allow the seasoning to fully flavor it). ）

Segments of green onions. A few slices of ginger. Sesame seeds (peeled best) and fried crushed peanuts (i.e. fried peanuts are crushed). Salt, a pinch of monosodium glutamate.

Now**: Put in the soybean oil or rapeseed oil first, and put the green onion and ginger into the pot when the oil is cold. Low heat (must be low) If the seasoning is not ground, put the soaked seasoning in the oil. After the oil is slowly heated, the ingredients are fragrant (do not fry paste) and remove the ingredients.

Then bring the oil to a boil on high heat, and be sure to boil the oil thoroughly, so that the rapeseed oil tastes good. Then turn off the heat and wait for the oil temperature to drop to 6 when it is hot, add sesame oil (the amount depends on personal taste, friends who don't like the taste of sesame oil can skip this step), chili noodles, sesame seeds, peanuts are ready.

The oil chili method is simple and delicious.

The pickling method of oil pepper is as follows:1. Prepare some Sichuan pepper, star anise, ginger slices, and 30 grams of garlic slices for later use, wash the peppers, control the moisture, and then cut the peppers into sections and put them in a container.

2. Heat the oil in the pot and stir-fry the peppercorns and star anise until fragrant, then add 30 grams of light soy sauce, salt and sugar without chili peppers, burn the fire and let it cool.

3. Pour the cooled ingredients into the chili pepper, then enlarge the garlic and mix well, and put it in the refrigerator overnight.

Ingredients: Green chili pepper (line pepper) understand? If you don't understand, I'll describe it to you, it's the kind of slender green pepper; salt monosodium glutamate; Sugar; liquor; Ginger; Garlic; Cooking oil; Soya soy sauce (preferably Amoy brand, relatively pure).

In order to facilitate the operation, I write out the dosage, and calculate the proportion of the less, just fine. Dosage: Cayenne pepper:

10 catties of salt: 1 catty of monosodium glutamate: 3 taels of sugar:

4 taels of liquor: 3 taels of ginger: 2 taels of garlic:

2 taels of edible oil: 3 taels of soy sauce: 4 taels of production method:

1. First of all, wash the bought peppers, spread them out, and dry them, until there is no moisture, and the peppers look a little wilted; 2. Then dry the chili peppers, remove the chili peppers, and cut them into oblique sections.

3. Cut the garlic into thick slices, and cut the ginger into shreds, without too thin shreds; 4. Put the chopped chili, garlic and ginger in a relatively large basin, pour in salt, sugar, monosodium glutamate, soy sauce, liquor, and cooking oil that is heated and cooled; 5. Stir the chili pepper and the garlic, ginger and various seasonings well, and pay attention to the chopsticks or spoon that stirs the chili pepper must be clean and dry, and can not be stained with water; 6. Put the stirred chili peppers into a washed and dried jar with water.

Seal the jar and eat it after a week. 1. 2 catties of fresh red pepper, chopped or stirred with a blender 2. Chop ginger and garlic, fry peeled peanuts (can be bought in the vegetable market or supermarket) and crush them for later use. 3. Put 150 grams of oil in a pot, add chili, ginger and garlic to the hot oil and stir-fry.

Stir until the water is low, add two bags of sweet noodle sauce and chopped peanuts, stir-fry for 2 minutes, pour into a container to cool, and store in the refrigerator. 4. Scoop it out as you eat, be careful not to get wet. Recipe for chili sauce two.

1. Wash the peppers and let them dry. 2. Marinating utensils and bottles are scalded or boiled in boiling water for disinfection. 3. Cut the peppers into your desired length.

4. A layer of chili pepper and a layer of salt, the specific ratio is generally 10:1. It is a pound of chili pepper (500 grams) and 50 grams of salt.

5. Sprinkle a little more high liquor to help fermentation, generally the second pot head is OK, and then put a spoonful of pond to improve freshness. 6. Sealed and stored, one week is fine. 7. Finally, you can grind it with a blender, you can add a little garlic to grind it together, or you can add ground sesame powder, soybean flour, and peanut flour to it, it will be very fragrant and cooked.

8. Of course, it can also be not grinded, even chopped pepper, or grainy chili sauce, which is also delicious.

Ingredients: 5 kg of chili pepper, 100g of ginger, 100g of garlic (2 heads), 100g of rock sugar, 100g of salt, 50ml of high liquor, 2 bottles of light soy sauce, 1 tablespoon of hot oil.

1. Prepare 5 catties of fresh chili peppers to clean them, dry them for water, and make a knife with a knife to facilitate the flavor. The chili stalks should be fresh, not bad and not cut off, otherwise they are easy to spoil. Chili peppers are selected according to personal spiciness, I choose green peppers that are not spicy, and slender line peppers will be spicy.

2. Boil a pot of boiling water, put the chili peppers in it, blanch for about 1 minute, blanch until slightly discolored, remove and let cool.

Pour the bottle of light soy sauce into the pot, add 100g rock sugar, 100g salt, bring to a boil, add 100g of shredded ginger, and let cool.

4. Put the cool chili pepper into a clean waterless and oil-free jar, sprinkle garlic slices on it, pour in the cold soy sauce, and the soy sauce must be submerged with the chili pepper. The inexhaustible soy sauce can be used for stir-frying.

5. Pour 50ml of high liquor on it, the liquor can be sterilized, it is not easy to spoil when you put it in, and it will be more fragrant.

6. Pour another tablespoon of boiled cooked oil and seal it. Many pickles can't be stained with oil, and the pickled peppers we have here are sealed with cooked oil, and I don't know how many generations have been passed down, and it won't be bad if it is put for a year.

After sealing and preservation, the pepper turns yellow for two or three days and can be eaten, the taste is slightly salty, the taste is crisp, a pepper can eat a steamed bun, and the appetizer is very good. The ginger, garlic, salt, sugar, etc., can be adjusted according to personal taste, the salt is more and longer in time, and if you do less, you can eat it quickly, you can put less salt or even no salt, and it is enough to rely on the salt in the light soy sauce.

You can take a look.

Prepare some Sichuan peppercorns, star anise, 20 grams of ginger slices, and 30 grams of garlic slices for later use.

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Then wash the peppers to control the moisture, and then cut the peppers into sections.

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Put the chili peppers in a container with 2 tablespoons of salt, then mix well and marinate for 10 minutes to kill the moisture inside.

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Heat the oil in the pot and add Sichuan pepper and star anise and stir-fry until fragrant, then add light soy sauce, salt, 30 grams of sugar, 30 grams of aged vinegar and 20 grams of ginger slices soaked in chili pepper, and then turn on the fire and let cool.

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Then pour the cooled ingredients into the chili peppers, then enlarge the garlic and mix well, and put it in the refrigerator overnight.

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Before stir-frying, the pickled oil chili pepper should be salted to kill the moisture inside, and then a dry ingredient should be boiled in the pot, and wait overnight after cooling, which is more delicious.

Homemade fried chili sauce, soaked chili rice, compound chili sauce.

Preparation method of fried chili sauce: put 150 grams of red peppers in a blender and grind finely, fry in 100 grams of salad oil that is hot until it is 50% hot, and fry over medium heat for 4 minutes, until it is fragrant and brown and red. It can be used as a flavor dish, directly dipped, and can also be used for cold dishes to season, hot dishes to color and season, such as "spicy steak":

Take 200 grams of net pork chops, put the breadcrumbs into the oil that is boiled to 50% heat and fry over medium heat for 5 minutes, cut into 4 cm long sections, and pour over the sauce made with 25 grams of fried chili sauce, 8 grams of salt, 3 grams of chicken essence and 15 grams of Maggi fresh soy sauce.

Preparation method of soaking chili rice: take 200 grams of red peppers, cut them into the size of rice grains, add 15 grams of salt and 10 grams of vinegar and soak for 24 hours. Pickled chili rice is very versatile, hot dishes, cold dishes can be used, such as "pickled pepper rice fried small whitebait":

Take 100 grams of pickled pepper rice and 150 grams of small whitebait and mix together, add 2 eggs, 15 grams of water starch and mix well, put 5 grams of salt, 3 grams of chicken essence, 2 grams of pepper noodles, 10 grams of cooking wine, put them in the oil that is burned to 50% of the heat and fry them for 8 minutes to form a cake, until they are cooked on both sides.

Preparation method of compound flavor chili sauce: take 50 grams of wild pepper rice, 50 grams of pickled chili rice, 50 grams of Pixian bean paste, 20 grams of perfume fish feed, 50 grams of dried chili rice, 15 grams of ginger rice into 100 grams of salad oil that is burned to 50 percent of the heat, and fry for 10 minutes on low heat until fragrant. You can add garlic sprouts, green onions, and minced meat to make a flavor dish, or you can make a soup stock for "perfume fish", or a seasoning for boiled vegetables and roasted vegetables, and are mostly used for dishes with a strong spicy taste, such as "spicy roasted fish":

750 grams of net herring cut into pieces weighing about 10 grams, put 5 grams of salt, 10 grams of cooking wine, 3 grams of monosodium glutamate code flavor for 5 minutes, fry in 200 grams of oil to medium heat until 50 minutes until one side is yellowed, 30 grams of compound chili sauce, fry over medium heat for 2 minutes, add 750 grams of water and boil over low heat, remove debris, and reduce the juice over medium heat.

Ingredients for oil chili pepper Appropriate amount of chili flakes, appropriate amount of peanut oil, appropriate amount of white sesame seeds, appropriate amount of dried chili pepper, 2 star anise, 40 Sichuan peppercorns, 1 green onion, 2 bay leaves, 2 meat coars.

Directions: Place the chili flakes in a heat-resistant bowl;

2. Preheat the oven at 200 degrees for 5 minutes, spread the peeled peanuts on the baking sheet, put down the layer, bake at 200 degrees for 10 minutes, roast the peanuts, don't burn them. After cooling, put it in a plastic bag and crush it with a rolling pin;

3. Spread white sesame seeds and chopped peanuts on the pepper noodles;

4. Pour the peanut oil into the pot, add the dried chili, five-spice, Sichuan pepper and green onion, and when the oil is heated for 9 minutes, pour the hot oil with the five spices of the dried chili pepper into the chili bowl, and stir until it is heated evenly; (Add more oil, the amount of oil is about 3-4 times the volume of chili pepper peanuts and sesame seeds).

5. Add an appropriate amount of peanut oil to the pot again, heat the oil to 9 minutes, pour it into a bowl and stir until it is heated evenly;

6. After the temperature of the chili oil is lowered, put it in a bottle for storage.

Tips:1If the oil temperature is too high, it is easy to burn the chili, spices, peppercorns, green onions, etc., and the burnt seasonings will produce a bitter taste, so when the oil is 9 minutes hot, you need to filter these seasonings and pour them into a bowl quickly.

2.The second time you pour in 9 minutes of hot oil, it can make the chili oil more fragrant, and you don't have to worry about frying the chili pepper if you stir it.

3.Fry more chili oil, which can be eaten with cold dishes. ﹌﹌

The pickling method and steps of oil pepper are as follows:Ingredients: ginger tooth (ginger), green and red pepper, coarse salt, rice vinegar, Sichuan pepper, white wine.

1. Ginger sprouts are covered with fibrous roots.

2. Clean up and wash.

3. Wash the green and red peppers.

4. Put it in a cool place to dry the water.

5. The bottle is also cleaned, and then the water in the bottle is dried.

6. Pour in a little boiling water and soak.

7. Pour coarse salt into a basin and pour boiling water to melt it.

8. Brew peppercorns with hot boiled water.

9. When the ginger sprouts and green and red peppers are dried until they are a little wilted, they can be put into a kimchi bottle.

10. Pour in salt water and pepper water, and then pour in a little rice vinegar and a small sip of white wine.

Ten. 1. Cover the lid, pour a little water to seal, label the marinating time, generally speaking, you can eat it in about 15 days.

Braised peppers in oil.

How to treat the peppers before pickling.

The selected chili peppers are first washed with clean water, spread in a cool and ventilated place to dry the raw water on the surface of the chili peppers, and then cut off the inedible parts such as chili stalks, and then cut a hole longitudinally, which can shorten the pickling time of the chili peppers and let the chili peppers quickly enter the flavor in a short time.

You can also do without stemming, without scratching, wash the chili peppers, dry the surface of the raw water and then directly pickle the whole one, which is fine, but you need to extend the pickling time of the chili peppers appropriately.

Raw materials: 5 catties of processed fresh chili peppers, soy sauce should be able to submerge the chili peppers just now.

Excipients: 2 taels of salt, 1 tael of ginger slices, 1 tael of star anise, 1 tael of Sichuan pepper, 1 tael of monosodium glutamate, 1 tael of sugar, 1 tael of vinegar.

Preparation: Fresh chili peppers are processed in advance, soy sauce is boiled in advance, and then put until completely cool, and star anise is broken.

Steps: 1. Put the processed fresh peppers into the jar (you can use other containers, but you must ensure that there is no oil and no raw water in the container), sprinkle a layer of salt at the bottom of the jar first, and then sprinkle another layer of salt, a handful of star anise, a handful of peppercorns and a few slices of ginger for each layer of pepper.

2. After all the chili peppers are put into the jar, spread the remaining salt, peppercorns, star anise and ginger slices on the top of the top chili peppers, sprinkle with monosodium glutamate and sugar, and finally pour in vinegar and soy sauce until they can just submerge the chili peppers.

3. Seal the mouth of the altar and place it in a cool and ventilated place for at least seven days to marinate.

Additional notes: 1. The amount of salt can be slightly more, especially when the temperature is high, it is easy to pickle the peppers if the salt is less, and then the whole jar of peppers must be poured out. However, if the soy sauce you are using is already salty, you can also do without salt.

2. MSG, sugar and vinegar can be used according to personal taste, and how much to use.

3. When marinating soy sauce chili peppers, you can also put an appropriate amount of garlic slices, whether you want to put it and how much it depends on your personal taste, anyway, I feel that it is more delicious to put some garlic slices. The method of putting garlic slices is very simple, after cutting, just put it in the jar with star anise and peppercorns.

4. It is best not to omit the two spices of Sichuan pepper and star anise, which can not only increase the flavor of soy sauce chili pepper, but also play a sterilizing role. In addition to Sichuan pepper and star anise, it is also good to add a small amount of broken cinnamon.

5. Sichuan pepper, star anise and cinnamon can also be used in this way, pour some oil into the wok to fry the pepper, star anise and cinnamon over low heat to bring out the fragrance, then pour in the soy sauce and boil, turn off the heat and put it until the soy sauce is cool. After all the chili peppers have been poured into the jar, the soy sauce is poured into the jar along with the spices.