How can you stir fry chili powder until fragrant and not mushy?

Almost all barbecues use chili peppers, spicy, spicy, slightly spicy, etc., which account for most of the barbecue food. It is a fragrant barbecue, scientifically add a little chili, the color is bright, the entrance is special, the memory is still fresh, spicy but not dry, you can fitness, it is the essence of barbecue, the soul of seasoning. This is a compulsory course for special barbecue training in the new era.

Practice has proved that the Qiwei chili powder made from the following aspects has a unique fragrance, spicy but not dry, and can be prepared arbitrarily according to the tastes of various diners.

First, the choice of chili peppers.

Millet pepper (super fragrant and extra spicy type), bell pepper (slightly spicy type, generally selected from Guizhou).

Second, there are auxiliary condiments.

Salt, monosodium glutamate, chicken essence, sunset yellow, thousand flavors, cumin, tangerine peel, cumin, perilla leaf (dried), chive powder, sesame oil, rapeseed oil.

Third, the processing of raw materials.

Remove the seeds from the peppers, make them into 2 cm long pieces, and sauté over medium heat until fragrant.

Cumin, medium or above, grind into a fine powder, cumin into a powder, and basil leaves directly into a fine powder.

Fourth, the practice of seven-flavor barbecue chili powder.

Chili powder is divided into spicy type A and slightly spicy type B. The Signature Barbecue Training Practices Tips and Steps are:

1. Grind the fried chili peppers into fine powder grains in the chili peppers, and put them in a clay pot or porcelain bowl for later use.

2. Mix salt, monosodium glutamate, chicken essence, sunset yellow, and Qianweibao in chili powder.

3. Put cumin, tangerine peel, cumin, perilla leaves, chives and other powders in a small porcelain bowl.

4. Heat the sesame oil to 80 degrees, pour it into a spice bowl, stir while drenching, seal it for 3 minutes and set aside.

5. After the vegetable oil is heated to 80 degrees, pour it into a paprika bowl, stir while pouring it, seal it after the oil bubbles are dispersed, and let it melt.

6. Wait for 20 minutes, pour all the contents of the spice bowl into the chili powder bowl and stir well. At this time, it will emit a strong spicy fragrance, which smells quite pleasant, and then it is sealed for 12 hours and set aside.

Fifth, the method of grilling with chili powder.

Serve the shichimi chili powder in a seasoning box, you can grill the barbecue until it is nine ripe, move it to a plate, and brush it with the shichiki paprika. Another option is to prepare a box and let the diners add it to their own tastes.

Sixth, precautions.

The method of Qiwei chili powder is simple, the flavor is unique, and the spicy mouth is not spicy, which can be called the specialty of special barbecue training, but the following matters must be noted.

1. Don't fry the chili powder, and remove from the heat when the chili pepper is fried to a sauce red.

2. Rapeseed oil is best with farmhouse rapeseed oil.

3. Perilla leaves are particularly fragrant after the young leaves are dried.

4. The oil temperature should not exceed 80 degrees.

5. The bell pepper is made of a slightly spicy type, which can be eaten by the vast majority of diners, and the operator can make two kinds of miniature at the same time.

6. The oil should not be too much, just soak the paprika.

If you want to fry the chili oil without mushy and fragrant, mix the salt and chili noodles together, and the oil temperature should be controlled at about 70% hot, then put the stirred salt and chili noodles into the oil pan and fry it, and the chili oil made is not mushy and fragrant, and it looks very appetizing.

Chili oil is an indispensable condiment, especially in noodle restaurants, and the chili oil is particularly delicious and can make people appetite. Therefore, many people like to make chili oil at home, and its uses are also very many, such as seasoning, cold dishes, dipping sauces, barbecue, etc., which are all popular with people. However, the fried chili oil requires that it is not mushy and fragrant, so when frying chili oil, you must control the oil temperature and add some salt, so as to make chili oil that is not mushy and full of fragrance.

When many people make chili oil, they simply pour the oil and finish it, and the chili oil that comes out of this way is not fragrant or pure. When making chili oil, you should also put some seasonings, so that the chili oil will taste better.

Preparation of chili oil:

Spare ingredients: appropriate amount of chili noodles, 1 small handful of Sichuan pepper, 2 bay leaves, 2 star anise, 1 small piece of cinnamon, a little white sesame seeds, a little peanut kernels;

Production process: The first step is to prepare an appropriate amount of dried red pepper, put it in a food processor and beat it into powder, pay attention not to be too fine, the slightly coarser chili powder tastes better, and the chili powder can be put out in a high-temperature resistant container after it is beaten, and set aside;

In the second step, prepare the required amount of pepper, bay leaves, star anise and cinnamon, put it in a small bowl, add water, soak for 10 minutes, then wash it carefully, control the moisture in it, prepare a little peanut kernel, and put it directly into a hot wok;

The third step, no need to add oil, dry fry peanuts over low heat, fry until fragrant, crush with a rolling pin, and then prepare an appropriate amount of white sesame seeds, fry them in the same way, you can put the processed peanuts and white sesame seeds into a container with chili powder;

The fourth step, add oil to the pot, put the cold oil into the spices that controlled the dry water before, fry slowly over low heat, you will hear the popping sound at the beginning, and when the sound slowly decreases to the end, it means that the oil is almost boiled, and the spices in it are picked out;

The fifth step, then let the hot oil stand for a while, when it is about 90 degrees, pour in one-third of the hot oil in the chili powder, let it stand for a while, when it is about 70 degrees, pour one-third of the hot oil, and finally pour in all the oil when it is 40 degrees, and mix well.

Chili powder can not be fried, no one can stand the spicy taste when stir-frying, and it is easy to fry paste, the only way is to heat the oil to see the oil a little hot smoke, and after a while to the chili powder, stir evenly with chopsticks!

doneChili oilWhat is the reason for always being mushy and how can I do it not be mushy?Prepare a bowl in advance, mix appropriate coarse chili powder and fine chili noodles, sesame seeds, salt into the bowl, mix well with chopsticks, then pour two spoons of vegetable oil into the bowl, mix well with chopsticks, and mix into a loose semi-condensate. Shallots.

Wash and peel the skin, slice it with a knife, clean the chives, cut it into segments, and the chanrais.

Wash, cut into minced xiangrai, put in a bowl and set aside.

Add oil to the pot, and add a small amount of star anise, dried chili peppers, cinnamon and ginger after the oil is boiled.

Sichuan peppercorns, turn red and fry to aroma, then change to simmer, then pour in the cut shallots, fragrant and chives, stir-fry evenly with a frying spoon, and then fry into an aroma, fry all the seasonings dry, fry until the color is burnt yellow, and when it looks dry, all the seasonings are discarded, and only a part of the boiling oil is preserved.

While the oil is still hot, pour it into the chili powder in three batches and mix it with chopsticks as you pour. This allows the paprika to soak thoroughly, which is also an even more important step. After frying the spicy seeds, they are left for 6 hours, and the color of the spicy seeds is more white and red, with not only the spicy taste of chili peppers but also rapeseed oil.

The aroma. <>

When frying scallion oil, be sure to add an appropriate amount of star anise, cinnamon, ginger and peppercorns, so that the fried oil and spicy seeds can become fragrant. 2.The fried shallots are paired with a variety of star anise, which should be simmered and slow-fried, which can release the aroma sufficiently.

In the case of making chili oil, do not directly pour oil at an ambient temperature of 100 degrees or higher, otherwise the oil and pepper will be immediately scorched, and the final product will be all black, and the oil and pepper will fail!Pepper noodles should be used with thick and thin two kinds of matching, of course, if you want to use a kind of pepper noodles, it is best to use a slightly thicker one, eat it and become fragrant, and there is no pepper noodles, you can also make it yourself, use small peppers.

After drying, use a multi-processor to make it into a powder.

If you like to eat hemp, you can put a little more peppercorn powder, which will make the taste more crispy and numb, and the aftertaste will be endless when you eat it! Although there is a lot of oil in chili oil, it is also necessary to pay attention to sealing and preservation, it is easy to break when the weather is hot, and it is best to put it in the refrigerator after the production is completed!

It may be because the fire is too large, and the heat of the pepper is not well controlled, so you should control the heat after the oil is hot, and directly put the chili oil in it and fry it until fragrant.

To make chili oil, don't put the chili powder into the pot to fry, find a stainless steel basin, put the chili powder, put all kinds of spices in it and mix well, then heat the oil in the pot and pour it on top of the chili powder, the chili oil that comes out of this way is very fragrant, and it will not be mushy.

Because the oil temperature is too high, it will be mushy if you pour it. How to do: Generally, 1 kg of fine chili powder is paired with 2 kg of coarse chili powder, so rapeseed oil is selected.

One pound of chili powder is 5 pounds of rapeseed oil. Heat the canola oil to an oil temperature of 220. Once the temperature drops to around 180, pour the canola oil into the paprika and stir immediately to prevent the vegetable from frying the chili.

When the oil temperature drops to 150, pour the oil again, stir well, seal with plastic wrap, and let stand overnight.

In order to prevent Sichuan peppercorns from being fried, it is necessary to pay attention to the way of frying liquid boys. When stir-frying, put in the peppercorns when the oil is just a little warm, and then the process of heating the oil is about 30 seconds to 1 minute, and the peppercorns will have a flavor.

But as soon as the oil is hot, it will not fry the peppercorns, and you can put in vegetables or meat at this time. Sichuan peppercorns will be fried, usually because the temperature of the oil ball is too high, or the time of frying is too long. It is best not to use fried peppercorns.

1. It is best to fry green peppercorns before grinding, and fry the hemp flavor of peppercorns, so that the hemp fragrance can be better stimulated, so as to better interpret the hemp flavor that it should release. If it is not fried and directly ground into powder, its hemp flavor will be reduced a lot, and it will not be able to better absorb the flavor when cooking dishes, which will affect its role as a spice.

2. Green peppercorns will only be more fragrant and numb after stir-frying, in the traditional pepper powder production process, no matter what pepper powder is made, it will be fried with warm fire first, the fire can not be too large, too large is easy to paste the pot, affecting the flavor of peppercorns, and when cooking dishes after frying, it is not easy to be volatilized, and it is easier to taste.

Chili pepper is a common condiment that has the characteristic of increasing the flavor of dishes, but if it is not heated properly, it will make the spicy taste too strong and affect the taste of the dish. So how to make the chili pepper not spicy but fragrant?

First of all, choose the pepper that suits your taste. The hotter chili peppers can be chopped or cut into thin strips and added to the stir-fry to make them evenly distributed to avoid large pieces of chili peppers increasing the spiciness of the dish.

Second, control the cooking time. Cooking chili peppers at high temperature is easy to make the spicy taste too strong, it is recommended to stir-fry in a pan until it changes color before turning off the heat to avoid overheating. At the same time, be sure to stir-fry over slow heat to slowly evaporate the aroma of the chili pepper, and then add other seasonings, vegetables or meat to stir-fry dishes that are not spicy but fragrant.

Finally, during the cooking process, you can add some ingredients according to your personal taste, such as ginger slices, chopped green onions, vinegar, etc., to temper the spicy flavor of the chili pepper and make it more mellow. In addition, if it can be combined with some ingredients that have the effect of clearing and reducing fire, such as cucumbers and tomatoes, it can also reduce the spiciness of the dish and increase its taste.

In short, chili stir-fry does not have to be very spicy, master the appropriate spiciness, cooking skills, you can fry dishes that are not spicy but fragrant, which is more in line with people's taste needs.

1. When frying chili powder, add some white sesame seeds to make it more fragrant.

2. The whole star anise and cinnamon are broken into one petal, which is easy to fry and fragrant and easier to grind.

3. Fry until the peppers change color slightly and you can smell the spicy smell, turn off the heat.

4. In the process of drying Huisan, the surface of the pepper must have ash pre-dust, and then grind and fry it after wiping it clean.

5. After frying and then grinding into powder, it not only tastes more fragrant, but also prolongs the shelf life.

It is advisable to boil the pot over medium-low heat, keep the temperature in the pot at about 150 degrees, and avoid the oil temperature being too high. Avoid stir-frying dried chili segments for a long time. The dried chili peppers begin to change color slightly. We usually keep this time at about 10 seconds.

Pay attention to the oil temperature:

1.Cold oil (when the oil is not too hot) and turn on low heat.

2.Add the chili peppers and stir-fry a few times, and when the fragrance is out, turn off the heat.

At this time, the dried peppers are still red.

If the oil is too hot, the chili will be fried black and the spicy flavor will not come out.

When the dried chili peppers are stir-fried, pour an appropriate amount of oil into the pot first, put the chili peppers into the pot and stir-fry the fragrance after the oil is hot, and then add the vegetables to fry together, the fragrant chili peppers are not mushy.