How are chili peppers boiled?

Plate noodles chili: (1) Method: Wash the chili peppers, remove insect wounds and rotten, and add sugar to soy sauce; Put the chili pepper into the tank, a layer of chili pepper and a layer of salt, then pour the soy sauce from above, press it with a heavy object above the chili, after 2-3 days, the soy sauce brine is drained out, boiled and cooled, and put it into the jar together with a piece of chili pepper, and it can be eaten after 5 days.

2) Raw material ratio: 100kg of red pepper, 10kg of salt, 10kg of fine sauce, 2kg of white sugar.

The plate noodles are ** in Shanxi, what you eat is that kind of spiciness, and that kind of atmosphere, you don't need to eat it if you don't want chili peppers.

Plate surface. The pepper is prepared as follows:

Bring the butter salad oil that I bought.

Put the chicken fat into the pot according to 5:3:2 (the oil can be reduced proportionally, it is best to use an induction cooker to do it after the reduction, it is easy to control the oil temperature), only put the white stop pieces in the pot carefully, wait for the white stop pieces to float up and put in the small ingredients, fry to 20 minutes, and remove the small ingredients when the oil is out of foam or the bay leaves turn dark.

2。After removing the ingredients, we should put in the green onions, ginger and garlic in turn, and when the garlic is fried until golden brown, then take out the green onions, ginger and garlic.

3。After taking out the green onions, ginger and garlic, we should enlarge the material, put in the big material, the temperature is best about 200 degrees, fry it for 25 minutes, and wait for the white cardamom to be fried into a slight black (note: the big finger is not fished out).

4。Before frying the chili peppers, we should turn off the heat for 5 minutes, wait for the oil temperature to drop and then **, fry the chili peppers at 150 degrees until they are slightly blackened, and turn off the heat until the chili peppers are slightly blackened.

5。Remove the fried chili peppers and put the sliced beef into the pan socks to fry them. When the oil is basically not bubbling, the beef is fried.

6。Take the finished plate surface marinade, mix it with a ratio of 1:3, that is, one catty of oil and three catties of water, and add the chicken essence we have prepared.

MSG sweet noodle sauce.

This can also be omitted) tomato sauce (in order to make the board surface colored) and then boil over high heat, then switch to low heat and simmer for half an hour, at this time the pepper is soft and flavorful, buy noodles, add some vegetables, preferably an egg, you can enjoy.

The new generation of chili pepper method Steps:

1. If you want to make the chili pepper fragrant, you must first choose a good chili quality. There are several kinds of pepper drafts, including Henan New Generation, Tianying Pepper, Bullet, Chao Collapse Blind Pepper, Pepper King and other varieties. If you have a moderate local taste, I recommend using Henan New Generation, and if you have a strong local taste and especially like to eat spicy, I recommend you to use Chaotian pepper.

2. After choosing the pepper variety, you first need to soak the pepper in water, or boil it, the purpose of which is to let the pepper pour into the water and burn it. In this way, when boiling chili peppers, the chili peppers will not be mushy and wild, nor will they be black, and the chili peppers can be filled with oil, and the chili peppers will be fragrant and soft and contain oil during the eating period.

3. The quality of the board fabric oil is important to the taste of the spicy strips on the board. The oil in the chili oil is rotten tung is the plate fabric hunger hall tan oil, the fragrance of the plate fabric oil combined with the spicy taste of the pepper itself, and the unique spicy taste of the spicy strips on the board is formed.

Boil in water. The board is prepared as follows:Ingredients: 300g beef, 200g enoki mushroom, 2 packs of plate noodles.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili pepper, appropriate amount of Lao Gan Ma chili sauce, appropriate amount of soy sauce, appropriate amount of water starch, appropriate amount of monosodium glutamate, appropriate amount of Liangfusun, appropriate amount of Shaoxing wine, appropriate amount of Sichuan pepper powder.

1. Prepare the materials first.

2. Accessories are ready.

3. Add Shaoxing wine, soy sauce and sugar to the beef, marinate for 10 minutes to make it flavorful.

4. Then add an appropriate amount of water starch and grasp well.

5. Cut the accessories.

6. Add cold oil to the pot hall, add beef, and stir-fry.

7. Add Sichuan pepper powder and continue to stir-fry.

8. Then add an appropriate amount of water, soy sauce, and bring to a boil over high heat.

9. When the soup is boiling, add the noodles and enoki mushrooms.

10. Add an appropriate amount of salt and sugar to taste.

11. After the flavor is adjusted, wait for the soup to boil at one time, and then turn off the heat and pick it up.

12. Put it all in a bowl.

13. In another pot, add oil, dried chili pepper (Chaotian pepper), garlic, ginger, and stir-fry until fragrant.

14. Add Lao Gan Ma chili sauce, fry for a while to make the oil turn red, <> 15, add a small spoon of sugar.

16. Finally, add chopped green onions and stir-fry quickly, and you can get out of the pot.

17. Put the fried chili oil sauce on the noodles, and this is the finished product.

First of all, prepare the ingredients such as chili, oil, licorice, and gardenia.

1. Choose the right chili pepper, the selection of chili pepper can be based on the local taste, if you can eat spicy, choose Chaotian pepper and the like, if you can't eat spicy, choose the first scattered pepper with a smaller spiciness.

2. Soak the chili pepper in water, so that the chili pepper can be softened, and the oil can be allowed into the chili pepper when frying, so that it will be more fragrant when eating.

3. When frying, you can add licorice and gardenia, these two spices can be used to dispel the fire, so as not to eat too many chili peppers and cause fire.

4. When the frying is done, you can put the chili pepper and oil out and set aside for later use.

5. When the noodles are boiled and removed, you can pour the fragrant chili peppers, and a bowl of noodles is ready.

That's how to make the chili peppers.

Preparation of plate noodles with chili peppers.

Ingredients: Appropriate amount of dried chilies, oil, and onions.

Excipients: cumin, cloves, star anise, sesame, ginger and garlic, and salt.

Method: 1. Peel off the dirty skin on the outside of the onion, cut off the head and tail of the branches, slide and then cut into large pieces.

2. Put oil in the pot, add ginger and garlic and stir-fry until fragrant.

3. Put the chili peppers in a blender and crush them, preferably with several kinds of chili peppers.

4. Remove the ginger and garlic, add the onion, and fry it over high heat to bring out the fragrance. When halfway through, add star anise, cumin, and cloves.

5. After the flavor of the spices is fried, filter out the slag in the pot.

6. Add the sesame seeds to the crushed chili pepper and mix well.

7. Turn the oil pan to medium heat, wait until the oil is not as hot as before, pour in the chili powder and fry slightly.

8. Finally, add salt, put it in a sealed jar and wait for two days before you can take it out and eat.

Cooking method of chili pepper on the plate:Ingredients: chili flakes, sesame seeds.

Excipients: grass fruit, green onion, ginger, garlic, star anise, bay leaf, cinnamon.

1. First of all, the first step is to heat the oil temperature for three minutes, and then add the green onions, ginger and garlic.

2. The second step is to put in the prepared grass fruits, star anise, bay leaves, and cinnamon.

3. Then keep frying in the pot, fry until dry and fragrant, golden and take out.

4. Prepare the chili noodles and sprinkle in the sesame seeds.

5. Remember that when the oil temperature reaches the temperature of the oil and the branch is hot, you can pour it in slowly.

Diagram of the finished pepper on the board.