Ask for help in the practice of chili oil and pepper oil

One with chili pepper and one with peppercorns.

Summary. Peel and pat the ginger; Cut the garlic into nail slices; The green onion is white. 2.

Put the wok on the fire, put in the salad oil and burn it until it is hot, put in ginger, garlic, green onion and white fried until fragrant, and then add Sichuan pepper and star anise to fry the flavor, the pot is off the fire, after cooling, the residue is removed, and the oil is packed into the container, which can be taken at any time.

Peel and pat the ginger; Garlic rotten cut into nail slices; The pin leaks and the green onion is white. 2.Put the wok on the fire, put in the salad oil and burn it until it is hot, put in ginger, garlic, green onion and white fried until fragrant, and then add Sichuan pepper and star anise to fry the flavor, the pot is off the fire, after cooling, the residue is removed, and the oil is packed into the container, which can be taken at any time.

The production method of pepper sauce and pepper oil is characterized by using fresh pepper, vegetable oil, old ginger and green onion as raw materials, the weight ratio of fresh pepper and vegetable oil is 1 1, old ginger is 8 15 of the total weight of vegetable oil, and the onion is 5 coarse acacia 11 Change this, the production method and steps are as follows: 1. Warm the vegetable oil, and reduce the fire power when refining to the oil ripples; 2. Put in 8 15 old ginger slices and fry them until they turn yellow; 3. Put in 5 11 green onions and fry them until the ginger and green onions do not spit out; Fourth, increase the firepower, put the pepper into the oil pot, fry until the pepper turns color, and when the fish eye bubble is spitted, put the oil into the ceramic container to cool;

5. Separate the pepper shell from the seed and drain the oil; 6. Use a stone mill or steel mill to grind the pepper shell into an oil slurry; Seventh, add Luling Yujin 5 10 after refining the residual oil of pepper, stir evenly with the rock, that is, get the finished pepper sauce; 8. Crush the seeds with a stone mill or steel mill; Nine times, add 1 3 times the refined secondary or 4 6 vegetable oil; 10. Stir together with the residual oil of refining Sichuan pepper to become Sichuan pepper oil.

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1. Simple method: take the new flower peppercorns of the year (the kind with a very strong taste), fry them in a hot oil pan, and like to eat the hemp flavor as long as the color of the peppercorns becomes slightly darker. If you don't like to eat numbness, you should fry the peppercorns for a while until the color turns black, and the taste is very fragrant.

2. Coral pepper oil: 500 grams of fresh coral pepper, 1000 grams of salad oil. Wash the fresh coral peppers, drain and set aside; Prepare a large pot and wipe the water inside the pan dry; Pour the salad oil into a large pot and add the drained fresh coral peppers; Turn the heat to medium, bring the oil to a boil and turn to low heat; Continue to simmer for 30 minutes until the aroma of fresh peppers comes out.

3. Sichuan pepper oil: 150 grams of Sichuan pepper, 50 grams of ginger, 50 grams of garlic, 100 grams of green onion, 5 grams of star anise, 1500 grams of salad oil. Peel and pat the ginger; Cut the garlic into nail slices; The green onion is white.

2.Put the wok on the fire, put in the salad oil and burn it until it is hot, put in ginger, garlic, green onion and white fry until fragrant, and then add Sichuan pepper and star anise to fry the flavor, the pot is off the fire, disturb Wang to cool and then beat off the slag, put the oil into the container, and you can take it at any time.

4. Chili pepper oil: Take a pot, it may as well be larger, and there should be a lid. Add vegetable oil, heat up a large amount of dried red peppers, break them open, and put them in.

When the oil is hot and the peppers are slightly paste, sprinkle in a large amount of chili flakes, a handful of peppercorns (Sichuan Hanyuan peppercorns are the best), and quickly remove the pot from the heat. Hold the lid of the pot in your right hand and a small bowl of cold water of about 50ml in your left hand. Pour the water into the pan and close the lid tightly.

At this point, a violent reaction occurs. Wait for the pot to be bottled and sealed.

5. Sesame pepper oil: 3 taels of chili noodles, 1 tael of fried sesame seeds, and 1 tael of fried soybeans (crushed) can also be added together, put in a bowl, add the oil to the fire until it is hot, pour the hot oil into the bowl with a spoon, stir while pouring, and set how much you want, and the oil can be red with more natural oil.

Zanthoxylum oil is a commonly used ingredient in our lives, generally speaking, we will add this pepper oil to the dishes, the purpose of this can make the dishes taste better, but in order to choose a good pepper oil, it is best to make it yourself, so that you can rest assured, so what are the steps of pepper oil? Here's what you need to know.

Steps to make Sichuan pepper oil:

1. Prepare about one or two peppercorns first, and remove the unnecessary parts. Some people think that it is necessary to soak the peppercorns in water and drain them before making them, but there is no need to make them. If you take it to water and soak it, if you don't drain it completely when you make it, it will splash and burn people.

Zanthoxylum pepper is not like other ingredients, people generally do not use pesticides when planting peppercorns, it is relatively natural green.

2. Put an appropriate amount of oil in the pot to heat, and the choice of edible oil must be of high quality. Makes the oil very cool at high temperatures. One criterion is that when the oil refining hand is raised, the bubbles floating on the surface of the oil gradually dissipate, until the bubbles are gone, and the clear pure clear oil is seen.

3. The oil temperature after refining should be properly controlled, and when the oil is refined and cooled for a while, when the oil temperature is only 80 degrees Celsius, pour the oil into a small basin with peppercorns. At this time, you will hear the sound of puff pastry peppercorns very strong, gradually, gradually the sound becomes smaller and smaller. In fact, when there is a sound, it is the time when the pepper oil in the pepper is emitted into the pure clear oil.

If the oil temperature is too high, the pepper oil will not volatilize well, then it is not to make pepper oil but to make tar. The peppercorn oil that makes the peppercorns scorched does not have the fragrance of the peppercorns.

4. If you can't hear the sound, then it means that the potato pepper oil has basically volatilized into the pure clear oil. But don't rush it at this time, let the pepper oil cool to the same temperature as cold water, and then you can seal it in a bottle. If you want to be easy to pour and eat, you won't pour out a lot at once, you can choose a soy sauce bottle or vinegar bottle to fill it.

Because the pepper oil is very numb, if you don't control it well when you pour it, you will pour it into noodles or cold dishes, so there is no way to eat it.

5. After the pepper oil is installed, the lid should be covered to avoid volatilization.

If you want to make your own zanthoxylum oil, then you can refer to the methods introduced above, and the pepper oil made by the above methods is relatively high-quality and reliable. If you want to choose to buy pepper oil, then you should also choose carefully, the factory date, and see its color.

1. Ingredients: 10 grams of Sichuan pepper, 1 bowl of rapeseed oil.

2. Clean the peppercorns first to remove dust and broken branches and leaves.

3. Then dry in the sun.

4. Pour rapeseed oil into the pot, first burn over medium heat until smoking, insert chopsticks into the oil, make small bubbles, and then turn to low heat, pay attention to the minimum heat! Leave to dry for two minutes.

5. Pour the peppercorns into the oil and be careful of being splashed with oil. Because the peppercorns will be boiling when they are just put into the oil pot, wait for them to calm down, fry them for two minutes, turn off the heat, and use the residual temperature to boil slowly.

6. When the oil temperature has cooled down completely, put it in a clean and waterless container, cover it tightly, and store it in a cool place. When using, scoop with a clean, waterless spoon.

7. Homemade pepper oil is finished.

1. Materials: half a pound of fresh pepper, an appropriate amount of green onion, an appropriate amount of ginger, a suitable amount of garlic, and one and a half pounds of freshly squeezed pure rapeseed oil.

2. Soak the fresh peppers you bought back in water for 1 hour, then drain the water for later use.

3. Translucent freshly squeezed pure rapeseed oil, green onion white, ginger and garlic, treat and set aside.

4. Burn the vegetable oil to smoke, then wait for the temperature to drop to not be hot, turn on a low heat, put the pepper, green onions, ginger and garlic into the pot together, boil slowly over low heat, and wait for the water to boil almost, the bubbles gradually become less, and the peppercorns change color and fragrance, you can turn off the fire.

5. Pour the boiled peppercorns and oil into a small basin, put them into a large basin with cold water, and quickly cool down. After cooling, cover and store for a week, so that the fragrance of Sichuan pepper can penetrate more into the oil.

6. Filter out the pepper oil, and the pepper can also be used again, put it into a bottle, and cover it for preservation.