How do you make cooked chili peppers? How to cook oil chili peppers???

The first is the choice of chili peppers.

If you don't like too spicy, choose Shaanxi pepper (Qin pepper), the chili oil made with Shaanxi pepper is characterized by bright red color, strong adhesion, fragrant taste rather than too spicy, suitable for cold dishes. This kind of chili pepper is not very common in the market, so it is relatively expensive. Its appearance is different from the common red pepper, it belongs to the kind of slender strips, the thickness is similar to the little finger of a beautiful woman, and the length is 6-7 cm.

Crushing it with your hands will stick to your fingers.

If you like spicy peppers, you can choose the chili peppers of Sichuan peppers. Sichuan's chili peppers are characterized by being fragrant and spicy. Suitable for friends who are not afraid of spicy, its appearance is basically the same as the common Chaotian pepper, but the volume is slightly fat, the meat is thicker than the ordinary Chaotian pepper, and it has a spicy taste after crushing, not the kind of spicy taste that rushes to the nose.

The second is the choice of oil. Generally, 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). Green onion segments.

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 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.

You're talking about red oil, 1 handful of oil is cooked, divide the pepper into three times, the first time the temperature of the oil should be a little higher but you can't fry the pepper, the second time wait for one minute, the third time is two minutes, depending on the amount of oil and pepper.

1. Pour the chili noodles into a high-temperature stainless steel basin, chop the ginger pieces into minced ginger and put them into the chili noodles, and then add the green onion, garlic, star anise, grass fruit, and cinnamon.

2. Heat the oil in the pot, pour as much oil as possible, heat the oil to about eighty to nine when it is mature, pour the oil directly into the stainless steel basin with chili noodles, pour the oil faster, and stand a little farther away from the stainless steel basin, because the oil will boil very much, and stand far away to prevent the oil from splashing and hurting people.

3. The oil will boil for a few minutes, at this time, observe on the side, when the oil is not boiling so much, pour in the fried white sesame seeds.

4. This is what it looks like after pouring in sesame seeds, which may still be boiling at this time, put the cooked oil aside until the oil stops boiling, and remove the green onion knots.

5. This is a finished product made of cooked oil chili peppers.

1. Heat the oil in a wok until the oil boils and smokes (salad oil is also fine) 2. Let the oil cool until it is 8 hot.

3. Put the 1 3 chili noodles that need to be made in a jar (preferably ceramic) 4. Scoop 1 3 hot oil into the jar, and then stir the oil and the chili noodles (at this time, the chili noodles will be scalded, the color of the chili noodles is not good-looking, and the spiciness is not enough, but the fragrance of the chili peppers can be fully released).

5. When the oil in the jar and oil pan has cooled down to heat, pour 1 3 chili noodles into the jar.

6. Add all the hot oil to the tank and stir (at this time, it is to blanch the spicy taste of the chili pepper) 7. After stirring evenly, add the remaining 1 3 chili noodles and stir (at this time, it is to improve the color of the chili oil, and the chili noodles heated at low temperature have a red and bright color).

8. Add a handful of white sesame seeds at the end, OK!

100 grams of dried chili noodles (preferably the coarser kind), 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 large ingredients. Good chili powder, pepper powder, five-spice powder, sesame seeds, salt, mix and put in a container that is not afraid of burning.

Production: 1Pour the chili flakes and some white sesame seeds into a heat-resistant container that is large enough because the chili flakes boil when heated.

2.Pour an appropriate amount of oil into the pot, and add a few grains of ingredients when the oil is cold.

3.When the oil is boiled to 9 hot (smoking), turn off the heat and remove the ingredients.

4.When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use it after cooling. The remaining red oil chili pepper can be bottled to make chili oil chili oil use.

Make BAI material.

100 grams of dried sea pepper noodles

400 grams of canola oil, 10 grams of white sesame seeds, 3 grains of ingredients, and cinnamon

A small amount of grass and nutmeg.

Production method version 1.

1.Will the sea. Mix the pepper noodles with white sesame seeds and pour them into a large heat-resistant container to prevent them from spilling due to boiling, and porcelain is preferred.

2.Pour oil into the pot, add the ingredients, cinnamon, grass fruit and meat, boil slowly over medium heat until 90% hot (smoking), turn off the heat, and remove the spices such as the ingredients.

3.When the oil is slightly cooled, pour in the sea pepper noodles, stir constantly, and continue to add cooked oil at the same time, stop stirring when the bubbles are gone, cool and can.

Method 2.

1.Pour oil into a pot, bring to a boil over medium heat until 90% hot, and turn off the heat.

2.Let it cool slightly, pour in one-third of the sea pepper noodles, and the oil temperature is so that the sea pepper noodles turn brown without blackening (color mixing).

3.Continue to let it cool slightly, pour in the rest of the sea pepper noodles, warm the oil so that the sea pepper noodles turn red and bright (stimulate the aroma and spiciness), stir, cool and can.

After the pot is hot, add an appropriate amount of oil, a little more, and put the chopped dried chili noodles into the pot when the oil is three minutes hot. Bring to a simmer and flip with a spatula while frying until the peppers are old red, the color is darker, and the oil is red, and then it is ready to come out of the pan. After it comes out of the pot, it is sealed overnight, and it starts to eat very fragrant the next day.

50 grams of chili flour copy (powder), 100 grams of cooking oil, 15-18 grams of salt, 10-15 peppercorns.

Method: 1. Stir the chili noodles with salt thoroughly and store them in heat-resistant utensils;

2. Heat 100% cooking oil.

3. Pour the heated oil into a heat-resistant utensil, put the peppercorns, stir well, and the above figures are only used as a reference.

Chop the dried chili peppers, put them in a bowl, then pour oil into the pan, turn off the heat when they are hot, and pour the oil directly over the chili peppers.

Click ** to see the full picture, the steps are all above

Finely chop the chili peppers and pour in the boiling hot oil.

Put some oil and fry the peppers in the pan hahaha.

Put chili peppers in the cold oil and fry them slowly

Ingredients: 200 grams of paprika.

Preparation of auxiliary materials: 2 grams of star anise, 2 grams of bay leaves, 2 grams of cinnamon, 2 grams of chopped ginger, 4 white green onions, 2 grams of salt, 2 grams of cooked sesame seeds.

Step 1: Prepare the condiments, rinse them and dry them, and chop the ginger for later use.

2. Ready paprika.

3. Put the chopped ginger on top of the chili flakes for later use.

4. Heat the oil in the wok until 4 layers are hot, put in the condiments, and fry slowly over medium-low heat until fragrant.

6. Continue to heat the oil on the high heat, and turn off the heat when there is green smoke on the surface of the pot.

7. Wait for the oil in the pot to cool slightly, pour a part of the oil on the chili powder and stir gently with a spoon to make the chili powder evenly heated.

8. Put the salt and sesame seeds on the chili powder, pour all the remaining oil in the pot on the chili powder, and stir with a spoon.

I'm a southerner, and I've started making chili oil after a lot of Douyin.

Chili oil is so fried, the color is good, the taste is fragrant, and it is not easy to paste.

Chili oil is a seasoning that is made in a particular way. In layman's terms, Sichuan cuisine should be a mix of chili peppers and various ingredients and spices through the right oil temperature. It is widely welcomed by the people of Sichuan and Chongqing in China.