How to make homemade chili noodles

The practice of homemade chili noodles.

Prepare the dried chili peppers.

Use a damp cloth to wipe the dirt off the chili peel first.

Then cut the chili peppers into sections (of any length), put them in a wok and stir-fry over medium-low heat.

Sauté until the chili husks and seeds are dark.

After cooling, the peppers will become very crispy, so put the pepper shells in a powder machine and crush them (depending on the thickness you like).

Break it and pour it into a container.

After the chili shell is beaten, put the chili seeds in and crush them (at this time the house is full of fragrance) and pour them into the previously broken chili husks and mix well, and put them in a sealed jar for preservation, preferably in the refrigerator.

Prepare the dried chili peppers.

Use a damp cloth to wipe the dirt off the chili peel first.

Then cut the chili peppers into sections (of any length), put them in a wok and stir-fry over medium-low heat.

Sauté until the chili husks and seeds are dark.

After cooling, the peppers will become very crispy, so put the pepper shells in a powder machine and crush them (depending on the thickness you like).

Break it and pour it into a container.

After beating the chili husks, put the chili seeds in and crush them (at this time the room is full of fragrance), and pour them into the previously broken chili husks and mix well.

Store in an airtight jar, preferably in the refrigerator.

Tips. When frying chili peppers, it is best to wear a mask or cover a wet towel, otherwise the spicy taste of stir-fried peppers will be very choking.

The chili pepper will be fragrant after it is fried, but it cannot be copied into the paste.

Pepper seeds and pepper shells are beaten together, and pepper seeds are not easy to break, so they should be beaten separately.

The thickness of the chili noodles depends on my personal preference, I like the slightly coarser ones, so the beating is more coarse.

The aroma of chili pepper is relatively volatile, so it is not recommended to make too much at one time, and it should be stored in a refrigerator after being put into a sealed bottle, so that it can be stored for a relatively long time.

Kitchen utensils used: blender, wok

I never have to buy chili noodles, make my own super simple, clean and additive-free, the method will look at it, chili noodles are a kind of condiment that my family eats from the beginning of the year to the end of the year, as a Hunan person, cooking is inseparable from spicy, chili noodles, millet spicy These are our daily cooking, commonly used condiments. The chili noodles bought outside, not only taste not authentic, but also add some additives, which is neither healthy nor hygienic to eat, so my family's chili noodles are all made by myself, when I was in the countryside, my mother would dry a lot of dried chili peppers every year and grind them into chili noodles with a stone mill.

After I got married, I made my own chili noodles every day. A few days ago, I made a bottle of chili noodles, and I dried it in the circle of friends, and my relatives and friends rushed to ask for it, and today the weather is good, and I got some dried chili peppers, and I made another bottle, and I will see how to do it. It's done in three simple steps.

You can try it too.

Homemade chili flakes].

Ingredients: Dried chilies.

Tool: Blender.

Method: 1. The dried chili peppers bought in the supermarket, these 15 yuan, the chili noodles can be eaten for more than half a year. It is particularly affordable, and it is more hygienic to make it yourself than to buy it, and you can eat it with confidence.

2. After buying dried chili peppers, for the sake of hygiene, be sure to rinse them with water and wash them two or three times. Remove and drain.

3. Find a larger bamboo basket, which has better air permeability, and it is easier to dry the dried peppers when used to dry them, and put the dried peppers in the basket and dry them in the sun.

4. Pour the dried chili peppers into the conditioning machine and beat them into chili noodles. After learning it, you don't have to go out to buy chili noodles anymore. Make it yourself with zero additives, which is hygienic and healthy. It's also very simple.

The secret of the kitchen].

1. The dried chili peppers you bought back must be rinsed with water for more hygiene.

2. Make sure that the dried chili peppers that have been washed are dried in the sun before making chili noodles.

3. You can also take advantage of the fact that millet is spicy and cheap, buy more sun-dried noodles to make chili noodles.

1. Prepare the dried chili peppers.

2. Use a damp cloth to wipe the dust off the pepper peel first.

3. Cut the chili pepper into sections, put it in a wok and stir-fry over medium-low heat.

4. Stir-fry until the color of the chili shell and chili seeds becomes darker.

5. After cooling, the pepper will become very crispy, so put the pepper shell into the powder machine and break it first.

6. Break it and pour it into a container.

7. After beating the chili husk, put the chili seeds in and crush them.

8. After crushing, pour it into the previously broken chili shell and mix well, put it in a sealed jar for preservation, and it is best to put it in the refrigerator.

Ingredients: half a pound of dried chili peppers, 1 porcelain spoon of rapeseed oil. Steps:

1. Remove the stems of the dried chili peppers you bought, cut them into small pieces and put them in the pot, heat the pan over medium heat, and turn off the heat immediately. During the period, it should be constantly stir-fried. Turn off the heat and continue stir-frying.

2. Wait for the pot to cool slightly, pour in about a porcelain spoon of rapeseed oil for the second time, and continue to stir-fry. Wait until the pepper seeds are slightly golden brown, then turn off the heat. Turn off the heat and continue stir-frying.

The purpose of adding rapeseed oil is to accelerate the volatilization of the pepper aroma, but to let the pepper seeds stick to the pepper skin and heat it evenly, otherwise it will always be at the bottom of the pot and will eventually be pasted.

<>4. After adding oil, the pepper seeds stick to the pepper skin and heat them evenly.

5. Remember to use rapeseed oil. Generally speaking, the darker the color, the better.

6. Turn off the heat and stir-fry, cool for a few minutes to make the peppers crispy, and the cooling time is subject to the clattering sound of turning the peppers with a spatula. After turning off the heat and stir-frying for the second time, it is generally fine. However, if the pepper seeds are not slightly charred as in the picture, you can also fry them for a short time for the third time.

7. Just break the food processor.

8. Finished products. <>

The above content refers to Encyclopedia - Pepper Noodles.

Chili noodles are dried with chili peppers, and then they are made into noodles with a pot in the future, so that they can be made into chili noodles.

Dried chili peppers bought in the market should be cleaned first. However, the dried chili peppers used to make chili noodles cannot be washed with water. If you wash it with water, let the dried peppers get wet, and they will be filled with water.

When you put it in an oil pan and fry it, it will not heat up the oil because of the water in it, and it will not be effective. So remember not to wash with water. The way to clean up dried chili peppers is actually very simple.

With a large pot lid, put the dried chili peppers in, and wipe the dried chili peppers clean with a clean cleaning cloth. If you find that there are chili pepper heads in it when rubbing, you should remove the chili pepper heads in time. After cleaning up, it's time to fry in the pan.

If you have fried peanuts, it is much easier to fry dried chilies. Because, fried dried chili peppers and fried peanuts are the same. It's all about pouring oil into the pan and then putting the dried chili peppers in the pan and stir-frying.

Until the oil is hot, the dried chili peppers can be out of the pan (the heat for stir-frying the dried chili peppers must be on low heat). After cleaning up, it's time to fry in the pan. If you have fried peanuts, it is much easier to fry dried chilies.

Because, fried dried chili peppers and fried peanuts are the same. It's all about pouring oil into the pan and then putting the dried chili peppers in the pan and stir-frying. Until the oil is hot, the dried chili peppers can be out of the pan (the heat for stir-frying the dried chili peppers must be on low heat).

Ingredients for spicy noodles: flour, measuring cup, 1 green onion, green pepper, chili flakes (coarse), chili noodles (fine), eggs, salt, five-spice powder.

The preparation of spicy noodles.

Shred the green peppers, shred the green onions, a spoonful of coarse chili noodles, a spoonful of fine chili noodles, a small spoon of salt, half a spoon of five-spice powder, and about a measuring cup of flour.

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Heat the oil and smoke, pour it into a bowl and stir.

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Crack in two eggs and stir to combine.

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Steam in a pot for about 25 minutes and serve.

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Tip 1After mixing the noodle sauce, taste it, the taste of salt is the taste of steamed;

2.Stir well and feel like batter, it is thin and not too dry, if it feels dry, you can add a little water;

3.If you want to put the meat, add a little diced raw pork, and add some fragrant powder, Sichuan pepper powder and a little shredded ginger to the seasoning.

You can first cut the pepper into small strips, then add the right amount of salt to marinate it, and finally stir-fry it to make it more delicious.

Hello, this should be washed with millet spicy, dried and dried, then chopped and put some garlic, put it in a jar, and seal it.

Preparation of chili flakes.

1. The practice of homemade chili noodles.

Step 1: Prepare an appropriate amount of dried chili pepper, an appropriate amount of white sesame seeds, Sichuan pepper, cinnamon, and 1 star anise.

Step 2: Wipe off the dust with a damp cloth and chop the dried chili peppers into small pieces.

Step 3: Heat the pot first, add the chopped dried chilies, cinnamon, pepper and star anise, and stir-fry together.

Step 4: After that, fry the white sesame seeds together and wait until the sesame seeds turn slightly yellow, then turn off the heat.

Step 5: After all the ingredients have cooled, add them to the blender and grind them again.

Second, the practice of fried chili noodles.

Step 1: Prepare about 300 grams of chili noodles, 20 grams of green and red hail peppers, 2 taels of white sesame seeds, 3 catties of rapeseed oil, minced garlic bay leaves and a little salt.

Step 2: Add the minced garlic, minced bay leaves and salt into a large pot and mix slightly.

Step 3: Add some oil to the pot and when it is about 80% hot, pour all the ingredients into the pot.

Step 4: Slowly pour the fragrant oil into the chili noodles, slowly, and stir evenly to prevent part of the oil from burning the chili noodles.

Step 5: You can pour half of it first, wait until it is stirred well and let it cool, then pour in the remaining oil, and stir again.

The method of making chili flakes with dried chili peppers is:Small box of millet spicy, about 400g. Rinse with tap water 2-3 times and soak for a few minutes.

2. Take out and shake off the water, drain the water first according to the requirements of the dried fruit machine, I am lazy, just shake it twice when I pick it up. Spread evenly and set to 80 degrees for 12 hours. There is no drying machine that can dry the water and air dry it naturally or put it in the refrigerator to dry, and it will take a few more days.

3. Take it out after air drying, and seal and store it if you don't use it for the time being, or you can cut it into small pieces and save it, and the dried chili pepper will be ready here.

4. Add the cut dried chili peppers to the rest of the spices and fry them in a hot pan over low heat until fragrant.

5. After stir-frying, pick out other spices except Sichuan pepper, put it in a food processor and break it, and the pepper noodles are finished.

1. Ingredients: appropriate amount of dried chili peppers.

2. Excipients: appropriate amount of white sesame seeds.

3. Seasoning: 1 star anise, 1 pinch of Sichuan pepper, 1 piece of cinnamon.

4. Wipe the dust off the surface of the dried chili pepper with a damp cloth.

5. Cut into small pieces with scissors.

6. Among the ingredients, pour all other ingredients except white sesame seeds into a clean pot (dry frying, no oil in the pot). Turn on low heat and stir-fry for two minutes.

7. Pour in the white sesame seeds and continue to slowly fry all the ingredients over low heat for two or three minutes, until you see that the sesame seeds are slightly yellowed.

8. Turn off the heat and continue to stir-fry until the ingredients in the pan have cooled down.

9. After cooling, use a food grinder to break it.