How to fry chili peppers, how to fry chili peppers How to fry chili peppers

Don't know what chili you're going to fry?

Green peppers: Put a lot of oil in the pot, burn the oil until the oil smokes slightly, put in the washed green peppers, fry until the skin is white and take out (you can mix or fry and eat). Note: The whole fried green pepper will burst, (cut the large green pepper into sections, insert the small sharp pepper into the air, or pat it flat with a knife;

Dried chili peppers (whole): Stir-fry over low heat with a small amount of oil in a pan until it is crispy;

Chili flakes: 1. Mix well with a small amount of water, put it in an oil pan, and boil over low heat to dry the water;

2. Mix well with a small amount of water in the iron container of chili crumbles, put an appropriate amount of oil in the pot, and stir well with chopsticks when the oil is smoking;

3. Dried chili peppers, a small amount of bay leaves, cinnamon, star anise, raw peanuts, soak in water for more than 5 hours, drain the water, and stir to crush; Put a large amount of oil in the pot and boil dry.

Red Oil Chili: Pour the chili powder into a large bowl, add a piece of crushed ginger and a knotted green onion.

Heat the vegetable oil in the pan until it is 80% hot, then pour the oil directly into the bowl and it's done.

Tiger skin green pepper: heat the oil, put in the green pepper (green pepper does not need to be seeded, do not need to cut, use the lid to block it when frying, the green pepper will burst oil after heating, so as not to burn), fry until the green pepper skin is white, then pick it up, pour out the more oil in the pot, leave a part of the ginger, garlic, green onion, fry until fragrant, and then put the fried green pepper, fry until the green pepper skin is a piece of black skin, put monosodium glutamate, salt and start the pot.

You can peel the skin and serve it, or you can peel it again when you eat it.

Cut the chili pepper in half, then make a bowl of water, add some black pepper, salt, sugar, monosodium glutamate, corn starch and mix into a paste. Then put the chili pepper in it and stick it and fry it in oil. You can cut the chili pepper into whatever shape you like, and the taste of the paste is also determined by yourself.

1. The frying method of green chili pepper and dried chili pepper is different, the green one can be fried into Hu skin, chopped into silk and fried, etc., and the heat should be adjusted appropriately. Dry has high requirements for the heat, farewell is the oil chili, the fire will be paste, it is best to make the oil spicy first, the chili noodles are ready, and then pour the oil on it and stir.

One pot, you might as well be larger, with 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 and a handful of peppercorns (Sichuan Hanyuan is 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.

You can start by placing the peppers in a high-temperature container, then bring the oil to a boil and pour it directly over the peppers (stirring the peppers as you pour the oil). The fried peppers in this way will not be mushy, the color is bright, and the taste is good!

The peppers are cleaned first, and of course the peppers that are cleaned last should be dried.

Add an appropriate amount of oil in the pot, it is best not to use salad oil, I personally think it is better to use Hu oil, heat it to seven ripe, add chili peppers, be careful not to fry scorched, and add other condiments according to personal taste in the process.

Pour the oil to the boil first, then turn off the heat and cool for a while, throw one in and try it first, if it is paste, then wait a while, otherwise you can pour it in and fry it.

Deep-fried chili peppers are simple, but it's a bit harder to fry them fragrant and crispy. The most important thing is that the oil temperature should not be too high. Fry slowly in a pan with low-temperature oil; When it is fried until it is a little golden brown, it is ready to remove.

Heat the oil first, add the ginger slices, then add the chili peppers, and slowly mix over low heat.

Cut the chili pepper and put it in a bowl, heat the oil, pay attention to the heat, pour it on the chili, it is the best to be red, and it is also the best to eat.

Heat the oil first, then add the chili peppers, OK, done

Put the appropriate oil in the pan first, fry the oil for 7 minutes before adding the ingredients, and then add the chili peppers.

After the oil is heated, pour it on the peppers, and the temperature of the oil should be higher, otherwise it will not be fragrant.

Put the oil into the pan and add the chili peppers, just pay attention to the heat.

When the pot is hot, put the chili pepper and put the oil.

No matter what chili you fry, you have to put oil first, and then chili peppers.

The pot is hot, put the oil, the oil is hot, and the guy is putting the chili peppers.

1. Fried chili pepper is to chop fresh red pepper (with large red pepper, sharp red pepper, Chaotian pepper, Guangzhou pepper, etc. as the material).

2. Then mix well with ground corn or sticky rice, you can choose to put salt or no salt.

3. Then put it into the altar and seal it, and pour the altar into the salt water basin after the altar mouth is sealed.

4. Generally, it can be eaten in 3 to 5 days, but the taste is not very delicious.

5. If you want to taste better, it will taste more beautiful after 30 days, and it is guaranteed that your mouth will water when you smell it.

1. Ingredients: 5 chili peppers, 5 cloves of garlic, 1 tablespoon of vinegar, 2 tablespoons of light soy sauce, half a tablespoon of sugar, 1 tablespoon of cooking oil.

2. Prepare the chili peppers, wash them and drain the water.

3. Then pull out the stem of the chili pepper and clean up the chili seeds inside.

4. After pulling it all out, flatten the pepper with a knife, and then break the pepper from the middle of the head and tail. This makes it easier to fry a bit.

5. Then chop the garlic for later use, then we will make the seasoning sauce, prepare a small bowl, pour in light soy sauce, sugar, vinegar, stir evenly and set aside.

6. Heat the wok, pour in the chili pepper and stir-fry, remove the water, stir-fry soft, stir-fry the chili peel with yellow bubbles, and then put oil and stir-fry.

7. Then add minced garlic and stir-fry until fragrant, then pour in the seasoning sauce and stir-fry.

8. After the soup is drained, turn off the heat and put it on the plate, and the delicious fried chili peppers are ready.

First of all, the sea pepper should be good, Sichuan Erjin bar is more fragrant, if you can eat spicy, you can use Chaotian pepper or millet pepper and then press the sea pepper to compare oil.

The ratio of 1:4 is ready for oil, and the blended oil is used in the field, but do not use peanut oil and soybean oil, of course, if you eat spicy, you can put less oil, and if you eat light, you can put more oil, but it is recommended not to exceed 1:8, or there will be no taste-

Heat the oil, put a few shallots and ginger pieces, and fry them yellow and don't use them, mainly to get the aroma of these. Remove from heat and wait for the oil temperature to drop.

Come on, when 5 is hot (more than 100 degrees, the highest oil temperature seems to be more than 300 degrees), pour down the sea pepper noodles and stir without stopping.

No more beard. Blanch it a little for a while, so that you can fully blanch the fragrance, put a little grass fruit, add a little fragrance, and wait for the oil to cool down and be red.

The oil is basically done.

There are two kinds of red oil, one is this red oil, and the other is to add star anise, cardamom, and flowers while adding grass fruits in the last process.

There are several spices such as pepper, so the fragrance is relatively strong, and it is better to use it to make cold dishes, and I think this covers up the original fragrance of sea pepper.

Ingredients:

Peanuts [pictured] Peanuts half a bowl of food.

Chili pepper [picture] A bowl of chili pepper food.

Half a bowl of oil [pictured] oil.

Sesame seeds [pictured] a spoonful of sesame food.

A spoonful of chicken bouillon. A spoonful of seasoning.

A spoonful of salt recipe preparation:

Preparation of fried chili peppers**11Cut the peppers into sections.

Fried pepper recipe **22Place the seasoning in a bowl.

The practice of fried chili peppers**33Put oil in the pot, fry the chili peppers over low heat, and fry the chili peppers**44Fry until it changes color, you can put it in a bowl, leave some bottom oil and put peanuts on low heat to fry and fry the chili pepper**55Once the peanuts are cool, they can be placed in a bowl.

Ingredients: Dried chili peppers.

150g of excipient oil.

Salt to taste, pepper to taste.

Appropriate steps. 1.Peppers, cut into shreds, put on a radiator to dry. When eating, rinse it slightly with water.

2.Served with some peppers.

3.Heat the pan with cold oil, first put the peppercorns, and stir until fragrant.

4.Pour in the cleaned dried chili peppers. Medium-low heat. Stir-fry with chopsticks.

5.Once out of the pan, place on a plate and sprinkle with a little salt.

6.The spicy and crispy fried chili peppers are out of the pot.

Ingredients: Ingredients.

7 chili peppers. 400g of fried fish in oil.

Appropriate amount of MSG. Fish oil in moderation.

Moderate fuel consumption. Garlic to taste.

Appropriate steps. 1.Prepare the materials.

2.Put oil in the pan and pour in the fried fish.

3.Pour in the cayenne pepper.

4.Adjust the taste, add a small amount of boiling water, make it more flavorful, and remove from the pot.

5.How's that, it's okay.

TipsTry it, you will have unexpected gains.

Whether you make paprika or an everyday dish.

Ingredients for fried chili peppers.

Appropriate amount of dried red pepper Appropriate amount of minced green onion.

Peanuts are beautiful with a small amount of sesame seeds.

More oil and salt to taste.

Appropriate amount of chicken bouillon. Preparation of fried chili peppers.

Step 1 cut the dried chili pepper into small pieces, scald it with boiling water, and finally scald it the night before, pour out the water after the water cools, drain the chili pepper, and fry it again at noon the next day, peanuts, sesame seeds, I added melon seeds this time.

Step 2 Heat oil in a pot, pour in chili peppers, reduce the heat to low and fry slowly, stirring slowly in the process to avoid sticking to the pot. Pour in chopped green onions and other seasonings for about 10 minutes, add an appropriate amount of salt, turn on medium heat and then continue to stir (you feel less oil halfway, you can add an appropriate amount).

Step 3: After frying the pepper until it turns color, add the chicken essence <> (always on medium-low heat, be patient).

Step 4: The spicy and crispy chili peppers are out of the pot.