How do you make homemade chilli flakes quickly? How to make chili noodles

Buy millet spicy, fresh tender ginger, garlic (you can decide whether you want garlic according to your own taste, adding ginger is to enhance the umami), an appropriate amount of minced meat (you can also choose according to your own taste, adding minced meat is convenient and suitable for eating spicy, direct bibimbap) The number is decided by yourself, it is best to chop it and put it into an old godmother bottle, wash, dry, subtract the chili ba with scissors, it is best to bask in the sun if you have the conditions, not too dry, bottle after cooling, refrigerate in the refrigerator, if not refrigerated, put it in a bottle and put it in a ventilated and cool place, Can be stored for at least one week.

Ingredients: dried chili, cooked sesame seeds, Sichuan pepper, star anise, cinnamon, cumin, cut the dried chili pepper into small sections, cut the dried chili pepper and Sichuan pepper, cinnamon, star anise, cumin together and stir-fry until the chili pepper is crispy and fragrant, the fried raw materials cool for a while, and then put it in a grinding cup, add a little sesame seeds and grind it into powder.

Put a small amount of oil into the pot and cook until it is hot, put in diced beef, half a package of bean drums and stir-fry (do not fry old), put it in a chili powder bowl, add a little sesame oil to accompany it again, put the cooking oil into the pot and burn it vigorously, quickly pour it into the bowl containing chili powder, turn it with a spoon while pouring, and gradually pour the chili pepper thoroughly until the oil is full of chili peppers, so that the homemade chili powder (oil) is ready.

Dry chili peppers wipe the dust off the surface with a damp cloth. Cut into small pieces with scissors. Pour all the ingredients except white sesame seeds into a clean pot (dry stir-fry, no oil in the pan).

Turn on low heat and stir-fry for two minutes. Pour in the white sesame seeds and continue to slowly stir-fry all the ingredients over low heat (about another two or three minutes, until you see that the sesame seeds are slightly yellowed). Turn off the heat and continue to stir-fry until the ingredients in the pan have cooled.

What people often do at home: grind the spicy dried chili peppers into powder, put them in a bowl, and put peppercorns and salt according to their taste. Fry the vegetable oil (the amount depends on the amount of chili noodles prepared earlier, at least ensure that it can be stirred smoothly) until it smokes, then pour the oil into the bowl, and stir again.

I'll tell you a delicious chili sauce recipe that is delicious to take off, spicy to smoking, millet spicy is broken with a food processor, if you think you can chop it, then be careful of spicy hands or eyes... Remember to wear gloves. Ginger and garlic finely chopped.

Stir all together and add a drop of sugar and a drop of salt. Put it in a waterless glass container and seal it, this can't be put for a long time, you must eat seafood, you must eat hot pot, stir-fry and stew! After adding the sauce, you can leave it for a long time after the oil is over.

Add a little water to the chili noodles and soak them wet, add a lot of oil to the pot, and squeeze the star anise cinnamon peppercorns with oil to bring out the fragrance and then remove them. Add a pinch of salt to the hot oil and reduce the heat to medium. When the fragrance comes out, add the sesame seeds and reduce the heat. Stir-fry for a while before bottling.

Erjingtiao is fried over low heat, fried with a hand to the extent of crushing, and then put him in the bucket to crush, fried soybeans and sesame peanuts are fried separately, soybeans are fried dry and ground into powder, sesame peanut grinder coarse particles, Sichuan pepper Sichuan pepper is fried one to one, and then all mixed together, add chicken essence monosodium glutamate and a little sugar.

There are many barbecue pepper noodles, and there are only a few general seasonings, and chili pepper as the main ingredient is of course indispensable, followed by accessories: sesame, fennel, star anise, chicken essence, salt, pepper, bean flour, etc., the main ingredients and accessories of barbecue pepper noodles are very important, and the accessories can be increased or decreased according to the specific situation, and then broken and mixed together in a certain proportion.

Mix salt and chili noodles well in a bowl, heat the oil, smoke as well, pour one-third of it, stir it, pour one-third of it, stir it again, and pour the remaining one-third of it all (the purpose is not to burn).

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.

Materials

Dried chili peppers to taste.

Steps(1) Dried chili peppers ready;

(2) Wipe off surface dust;

3) Cut into small pieces with scissors, or cut with a knife;

4) Stir-fry directly into the pot over low heat, and keep shoveling with a spatula to avoid sticking to the bottom;

5) Stir-fry until it changes color and gives off a choking chili pepper taste, turn off the heat and let it cool;

6) Put it in a blender and grind the powder;

7) Stir the chili powder once, there will be a large chili segment in it, pick it out and continue to beat;

8) Wait until the paprika is thick enough to your satisfaction.

Chili foam method.

Prepare 5 pounds of chili peppers.

6 taels of salt. , 3 taels of sugar.

1 tael of monosodium glutamate. 2 taels of ginger and 2 taels of vinegar.

1 pound of garlic.

Put the chili ginger. Grind and put sugar monosodium glutamate salt and vinegar, put it in a pot to cook, and then put the garlic foam.

Add all kinds of seasonings in proportion, smoke slowly over low heat, stir carefully, don't stick to the pot, keep the pot boiling for 10 minutes, and wait for the peppers in the pot to turn dark red, then you can get out of the pot.

Selection: Green peppers are selected from cone peppers or long peppers with hypertrophied, tender, insect-eaten, and non-rotten deterioration; The red pepper is a short cone pepper with thick flesh, tender quality, few seeds, and pure spicy aroma. Green peppers and red peppers are pickled separately in their respective containers, and then mixed in quantities during the packaging process, so that the color of the product presents a natural contrast and increases the beauty of the product.

1. Chili noodles are determined according to the family, rapeseed oil is determined according to chili noodles, a small amount of five-spice powder, a small amount of green onions, ginger and garlic, and a small amount of Sichuan pepper.

2. Prepare chili noodles, five-spice powder, Sichuan pepper, green onions, ginger and garlic. According to the population of your family and your personal preference for chili peppers and the amount of you eat, cut the green onion into small pieces, and cut the ginger and garlic into small slices.

3. Heat the pan with an appropriate amount of rapeseed oil (it should be decided according to the amount of chili noodles, which can be judged according to the experience of self-shaped brother Luji, of course, it may not be very accurate, but it is necessary to ensure that the amount of oil should cover the chili noodles).

4. Put the green onion, ginger and garlic in the oil pan, fry it dry and yellow, and then use a colander to take it out and throw it away.

5. After the green onion, ginger and garlic are fried, put a little pepper into the pot, fry the fragrance and throw it away, then turn off the heat and wait for the oil to cool down to seven or eight percent hot.

6. Pour seven or eight ripe oil into the chili flour, stir along the same direction from side to side, and add a small amount of five-spice powder after the oil is poured. In this way, the cooked oil chili pepper is ready, and you can enjoy it beautifully when eating.

Summary. 1. Material preparation: an appropriate amount of dried chili pepper, an appropriate amount of white sesame seeds, 1 star anise, 1 pinch of Sichuan pepper, and 1 piece of cinnamon.

2. Wipe the dust off the surface of the dried chili pepper with a damp cloth and cut it into small pieces with scissors. 3. Pour all the ingredients except white sesame into a clean pot. 4. Turn on low heat and stir-fry for two minutes.

5. Pour in the white sesame seeds and continue to slowly fry all the ingredients over low heat. 6. Turn off the heat and continue to stir-fry until the ingredients in the pan have cooled down. 7. After cooling, use a food grinder to break it to the thickness of the pepper noodles you want.

8. The delicious chili noodles are ready!

1. Material preparation: an appropriate amount of dried chili peppers, an appropriate amount of white sesame seeds, 1 dried anise trousers, 1 pinch of Sichuan pepper, and 1 piece of cinnamon. 2. Wipe the dust off the surface of the dried chili pepper with a damp cloth and cut it into small pieces with scissors.

3. Pour all the ingredients except white sesame into a clean pot. 4. Turn on low heat and stir-fry for two minutes. 5. Pour in the white sesame seeds and continue to slowly fry all the ingredients over low heat.

6. Turn off the heat and continue to stir-fry until the ingredients in the pan have cooled down. 7. After cooling, use a food grinder to break the scumbags to the thickness of the chili noodles you want. 8. The delicious chili noodles are ready!

1. Material preparation: an appropriate amount of dried chili peppers, an appropriate amount of white sesame seeds, 1 dried anise trousers, 1 pinch of Sichuan pepper, and 1 piece of cinnamon. 2. Wipe the dust off the surface of the dried chili pepper with a damp cloth and cut it into small pieces with scissors.

3. Pour all the ingredients except white sesame into a clean pot. 4. Turn on low heat and stir-fry for two minutes. 5. Pour in the white sesame seeds and continue to slowly fry all the ingredients over low heat.

6. Turn off the heat and continue to stir-fry until the ingredients in the pan have cooled down. 7. After cooling, use a food grinder to break the scumbags to the thickness of the chili noodles you want. 8. The delicious chili noodles are ready!

Pepper noodles Ingredients: 300g of dried chili peppers

Excipients: appropriate amount of oil, appropriate amount of salt.

Method:1Dried chili peppers ready.

2.Wipe off surface dust.

3.Cut into small pieces with scissors, or cut with a knife.

4.Stir-fry directly into the pan over low heat, constantly shoveling with a spatula to avoid sticking to the bottom.

5.Stir-fry until it changes color and gives off a choking chili pepper flavor, turn off the heat and let it cool.

6.Place in a blender and grind.

7.Stir the chili powder once, there will be a large chili segment in it, pick it out and continue to beat.

8.Wait until the thickness of the paprika reaches your satisfaction.

Coarse and fine chili noodles, a spoonful of soybean oil, put a little salt and mix well, and prepare green onions, ginger and garlic.

When I was a child, I watched my mother do it after drying, and it was easier to crush the chili peppers while they were hot, and if they were not dried and stored for a long time, they would become moldy. If you want to make oil chili noodles, heat the oil and pour it on it, stir quickly, (so that it will not be mushy and heat evenly) You can put a little salt.

The noodles that are crushed with dried chili peppers and formed into fine foam are chili noodles, and they are eaten with the seasoning you need.

Grind the dried chili to the size you want, then pour the hot oil over the ground chili noodles and you're done.

The dried chili peppers are crushed in a juicer, and the peeled garlic can be made into garlic puree in a juicer.

Start by picking the red peppers, washing them and drying them (or you can buy the dried ones), and then when the peppers are crispy, put them in a bucket and mash them.

To tell you a more delicious way, pour oil into the pot to heat the selected dried red peppers, the oil is almost hot, put the red peppers into the pot (remember to turn down the heat), look at the color of the peppers, the color of red and yellow, and immediately put it out. Then mash it and you're good to go!

The chili peppers are dried, very dry, and then there is a special container that can be used to mash the chili peppers into the chili noodles.

Bake the peppers crisp in the oven and finely fine.

In general, you can bake it over a fire or induction cooker, and then crush the chili peppers

Drizzle the chili noodles you bought with cooked vegetable oil and put them in the noodles!

The red peppers are dried in the sun and then ground into flour with a grinder.

First put a small amount of clear oil in the hot pot, heat to about 50 degrees, (remember to use low heat) put the dried chili peppers into the pot and shovel repeatedly to prevent the chili peppers from turning black and black, until the pepper fragrance overflows and turn off the heat. Mash the chili peppers until they are paprika. (Depending on the taste, add a little peppercorns, ginger slices or star anise).

After boiling the paper with clear oil again, put it in a waterless bowl until lukewarm, pour it into the chili powder and mix well.

Sauté in a pan until fragrant, then mash.

Isn't it good to buy ready-made, trouble...

Ingredients: 200 grams of dried chili peppers, scissors, a food processor, and an oven.

Method: 1. I use dried chili peppers from Sichuan, which are not very spicy (medium spicy).

2. Wash the dried chili peppers and put them on the balcony to blow and remove the water.

3. Use scissors to cut into small pieces on the left and right. The process is a bit grinding, be patient.

4. Put the cut chili segments into the oven, bake at 150 degrees for 10 minutes (please turn halfway), and then take them out and let them cool.

5. Grind it into powder with a food processor and then put it up.