How can dried chili peppers be bitter after being fried?

Because the fire is big, the chili pepper is overfried, so it tastes bitter, and the following introduces the method of frying the chili:

Ingredients: Appropriate amount of dried red pepper, appropriate amount of minced green onion, appropriate amount of peanuts, a small amount of sesame seeds, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

Production steps: 1. Cut the dried chili peppers into small pieces.

2. Prepare peanuts, sesame seeds, and melon seeds this time.

3. Heat oil in the pot, pour in the chili pepper, turn to low heat and fry slowly, stirring slowly in the process to avoid sticking to the pot.

4. After frying until the chili pepper changes color, pour in chopped green onion and other seasonings, add an appropriate amount of salt, turn on medium heat and continue to stir.

5. Fry until the color is slightly charred, and the peppers can be out of the pot.

The chili pepper itself is crispy, and the oil you put in the oil to fry is too hot and takes too long! If you want to control the oil temperature and time, it won't be bitter!

Put the oil in the pot to burn the smoke, turn off the fire, put it there to cool up, and when the temperature is only 4 into the heat, pour it on top of the chili powder, stir while pouring, the oil should be more, drown the chili powder two fingers are about the same, because the chili powder will absorb a lot of oil, add a little salt, a pinch of pepper is the best. Add a little sugar and it won't be bitter.

The bitterness of the chili seeds after frying is because the oil temperature is always in a high temperature state, and the chili seeds are fried.

Spicy Stove Pepper (Latin name: capsicumannuuml.).Solanaceae, Capsicum genus.

It is an annual or limited perennial herb. The fruit is usually conical or oblong in shape, green when unripe, and turns bright red, green or purple when ripe, with red being the most common.

<> the bitter green pepper may not be ripe, or it may not be cooked during cooking. The green pepper needs to be chopped before eating, and then added an appropriate amount of salt to mix evenly, which can remove part of the bitterness, and then put it in the pot and fry it after ten minutes, so that the bitterness can be completely removed.

Here's how to fry the crispy and fragrant dried chilies:

Tools Ingredients: red dried chili, white sesame seeds, starch, glutinous rice flour to make branches, salt, sugar, five-spice powder, oil, water, pot, bowl, colander, plate.

1. Cut the dried red peppers into small pieces and put them in a larger bowl.

2. Pour hot water into a bowl with dried red chili peppers and soak the chili peppers in hot water until soft.

3. When the chili pepper section becomes soft, remove it with a colander and shake off the chili seeds in the chili segment.

4. Pour into a pot with hot water and cook for 5 to 6 minutes.

5. Take a large bowl, add 4 tablespoons of starch, a spoonful of glutinous rice flour, and then pour in a small bowl of white sesame seeds, add a little salt, sugar, and five-spice powder to taste.

6. Stir well so that the chili pepper section is evenly coated with sesame powder.

7. Pour oil into the pot, put chopsticks into the pot, there will be dense small bubbles, which means that the oil temperature is about the same, pour in the chili pepper section and fry it.

8. Fry the sesame seeds and breading on the surface of the chili segment to become golden and crispy, then remove and drain the oil, and the snack is done.

Summary. 2. When frying Sichuan pepper, it must be fried slowly over low heat, and it is easy to fry Sichuan pepper if the oil temperature is too high, and the pepper oil made is bitter and not delicious. After frying, simmer for 4 hours, the pepper oil is more fragrant and flavorful.

Hello, 1. Rinse the fresh green peppercorns with running water, wash off the dust and impurities scattered tung socks, and then soak them in 90 degrees warm water for 5 minutes after soaking, and drain the water after soaking. Soaking can remove the peculiar smell and bitterness in the pepper, and the taste will not be bitter when frying, soak the cumin, bay leaves, and grass fruits in cold water for 2 minutes, wash and drain the water for later use.

2. Add an appropriate amount of oil to the pot, add peppercorns when the oil temperature is 5, fry millet for 5 minutes, then add spices, and fry for 1 minute on low heat. After taking the fried, turn off the heat, cover the pot and simmer for 4 hours, so that the fragrant hemp flavor of the pepper which oak fully emits out, with the natural cooling of the oil temperature, the pepper oil becomes more and more fragrant, and the pepper oil is ready.

1. Zanthoxylum itself will have a faint flavor of celebration, we can soak it in hot water to remove the odor, the soaking time is about 5 minutes is the most appropriate, and the hemp flavor of Zanthoxylum pepper is lost if the time is too long. When soaking, you must use resistant hot water, and cold water will not have the effect of brightening the mu.

2. When frying Sichuan pepper, it must be used to observe the small heat and fry slowly, and the temperature of the oil is too high to fry the Sichuan pepper, and the pepper oil made is bitter and not delicious. After frying, simmer for 4 hours, the pepper oil is more fragrant and flavorful.