Fried chili, why is everyone fried chili different?

Fried chili noodles, mainly with good chili noodles, it is best to make your own, most of the chili noodles sold on the street are not pure chili noodles, and then when you fry chili noodles, the oil temperature should be mastered, the oil temperature is high, and the fried chili noodles with low oil temperature are not fragrant, I hope mine is helpful to you, if you think you think, you can help thank you.

Add salt, sesame seeds, a little warm water to the chili noodles, mix well, put it in a bowl, heat the vegetable oil, pour it into the bowl, stir while pouring, the hot oil boils in the bowl, but it will not be mushy, and the aroma is overflowing.

It depends on your own taste I just love to eat fried chili I don't like to eat chili noodles Fried chili peppers are washed with water and fried with shredded green onions over low heat You can also put peanuts and sesame seeds Just for reference Hehe.

If you fry it yourself, you can't do it, do you have any tricks to give it to me, let the chili oil I fry be spicy. Anyone can teach me a large bell pepper or a small ordinary pepper, of course, the spiciness is different depending on personal preference, and they should be seeded.

I also eat chili peppers...

I always stir-fry in hot oil in a pan first.

Then pour it into a container and let it sit for a while before pouring it with hot oil、。。 Ha ha!

Rinse the chili noodles with warm water, then add boiling oil to them and fry them until they are fragrant.

If you have a good grasp of the oil temperature, you can put some peanuts, bay leaves, peppercorns, spices, and sesame seeds in it.

Heat and oil temperature.

There is also personal technique, which is simply the cooking time.

All add all kinds of seasonings, the seasonings are different, of course the taste is different, and I am also a famous chef.

That's for sure! This is directly related to everyone's habits and tastes in each place

1. Heat the iron pot and pour in the cut chili peppers, note: keep stir-frying over low heat.

2. Fry until the chili shell changes color slightly, the chili seeds turn yellow slightly, and then turn off the heat and let it cool for about 5 minutes.

3. Put it in the food processor for one minute, don't grind it too finely. Look closely, there are thick and fine, and the fried chili oil is fragrant and delicious.

4. Pour oil into a hot pan, as much oil as possible, not only good-looking, delicious and long-lasting, turn off the fire and cool for 4 minutes after the oil is burned to smoke, this step must not be abandoned, it is very critical, because the oil temperature is too high will fry the chili oil.

5. Wait for the oil to be hot at 7, slowly pour the oil into a bowl filled with chili noodles and various spices and stir, stir, the color is good, and use it to mix cold dishes to make my garlic white roll meat, the taste is definitely not bad. After slowly soaking the oil in the chili pepper, the color will be redder and better, and after cooling, it will be bottled and sealed.

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, but don't blame me for being spicy :) If you are not in Sichuan, it is best to ask your friend to help you send it, it is not easy to buy good ones outside the southwest, my family has to send a Shanghai friend a few catties of sea pepper noodles every year.

Then prepare the oil according to the ratio of sea pepper to oil 1:4, and use blended oil in other places, but do not use peanut oil and soybean oil! (Personally, I prefer clear oil, but unfortunately it's not very good to buy now), 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. Turn off the heat, wait for the oil temperature to drop down, 5 into the heat (more than 100 degrees, the highest oil temperature seems to be more than 300 degrees), pour the sea pepper noodles and stir, do not stop, so as not to get angry. Slightly blanched for a while, so that the fragrance can be fully scalded, at this time my family is used to put a little grass fruit, add a little fragrance, and wait for the oil to cool down, the red oil is basically completed.

My friend opened a restaurant, divided into two kinds of red oil, one is the red oil I said, in addition, they will add grass fruit in the last process at the same time, add star anise, cardamom, pepper and other spices, so the fragrance is heavier, it is better to make cold dishes, but I don't like it, I think this covers up the original fragrance of sea pepper.

Heat the pan with cold oil, put the chili peppers in it, and turn off the heat when you see the chili peppers changing color and fragrance. Just wait for the oil to cool down. Don't get too big of the fire, it's easy to paste.

Ingredients: Appropriate amount of chili powder.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, 2 star anise, 1 pinch of Sichuan pepper, 2 pieces of cinnamon, a little sugar.

Preparation of fried paprika.

1.Star anise, cinnamon, and peppercorns are washed and dried thoroughly, and set aside.

2.Put the chili powder in a heat-resistant bowl, add the appropriate amount of salt, a little sugar, and mix well.

3.Pour an appropriate amount of oil into the pot, add star anise, cinnamon and peppercorns, slowly heat the oil over medium-low heat until there is oil smoke in the pot, the spices turn yellow and the fragrance overflows, turn off the heat, and use a colander to remove the spices in the pot.

4.Let the heated oil sit for about half a minute, wait for the oil temperature to drop slightly, then pour in the chili powder, and mix it well with a heatproof spoon.

Cooking skills. 1. The amount of sugar does not need too much, a little bit is enough.

2. Leave the heated oil for a while and then pour it into the chili powder, which can avoid the oil temperature being too high and the chili powder will paste off.

3. The choice of paprika can be according to personal preference, I prefer this powdered one, and you can also use the coarser paprika.

4. You can also add an appropriate amount of sesame seeds to the chili powder according to personal preference.

5. The spices should be put in when the oil is still cold, and then slowly heat the oil over medium-low heat, so that the heated oil is very fragrant.

Very simple. Heat the oil and pour it over the peppers.

We make fried noodles, spicy and hot, and that's how we make them.

Powdered chili pepper + sesame seeds + a little dark soy sauce + a little soy sauce + bay leaf + green onion leaf + sugar with 70% hot oil, stir constantly with chopsticks when brewing, immediately cover the lid and simmer for 2 minutes. A good spicy condiment is out of the oven.

Warm fried chili peppers, the most flavorful, no mushy taste.

If you want to powder it, you can fry it directly in oil, and if you add some white sesame seeds, it will be better.

Dear, do you want to fry chili oil?

Ingredients: 50g of chili flakes, 100g of soybean oil, appropriate amount of salt, appropriate amount of white sesame seeds, appropriate amount of black sesame seeds, appropriate amount of cumin, appropriate steps. 1.Take an appropriate amount of chili noodles and put them in a small bowl.

2.Cumin bought in the supermarket.

3.Put an appropriate amount of refined salt, white sesame seeds, cumin in turn.

4.Add the black sesame seeds.

5.Put an appropriate amount of soybean oil in a wok and bring to a boil.

6.Pour oil over ingredients such as chili flakes and sesame seeds.

Tips: The oil can not be boiled too much, it is easy to paste, you can also put half of the boiled oil first, wait for the oil to cool, and then put the dried oil.

Dear, is the above content helpful to you, my answer is good and thank you.