How to make crispy chili peppers, how to eat crispy chili peppers

Ingredients. 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 essence Crispy fried chili pepper preparation steps.

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

2.Heat oil in a pot, pour in chili peppers, turn to low heat and fry slowly, stirring slowly in the process to avoid sticking to the pan. 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).

3.After frying until the pepper changes color, (always medium and low heat, you must be patient,) add chicken essence, according to personal taste, you can add more amounts, I personally think it tastes delicious, but for health reasons, it can be reduced!

4.The spicy and crispy chili peppers are out of the pot, and the flatbread is on it, imagine if it makes your mouth water....

How to cook crispy chili? Dry chili peppers cut off the head with scissors, remove the chili seeds, soak in warm water for half an hour to remove the spiciness, prepare white sesame seeds, and stir with the well-fried chili peppers.

Ingredients. Peppers.

Chaotian pepper. Dried beans are prepared with beans.

Cooked peanut kernels. Cooked sesame seeds.

Cooking oil. Garlic is a food. Salt. Sesame oil.

Spicy and crispy recipe.

1.Peppers, chili peppers, dried tempeh, cooked peanuts, cooked sesame seeds, garlic, salt, sesame oil, cooking oil.

2.Coarsely chop the garlic and set aside.

3.Crush the cooked peanuts with a knife and form coarse grains.

4.Dried chili peppers are cut into cubes with scissors and prepared for seepage.

5.Pour oil into the cold pot, burn on the heat until it is hot, add the minced garlic and stir-fry slowly over low heat, the oil temperature should not be high, always use warm oil to stir-fry.

6.When the minced garlic is light, add the dried tempeh and stir-fry.

7.When the minced garlic begins to rise to the surface of the oil and has not yet changed color, add the dried chili pepper and stir-fry.

8.When the surface of the chili pepper is slightly discolored, add chopped peanuts and cooked sesame seeds and stir-fry.

9.Stir-fry all the ingredients until fragrant, sprinkle in an appropriate amount of salt and mix well.

10.Finally, pour in an appropriate amount of sesame oil and mix well, turn off the heat and let it cool after mixing well.

11.Finally, make a bowl of noodles with "spicy crispy", and prepare "fried sour horns with minced meat, spicy crispy, and shredded cucumbers".

12.After the noodles are cooked, take them out, according to your preference and taste, mix them with the above seasonings, and a bowl of spicy and delicious "spicy noodles with minced meat" is ready.

Materials. 25 grams of peanuts, walnuts, and shrimp skin, 75 grams of dried red pepper, 250 grams of peanut oil, 15 peppercorns, 10 grams of ginger and refined salt.

A home-cooked recipe for spicy crispy.

1. Wipe the dried red pepper with floating ash and remove the stems, put the whole in a wok over low heat, and bake for 5-7 minutes.

2. Pour out the dried red pepper and let it cool, put it in a mortar and add refined salt to mash it into a coarse powder.

3. Put the peanuts and walnuts into the wok and roast over low heat for about 10 minutes until they are half cooked.

4. Pour out the peanuts and walnuts to cool, rub off the skin, and roll them into mung bean-sized grains with a rolling pin.

5. Pick up the sundries from the shrimp skin, and cut the ginger into large slices for later use.

6. Grind the chili powder, peanut kernels, walnut kernels and shrimp skin into the same container and stir well.

7. Sit on the fire in a wok, pour in peanut oil and heat it, add ginger slices and peppercorns and fry until charred and removed. When the oil temperature rises to 80% hot, leave the end of the pot away from the fire to cool slightly, and then pour the oil into the raw material bowl.

8. Let it stand slightly, the bottom is spicy crispy, and the top is delicious red oil.

Ingredients: 80g dried chili pepper, 150g peanuts.

Excipients: starch 20g, glutinous rice flour 60g, 2 eggs, appropriate amount of peanut oil, appropriate amount of salt, 10g of white sesame seeds, 150g of peanuts.

To prepare the chili crisp.

1. Cut the dried chili pepper into small pieces, remove the chili seeds, boil with boiling water and a little salt for two minutes, remove and shower.

2. Soak peanuts in warm water for 20 minutes.

3. Peel the peanuts and add them to the container of chili peppers.

4. Beat in the eggs and stir together.

5. Add starch and stir well.

6. Add glutinous rice flour and stir well.

7. Add white sesame seeds and salt and stir well.

8. Put an appropriate amount of oil in the pot and boil until it is 50% hot, add the chili mixture, and stir while frying.

9. Finished products. <>