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Reprinted from 1016009704 at 12:26 on December 1, 2010 Reading (loading. ..) Comments (0) Category: Personal Diary
--- delicious chili oil



pepper marked:
generally do not deep-fried red chili oil, this method can be blasted oil. Methods and \Pepper can be fried crisp.
water can leach pigment red pepper, lower oil temperature, the chili oil Sauvignon.

chili oil:
preparation: on a good chili powder, pepper, allspice, sesame, salt, afraid of hot mixture into a container. Chili powder is certainly the most, others are ingredients,belstaff uk, proportionally, how proportionally, only * their own way, were there is a spicy pepper, but I like more pepper.
production: a pot of hot oil (oil to smoke), turn off the heat and let stand 1-3 minutes (to cool the key). Then slowly pour the hot oil with a good chili powder, the side down while stirring with chopsticks chili powder (the key container underlay cloth to prevent the container with the action), to ensure uniform. Do not oil rather more than less, after making chili powder should be completely submerged. Chongqing marked

dried red pepper sauce
1,500 grams,belstaff sale, 100 grams white sesame seeds, star anise 4, strawberry 2, 4500 grams vegetable oil, sesame oil 500 grams.
production
1. pepper into the pot aside.
2. pan add vegetable oil refining cooked lit, the next sesame oil, star anise, strawberry Fried fish, hot nowadays troughs twelve months until the oil temperature drop of white sesame seeds, and then Drizzle the red pepper in pot Serve.
key
1. Chongqing marked, there are two, which is cooked in vegetable oil refining, the other is only the vegetable oil refining six mature.
2. as the case may also hold sesame oil.
3. master oil temperature, oil temperature too easy to fry paste, oil refining not smell too low.
4. chili pepper production bullet should be selected.

Chongqing marked
1,500 grams red pepper sauce, 1 kg net onion, coriander root of 250 grams, Lithospermum 100 grams, 50 grams of cinnamon, star anise 40 grams, the grass Fruit (film break) 30 grams, 750 grams ginger, garlic (film break) 750 grams, Dahongpao pepper 1 kg, 10 kg of vegetable oil.
production
1. pot lit, under the vegetable oil, boiled down into the onion root, ginger, garlic, cinnamon, star anise, strawberry, Lithospermum, coriander and fragrant fried well, remove All material residue.
2. pepper put stainless steel barrel reserve.
3. Dahongpao pepper into the pot,belstaff leather, blow into the vegetable flavor and hemp taste, remove and pepper, Drizzle in the oil bucket loading pepper, stir well and put it aside for a night Serve.
key
1. fried spices, when the oil should be boiled and then fried off the fire to prevent the oil spill burns.
2. Dahongpao pepper when frying oil should not be too high, preferably by low heat for a more fire, the taste of hemp are raised, high temperature, easy to fry paste, oil and bitter.
3. to the surface of red pepper side when the oil poured while stirring, add a little water over Youlin excited about, so excited over the chilli oil regardless of color or flavor are better. Northeast marked


50 grams of garlic sauce, green onions 75 grams, 20 grams of aniseed, pepper 500 grams, 1,500 grams of soybean oil.
production
1. soybean oil pot boil, lower green onions, garlic, aniseed flavor blow, remove all the material residue.
2. pepper into the pot, fried, etc. Drizzle with aniseed oil can.
key
1. soybean oil to be cooked by the fire, or their remaining oil smell, and taste astringent mouth.
2. pouring oil when stir while pouring edge to avoid fried paste.
3. oil temperature should be controlled, not too high or too low.


fresh chili oil sauce of fresh ethnic group 2,500 grams of red pepper, large onion, large garlic cloves (film break), ginger, onion and 1 kg, 500 grams of coriander seed, star anise 50 grams, 50 grams cinnamon, 70 grams cumin, bay leaves 30 grams, 250 grams of the Soviet Union seeds, soybean oil, 15 kg, 100 grams of pepper.
production
1. soybean oil into the stainless steel barrel, on the open fire, there is no yellow oil refining to turn off the heat for 15 minutes, the next green onions, garlic, ginger, onion, the next star anise, cinnamon, bay leaves, cumin, Su seed,belstaff coat, coriander seed blow flavor, remove all the material residue.
2. In another of a stainless steel barrel, into the red pepper, drained close above the surface of refining of oil Drizzle pepper,belstaff outlet, cover stamped after a night cream Serve. Family of unique flavor characteristics of fresh, bright red color, moderate spicy.
key
1. soybean oil must be boiled, or taste good.
2. will feed according to the order.
3. material residue will cleanse, especially in the Soviet Union seeds and caraway seeds, use the secret leaking filtering.
4. After refining the oil to be filtered, stored separately, this oil can do spicy Ligament, red pepper flavor can be mixed with chili paste dish

seasoning oil
500 grams of fresh hot pepper, stir fry peanuts 15 grams, 10 grams of cooked sesame seeds, old ginger 25 grams, 50 grams of onion festival, 1,500 grams of vegetable oil.
production
1. pot lit, dry the pot drops of water, dry red pepper stir fry to brown, a small portion of hot pepper paste (ie from the hot pepper in the wok to the pot within a few minutes.)
2. another pot, into the vegetable oil, four into a hot, under the ginger, green onion fry until fragrant when dried, turn off heat, into the end of the pot with chili paste, stirring Zhisi Cheng hot, add peanuts, cooked sesame, sealing Serve. Characteristic dark red color, spicy full.
scope of animal and plant cold dish for crisp production, such as Sun Jian, lettuce, wild rice stem, lotus white, chicken pieces, bolts and other knives.


garlic sauce chili sauce
practice: fresh pod pepper, with a few red pepper (love spicy food can all use the pod pepper), 500 grams of tomato, a piece of ginger, two garlic. All kinds were put above a paste mixer. Drain pan in a small bowl, using medium heat, in a variety of paste pot, boil the sauce (garlic, half of the last place left) side edge boil salt, sugar (a little), a small bottle of vinegar. Remember to keep stirring the anti-sticking pan with a spoon, from thin to thick you can turn off the heat, and then the next point of MSG, and then poured the rest of the garlic,belstaff jacket, cool before bottling.
Tips: This pepper sauce and the market definitely the kind of well-known Bimei garlic chili sauce. Another trick is fishing a small altar in the acid pickle teeth out with the old carrot and tomato mix, butter taste particularly sweet.


Dai chili pepper oil, a little pepper, garlic, half a diced (you can also put more points, Shannon!), salt and chicken powder amount

practice 1:
the pepper, garlic and salt and put together such as cold oil, stir, over medium fire until the oil boil one minute (no raw taste of smell on the line), add pepper powder and chicken powder, flame, static can be set to cool.

practice 2:
first oil burning down Bacheng hot garlic and salt to Fried, the Gaixiao fire slowly stir into the pepper until no raw taste, put you can turn off into the pepper and chicken powder. This approach is characterized by: garlic (you can cut bigger, put a little more) to eat up fragrant and crisp, I usually use this method.

Note :
1> ratio of 1 pepper and oil (chili): 3 (oil), how much oil as personal preferences may be
2> after the chili oil in the flame will still continue to roll for some time, so please put to a safe place to avoid incidents outside the burn, especially farther away from the kids!!!

[ug6bt0zh4cg]

| Back to logs list

Reprinted from 1016009704 at 12:26 on December 1, 2010 Reading (loading. ..) Comments (0) Category: Personal Diary
--- delicious chili oil



pepper marked:
generally do not deep-fried red chili oil, this method can be blasted oil. Methods and \Pepper can be fried crisp.
water can leach pigment red pepper, lower oil temperature, the chili oil Sauvignon.

chili oil:
preparation: on a good chili powder, pepper, allspice, sesame, salt, afraid of hot mixture into a container. Chili powder is certainly the most, others are ingredients,belstaff uk, proportionally, how proportionally, only * their own way, were there is a spicy pepper, but I like more pepper.
production: a pot of hot oil (oil to smoke), turn off the heat and let stand 1-3 minutes (to cool the key). Then slowly pour the hot oil with a good chili powder, the side down while stirring with chopsticks chili powder (the key container underlay cloth to prevent the container with the action), to ensure uniform. Do not oil rather more than less, after making chili powder should be completely submerged. Chongqing marked

dried red pepper sauce
1,500 grams,belstaff sale, 100 grams white sesame seeds, star anise 4, strawberry 2, 4500 grams vegetable oil, sesame oil 500 grams.
production
1. pepper into the pot aside.
2. pan add vegetable oil refining cooked lit, the next sesame oil, star anise, strawberry Fried fish, hot nowadays troughs twelve months until the oil temperature drop of white sesame seeds, and then Drizzle the red pepper in pot Serve.
key
1. Chongqing marked, there are two, which is cooked in vegetable oil refining, the other is only the vegetable oil refining six mature.
2. as the case may also hold sesame oil.
3. master oil temperature, oil temperature too easy to fry paste, oil refining not smell too low.
4. chili pepper production bullet should be selected.

Chongqing marked
1,500 grams red pepper sauce, 1 kg net onion, coriander root of 250 grams, Lithospermum 100 grams, 50 grams of cinnamon, star anise 40 grams, the grass Fruit (film break) 30 grams, 750 grams ginger, garlic (film break) 750 grams, Dahongpao pepper 1 kg, 10 kg of vegetable oil.
production
1. pot lit, under the vegetable oil, boiled down into the onion root, ginger, garlic, cinnamon, star anise, strawberry, Lithospermum, coriander and fragrant fried well, remove All material residue.
2. pepper put stainless steel barrel reserve.
3. Dahongpao pepper into the pot,belstaff leather, blow into the vegetable flavor and hemp taste, remove and pepper, Drizzle in the oil bucket loading pepper, stir well and put it aside for a night Serve.
key
1. fried spices, when the oil should be boiled and then fried off the fire to prevent the oil spill burns.
2. Dahongpao pepper when frying oil should not be too high, preferably by low heat for a more fire, the taste of hemp are raised, high temperature, easy to fry paste, oil and bitter.
3. to the surface of red pepper side when the oil poured while stirring, add a little water over Youlin excited about, so excited over the chilli oil regardless of color or flavor are better. Northeast marked


50 grams of garlic sauce, green onions 75 grams, 20 grams of aniseed, pepper 500 grams, 1,500 grams of soybean oil.
production
1. soybean oil pot boil, lower green onions, garlic, aniseed flavor blow, remove all the material residue.
2. pepper into the pot, fried, etc. Drizzle with aniseed oil can.
key
1. soybean oil to be cooked by the fire, or their remaining oil smell, and taste astringent mouth.
2. pouring oil when stir while pouring edge to avoid fried paste.
3. oil temperature should be controlled, not too high or too low.


fresh chili oil sauce of fresh ethnic group 2,500 grams of red pepper, large onion, large garlic cloves (film break), ginger, onion and 1 kg, 500 grams of coriander seed, star anise 50 grams, 50 grams cinnamon, 70 grams cumin, bay leaves 30 grams, 250 grams of the Soviet Union seeds, soybean oil, 15 kg, 100 grams of pepper.
production
1. soybean oil into the stainless steel barrel, on the open fire, there is no yellow oil refining to turn off the heat for 15 minutes, the next green onions, garlic, ginger, onion, the next star anise, cinnamon, bay leaves, cumin, Su seed,belstaff coat, coriander seed blow flavor, remove all the material residue.
2. In another of a stainless steel barrel, into the red pepper, drained close above the surface of refining of oil Drizzle pepper,belstaff outlet, cover stamped after a night cream Serve. Family of unique flavor characteristics of fresh, bright red color, moderate spicy.
key
1. soybean oil must be boiled, or taste good.
2. will feed according to the order.
3. material residue will cleanse, especially in the Soviet Union seeds and caraway seeds, use the secret leaking filtering.
4. After refining the oil to be filtered, stored separately, this oil can do spicy Ligament, red pepper flavor can be mixed with chili paste dish

seasoning oil
500 grams of fresh hot pepper, stir fry peanuts 15 grams, 10 grams of cooked sesame seeds, old ginger 25 grams, 50 grams of onion festival, 1,500 grams of vegetable oil.
production
1. pot lit, dry the pot drops of water, dry red pepper stir fry to brown, a small portion of hot pepper paste (ie from the hot pepper in the wok to the pot within a few minutes.)
2. another pot, into the vegetable oil, four into a hot, under the ginger, green onion fry until fragrant when dried, turn off heat, into the end of the pot with chili paste, stirring Zhisi Cheng hot, add peanuts, cooked sesame, sealing Serve. Characteristic dark red color, spicy full.
scope of animal and plant cold dish for crisp production, such as Sun Jian, lettuce, wild rice stem, lotus white, chicken pieces, bolts and other knives.


garlic sauce chili sauce
practice: fresh pod pepper, with a few red pepper (love spicy food can all use the pod pepper), 500 grams of tomato, a piece of ginger, two garlic. All kinds were put above a paste mixer. Drain pan in a small bowl, using medium heat, in a variety of paste pot, boil the sauce (garlic, half of the last place left) side edge boil salt, sugar (a little), a small bottle of vinegar. Remember to keep stirring the anti-sticking pan with a spoon, from thin to thick you can turn off the heat, and then the next point of MSG, and then poured the rest of the garlic,belstaff jacket, cool before bottling.
Tips: This pepper sauce and the market definitely the kind of well-known Bimei garlic chili sauce. Another trick is fishing a small altar in the acid pickle teeth out with the old carrot and tomato mix, butter taste particularly sweet.


Dai chili pepper oil, a little pepper, garlic, half a diced (you can also put more points, Shannon!), salt and chicken powder amount

practice 1:
the pepper, garlic and salt and put together such as cold oil, stir, over medium fire until the oil boil one minute (no raw taste of smell on the line), add pepper powder and chicken powder, flame, static can be set to cool.

practice 2:
first oil burning down Bacheng hot garlic and salt to Fried, the Gaixiao fire slowly stir into the pepper until no raw taste, put you can turn off into the pepper and chicken powder. This approach is characterized by: garlic (you can cut bigger, put a little more) to eat up fragrant and crisp, I usually use this method.

Note :
1> ratio of 1 pepper and oil (chili): 3 (oil), how much oil as personal preferences may be
2> after the chili oil in the flame will still continue to roll for some time, so please put to a safe place to avoid incidents outside the burn, especially farther away from the kids!!!