Chili series food processing methods

Materials:

Fresh red pepper, minced garlic, minced ginger, salt and MSG

Method:

< p>1. Wash the peppers, drain them and remove the stems.

2. Use a knife to cut the pepper from the base (cut very thinly). If you want it to be smaller, cut a few more times along the middle.

3. Add minced garlic, minced ginger, salt (a little more than usual when cooking), and MSG into the chopped peppers. Stir evenly and put it into a glass bottle and seal it away from light. save. It will be ready to eat within a week.

Tips:

● Choose thicker peppers when making chili sauce. Be sure to control the moisture after washing the peppers, otherwise the skin and meat of the peppers will easily separate, and the pepper sauce will easily become sour. In addition, be sure not to add chicken essence, which will cause the sauce to turn yellow and separate the pepper meat and skin.

● When making chili sauce, the knives, chopping boards and other utensils must not be exposed to oil, otherwise the chili sauce will easily become moldy and spoiled. After the chili sauce is made and unsealed, be sure to put sesame oil or salad oil to isolate it from the air, otherwise it will easily grow mold.

● Chili sauce can be used to make pepper fish head, bibimbap or spread on steamed buns.

● The proportion of ingredients is: 500 grams of fresh red pepper, 100 grams of garlic, and 50 grams of ginger.

Other methods:

1. Chili sauce: Choose mature, fresh, red chili peppers as raw materials, cut off the stems, pour them into clean water, stir them continuously with a bamboo pole, and wash away the stickiness. Remove the attached mud yarn and other dirt, pick up the radish and drain it, pour it into an electric pepper chopper and chop it into pieces, add salt and marinate. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put it into a pickle jar, and it will be ready to eat after about 10 days. In addition, you can also add Sichuan peppercorns, five-spice powder, sesame oil, diced ginger, MSG, bean curd, etc. to the pepper to make the taste more unique.

2. Chili oil: Choose bright red dried chili peppers as the raw material, remove the stems and seeds, wash and drain with water, add oil to the pot at a ratio of 1:10 between dry chili peppers and vegetable oil, and heat , when the oil emits thick smoke, remove the pot from the fire and let it cool for about 3 minutes. Pour the drained dried chili into the pot and turn it with chopsticks to heat evenly. After the oil cools, remove the chili peppers and the remaining oil is chili oil.

3. Sauce green chili peppers: Choose green chili peppers without insect damage or rot, wash them, dry them with surface water, put them into a jar, add a layer of chili peppers and a layer of salt, and finally compact them with heavy objects. Chili peppers (100kg fresh chili peppers plus 16kg salt), marinate for 3 days, drain out the salt brine, boil and cool, then put the chili peppers into a jar and seal it, put it in a cool place for about 5-10 days before eating.

4. Oil red pepper: (1) Method: Wash the peppers, remove insect wounds and rot, add sugar to the soy sauce; put the peppers into a vat, add a layer of peppers and a layer of salt , then pour the soy sauce from above, and press the top of the peppers with a heavy object. After 2-3 days, drain the soy sauce brine, boil and let cool, then put the peppers together into a jar, and it can be eaten after 5 days. (2) Raw material ratio: 100kg red pepper, 10kg salt, 10kg premium sauce, 2kg white sugar.

Chili sauce

Wash the fresh red peppers, remove the stems, dry them, add one-third of the amount of garlic, smash them together, add an appropriate amount of salt and white wine (Use one with a temperature above 50 degrees, and the chili sauce will be very fragrant.) Pack it in a clean bottle or can, pour a layer of wine on top, and seal it for about ten days.

When eating, be sure to use a clean spoon to scoop out the food. Do not let it get oily, otherwise it will become moldy.

Or pour oil into the pot, boil the chili sauce and bottle it, and take it as you go.

How to make bad chili peppers

Bad chili peppers are very popular in Guizhou. Making jars of bad chili peppers is an important program in every family in autumn. From purchasing good red peppers, Garlic, buying bags of salt, and preparing necessary utensils such as a special chopper as big as a shovel and a large wooden basin, there is an unspeakable joy in the busyness.

For small-scale production, you can use an ordinary kitchen knife and cutting board. Of course, it takes some effort to chop the peppers. The red peppers used in the raw materials can be of various varieties, including large bell peppers or small ordinary peppers. Of course, the spiciness depends on personal preference, and the seeds should be removed. The garlic also needs to be minced, but it doesn’t need to be too minced, mainly so that it can be stirred evenly and the flavor will be absorbed easily. Peeling garlic is a hard job that requires great patience and a spirit of disregard for fame and fortune.

Mix the chopped chilies and garlic evenly, then add salt, gradually add while adding, stir well, and stop when the salt taste is right. Then pour in domestic white wine, which can add fragrance and make the chili and garlic crispy. Other things that can be added, such as a small amount of peppercorns and sugar, can be added as appropriate, mainly to add different flavors.

The final step is to put it into a container and seal it for storage. Pickle glass jars with lids are a good choice. Pay attention to everything in this production process to avoid getting oily, and at least wash it with detergent and dry it before making it. Use a special spoon to scoop out each time and cover it with a lid.

In fact, the prepared bad chili pepper can be eaten immediately, but the flavor has not yet penetrated, and the garlic is still very spicy, so it will take three to five days to taste. The peppers will gradually become sour and appetizing. You can eat them directly as a side dish, or you can make a special spicy sauce to stir-fry lettuce and other vegetables, stir-fry konjac and tofu, or make fried rice with tender yellow eggs, bright red diced chili peppers, and white The rice is delicious.

Homemade chili oil

Peel and beat 60% of one pound of garlic, but do not mince it. Put it in oil and fry it. There needs to be a lot of oil.

(I use 1L of corn oil each time, olive oil is the best, but the cost is higher.) Add dried shrimps,

and scallops (do not use whole scallops). Low heat! Use dried peppers After crisping in the oven, crush and add, turn off the heat.

Add salt and scallions. Cover and let cool naturally.

Made chili oil in microwave oven

This is my original method. Use a small bowl and put a few spoons of oil. Take the bottom of a bowl as an example and heat it in the microwave for 2-3 minutes. Take it out and add the chili noodles. If the oil boils ( Don't be afraid, a little bubbles (no splashing) will be suitable. If it doesn't boil, heat it for another 1 or 2 minutes.

Advantages: Freshly cooked and eaten, the chili oil is extra fragrant; no need for a pot, saving money You don’t waste oil and wash the pot; you don’t have to worry about fried chili peppers.

I am from Sichuan. I love spicy food and seek simple cooking. In order not to pollute the environment, I often eat stews and cold dishes. Cooked oil chili peppers are the best. key. My method of making cooked oil chili is: use very fine chili noodles, a bit like the kind used to make Korean kimchi, and add sesame seeds and put them in a container. Heat the vegetable oil and ladle it into the container with a spoon. Stir until the peppers are submerged. Then let the remaining oil in the pot warm and then pour it into the container together. This way the peppers will not burn and the color will be nice. . Eat celery cold often (just blanch it in boiling water to remove the raw smell. Personally, I think it is the easiest and tastiest way to make celery. Be sure to add some vinegar). Cucumber cold, vermicelli bean sprouts cold, shredded potatoes cold, and jelly. When mixing meat dishes, such as shredded tripe, chicken, and elbow meat, you must add a little minced ginger, garlic, and peppercorns, add shredded green onions, and drizzle with chili oil. Qualifying!

I think the best cooking utensil I brought from China is a casserole, a new type that does not crack under direct heat. It can be cooked with different meat ingredients, such as mutton, chicken, and ribs, and cabbage is added to it. , tofu, shrimp, small sausages, potato chips, vermicelli, fish balls, etc., get some of each, vegetables, meat and soup, and then make a bowl of dipping water composed of soy sauce, MSG, chili oil, salt, Laoganma Dip it

and eat it, it's delicious.

Chili oil - a must-have for cold salad

Put 300ml vegetable oil in the pot and heat until smoking, pour into a clean, water-free empty bowl

Wait until the oil is slightly warm (Throw in a piece of shredded ginger and it will not burn immediately), add a little shredded ginger, a dozen peppercorns, chili powder (or crushed chili pepper), stir while adding

Let cool and serve. It can be stored in a covered bottle without refrigeration for one or two months

Add two spoons to cold dishes, it is very delicious

Dai oil chili

This is I secretly learned this from a friend of mine, who is a genuine Dai ethnic group. I remember the first time he gave me a big bottle. A week later, I coughed for more than a month before I recovered, because I was on a Tuesday I have eaten more than ten meals of rice soaked in boiling water, but I haven’t eaten any chili or other vegetables. When I arrive in North America, I can eat as much as I want. But please pay attention to the right amount, and your health is important!!!

Ingredients:

p>

Chili noodles, a little pepper powder, half diced garlic (you can also add more, it’s fragrant!), appropriate amount of salt and chicken powder

Method 1:

Put the chili powder, garlic and salt into the cold oil and mix well, turn on medium heat, wait for the oil to boil for one minute (it doesn't smell raw), add the pepper powder and chicken powder, turn off the heat and let it cool down That's it.

Method 2:

First heat the oil to 80% and fry the garlic and salt until fragrant. Then reduce the heat to low and add the chili noodles and stir slowly until there is no raw smell. , add Sichuan peppercorns and chicken powder and turn off the heat. The characteristics of this method are: the garlic (you can cut it larger and add more) tastes fragrant and crispy. I usually use this method.

< p>Note:

1> The ratio of chili pepper to oil: 1 (chili pepper): 3 (oil), the amount of oil depends on personal preference

2> After turning off the heat, add chili oil , will still continue to roll for a period of time, so please put it in a safe place to avoid accidental burns, especially stay away from children!!!

How to make oil chili pepper

Preparation: Mix good chili powder, pepper, allspice, sesame seeds, and salt and put them in a container that is not afraid of burning. The chili powder is definitely the most, and the other ingredients are ingredients. You can only figure out how to use them carefully. You can only find out by yourself. There is Sichuan peppercorns in the five-spice portion, but I like more Sichuan peppercorns.

Preparation: Heat a pot of hot oil (the oil should be smoking), turn off the heat and let it sit for 1-3 minutes (cooling is key). Then slowly pour the hot oil into the prepared chili powder, and stir the chili powder with chopsticks while pouring (it is important to put a rag under the container to prevent the container from moving) to ensure uniformity. There should be more oil than less, and the chili powder should be completely submerged after making.

Reference materials: /question/1388260.html

1. How to make chili sauce☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆

Wash the mature red peppers with clean water and dry them, then place them on a clean and oil-free chopping board and chop them into fine pieces. The finer the better. After mincing the peppers, put the minced peppers into a large basin and mix the ingredients in the proportion of 0.5 kg of peppers, 200 g of garlic kernels, 50 g of salt, and 50-100 g of Sanhua wine. Chop the garlic, add the minced chili pepper, salt, and Sanhua wine, and stir evenly. Leave it in the sun for 1-2 days to allow it to naturally turn into a sauce, then put it into a clean glass jar. Add a small amount of Sanhua wine to the sauce surface and cover tightly. On sunny days, you can open the lid to bask in the sun. Do not stir to avoid acidic odor. Usually, place the processed sauce in a ventilated and sunny place, so that you can make fragrant and high-quality chili sauce.

2. How to make authentic Korean chili sauce

Materials and dosage: 4 small buckets of glutinous rice flour, 4 small buckets of black bean powder, 5 small buckets of chili powder, 4 small buckets of salt, 1 cup malt yeast powder

Preparation method:

1. Mix the glutinous rice flour with boiling water to make a round cake shape, perforate the middle and cook it in hot water and take it out. At this time, do not pour away the water used to cook the cake, keep it well.

2. The cooked glutinous rice cake is placed in a copper basin and when it is warm, beat it until blisters appear.

3． If it feels a bit thick and hard, you can pour in the water used to cook the cake to make a paste.

4. Transfer the water used to cook the cake to another bowl. After it cools down slightly, add the water thickened with malt yeast and let it ferment.

At this time, the malt yeast thickened water should be prepared the night before making the chili sauce. Pour 4 cups of water for every cup of malted yeast powder and use the top water the next day.

5. Sift the fermented cake water through a sieve, boil it again, cool it, and put the lake-shaped cake into a basin. This will make the cake soft and loose.

6． After it has cooled completely, add the chili powder and mix thoroughly.

7. Sprinkle some black bean powder on top and mix well.

8． Put the chili sauce into a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of the time, salt is sprinkled on the surface of the chili sauce when it is still wet, so that the salt will penetrate into the chili sauce and affect the taste.

3. Sichuan chili sauce

Ingredients:

100 grams of Pixian beans (chopped finely), 150 grams of thick chili noodles, 25 grams of salt, MSG 25. 400 grams of vegetable oil, 25 grams of sugar, 50 grams of pepper noodles, a small amount of 13 incense, 50 grams of shiitake mushrooms (wet weight), chopped finely, 50 grams of white sesame seeds, 75 grams of salt-fried peanuts (chopped)

Preparation: Heat the oil in a frying pan to high heat and then cool it to 40% heat. Put all the ingredients (except salt and MSG) into the pot, add two small spoons of water, simmer over low heat, and stir with a spatula. , the water vapor will become smaller after about 10 minutes, add salt and MSG and it is ready to serve.

It will taste better if you add some pork floss or dried sea rice.

4. Beijing Garlic Chili Sauce

Chili, garlic, salt, alcohol, bottle

Note: Water or water must not be used during the entire production process. Oily things, and the materials cannot contain water.

Wash the peppers and garlic and dry them! (Be sure to dry it!) Wash the kitchen knife and cutting board, dry them, and then chop the peppers and garlic separately. I originally planned to use a kitchen knife to weigh them, but later I found it too troublesome, so I just used a blender. Stir the garlic and chili pepper, then sprinkle with salt. To determine the amount of salt, you can taste a little with the tip of your tongue. The taste will be a little saltier than the usual salt for cooking.

Add alcohol, don’t add too much (add too much chili pepper) The sauce will be a little more juicy. Just put a little bit in an appropriate amount.)

Okay, mix everything together and it’s OK!

5. Spicy chili sauce

Ingredients: Chaotian pepper, tomato

Accessories: ginger, garlic, salt, sugar, rice vinegar

Method:

Take fresh pepper, 500 grams of tomatoes, a piece of ginger, and two heads of garlic. Put them into a mixer and beat into a paste;

Put a small bowl of water in the wok, cook over medium heat, put all kinds of paste into the pot, and simmer the sauce (reserve half of the minced garlic for last) and add sugar while simmering< /p>

(a little), salt, and half a bottle of rice vinegar;

Remember to stir constantly with a spoon to prevent sticking to the pan, turn off the heat when it becomes thinner and thicker;

Pour in the remaining minced garlic and bottle it after cooling.

Operation Note:

Friends who are not good at spicy food can add a few red peppers, and adding more tomatoes and sugar will slow it down

< p>The effect of reducing spiciness;

There is also a certain order for adding seasonings. Sugar must be added first, followed by salt, vinegar, and soy sauce. This is because

if you add salt first and then sugar, the penetration of sugar will be reduced and the amount of added sugar will increase. If the vinegar is put in too early, the sour smell will easily dissipate.

Add soy sauce last. If you like, you can also add some MSG at the end.

6. Douban chili sauce

1. Blanching method of raw watercress: first put the dry or wet peeled bean slices in a basket and then put them on the edge of the bucket pot Place a wooden stick horizontally. When the water boils, put the watercress basket into the pot, and tie the basket rope to the wooden stick horizontally placed at the mouth of the bucket. At this time, be careful not to let the watercress float and scatter at the bottom of the pot. After the watercress is put into the water, stir it continuously in the basket with a shovel to make it evenly soaked. Blanch it for 1 to 2 minutes. When it reaches the second degree of maturity, it can be quickly taken out. Rinse and soak it with cold water to cool down, then drain the water and pour it into the mix. Quhe.

2. Make Douban Qu: Blanch the douban without obvious moisture, pinch the bean paste with your fingers and white marks can be seen, mix in 0.03% Cuiwei Jiangqu and 20% standard flour, and mix thoroughly. After evenly kneading, put it in the bamboo plaiting plate in the koji room. The thickness should be 2 to 3 cm. Keep the room temperature at 28-30°C. When the temperature of the product rises to 36°C, turn it over once and knead the caked koji pieces into pieces. Another stall. From now on, the maximum product temperature should not exceed 30°C. And swap the position of the melody plate up and down, left and right to adjust the product temperature, and the doubanjiang koji can be made in 2 to 3 days.

3

Fermentation of doubanjiang koji: For every 10 kilograms of doubanjiang koji, add 10 kilograms of water and 2.5 kilograms of salt to prepare fermentation brine. Boil the brine first, then add Put a small amount of Sichuan peppercorns, pepper, star anise, dried glutinous rice, fennel, cinnamon, tangerine peel and other spices into a cloth bag and boil it. After 3 to 5 minutes, take out the cloth bag and pour the boiled solution into a jar or bucket for preparing molten salt water. , pour the bean paste koji into the fermentation tank or barrel and let it ferment. After the koji ingredients are put into the tank, the temperature will quickly rise to about 40°C. At this time, you should use your hands to stir the bean paste on the surface and the bottom of the vat evenly every 2 hours or so. After natural exposure and fermentation for 1 day, stir the bean paste 2 to 3 times a week. When lifting the sauce, concentrate the dry, darker-colored fermented grains that have been exposed to the sun, and then press them down into the fermented fermented grains for fermentation. The color of the sauce will gradually turn reddish-brown as the fermentation time increases. It turns into sweet bean paste after 2 to 3 months.

Add 18% of the salt to the weight of the peppers, mix and smash, put the juice and water into the fermentation tank (or pool), and then sprinkle 10% of the salt on the surface of the tank. Then lay a polyethylene film and cover with salt to prevent leakage of the juice. After sealing and anaerobic fermentation for 3 months, it becomes a mature chili sauce.

5. Finished Spicy Doubanjiang: Add 10kg of cooked chili sauce and 0.2kg of rice wine to 10kg of fermented sweetened bean paste, mix thoroughly, and put it into a sterilized and cooled sterilized bottle. , fill it to a height of 3 to 5 cm from the bottle mouth, then inject refined vegetable oil to a height of 2 to 3 cm from the bottle mouth, then exhaust and tighten the lid (put a layer of wax cardboard inside the lid to prevent the cover oil from seeping out), inspect and affix After the trademark and packaging, the finished product is ready.

Step one: Prepare the ingredients, 2 tablespoons of tomato paste, 8 cloves of garlic and diced, a small piece of ginger, chopped into dices. If you don't like to eat minced ginger and garlic, you can cut it into slices of ginger and garlic. After the sauce is cooked, pick it out and throw it away.

Step 2: Prepare the main ingredients, black soybeans, crushed dried chili peppers, and minced lean meat. I roughly checked the ratio visually, and it was probably 1:1:1.2. In fact, you can do whatever you want, it’s almost fine. If you don’t like spicy food, it is recommended to use the red crushed dried chili peppers used in Korean kimchi. In the eyes of a spicy person like me, this kind of chili pepper has no spicy taste at all. As for the minced meat, it is recommended to use lean minced meat (I used ground turkey, very lean, almost no fat at all). One is healthier, and the other is to avoid the fat from producing oil when frying, and wait for it to cool down. There will be white condensation.

Step 3: Heat the oil in the pot. Add more oil, about 3-4 times the amount you usually use for cooking. First pour in the minced meat and stir-fry until it turns white. Add cooking wine and dark soy sauce and continue stir-frying. When the water is almost dry, add in black bean and chopped chili, stir-fry for a while, then add chopped ginger, garlic and tomato paste. , add some sugar, turn down the heat, stir-fry until there is no moisture in the pot, sprinkle a little sesame oil, and it's done. After cooling, bottle and store. Note: Use dark soy sauce to color the minced meat. In addition, the tempeh itself is relatively salty, so no salt is added.