Materials:
Ingredients: flour and water.
Seasoning: Chili oil, vinegar, garlic paste, salt water.
Chili red oil:
Generally, fried Chili oil is not red. This method can fry red oil. The method is exactly the same as "home-cooked Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put in, and covered with slow fire without opening the lid. When it creaks, open the lid in a quiet place and fry the pepper.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Chili oil:
Preparation: Mix the best Chili powder, pepper powder, spiced powder, sesame seeds and salt into a container that is not afraid of scalding. Chili powder is definitely the most, and the rest are ingredients. If you think about it, you can only * grope for it yourself. There are peppers in the five spices, but I prefer them.
Production: burn a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, key). Then slowly pour the hot oil into the prepared Chili powder, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making.
Chongqing hongyou
Seasoned dried Chili noodles1500g, white sesame seeds100g, 4 pieces of star anise, 2 pieces of tsaoko, 4,500g of vegetable oil and 500g of sesame oil.
manufacture
1. Put the Chili noodles into the basin for later use.
2. Add vegetable oil to a hot pot for refining, add sesame oil, star anise and tsaoko, fry until the oil temperature drops to 50%, and then pour white sesame seeds into the Chili noodles in the pot.
key
1. There are two kinds of Chongqing red oil, one is refined with vegetable oil, and the other is refined with vegetable oil only for six times.
2. You can also dispense with sesame oil as appropriate.
3. Master the oil temperature. If the oil temperature is too high, it is easy to fry, but if the oil temperature is too low, it is impossible to refine incense.
4. Chili noodles should be made of bullet peppers.
Chongqing hongyou
Seasoned Chili noodles 1 500g, clean onion1kg, coriander root 250g, Arnebia euchroma100g, cinnamon 50g, star anise 40g, Amomum tsaoko (mashed) 30g, ginger slices 750g, garlic cloves (mashed) 750g, and Dahongpao Chili.
manufacture
1. Heat the pan and add vegetable oil. After boiling, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, tsaoko, Lithospermum and coriander, and stir well. Remove all residue.
2. Put the Chili noodles into a stainless steel bucket for later use.
3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, take out the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight.
key
1. When frying spices, boil the oil first, then turn off the fire, so as to prevent the oil from overflowing and scalding.
2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter.
3. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.
Northeast hongyou
50g of garlic, 75g of green onion, 20g of aniseed, 500g of chili noodles, and 0/500g of soybean oil/kloc.
manufacture
1. Boil soybean oil, add onion, garlic and aniseed, stir-fry until fragrant, and remove residue.
2. Put the Chili noodles into the pot and pour in the fried oil such as aniseed.
key
1. Soybean oil should be boiled over high fire, otherwise it will taste like raw soybean oil and have astringent taste.
2. Stir while pouring oil to avoid frying.
3. The oil temperature should be well controlled, neither too high nor too low.
Fresh Chili oil
2500g of fresh pepper noodles with seasoning, onion 1 kg, garlic cloves (mashed), ginger slices, shredded onion, 500g of rapeseed, 50g of star anise, 50g of cinnamon, 70g of fennel, 30g of fragrant leaves, 250g of perilla, 0/5kg of soybean oil/kloc-0, and prickly ash/kloc-0.
manufacture
1. Pour the soybean oil into a stainless steel barrel, bring to a boil, and turn off the heat when the soybean oil turns yellow. After standing for15min, add onion, garlic, ginger slices and shredded onion, add star anise, cinnamon, fragrant leaves, fennel, perilla seeds and rapeseed, stir-fry until fragrant, and take out all residues.
2. Take another stainless steel barrel, put it in the Chili noodles, put it on it, pour the refined oil into the Chili noodles, and cover it overnight. Characteristic Xianzu has a unique flavor, bright red color and moderate spicy taste.
key
1. Soybean oil must be boiled, or it will taste bad.
2. Be sure to follow the feeding order.
3. To remove residues, especially perilla seeds and fragrant rapeseed, and filter with dense leakage.
4. Oil should be filtered and stored separately after refining. This oil can be used to make spicy ribs, and Chili noodles can be mixed with seasoned cold dishes.
Paste Chili oil
500g of fresh sea pepper, 5g of fried peanuts10g, 10g of cooked sesame seeds10g, 20g of ginger slices, 50g of shallots and 50g of vegetable oil150g.
manufacture
1. When the pot is on fire, dry the water droplets in the pot, add the dried peppers and stir-fry until they are reddish brown, and a small part of them are burnt peppers (that is, the time from the time when the sea peppers are put into the pot to the time when they are taken out).
2. Take another pot and add vegetable oil. When it's 40% hot, add ginger slices and shallots and stir-fry until it's dry and fragrant. Turn off the fire and rush into the pot full of chopped pepper. When it is 40% hot, add peanuts and cooked sesame seeds and seal. Features deep red color, full of spicy taste.
The scope of application is suitable for making crisp and tender cold dishes of animals and plants, such as bamboo shoots, lettuce, water bamboo, lotus root, chicken slices, big knife ears and so on.
chilli sauce
rouille
Practice: fresh morning pepper, a little red pepper (people who like spicy food can use all morning peppers), 500 grams of tomatoes, one piece of ginger and two pieces of garlic. Put the above materials into a blender and stir them into paste. Put a small bowl of water in a wok and cook it on medium heat. Put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar (garlic is left half and put last) while cooking the sauce. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour in the remaining garlic, cool and bottle.
Tip: This Chili sauce can definitely compete with the famous garlic Chili sauce on the market. Another trick is to take a small piece of old radish with sour teeth in a pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant.
Daijiayou chillies
Pepper noodles, a little pepper powder, half a diced garlic (you can also put more, fragrant! ), salt and chicken powder.
Exercise 1:
Stir Chili noodles, garlic and salt in cold oil, turn on medium heat, wait for one minute after the oil boils (as long as it smells tasteless), add pepper powder and chicken powder, turn off the heat and let it cool.
Exercise 2:
First, heat the oil to 80% heat, add garlic and salt and stir-fry until fragrant. Then, add pepper and chicken powder and stir slowly until tasteless. The characteristic of this method is that garlic (you can cut it bigger and put more) tastes fragrant and crisp. I usually use this method.
note:
1 & gt； The ratio of pepper to oil is 1 (pepper): 3 (oil), and the amount of oil depends on personal preference.
2> Chili oil will continue to boil for a while after the flameout. Please keep it in a safe place to avoid external burns, especially away from children.
Exercise:
1, the dough is moderate in hardness, too soft and too hard for later operation;
2. Let the kneaded dough stand 1 hour;
3. Add water and start washing your face (kneading dough). When the water turns white, pour it into another large pot and continue to rinse the dough with water.
4. The purpose of the cleansing group is to fully wash out the starch, and finally only the gluten is left, as shown in the figure;
5. The starch water in the cauldron takes a long time to precipitate (my family washed the dough the night before and precipitated it all night);
6. Slowly pour out the floating water on the pot, leaving a thick starch paste (at this time, prepare a big pot and burn a pot of boiling water for later use);
7. Brush the oil evenly on the disc. We bought land in Shaanxi as a tool for making cold noodles. If there is no flat plate made of stainless steel, you can use it. );
8. Stir the starch paste evenly, scoop a proper amount and pour it into the plate;
9. Put the disc into a large pot of boiling water, cover the pot and steam for about 5 minutes (prepare another pot and add cold water);
10, take out the steamed dough and put it in a cold water basin for cooling;
1 1, peel off the lower skin along the periphery of the disc, and then repeat the operation 8-11;
12, cutting the dough into strips with appropriate width;
13, many of the four people we cooked had two meals:);
14. Knead the washed gluten into long strips, break them into small pieces and cook them directly or wrap them into knots before cooking them (simmer for about 20-30 minutes);
15. After cooling, tear it into small strips to mix cold noodles.
16. Finally, we need to prepare some seasonings: Chili oil, vinegar, garlic paste and salt water. Pour it on the cold rice noodles according to your own taste and mix well.