The practice of frying dried Chili peppers

There are several points to pay attention to when frying crispy dried peppers.

1 Pretreatment of Zanthoxylum bungeanum: 20 grams of Zanthoxylum bungeanum, pick out impurities in Zanthoxylum bungeanum, remove pedicels, soak Zanthoxylum bungeanum in hot water for 2 minutes, the water temperature is generally about 70 degrees, and then cut Zanthoxylum bungeanum into sections.

2. Take soybean oil 100ml. Before frying peppers, chop onions, ginger and garlic and fry them in hot oil. Why do you want hot oil? Only hot oil can stir-fry the fragrance of onion, ginger and garlic. Stir-fry onion, ginger and garlic until dark yellow, then pour in the processed pepper.

3, when the pepper is just poured into the pot, it can be on fire. At this time, a lot of water vapor will be emitted. A little steam comes out, indicating that the pepper is almost cooked.

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It can be judged from the following aspects.

1, how much steam is there in the oil pan?

2. Aroma, the quick-fried pepper has a strong aroma.

3. Wait until the pepper looks rolled up and dry.

If the pepper is fried, most of it will float.

The pepper fried in this way is crisp and fragrant.

How to make Chili oil from dried Chili peppers

1. Wash the dried chilies, air dry them naturally, beat them into powder with a cooking machine, put peanut oil in the pot, add Tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices, and fry them at low oil temperature.

2. After the fragrant leaves and ginger slices change color, remove the spices and continue heating until the oil starts to smoke slightly. At this time, the oil temperature is about 80% to 90% hot, so turn off the fire.

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3. Take a heat-resistant container, put white sesame seeds and one third of pepper powder and mix them evenly, and pour one third of hot oil on the pepper noodles. Pepper powder and white sesame seeds will roll and bubble because of the pouring of hot oil, and they can also smell the fragrant pepper flavor, which is a kind of fried incense.

4. Wait for half a minute, then put one-third of the pepper powder into a heat-resistant container and pour hot oil again. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second time to stir-fry spicy food.

5. Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and bubble, that is, three fried red. Chilled Chili oil can be bottled and will taste better if stored for a week.