Recipe: Chili peppers (chili oil)

Home Cooking Recipe: Chili peppers (chili oil)

Notes:

糍粑Chilli pepper~ is a popular flavor in Guizhou. Especially when cooking traditional dishes with local specialties in Guizhou - "Spicy Chicken", it is an indispensable taste. The well-made oil chili peppers are made into noodles, mixed with flour, hot pot... all of them are available... Every household has different practices and different characteristics. Because there is no stone shark [shí jiù] at home, so my chopped peppers are made. The process is easy to operate and extremely simple, but the taste is just as good.

Ingredients:

Steps:

  1. Home Cooking Recipe: Dry chilies are wiped clean with a moist towel.

    Dry chilies are wiped clean with a moist towel.

  2. Home Cooking Recipe: Break directly with a blender. (easy method)

    Break directly with a blender. (easy method)

  3. Home Cooking Recipe: Add it with a little boiling water and mix well.

    Add it with a little boiling water and mix well.

  4. Home Cooking Recipe: Soak for 10~30 minutes, and increase the brewing time like the number of peppers. After that, the simple version of the pepper is finished. (Remarks: Although this is somewhat inferior, there is no traditional practice, but it is also equivalent to the process of smashing in traditional stone shovel. It will also stick together like cockroaches, commonly known as 糍粑 pepper)

    Soak for 10~30 minutes, and increase the brewing time like the number of peppers. After that, the simple version of the pepper is finished. (Remarks: Although this is somewhat inferior, there is no traditional practice, but it is also equivalent to the process of smashing in traditional stone shovel. It will also stick together like cockroaches, commonly known as 糍粑 pepper)

  5. Home Cooking Recipe: The local rapeseed oil is poured into the pot from 500g to 800g. The amount of oil used depends on personal preference. It is best to have more oil. It is better to have no pepper (mò).

    The local rapeseed oil is poured into the pot from 500g to 800g. The amount of oil used depends on personal preference. It is best to have more oil. It is better to have no pepper (mò).

  6. Home Cooking Recipe: Then pour in the simmered peppers, the Pixian bean paste, the ginger and garlic, and stir fry together.

    Then pour in the simmered peppers, the Pixian bean paste, the ginger and garlic, and stir fry together.

  7. Home Cooking Recipe: With continuous heating and frying, the water vapor slowly evaporates and the color changes from red to dark red.

    With continuous heating and frying, the water vapor slowly evaporates and the color changes from red to dark red.

  8. Home Cooking Recipe: Ok, this is already done.

    Ok, this is already done.

  9. Home Cooking Recipe: It is placed in glass bottles, pottery jars, enamels, stainless steel lids, sealed at room temperature, and the shelf life can be as long as several months.

    It is placed in glass bottles, pottery jars, enamels, stainless steel lids, sealed at room temperature, and the shelf life can be as long as several months.

  10. Home Cooking Recipe: This is before the pan, leave a small portion of the sesame seeds added with saute, stir well together with sesame oil chili, used to dry noodles, mix the taste is very good.

    This is before the pan, leave a small portion of the sesame seeds added with saute, stir well together with sesame oil chili, used to dry noodles, mix the taste is very good.

Tips:

1⃣️ My chopped pepper making process is extremely simplified. 2⃣️Old people are using 臼石臼 [shí jiù] to mash, dry peppers washed with water, soak for a few minutes, add ginger, garlic together with stone chopped, the purpose is to make the color red after frying Bright and musk, it is made into a unique chili pepper in Guizhou. 3 ⃣️ Another method is, dry peppers boiled for a few minutes or so, continue to soak for a while, directly into the mixer to break into a pepper. 4 Yixian Douban everyone can choose not to join, feel free.


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