Fried crispy peppers recipe

Although some non-fried foods are not healthy to eat, they cannot resist people's pursuit of delicious food. Fried peppers are one of the delicacies. Chili peppers are a common type of vegetable in our lives. Some peppers are very spicy, but some have a hint of sweetness. People who want to eat fried peppers must know how to choose which spicy one tastes better. To learn how to make it specifically, you need to read the recipe of fried crispy peppers to learn the detailed steps.

Crispy Peppers

How to fry dried chili peppers to make them fragrant and crispy

There are a few things to note when frying crispy dried peppers

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

2. Take 100ml of soybean oil. Before frying the peppers, first chop the onion, ginger and garlic and put them into the hot oil. Why do we need hot oil? Only hot oil can bring out the aroma of onion, ginger and garlic. After the onion, ginger and garlic are fried until dark yellow, pour in the peppers that have been processed for spiciness.

3. When the peppers are just poured into the pot, you can turn up the heat. A lot of steam will come out. When only a little steam comes out, it means the peppers are almost done.

It can be judged from the following aspects

1. How much steam is coming out of the oil pan?

2. Aroma: The aroma of the fried peppers is very strong

3. Wait until the peppers are curled up and look dry.

4. If the peppers have been fried, most of them will float up.

The peppers fried in this way are crispy and fragrant.

How to make chili oil with dried chili peppers

1. Wash the dried chilies and let them dry naturally. Use a food processor to grind them into chili powder. Pour peanut oil into the pot and add cardamom, cinnamon, star anise, bay leaves, peppercorns, and ginger slices at low oil temperature to fry until fragrant.

2. After the bay leaves and ginger slices change color, remove the spices and continue heating the oil until it starts to emit a slight green smoke. At this time, the oil temperature is about 80% to 90% hot, so turn off the heat.

3. Take a heat-resistant container, put white sesame seeds and one third of chili powder and mix evenly, pour one third of hot oil on the chili powder, the chili powder and white sesame seeds will roll and bubble due to the pouring of hot oil, and you can smell the fragrant chili aroma. This is the process of frying.

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

5. Put the last one-third of the chili powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30% hot, and the chili oil will not roll or bubble. This is the third frying. After the chili oil has cooled, it can be bottled. It will taste better after being stored for a week.

How to store dried chili peppers

1. Put the peppers in a plastic bag. After the peppers are dried, or the pepper powder and chili powder bought from the supermarket, put them in a plastic bag in time. Do not leave them open. Put them in a clean and tidy place, and clean the cupboards regularly. The bag should be tightly closed.

2. Put it in an iron can, glass jar, or special seasoning bottle. If you really can't find these, you can also use the empty milk powder can. Put peppers or other beans, or seasonings in it, so that it can be preserved longer.

3. Keep the place where the peppers are placed dry. To avoid moisture and deterioration. If it is a cupboard, check whether there are any damp areas around the cupboard or if there are any water leaks or something.

4. Add some strong-flavored foods such as garlic to peppers or beans. This way there will be less chance of insects getting infested. In fact, peppers are not very likely to get infested with insects, but other beans are very easy to get infested with insects.

5. The best way to keep peppers from spoiling and getting infested with insects is to add some salt to them. It is just ordinary table salt, about a small spoonful, especially put into the chili powder for cooking, and then shake it to make it even, so that it will not deteriorate.