How to make chili paste

Many people like to eat chili peppers, especially chili peppers cooked in oil. The ones bought in supermarkets are not only expensive but also unsafe. You might as well make some yourself and put some in your meals. It is very appetizing and goes well with rice. So, how to make chili pepper paste? In fact, it is very simple to make chili pepper paste. The most important thing is to pay attention to the control of the oil temperature. It will not work if it is too high or too low. You can put some sesame seeds in the chili pepper paste to increase the aroma.

Pour it into the chili pepper and stir it in time. The first one is made of dry chili powder, and the ratio should be 1 to 4, 1 chili pepper to 4 oil. Be sure to pour the oil on the chili powder. Put the chili powder in a bowl and pour oil in the pot. When the oil is hot, pour a little on the chili powder first, enough to mix the chili powder evenly. Heat the oil to 60% to 70% hot, pour a little on the chili powder and mix it. Heat the remaining oil to 80% to 90% hot, then pour all on the chili powder. At this time, the spicy aroma will come to your nose.

The second method is that if you don’t have chili powder at home, you have to use whole chilies. Soak the peppers in hot water for half an hour, pour out the water, and chop the peppers with a knife, also in a 1:4 ratio. Put cold oil in a cold pan and add the chopped peppers. Cook over very low heat until the oil temperature rises slowly and the peppers change color to slightly black, then turn off the heat. Same effect as above.

To make your own Sichuan pepper and chili oil, take a pot, preferably a large one with a lid. Add vegetable oil, break up a large amount of dried red pepper and add it while heating. When the oil is very hot and the chili is slightly mushy, sprinkle in a large amount of chopped chili and a handful of Sichuan peppercorns (Hanyuan in Sichuan is best), and quickly remove the pot from the heat. Hold the pot lid with your right hand and a small bowl of about 50ml of cold water with your left hand. Pour water into the oil pan and cover tightly. A violent reaction may occur at this time. When the pot is cool, bottle and seal.

Another method for making red chili oil. Generally, fried chili oil is not red, but this method can make red oil. The method is exactly the same as that of "chili oil", except that you put water, oil and a large amount of chili into the pot first, without adding Sichuan peppercorns. Cover the pot and simmer on low heat. Do not remove the lid. Wait until there is a sizzling sound, then open the lid in a silent place and fry the chili until it is crispy. Adding water can extract the red pigment of the pepper, lower the oil temperature, and make the pepper oil more flavorful.

To make homemade chili oil, peel one pound of garlic and mash it to 60% but don't mash it into puree. Fry it in oil, use plenty of oil. (I use 1L of corn oil each time. Olive oil is best but it's more expensive.) Add dried shrimp and scallops (don't use whole scallops). Cook over low heat! Bake dried chili peppers in the oven until crispy, then crush and add to the mixture. Turn off the heat. Add salt and scallion. Cover with a lid and let it cool naturally.

To make chili oil in the microwave, use a small bowl and put a few spoons of oil in it. Take the bottom of a bowl as an example, and heat it in the microwave for 2-3 minutes. Take it out and put in the chili powder. If the oil boils at this time (don't be afraid, it will just bubble and won't splash out), it's ready. If it doesn't boil, heat it for another 1-2 minutes. Advantages: Eat it right after it's made, the chili oil is especially fragrant; no need to use a pot, saving oil waste and pot washing; no need to worry about the chili getting burnt.

To make the chili oil spicier, I also love spicy food and would roll my eyes because of the pain in my stomach due to eating spicy food, but I still didn't remember it. Whenever I felt the craving for spicy food, I would study hard and explore the spicy taste. Later, I found from the process of boiling meat that to make the chili oil more fragrant and spicier, no matter using chili powder or chopped chili, it is best to stir-fry the chili (powder) slightly in a hot dry pan first (don't use too high a fire to prevent it from getting burnt), and then put it in a container. Heat chili oil on the fire and follow the recipe below. The kitchen tells me that I like spicy food and I prefer simple cooking. In order not to pollute the environment, I often eat stews and cold dishes, and cooked chili oil is the key. My method of making cooked chili oil is: use very fine chili powder, a bit like the kind used to make Korean kimchi, and add sesame seeds and put it in a container. Heat the vegetable oil until it becomes spicy, then use a spoon to scoop it into a container, stirring it as you go. Just enough to cover the peppers. Then let the remaining oil in the pot cool down and pour it into the container. This way the peppers won't get mushy and their color will look good. Often eat cold celery (blanch it in boiling water to remove the raw taste. I think this is the simplest and most delicious way to cook celery. Be sure to add some vinegar), cold cucumber, cold vermicelli and bean sprouts, cold shredded potatoes, and cold jelly. When mixing meat dishes, such as shredded tripe, chicken, and pork elbow, you must add a little chopped ginger, garlic, and peppercorns, add shredded green onions, and drizzle with chili oil!

Chili oil - a must-have for cold dishes . Put 300ml of vegetable oil in a pot and heat it until it smokes. Pour it into a clean, water-free bowl and wait for the oil temperature to drop slightly (throw in a piece of ginger if it is not immediately burnt). Add a little ginger, more than a dozen peppercorns, chili powder (or chili powder), stir while adding. Let it cool and then use it. It can be stored in a covered bottle without refrigeration for one or two months. Add two spoons when mixing cold dishes. It is very delicious.