material
Vegetable oil15ml, 20 strips of fresh green pepper (spicy), shredded, 3 cloves of garlic, chopped, half of onion, 4.5g of salt, 450ml of water and 225ml of distilled apple vinegar.
working methods
1. Take a medium-sized heat-resistant glass or enamel pot, put it on the fire, add oil, pepper, garlic, onion and salt and stir-fry for 4 minutes. Then add water and boil for 20 minutes while stirring constantly. Turn off the fire and let the mixture cool at room temperature.
2. Move the mixture into a food processor or blender and stir it into a paste. Stop, add vinegar slowly, and then turn on the machine and stir it a few times.
3. Pour the stirred sauce into the sterilized sealed jar and close the lid tightly. This jar of Chili sauce can be kept in the refrigerator for six months.
Question 2: How to make green pepper sauce delicious? The common practice of green pepper sauce is green pepper sauce.
1.
Wash the peppers clean.
2.
Chop peppers or break them with a cooking machine.
3.
Chop onion, ginger and garlic.
4.
Heat the wok and pour in more vegetable oil.
5.
When the oil is hot, add onion and minced garlic and stir-fry until fragrant.
6.
Add chopped peppers and stir fry quickly.
7.
Add salt, soy sauce, pepper powder, vinegar and chicken essence, stir-fry evenly.
8.
It's done.
Question 3: How to make Chili sauce with fresh Chili is delicious? Make Chili sauce
Proces method of chili series food
1, Chili sauce: use ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles, wash off dirt such as mud gauze, scoop them up and drain them, pour them into an electric pepper chopper, chop them, and marinate them with salt. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. It can also be added to pepper, which has a more unique taste.
2. Zanthoxylum bungeanum oil: Take dried red peppers as raw materials, remove stems and seeds, wash with clear water, and drain. According to the ratio of dried pepper to vegetable oil 1: 10, take the oil into the pot and heat it. When the oil smokes, remove the pan from the fire and let it cool for about 3 minutes. Pour the drained dried chilies into the pot and turn them with chopsticks to make them heated evenly. When the oil cools, take out the pepper, and the remaining oil is Chili oil.
3. Selection of green peppers: Select green peppers without moth and rotten grains, wash them, dry the surface moisture, put them in a jar, put a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the brine, boil it, spread it out, then put it in a jar with Chili peppers and keep it in the shade for about 5 minutes.
4, oil red pepper: (1) Practice: Wash the pepper, remove the insects and rot, and add sugar to the soy sauce; Put the pepper in a jar, layer by layer with salt, then pour the soy sauce from it and press the top of the pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it and spread it evenly, and put it in a jar with pepper. You can eat it in five days. (2) Proportion of raw materials: red pepper 100kg, salt 10kg, superior sauce 10kg and sugar 2kg.
chilli sauce
Wash fresh red peppers, remove pedicels, dry the water, add garlic, which accounts for one third of the peppers, break them together, add appropriate amount of salt and white wine (if the temperature is above 50 degrees, the prepared Chili sauce will be very fragrant), pour a layer of wine on the noodles with a clean bottle or jar, and seal it for about ten days.
Pay attention to scoop it out with a clean spoon when eating. Don't get greasy, or you'll get moldy.
Or pour oil in the pot, boil the Chili sauce and bottle it, and carry it with you.
Bad pepper practice
Bad peppers are very popular in Guizhou. Making canned bad peppers is an important program for every family in autumn. From purchasing good red peppers and garlic, to buying bagged salt, to preparing necessary special chopping knives and big wooden pots as big as shovels, there is unspeakable joy in the busy schedule.
Ordinary kitchen knives and chopping boards are enough for small-scale production. Of course, chopping peppers takes some work. All kinds of red peppers can be used as raw materials, such as large persimmon peppers and small ordinary peppers. Of course, the degree of spicy depends on personal preference, so it is necessary to remove seeds. Garlic should also be chopped, but not too much, mainly because it is easy to taste after being stirred evenly. Peeling garlic is a hard job, which requires great patience and the spirit of disregarding fame and fortune. Mix the chopped pepper and garlic evenly, then add the salt, gradually add it over time, and stir evenly until the salt tastes right. Then pour in Chinese liquor, which can increase the flavor and make pepper and garlic crisp. In addition, things that can be added, such as a small amount of pepper and sugar, can be decided as appropriate, mainly to add different flavors.
The last step is to put it in a container and seal it. Kimchi glass jar with lid is a good choice. Everything in this production process should be paid attention to to avoid greasy, at least washed with detergent and dried before doing it. Scoop it out with a special spoon every time and cover it.
In fact, the cooked rotten pepper can be eaten immediately, but the taste is not soaked thoroughly. Garlic is still very spicy, and it takes three to five days to taste delicious. Pepper will gradually turn sour, appetizing and delicious. It can be eaten directly as a side dish, or it can be made into a special hot sauce for fried lettuce and other vegetables, as well as fried konjac tofu, or fried rice, light yellow eggs, diced red peppers and white rice. It's delicious.
Write again: homemade Chili oil
Peel the garlic and beat it until it is 60% rotten, but don't beat it into a paste. Deep-fried, oily.
(I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) Add dried shrimps,
And scallops (scallops not whole). Small fire! Dry the peppers in the oven, crush them, add them, and turn off the heat.
Add salt and onion. Cover it and let it cool naturally.
Chili oil made in microwave oven-what a good word.
This is my original method. Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example, and microwave it for 2-3 minutes. Take it out and add Chili noodles. If the oil boils at this time (don't be afraid ... >>
Question 4: How to make Chili sauce delicious? Common practices of Chili sauce are as follows:
1. Wash and dry ripe fresh peppers with clear water, and chop them into pieces on a clean and oil-free chopping board. The finer the better.
2. Chop the fresh pepper, put the fresh pepper powder into a large pot, and mix the ingredients according to the ratio of 0.5 kg of pepper, 200 g of garlic, 50 g of salt and 50- 100 g of safflower oil.
3. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well.
4. Put it in the sun 1-2 to make it smell natural, and then put it in a clean big glass.
5. Add a small amount of Sanhua wine to the sauce surface and cover your mouth tightly.
Question 5: How to make homemade green pepper sauce? How to make homemade green pepper sauce delicious? The homemade green pepper sauce contains 2 kg of red pepper, ginger 1 root, about 30-40 g of salt, appropriate amount of pepper powder, appropriate amount of chicken essence and 60-70 g of rapeseed oil.
Practice 1, wash the peppers, remove the stalks, and dry the water with kitchen paper towels or clean towels;
2. Cut the pepper into small pieces, and cut the ginger into small pieces and put them on the sticky buckle plate;
3. Put the pepper and ginger into a food grinder and crush them;
4. Pour all the chopped peppers into the cauldron;
5. Add salt, pepper powder and chicken essence, and pour in rapeseed oil;
6. Stir-fry over medium heat until the water in the pepper evaporates.
7. After cooling, put it in a glass bottle for storage.
Ingredients of diced Chili sauce: 500g fresh pepper, 200g pork, 40g onion, 40g ginger, 2 tablespoons bean paste and 20g sugar.
Practice 1: Wash and dry the pepper, put it in a cooking machine and break it with a stirring knife;
2. All the peppers are whipped for standby after many times, and each time a small amount of whipping will be more uniform;
3. Slice the onion and ginger into a paste in a cooking machine;
4. Chopped onion and ginger for use;
5. Dice the pork and don't thaw it completely;
6. Add a little peanut oil to the diced meat and mix well to keep the water from losing;
7, small fire, add more peanut oil to the wok, add diced meat after heating;
8. Stir-fry until the diced meat is completely discolored and put out for use;
9. You don't have to turn off the fire. After the diced meat is served, add the onion and ginger paste and stir-fry until it is fragrant;
10, stir-fry the chopped peppers, and keep using low heat. If you think there is not enough oil, you need to add some more. Chili sauce is very oily. Add several times when cooking;
1 1, the process of frying peppers takes a long time, about half an hour. I didn't read the details. Anyway, I have to keep frying with low fire until the color of pepper turns from red to deep red and the color of oil turns deep red. When I can smell the spicy smell of burning incense, it's almost the same;
12, at this time, you can add fried minced meat, 2 spoonfuls of bean paste and 20 grams of sugar;
13, continue to stir fry on low heat until the flavor of Chili sauce comes out. At this point, I added some oil to the pot;
14. After thorough cooling, put it in a clean and waterless glass bottle for preservation and enjoyment.
Fresh meat Chili sauce ingredients 500 grams of red pepper (the pepper I use is not too spicy, you can put something spicy according to your own taste)
300g of fresh and lean meat stuffing (both pork and beef are acceptable), 300g of bean paste (common soy sauce), 80- 100g of edible oil (both soybean oil and salad oil are acceptable), peanut 150g, 50g of sesame, 40g of rice vinegar, 20g of sugar and 65438+ of salt.
Practice 1, wash the pepper, draw a circle around the pedicle with a knife, then hold the pepper with your hand, press it into the pepper and pull it out, and remove the pedicle;
2. Mince the pepper with a meat grinder or chop it with a knife; No matter which kind, avoid direct contact with peppers, especially pepper juice, otherwise your hands will be particularly uncomfortable;
Step 3 prepare bean paste. If it is a very dry bean paste without any fluidity, it is best to dilute it into liquid with water first;
4, cut the onion and garlic into sections, and you can increase or decrease the amount of onion and garlic according to your own preferences;
5, minced meat is also ready, don't bring fat, it will be very greasy, and there will be solidified oil on the surface after cooling, so be sure to use pure lean meat, pork and beef;
6. Put the fried peanuts and sesame seeds into a fresh-keeping bag and roll them into peanuts and sesame seeds with a rolling pin. Don't use the cooking machine (blender) to make them into the final shape. It is best to roll it up with particles for better taste.
7. Heat the wok, add cooking oil, add meat stuffing and stir-fry to change color, sprinkle a little cooking wine along the edge of the wok and stir-fry evenly to remove the fishy smell of meat;
8. Then add minced onion and ginger and stir-fry until fragrant, then pour in bean paste and stir-fry until fragrant;
9. Pour the chopped red pepper and stir well. After boiling, reduce the heat and add rice vinegar;
10, when the sauce in the pot thickens (about 20 minutes), you can taste it, then add salt and sugar to turn off the heat;
1 1. Add crushed cooked peanuts and sesame seeds and mix well, and the Chili sauce is ready;
12, put Chili sauce in a glass bottle while it is hot, cover it, cool it and keep it in the refrigerator. Can be used to mix noodles, bibimbap, make sauce and so on.
Cold Chili sauce ingredients red pepper, salt, chicken essence, garlic, soy sauce.
Exercise 1. Wash the pepper and remove the seeds. Spicy can be brought;
2. Steam in a steamer for about 5 minutes;
3. Put salt and chicken essence in the garlic paste, add three cloves of garlic and knock it into garlic paste;
4. Add ... >>
Question 6: How to prepare green peppers and eat braised green peppers in oil?
Very easy to eat. Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and capsaicin have the function of secreting saliva and gastric juice, which can stimulate appetite, help digestion, promote intestinal peristalsis, prevent constipation, promote fat metabolism, prevent fat accumulation in the body, help reduce blood fat and lose weight, prevent diseases, prevent scurvy, and have adjuvant therapeutic effects on gingival bleeding, anemia, vascular fragility and so on.
material
Green pepper (pepper), soy sauce, salt
working methods
1. Wash green peppers, remove roots and seeds, and flatten them with the back of a knife.
2. Heat the wok, drain the oil, turn to low heat, add the green pepper, simmer for about 2 minutes, turn over and continue to simmer until the skin of the green pepper is wrinkled and soft, add appropriate amount of salt and soy sauce, and add a small amount of water to cover and simmer until the green pepper is delicious and cooked.
skill
Eating green pepper and bitter gourd together can make the nutrition absorbed by human body more comprehensive, and also has the effects of beauty beauty, slimming and body building.
Eating green pepper and water spinach together has the functions of lowering blood pressure, relieving pain and diminishing inflammation.
Eating green peppers with meat can promote the digestion and absorption of nutrients.
Eating green pepper with eel can not only stimulate appetite, refresh the mind, but also lower blood sugar.
Avoiding eating green pepper and cucumber together will affect the absorption of vitamin C and reduce its nutritional value.
Green pepper with fermented soybean and tiger skin
material
Green pepper, lobster sauce, garlic, oil, salt, sugar, soy sauce and vinegar.
working methods
1. Pour oil into the wok, heat it to 80%, change to medium heat, and add green pepper.
2. Use a spatula to press the green pepper on the bottom of the pot and circle, then stir-fry and circle again.
3. Leave the bottom oil in the pot. When the green pepper becomes soft and the skin has golden burnt skin, take out the green pepper for later use.
4. Add lobster sauce and minced garlic to the wok and stir-fry.
5. Add green pepper, a little water, salt, sugar, soy sauce, vinegar and chicken essence, and stir the seasoning evenly. Be careful not to fry too much, or the green pepper will fade.
Home-cooked shredded pork with green pepper
This is a fast and beautiful home-cooked dish, delicious and simple.
material
150g green pepper, 200g tenderloin, 50ml vegetable oil, 5ml soy sauce, 3ml cooking wine, 2g salt, 3g starch, a little monosodium glutamate, 30ml water or fresh soup.
working methods
1. Slice tenderloin, mix with starch, salt, soy sauce, cooking wine and 10 ml water (fresh soup), and let stand for 5 minutes; Seed the green pepper and shred it. Make a sauce with soy sauce, monosodium glutamate, starch and water (fresh soup).
2. Put the pot on medium fire, pour a little vegetable oil and heat it to 50%, then add shredded green pepper and salt, stir-fry, break it and pick it up.
3. From the pot to the fire, pour the vegetable oil and heat it, stir-fry the shredded pork; Stir-fry the green pepper for 3 minutes, then pour in the sauce, stir well, and then add monosodium glutamate to serve.
Question 7: How to make green Chili sauce? How to make the detailed ingredients of green Chili sauce?
500g green pepper
500 grams of pickled beans
20 grams of homemade dental floss.
Onion10g
Garlic 10g
Salt10g
20 grams of sugar
Engine oil100g
Hot and sour taste
Frying technology
Twenty minutes takes time.
Unknown difficulties
Steps of green Chili sauce
1
Pick and wash the green peppers, and rinse the soaked beans.
2
All the materials were chopped up.
three
Heat the pan and pour in oil. The amount of oil is about four or five times that of cooking. Grind some pepper and stir-fry until fragrant.
four
Stir-fry all chopped materials.
five
At this time, I took out my secret weapon and made my own meat floss. I can't wait to cut some minced meat and fry it for later use, and then cut a minced garlic for later use.
six
Stir-fry until the peppers turn yellow-green, add appropriate amount of sugar and salt, depending on the amount of your own materials. Generally speaking, there is more sugar than salt.
seven
Stir-fry the seasoning and add the minced garlic.
eight
Stir-fry and pour some sesame oil before cooking.
nine
Pots and bottles, delicious hot sauce is ready, bibimbap and steamed bread noodles are delicious.
Question 8: The practice of green pepper tomato sauce, how to eat green pepper tomato sauce, green pepper main ingredient tomato 300g auxiliary material salt right amount oil right amount garlic right amount green pepper right amount.
step
Steps of green pepper ketchup 1 1. Chop the green pepper. Green pepper is a green pepper that grows on the road. It is not the kind of pepper that makes tiger skin green pepper, nor is it a fruit pepper.
Step 22. Add an appropriate amount of oil to the pot, a little more than usual, and heat the oil.
Step 33. Add chopped green peppers and stir-fry until slightly fragrant.
Step 44. Add diced tomatoes and continue to stir fry.
Step 55. Add minced garlic, add a little salt, stir-fry until the tomatoes become paste and the peppers are mixed together, and then serve. This dish tastes better when cooled.
skill
1. Pepper must be spicy green pepper, otherwise it will lose the flavor of the whole dish. Even people who can't eat spicy food after frying will not feel too spicy, because tomatoes are one.
2. tomatoes are also called tomatoes. The ratio of tomatoes to green peppers must be one to one. Tomatoes must not be too few.
3. Another key point of this dish is that there should be no less oil, and it should be cooked a little more than usual.
Question 9: the method of sauce, how to make green Chili sauce delicious, the daily practice of green Chili sauce is the practice of green Chili sauce
1.
Wash the peppers clean.
2.
Chop peppers or break them with a cooking machine.
3.
Chop onion, ginger and garlic.
4.
Heat the wok and pour in more vegetable oil.
5.
When the oil is hot, add onion and minced garlic and stir-fry until fragrant.
6.
Add chopped peppers and stir fry quickly.
7.
Add salt, soy sauce, pepper powder, vinegar and chicken essence, stir-fry evenly.
8.
It's done.
Question 10: What is the pickling method of pickled green peppers? That is, pickled green peppers with soy sauce: choose green peppers that are moth-eaten and rot-free, wash them, dry the surface moisture, put them in a jar, put a layer of salt on one layer of peppers, and finally press the peppers with a heavy object (1 cut 0kg of fresh peppers and 16kg of salt), marinate for 3 days, drain the salt water, boil, spread them, put them in a jar together, seal them, and put them in.