How to make spicy pepper and sea pepper
In the past 10 days, hot topics and hot content on the entire network have mainly focused on food production, healthy eating, local specialty snacks, etc. Among them, spicy sea pepper, as a classic condiment in Sichuan and Chongqing, has attracted much attention because of its unique spicy taste. This article will introduce in detail the production method of chili pepper and attach relevant data to help you easily master the production skills of this delicious condiment.
1. Ingredients for making chili peppers
| Material name | Dosage | Remarks |
|---|---|---|
| dried chili pepper | 100g | It is recommended to use Erjingtiao or Chaotianjiao |
| edible oil | 200ml | Rapeseed or peanut oil is best |
| Zanthoxylum bungeanum | 5 grams | Optional, add numbing flavor |
| Sesame | 10 grams | For flavoring |
| salt | 3 grams | for seasoning |
| minced garlic | 10 grams | Optional, adds flavor |
2. The production steps of spicy pepper and sea pepper
1.Prepare dried chili peppers: Wash the dried chilies, dry them, cut them into small sections, and remove the chili seeds (you can keep some chili seeds according to your personal taste).
2.Stir-fried chili peppers: Put the dried chili segments into the pot and slowly stir-fry over low heat until the color becomes darker and the aroma is released. Be careful not to burn it, otherwise it will affect the taste.
3.grind chili pepper: Put the fried chili into a grinder and grind into coarse powder. You can also mash it by hand to keep a certain graininess.
4.hot oil: Pour the cooking oil into the pot, heat it to about 180℃ (the oil surface will smoke slightly), turn off the heat and let it sit for 1 minute.
5.Throw oil: Pour the hot oil into the chili powder in batches and stir while pouring to ensure that the chili powder is evenly heated. At this time, you will smell the strong aroma of chili pepper.
6.seasoning: Add peppercorns, sesame seeds, salt and other seasonings, and stir evenly. If you like garlic flavor, you can add minced garlic.
7.Let stand: Let the prepared chili peppers stand for 24 hours to allow the aroma to fully blend and taste better.
3. Preservation and consumption suggestions for chili peppers
| matters | Suggestions |
|---|---|
| save time | Sealed and refrigerated, can be stored for 1 month |
| How to eat | Can be used to mix noodles, dip, stir-fry, etc. |
| Things to note | Avoid using metal containers to avoid affecting the flavor |
4. Frequently Asked Questions about Chili Peppers
1.Why don’t hot peppers taste fragrant?: It may be that the chili frying time is insufficient or the oil temperature is not enough. It is recommended to use fresh dried chili and control the heat.
2.What should I do if the chili pepper is too spicy?: You can reduce the proportion of Chaotian pepper and increase the amount of Erjingtiao or other mild peppers.
3.Can other oils be used?: It is recommended to use rapeseed oil or peanut oil, other oils may affect the flavor.
4.Why is the color of spicy sea pepper not red enough?: A small amount of red oil or capsanthin can be added, but it is recommended to give priority to high-quality peppers.
5. Summary
Chili pepper is a classic condiment in Sichuan and Chongqing. It is simple to make but has a unique flavor. Through the introduction of this article, I believe you have mastered its production method. Whether it's noodles, dips or stir-fries, chili peppers can add a spicy flavor to any dish. Come and try it!
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