A list of the contents of this article:

The practice of Henan Pepper batter

Appropriate amount of salt, flour, 1 Pleurotus ostreatus, 200 grams of pepper, 25g chopped onions. Chop the chili peppers and set aside, chopped onions and diced mushrooms. Add the right amount of flour and water and stir well. Set aside. Heat the pot, add the right amount of oil to 70% heat, add chili and chopped onions to stir-fry the fragrance, add Pleurotus ostreatus to stir-fry, add the right amount of raw extract fresh, add the old soy sauce and color.

The common practice of chili batter is as follows: ingredients: chili noodles, edible oil, white sesame, five-spice powder, salt. Put the chili noodles in a hot-free container and add a little salt and five-spice powder (no or no, as you like). Heat a pot of oil, add the right amount of pepper (to increase flavor) and chili noodles, fry slowly over low heat, keep stirring to prevent the chili from burning.

Practice: a handful of dried chili peppers, chopped into fines, a little each of ginger and garlic, a small bowl of flour and twice the water into a pimple-free batter, chopped and soaked sweet potato vermicelli a small handful.

The home practice of chili batter

1. Remove the stalk of millet pepper, rinse it with clean water and let it dry in the sun. Until the moisture on the surface of the millet pepper is completely dried, as shown in the picture. Then put the millet pepper into the cooking machine in batches and start the machine to grind into powder. The ground chili noodles are as shown in the picture, a little finer, otherwise the chili seeds will not be ground, affecting the beauty and taste. Finally, put the ground chili batter and find a clean bottle to seal and store.

2. The common practice of chili batter is as follows: ingredients: chili noodles, edible oil, white sesame, five-spice powder, salt. Put the chili noodles in a hot-free container and add a little salt and five-spice powder (no or no, as you like). Heat a pot of oil, add the right amount of pepper (to increase flavor) and chili noodles, fry slowly over low heat, keep stirring to prevent the chili from burning.

3. Appropriate amount of salt, flour, 1 Pleurotus ostreatus, 200 grams of hot pepper, 25 grams of chopped onions. Chop the chili peppers and set aside, chopped onions and diced mushrooms. Add the right amount of flour and water and stir well. Set aside. Heat the pot, add the right amount of oil to 70% heat, add chili and chopped onions to stir-fry the fragrance, add Pleurotus ostreatus to stir-fry, add the right amount of raw extract fresh, add the old soy sauce and color.

4. The practice of chili batter the raw materials of Pleurotus ostreatus chili batter: flour, pepper, mushroom. Excipients: chopped onions, light soy sauce, soy sauce, salt, white pepper, sesame oil. Steps: dice chili peppers, dice mushrooms or cut thin strips, stir flour and water to make a paste. When the oil in the wok is 70% hot, stir-fry chopped onions and minced chili peppers, stir-fry mushrooms.

5. Put the chili powder in a large bowl and add a little salt, pepper, monosodium glutamate, sesame seeds and mix well. Cut a little stewed beef (the kind stewed more tenderly) into small cubes (as big as you like). Go to the supermarket to buy a small bag (about the size of a slap) Sichuan flavor instant bean drum.

6. to make chili batter, you can refer to the following common practice: material:-chili powder: right amount-flour: right amount-salt: right amount-lukewarm water: right amount of step: mix chili powder and flour in a bowl at 1:1. Add the right amount of salt to the mixture and adjust it according to your taste. Slowly add warm water to the bowl and stir with chopsticks or spoons until it reaches a paste consistency.

How to make chili paste

1. Ingredients: right amount of dried red pepper, one section of spring onions, one tablespoon of flour, right amount of salt, 200g water, light soy sauce half tablespoon. A spoonful of flour, some salt, and some water. Can put less water first, so that it is not easy to have dough bumps, stir evenly. Prepare the right amount of dried chili peppers and spring onions (you can put more chili peppers if you like to eat spicy), chopped chili peppers and chopped spring onions. Put the chili oil in the cold pot, not the hot pot, because the chili is easy to paste.

2, seasoning: pepper, dried pepper, bean paste, light soy sauce, soy sauce, cooking wine, ginger, garlic, onions, coriander, white pepper, chicken essence, salt and so on. Tools: cauldron, leaky spoon, bowl, chopsticks, etc. If you use ready-made hot pot ingredients, choose spicy or other flavors according to your own taste. If you make your own base, you need to prepare pepper and dried chili in advance, stir-fry with oil, then add chopped ginger and garlic and bean paste to continue stir-frying.

3. Fine chili noodles: 100 grams of cumin powder: 10 grams of pepper powder: 10 grams of white round sesame seeds: 5 grams of chicken essence: 3 grams of salt: 6 grams of sesame oil: 5 grams of cornflour: 10 grams of spicy paste, this famous snack in Yinchuan, Ningxia, its unique flavor is loved by local residents and tourists.

4. Fine chili noodles 100g, cumin powder 10g, pepper powder 10g, white sesame 5g, chicken essence 3G, salt 6g, sesame oil 5g, cornflour 10g. Spicy paste is a famous snack in Yinchuan, Ningxia, which is made of chili noodles, peanuts, sesame seeds and other excipients. The ingredients are fine chili noodles 100g, cumin powder 10g, pepper powder 10g, white sesame 5g, chicken essence 3G, salt 6g, sesame oil 5g, cornflour 10g, and the main ingredients are bean curd skin, potato chips, chicken sausage, vegetarian chicken, wide powder and so on.

5. Spicy paste is a kind of characteristic snack popular in southwest China, which is loved by people because of its unique spicy flavor and rich ingredients. To make a delicious spicy paste, you not only need to choose the ingredients carefully, but also pay attention to the matching of seasonings and the mastery of heat. The following is a detailed guide to the production of spicy paste: food preparation: main ingredients: according to personal preferences, such as tofu, potatoes, lotus root, fungus, shiitake mushrooms, meatballs, fish balls and so on.

6. As the chili paste is gradually fried, you can add an appropriate amount of water according to your own taste to adjust the consistency. If you like the thicker taste, you can add less water; if you prefer the thinner texture, you can add more. In addition, according to your personal preference, you can add some chopped peanuts, sesame seeds or other seasonings to the chili paste to increase the level and flavor of the taste.