Dry red pepper stir-fry, so can a natural fragrance?

by:Hetian     2020-10-10
Dry red pepper stir-fry and not paste when cooking, so once dried chili stir paste, color is black, and mixed with a bitter taste. Different chili tolerance of temperature is different, the size of the pepper varieties, effect is also different, here is our commonly used a new generation of chili, for example. When we use dry pepper, there are several forms of use! One for the hot pepper, and the other for chili, thirdly to dry pepper. Relatively hot pepper to use most, whether it's spicy pot, or cooking, and frying oil, here we choose when to most chili section as an example, tell everyone how dry red pepper stir fry sweet paste. Spicy pan fry dried chilli section need to pay attention to what issues? (1) : pot must be clean, main good pot (2) : when the oil temperature is in commonly 3 into dry LaJiaoJie with ginger, onion to the pot. (3) : spicy pot with small fire advisable, to keep the pot temperature at 150 degrees, avoid the oil temperature is too high. (4) : avoid long stir-fried dried chilli. Dried chilli period begin to change color. This time we usually keep in 10 seconds. (5) : dried chilli into palm red, will release since spicy aroma. At this point in time immediately into the other ingredients, decrease the temperature of the pot, avoid hot peppers have felt. Must live, dried chilli slightly change color, add ingredients, immediately let the ingredients absorb since spicy fragrance at the same time, decrease the temperature of hot pepper, it can keep the chilli colour at the same time, the biggest may save the smell! Shandong spice plants, 21 years focused on dried chilli wholesale, if you are interested in our products, welcome your inquiry!
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