Fried Chili Beans in Oil

Name: Fried Chili Beans in Oil
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g soy; 500g Peanuts; 1200g fresh pepper; 500g Cooking oil; 15g salt; 10g crystal sugar; 5g Mushroom powder

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

We have a kind of chili beans here. Many aunts can make it. It is very delicious. It is often a rhythm that can't be stopped once you eat it. This chili bean looks like it is pickled when it looks, but it is not. It is fried in oil. I also learned it from a big cousin. At the beginning, the big cousin made two bottles for me, and I became addicted to it. I immediately asked her for the recipe and the method. After I made it myself, I added some rock candy to the original recipe. After the flavor of the rock candy, I felt that I couldn't stop eating, haha. I deliberately made two bottles for the New Year. I only planned to use it as a small condiment. As a result, everyone was eating it endlessly. When making this bean, in order not to make it particularly salty, the amount of salt is not too much. It tastes similar to ordinary dishes, not as salty as pickles. Although this is healthy, it should not be stored for a long time. Therefore, the prepared chili beans need to be sealed in a bottle and stored in the refrigerator, and it is recommended to eat within 10 days. Generally speaking, it is no problem to leave it for 2 weeks. "

Ingredients

500g Soy
500g Peanuts
1200g Fresh Pepper
500g Cooking Oil
15g Salt

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10g Crystal Sugar

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5g Mushroom Powder

Fried Chili Beans in Oil

1. The peanuts are baked with salt and can also be baked in the oven, but I like salted, fast.

2. The fried peanuts rub the coat off.

3. Soybeans are cooked with water. I use the rice cooker's porridge function to cook them, which is easier.

4. The cooked beans were taken out to control the water, and to control the excess water, I controlled it for about 2 hours.

5. You can choose either green or red pepper, but I used both. The degree of spiciness is based on my taste. I chose mild to medium-spicy. I didn't choose high-spicy chili because I couldn't eat too spicy.

6. Shred the pepper first and then finely chop.

7. All chopped peppers.

8. Put the oil in the pot and heat it to 50% hot. Pour all the chili peppers at one time. Be careful not to get it a little bit, because the oil is hot. A little bit can make the oil bubbling. Pour it all at once to cool down quickly. Will not bubbling a lot in an instant.

9. Fry until the peppers are soft.

10. Pour the beans and stir fry.

11. Stir fry until there is very little soup.

12. Pour the peanuts.

13. Continue to fry, let the juice of the pepper continue to release.

14. Add salt and rock sugar.

15. Continue to stir fry, and slowly you will find that the pepper gradually shrinks and the moisture is released.

16. Stir-fry until the peppers are almost invisible, and there are beans and peanuts in the pot, and the moisture of the beans is also removed.

17. Mushroom powder is added. The original recipe is chicken essence and monosodium glutamate. My family doesn't have it. Mushroom powder is added directly.

18. Continue to stir-fry until there is no water in the pan, that is, there is no blisters, only oil and beans are left.

19. The fried chili beans are sealed in a bottle and kept in the refrigerator.

20. Take as much as you eat when you eat.

Tips:
1. My husband likes to eat the peanuts in it, so I put more peanuts. If you don't like it, you can reduce the amount of peanuts appropriately, or you can use all soy beans.
2. This bean fry time is very long, I used it for about an hour, don't worry, be sure to fry the chili until it is almost invisible, and you can taste the taste of chili without seeing chili.
3. Choose chili peppers that are slightly spicy to medium spicy. After frying, the finished product is slightly spicy. If you like high-spicy peppers, you can choose hotter peppers. However, it is not recommended to use chili peppers that are not spicy at all, as they will not have the taste of chili and the flavor of chili beans.