Fried Chili in Oil

Name: Fried Chili in Oil
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g soy; 500g Peanuts; 1200g fresh pepper; 500G Cooking oil; 15g salt; 10g crystal sugar; 5g Mushroom powder

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

It's the New Year. If you are tired of eating big fish and big meat, you must have a side dish to relieve your greasiness. Then you can try this chili bean. Many of our aunts can make this kind of chili peas. It is very delicious. It is often a rhythm that cannot be stopped as soon as we 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. It is recommended to eat within 10 days. Generally speaking, 2 weeks is no problem.

Ingredients

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

Buy on JD Buy on Amazon
10g Crystal Sugar

Buy on JD Buy on Amazon
5g Mushroom Powder

Fried Chili 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. Whole chopped chili

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. Won't bubbling a lot in an instant

9. Fry until the peppers are soft and the water vapor evaporates

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 you can hardly see the chili, there are beans and peanuts in the pot, and the moisture in 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. 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 you can hardly see it.