干辣椒

Any of various condiments made from the more pungent varieties of Capsicum frutescens,such as cayenne pepper,tabasco pepper,and chili.

胡椒调料任何一种由味道较辛辣的辣椒制成的调味品，如胡椒粉、辣酱油和干辣椒

Any of various condiments made from the more pungent varieties of Capsicum frutescens, such as cayenne pepper, tabasco pepper, and chili.

胡椒调料任何一种由味道较辛辣的辣椒制成的调味品，如胡椒粉、辣酱油和干辣椒注意，注意力集中

The red oil principal constituent is also the hot pepper surface, I boil the system red oil the concrete procedure: Adds 10 grams star anises, 10 grams Chinese cinnamon 15 kilogram salad oils, burns to 60% heat when leaves the fire, adds 1500 grams to do the hot pepper surface, 50 gram fragrant onion sections, 30 grams corianders, burns down 2 minutes after the fragrance overflow filters namely becomes, some chefs to cause the red oil the luster to be redder brightly also will boil in the system process to join 500 grams purple grasses.

红油的主要成分也是辣椒面，我熬制红油的具体做法：将15千克色拉油加10克八角、10克桂皮，烧至六成热时离火，加1500克干辣椒面、50克香葱段、30克香菜，中火烧2分钟至香气溢出后过滤即成，有的厨师为了使红油的色泽更加红亮还会在熬制过程中加入500克紫草。

Finally a stage is one of the most important stages : the necessary fuel. 1, vinegar and fried to five mature, dry pepper, Chinese prickly ash, Chicken Add speculation casual fun (time not too long. because of the need to maintain the succulent dish), 2, a small amount of oil in this mixture, then dry hot pepper, Chinese prickly ash, The flavors of soy bean paste slightly after the spill Add Chicken copied several times over, up ginger, onions, cooking juice into quarantine, quick stir-fry, A moment later joined shelled peanut, Stacking evaporates cup!

最后一个阶段也是最重要的一个阶段：下锅。1、锅内油炸至五成熟，下干辣椒，花椒，将鸡丁放入炒散捞出（时间不宜太长，因为要保持肉质的嫩滑）， 2、留少许油在锅中，然后下干辣椒、花椒、豆瓣酱少许等香味溢出后放入鸡丁翻抄几下，放姜片、葱等，烹入芡汁，快速翻炒，加入花生米翻炒，起锅装盘即成！

Hunan Liu Yupei: The Hunan cuisine "hundred change" the red pepper Does the red pepper by the long angular hot pepper (line hot pepper, two catty strip hot pepper to be possible) to be made,"the gongbao chicken","the hot pepper pig's intestines","the hand rips the cabbage","to cook in soy the cucumber" and so on vegetable general uses is this kind does the hot pepper, use time needs to fry the fragrance in the oil, the cardinal principle process is first: The pot puts the bottom oil to burn to 30% heat, drains the hot pepper, the salt, the flame fries the fragrance to assume to the hot pepper seal brown, under enters raw material again.

干红椒由长角形辣椒（线辣椒、二斤条辣椒均可）制成，"宫保鸡丁"、"辣子肥肠"、"手撕包菜"、"炝黄瓜"等菜一般使用的就是这种干辣椒，使用的时候需要先在油中炒出香味，大体的过程是：锅放底油烧至三成热，放干辣椒、盐，小火炒出香味至辣椒呈深褐色，再下入原料。

The nice part is that if you don't care about how impressively red the broth is, you can adjust the spiciness to your tolerance level, by 1 using less chili bean sauce, or 2 leaving the dried chili peppers whole instead of chopping them up and unleashing the beastly seeds.

很好的一部分是如果你不介意如何使红汤给人深刻的印象，那么你可以控制在你可以接受的辣度水平。通过：（1）少用辣椒豇豆，或者（2）用整个干辣椒代替剁碎的辣椒和去除让人不愉快的种子。

Fries does the river fish to be fastidious very much, before putting into the pot, soaks with 60 degree about warm boiling water the dried fish 5 minutes, after fishing, under the fragrant wok with cooking oil fries crisply, Canada does seasoning again and so on hot pepper, ginger, adds the right amount water, the flame cooks in a covered vessel slowly does, adds the stand oil accent to mix, then edible, if before the food, steams a meeting in the rice cooker, the flavor is better.

炒干河鱼很讲究，下锅前用60度左右的温开水将干鱼泡5分钟，捞起后下香油锅重新炒脆，再加干辣椒、生姜等佐料，加适量的水，小火慢慢焖干，加熟油调拌，即可食用，食前若在饭锅蒸一会，味道更佳。

Then add more prickly ash and dry chili, with little spicy fries a fire slowly and zanthoxylum bungeanum aroma.

然后加入多多花椒及干辣椒，用小火慢慢炒出花椒和辣椒的香味。

She flavors her laab not with spice paste but with ground chili, a powdered spice mixture heavy on the prickly ash, and fish sauce; her laab is chunkier - the meat and 'parts' cut into larger pieces - than most, and it's studded with plenty of generously sized pieces of crackling.

她偏好于撒磨碎的干辣椒粉而不是辣椒酱来为她的laab khua增味，这种辣椒粉是由磨粉的辣椒混合令人产生刺痛感的灰状物质和鱼的酱汁调配而成；她家的laab更为大块-肉和所带的其他部分都被切成了大块-和大部分比较而言，而且搭配了极为慷慨分量的脆皮。

The flavor joins the head and tail and salmon steak behind, turning wildfires, turning over evenly, adding to anticipate the wine and sauce,pepper,refined sugar just the right amount of, add some hot water after continuing to turn over to fry a short moment, put the salt and the monosodium glutamate seasoning

然后加入多多花椒及干辣椒，用小火慢慢炒出花椒和辣椒的香味。注重火不可太大，以免炒糊。5、辣椒颜色快变时，立即关火，把锅中的油及花椒辣椒一起倒入盛鱼的大盆中，小心烫！！

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。