Spicy

By VicentaLakin

Spicy
CHONGQING MUST BE FAMILIAR WITH HOT SPICS. A BLEND, OR NOODLE, OR A SPOONFUL OF SPICY SPICY SAUCE, WILL DEFINITELY INCREASE APPETITE. LG IS A QINGQING MAN AND NATURALLY A HEAVY TASTE. EVERY TIME HE LOSES A SPICY SPICY, HE'S GOT A LONG THOUGHT. AS A FOOD COOK, HE'LL BE SATISFIED WITH HIS HEALTH AND HYGIENE, FROM THE PICK OF PEPPERS, THE SUN, THE PEPPERS, THE POWDER, AND THEN THE OIL. THIS YEAR, IT SEEMS TO HAVE BOUGHT DOZENS OF POUNDS OF FRESH CHILI TO DRY AND THEN MAKE HOT PEPPERS, WHICH IS A GOOD EXAMPLE OF THE CHARM OF HOT PEPPERS.

Recipe Recommendations

  • oil chili 150g
  • octagonal of 5
  • pepper 5g
  • oil 500G
  • salt appropriate amount

Steps for Spicy

  • Make Spicy step 0
    1
    Get your food ready
  • Make Spicy step 1
    2
    I'll crush the eight horns and the bouquet
  • Make Spicy step 2
    3
    Crush the peppers in the dish
  • Make Spicy step 3
    4
    The grounded chili and octopus are placed in a pot with a proper amount of salt
  • Make Spicy step 4
    5
    In the pot, about five times as much oil as chili powder, fire into the surface of the oil, smoke, and then shut the fire for two minutes, so the temperature is slightly lower. Points
  • Make Spicy step 5
    6
    And then you pour a third of the oil into the pepper powder, mix it up, repeat it
  • Make Spicy step 6
    7
    It'll be fine

    • Spicy Make Tips

    1. To achieve a bright red color in chili oil, the variety of chili pepper is the primary factor. Also, when frying the chilies, the oil temperature must not be too high; excessive heat burns them, turning them black. The correct temperature yields a vibrant red hue. 2. If using store-bought dried chilies, it is best to wash them once and then dry them in the sun for about a day. If that is too much trouble, you can simply wipe off the surface dust with a cloth. 3. If the chili is for cold dishes, it is recommended to grind the powder finer. If using it occasionally to mix with rice, you can grind the flakes into slightly larger pieces. 4. Adding Sichuan peppercorns to this recipe enhances the aroma of the chili oil. If you do not like the numbing-spicy taste, you can omit the peppercorns, though it will lack that specific fragrance. 5. After pouring the final amount of oil from the pan, stir immediately with chopsticks while hot. This ensures the chilies contact the hot oil evenly to release the red oil.

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