Red-oiled chili onions
By VicentaLakin
IN SUMMER, THERE WERE A LOT OF CUISINE, SO THERE WAS A LOT OF RED OIL, AND EACH TIME THE CUISINE WAS MADE, IT WAS BETTER TO BLOW IT UP AT ONCE. I LIKE TO PUT ONIONS OR ONIONS IN GOLD AND THEN BLOW THEM DOWN INTO CHILI, SO THE SPICY OIL IS SPECIAL, AND WE DON'T JUST USE IT FOR PICKLES, BUT WE ESPECIALLY LIKE TO PICK OUT THE ONIONS THAT ARE FLAUNTED IN IT, AND THIS TIME THE ONION IS THE MAIN ONION FOR BLOWING UP A BOWL OF SPICY ONIONS, WHICH CAN BE ELIMINATED WITH A COLD CHORD OR A SLURRY OR EVEN WHITE MOUTH. FRIED SPICY IS MORE THAN SPICY. PUT SOME SPICES IN IT AND IT'LL ADD TO IT. 1.
Recipe Recommendations
- onionhead 3 small ones
- Chili shredded 35g
- salt a little
- pepper More than 10 capsules
- aniseed 3-4 flap
- geranyl 2-3 sheet
- cumin a little
- sesame 2 tablespoons
- edible oil 100g
- kaempferol 1 tablet
- Angelica dahurica 1 tablet
- licorice 1 tablet
- nutmeg half a
- medium spice
- fried
- ten minutes
- simple
Steps for Red-oiled chili onions
1
The onion's out of the skin
2
The boiler boils, the oils, the spices, the fire
3
I'll blow up the scent and I'll get the spice
4
Crushing onions into the pot
5
To the golden yellow
6
Spicy and sesame
7
Turn off the fire with a little salt and immediately fill the bowl so that the hot oil does not burn the spicy。
8
It's finished
9
It's finished