It's homemade red pepper
By VicentaLakin
So it means a mixture of pepper and red oil. In short, hot oil is poured on pepper noodles or pepper shreds, mixing red oil. It's red, it's fresh, it's spicy. Summer inflammation, a spoonful of fresh and spicy red oil, whether with veggies or with noodles for rice powder, is an indispensable pen. It's simple to make red oil, but there's a lot of little detail on how to make red red oil, red and spicy. Let's share it with you today。
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Steps for It's homemade red pepper
1
The onions will be washed, the onions will be separated, the ginger will be rinsed, the garlic will be rinsed
2
Prepare the spices you need. And We put in two eight horns, two cinnamon skins, one grassfruit, two herbs, a few grains of corn, and a pepper with a dozen dry peppers. Clean
3
The fragrance is extracted from the kitchen paper towels to dry the water, or the fragrance can be dried without the oil so as not to be splattered with the fried spices。
4
Dry peppers with dry moisture cut into little pieces with scissors
5
take a hot-deep bowl and put a proper amount of chili. i added more. i used 45 g. this bowl is the last to have chili oil, so it has to be hot. it better be deep
6
Put a little water in the pepper powder and mix it with a little humid
7
The right amount of white sesame
8
Add corroded sesame to the paprika powder, add a little salt, a little fragrance, evenly mixed
9
Hot pots, with a proper amount ofseed oil, heat it up in the middle of the fire, the amount of rufusee oil used today, according to the capacity of the bowl of pepper powder. Other edible oil can also be used. Pig oil can't be used. It can condensate when it's cold。
10
When the oil heats up to 40%, put the spices in, turn the fire and fry it for about 10 minutes
11
Don't lose your time
12
Ten minutes later, the oil was taken
13
Keep on the fire, join the ginger, garlic, onions, for four minutes
14
We'll add on the green, and we'll fry for three minutes
15
The green is darker and the fried garlic-controlled oil is extracted. The whole kitchen was smelling of vegetable oil, spices and garlic
16
Put the dry pepper in the hot oil, flip it with a leak, fry it for a minute
17
Chili shredded pepper seed controlled oil, mixed in a hot pepper bowl
18
It's hotter in a hot pan, up to 80% heat, with more smoke and fire. I've got a little bit of hot oil mixed up in pepper powder
19
And then it pours into a third of the remaining hot oil
20
When the oil cools to 50% heat, it pours into half the remaining oil
21
The oil temperature is down to around 30%, and the remaining oil is poured into it, evenly blended。
22
Done
23
It'll be ready for 24 hours
24
It's still red oil, it's unmasked, it's so thick, it's killing me
25
A spoonful of chili
26
It's upper red oil
27
It's an absolutely essential spiceIt's homemade red pepper Make Tips
When frying spices, scallions, ginger, and garlic, be sure to use low heat to avoid burning them. Generally, oil temperature is expressed in "Cheng," with one "Cheng" being approximately 23℃. Common oil temperatures can be divided into three categories: Warm oil pot, commonly known as three to four "Cheng," has a temperature of 90℃ to 130℃. Generally, there is no blue smoke or sound on the oil surface, which is relatively calm; when ingredients are added, a small amount of bubbles appear around them. Hot oil pot, commonly known as five to six "Cheng," has a temperature of 130℃ to 170℃. The oil surface shows slight blue smoke, and the oil ripples from the periphery toward the center; when ingredients are added, a large number of bubbles appear around them without popping sounds. Very hot oil pot, commonly known as seven to eight "Cheng," has a temperature of 170℃ to 230℃. The oil surface shows a large amount of rising blue smoke and is relatively calm, with a sound when stirred with a ladle; when ingredients are added, a large number of bubbles appear accompanied by slight popping sounds. Finally, when pouring the hot oil over the chili powder, it is necessary to pour it in appropriate amounts and in batches; this is the only way to make a delicious chili oil that is "first fragrant, second red, and third spicy."