spicy oil
The taste is spicy and fragrant. It is excellent when used to mix crisp cold dishes or noodles. The way to mix cold dishes is to use them as sesame oil. You can do more at a time and seal it well. Put it in the refrigerator and use it many times. The red peppers inside are not wasted. When frying spicy vegetables, you can fish out some and put them in. You can say that your whole body is a treasure.
Recipe Recommendations
Steps for spicy oil
1
Cut the shredded pepper with scissors and moisten it with water. Zanthoxylum bungeanum and star anise also need to moisten it with water. The standard is to soak it in water for five seconds and fish it out.
2
Put oil in the pan, cool the oil and add shredded ginger. Wait for the shredded ginger to float up, turn off the heat, and cool the oil for a while.
3
Pour in dried red peppers, pepper, star anise, cumin, and simmer slowly.
4
Put sesame seeds in a clean airtight container.
5
Pour the boiled oil in, seal it well, and soak for a few hours before it is ready to use.
6
If you cook too much, add a little salt to keep it easier and make the spices more fragrant in the future.spicy oil Make Tips
Afterwords: 1. A friend said that he fried dried peppers and it turned dark in the pan. I think the reason may be that the oil temperature is too high or the peppers are too dry. So the best way is to wash the peppers, which will make it easier to master! Chili cannot be cut easily, so it is more convenient to cut with scissors. 2. You can use the oil used for frying spices and use it after filtering the residue. Not wasteful and delicious. 3. Be sure to seal it, and the freshly made spice oil is not particularly fragrant and will be particularly strong after soaking for a while. 4. Chili peppers and pepper can be added as much as you like. However, when the ratio of pepper and pepper is 1:1, it is milder. If you want to highlight pepper, add more pepper. 5. Don't paste the peppers and zanthoxylum bungeanum. Pay attention to the residual temperature after pouring out the oil, so it must not be the right burnt red in the pan. Pour it out when it is bright red and continue to heat it in the container. It will just be ready.