Spicy oil
By VicentaLakin
Previously, it had been a simple version of hot oil used in the home, which many friends liked, which was a common version of hotels or businesses, which was a little more cumbersome and tasted better. If you want to eat better, don't be afraid of trouble。
Recipe Recommendations
- dried chili appropriate amount
- white sesame appropriate amount
- salt appropriate amount
- pepper powder
- rapeseed oil appropriate amount
- coriander appropriate amount
- shallots appropriate amount
- green onions appropriate amount
- laojiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- kaempferol appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- Baikou appropriate amount
- Fructus amomi appropriate amount
- cumin appropriate amount
- pepper appropriate amount
Steps for Spicy oil
1
Three onions each, a piece of ginger with the size of the thumb, a slice of 20 centimetres of onions, a quarter of a centimetre of onion in diameter (the size of the fist) and a quarter of a spinach。
2
Three sarcasms, five white buttons, Xanai and white buttons, eight centipedes, five fragrances, a piece of cinnamon with a thumb size, a spoon of pepper with a five-centimetre diameter spoon, half a spoon of fragrance, 10 minutes of cold water bubbles, filtering water out of a veil。
3
Add about 50 ml of oil to the pot。
4
Pyramid peppers, and ordinary mini-cpicy peppers, 1:1, 10 centimetres in diameter, about 1 to 1.5 bowls each, a small fire fall for about 2 to 3 minutes, a darker color and a thinner chili, and a half-centimetre coarse state with a knife or cuisine machine, which is commonly used to process chili。
5
Two or three spoons of processed pepper powder, two or three spoons of white sesame, a spoon of salt of five centimetres of plain soup, were added to the soup bowl。
6
Add 1 to 1.5 litres of vegetableseed oil to the pot, which is hot。
7
Add spices, mixes。
8
In the middle of the fire, for about 10 minutes, the ingredients are not yellow enough。
9
Oil is available when the spice is extracted。
10
Change the fire, keep the temperature。
11
First, two or three spoons of hot oil in an average of 10 centimetres of diameter will be plattered quickly。
12
Five centimeters in diameter, a spoonful of vinegar。
13
Turn off the fire and pour a half of the hot oil。
14
When the pepper oil is not rolled, add about a half spoon of pepper in a five-cm diameter spoon. The same treatment gets pepper powder, it smells better) and wait a minute to pour in the remaining oil。
15
Blend, cool。
16
Containment reserve。Spicy oil Make Tips
One, this version of oily spicy, must be processed with oily, low-temperature baking. Those who eat chongqing saloons or chongqing noodles find that the chili in their sauce is thicker than the family's usual chili. Before the spices go to the boiler, they must be watered for a little while, otherwise the scent will be burned before it explodes. The oil that has been blown up is the oil that is commonly used in the sauce such as Chongqing noodles and cold noodles. 4. Oil spills, either to prevent oil spills and to keep the temperature high, and to make the peppers dry, and to make the sauce easier. Five, white vinegar, a reduction in chili, and a red light for oil. 6 The pepper powder is more fine than the rest of the sauce and, if added earlier, can be made of oil pouring and bitterness. Pepper powder can also be used to get pepper powder in the same treatment as chili, and it smells better. 7. Spicy oil should not be used for too long. The smell will fade and the taste will deteriorate. Try not to exceed a quarter. 8. The percentage of peppers is based on personal preferences, which can increase the proportion of peppers in the sky。