Spicy kangaroo
By VicentaLakin
They say why is the cold food out there so bad for you? It's really important to have this hot spicy oil, and we've learned that you're a good mix, whether you're on the bottom, or whatever, and you can make a delicious spicy swab with the temperature of the oil。
Recipe Recommendations
- bell pepper 100g
- chaotianjiao 300g
- Jing Nijao 100g
- sesame 150g
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- onion appropriate amount
- garlic appropriate amount
Steps for Spicy kangaroo
1
Cut all the dry peppers and cut them into bars and remove the excess pepper seeds。
2
A small amount of oil is put in the pot to wet the pot and two-thirds of the spicy spicy fragrance is released (no more oil, no more oil or no more)。
3
Put powder in the infusion machine。
4
It's just like this。
5
Then you mix it evenly (I hit it three times, so I'm going to mix it) and put a third of it in another bowl。
6
The oil in the pan is burned to 6-7 in heat, and when it cools a little bit, the oil is poured on the sesame with a spoon until the sesame is ripe (must be filled with a leaking spoon and slowly showered with a spoon)。
7
Colours like this can be put aside。
8
When the temperature of the fire rises in the pot, it is slowly blown up into the ginger garlic and onion fire。
9
I've got a little pepper on the population。
10
It looks like it's dry enough to re-fire and heat up to 6-7。
11
Half the kettle with a big spoon on top of that paprika face and evenly (must mix more, otherwise it's easy to make a bowl bottom)。
12
A little cooler in the bowl and pouring into another third of the pepper noodles continues to be evenly mixed。
13
This is the case when the oil in the pan is cool until about 30 degrees, and it is evenly mixed in the bowl。
14
The sesame that was blown up in the front continues to be evenly mixed。
15
So the pepper oil is ready, and it's a little bit of a mix, because it's so much oil, it's still hot, and it'll be ready to eat in 24 hours (because after 24 hours, the scent will be fully distributed and the color will be even more beautiful)。Spicy kangaroo Make Tips
This must be done in a way that's hot, and it has to be more twitched when it pours into the pepper。