Sichuan Paprika
By VicentaLakin
It's the most important dish in the whole family! And the crumbs in the canals are delicious red peppers. We can't make the red oil that tastes like a barley, but at least it's as beautiful as the red peppers from a normal family. It's important to note that the ratio of peppers to vegetable oil is 1:6, our 13th Aunt likes more peppers, less oil, and I modified the matching. You can do it at 1:6, you can use less than a few red oils when you eat noodles, especially if it's cold
Recipe Recommendations
- slightly spicy
- other
- several hours
- ordinary
Steps for Sichuan Paprika
1
Three peppers, which are weighed and cut in part, contain a small amount of refined oil, dry the small fire and cool the pots, and use the pyroscopes as powder, all of which are battled and smoothed and split into two spare parts。
2
The onions are washed separately, the garlic is in the bowl alone and down. The spices were sprayed with water for about 15 minutes. I'll have half the rest of the onions in the house, but I didn't buy them。
3
The oil is set in the pot, it burns to the point where the smoke is 80% hot, it is put off to the point of 30, 40% hot, and it explodes slowly with all the complementary materials except garlic chips and sesame, and it turns at times, so that the heat is even。
4
About 20 minutes, it's yellow in the pot, garlic。
5
In a few minutes, the garlic will turn off the fire and leave all the ingredients out。
6
The raw sesame leaks in the spoon and the temperature is 70% hot in the pan。
7
High-temperature bombings must be carried out with a leaking spoon and must be blown up, otherwise the back won't float。
8
The sesame has been blown up and replaced with hot oil (about 200 degrees) and a quarter of the oil in half of the chili, which is to stir up the smell。
9
The other half of the pepper powder will be poured in as soon as it's mixed。
10
Smash and cool again。
11
When the temperature drops to about 140 to 150 degrees, half the oil in the pot comes out into the oil, and it's mixed with the other side, and the first chili powder increases the spicy, this time the color and scent。
12
This was added when the last temperature was reduced to about 90 to 100 degrees。
13
Once the last oil is in, you can put the fried sesame in it, and it's modulated again。
14
here's the point. this time, you can add a spoon of about 20 g of high white wine to your personal preference。
15
If white wine is not used, it can be covered with a cap and cooled, and if white wine is evaporated and then distributed。
16
Bucky。Sichuan Paprika Make Tips
The colours of the strips are strong and spicy; the head of the bullet is thick and spicy; and the new generation of Henan is beautiful and has no spicy taste. It's a combination to make good red peppers. It must be pureseed oil, not replaced by other oils! Precipitousseed oil can be used to save the steps ahead and can be seen in my previous release. 3. The purpose of white wine is to: firstly, to place hot pepper oil in long-term conditions, which is easily fungus-prone, and to keep it for longer periods; secondly, to make alcohol in white more fungible and safe than using other microbicides; and thirdly, to make pepper oil more fragrance with white wine. 4. This is a bottle that I have to bring to Aunt 13, and the red pepper that you have made must be packed in a capper and covered at any time, otherwise the scent will fly. 5. Although the paprika powder in the market is mechanical and not fragrance, it is purchased in the market if there is no shelter at home。