Today's homemade chili oil?
Sheng Zai's own clean and reassuring, and versatile good taste
Stir-fried dishes, mixed vegetables, stews, noodles, even soup…
It's quite simple ~
Homemade sesame pepper oil
Recipe Recommendations
- edible oil 150 grams
- sesame oil 10 grams
- pepper More than ten grains
- cooked sesame appropriate amount
- salt appropriate amount
- super spicy
- flavoring
- ten minutes
- simple
Steps for Homemade sesame pepper oil
1
Edible oil, sesame oil (also known as sesame oil), dried shredded pepper, pepper, cooked sesame seeds, salt.
2
Pour appropriate amount of shredded dried peppers and sesame seeds into the bottom of the bowl, add two spoonfuls of salt; process the pepper grains with a rolling pin or grinder or stone mortar into shredded pepper grains and add them; add two spoonfuls of water; stir well.
3
Raise the pan and heat, pour in the cooking oil, and add sesame oil when it is 70% hot. The ratio of sesame oil to cooking oil is about 1:15; when it is 100% hot, oil smoke will rise everywhere.
4
Pour hot oil into a bowl containing shredded peppers and pepper. The aroma of peppers overflows. END. After cooling thoroughly, pour it into a clean small oil bottle and take it wherever you eat.
5
By the way, I would like to introduce a handy little appliance-I bought the grinder on Taobao. It costs more than ten yuan. It is also available on kitchen shelves in large supermarkets or home furnishing stores such as IKEA, and the price is higher. This is very easy to use. You can grind pepper, pepper, spices, dried peppers, etc. It's extremely convenient to use it to make salt and pepper oil. If you need it, you can consider buying it.Homemade sesame pepper oil Make Tips
1. My crushed chili was made by buying dried chili peppers at a dry goods store and asking the clerk to crush them on the spot. If your local dry goods store doesn't offer this service, buy some dried chili peppers and process them yourself using a food processor.
2. Adjust the amount of Sichuan peppercorns to your own tolerance. If using Sichuan green peppercorns, consider that their numbing intensity is 2 to 3 times that of ordinary peppercorns.
3. Adding water in step 2 is to maximize the spicy and numbing flavors. If you can't handle spicy food very well, you can skip adding the water.