Chongqing hot pepper

Chongqing hot pepper

Introduction:

"People who have been to Chongqing must have eaten cold dishes and noodles mixed with Chongqing oil and pepper! It's so hot! Every Chongqing family can make spicy oil, but the taste of each family is different. Spicy oil is an essential key seasoning for making Chongqing noodles, and it is also an essential spicy oil for every family in Chongqing. We won't study how to make spicy oil in the hotel. Today, I'd like to introduce a kind of home-made method and production essentials of spicy oil, so that you can make delicious spicy oil and sea peppers smoothly. A spoonful of good chili oil can make a cold dish or a pasta instantly popular. Therefore, when making chili oil, you must work hard. The chili oil is bright red, spicy but not dry, and full-bodied. It has a unique and gradual complex spicy feeling and a long aftertaste. There are three kinds of dry sea peppers that are often used in making chili oil: Sichuan erjintiao, Guizhou Dahongpao and Hunan Chaotianjiao, among which the erjintiao is the best He Dahongpao focuses on fragrance, while Chaotian pepper focuses on spicy flavor. Therefore, many people usually mix these kinds of peppers to achieve a more perfect state

Production steps:

Step 1: put 200g of Guizhou Dahongpao chili powder into a high temperature resistant container

Step 2: Add 20 grams of fennel

Step 3: 50g dried pepper granules

Step 4: add 200 grams of Sichuan erjintiao chili powder

Step 5: medium spicy Hunan Chaotian chili powder 200 grams, spices: Sannai 5 pieces, cinnamon 2 pieces, Xiangye 5 pieces, caokuo 5 pieces, anise 5 pieces, clove 5 pieces

Step 6: pour all the prepared rapeseed oil into the pot. The amount of oil should be about 1 / 3 more than the volume of chili noodles (500g). Burn the rapeseed oil until you can't smell the smell of raw oil, then turn off the fire, and wait until the oil temperature cools naturally to 80%

Step 7: pour the hot oil into the hot pepper noodles slowly, and keep stirring while pouring. Make sure that all the hot pepper noodles can fully contact with the hot oil. Finally, add 200g of sesame oil into the hot pepper noodles, put the oil container on the stove, boil it over low heat for a while, turn off the heat and put in the raw sesame. After the chilli oil cools, it can be stored in the refrigerator Take it

Step 8: red and bright old Chongqing chili oil, spicy but not dry, mellow fragrance, long aftertaste, you will like it

Materials required:

Guizhou Dahongpao chili powder: 200g

Hunan Chaotian chili powder: 200g

Sichuan erjintiao chili powder: 200g

Cinnamon: 2

Sesame: right amount

Star anise: 5

Zanthoxylum bungeanum: 50g

Rapeseed oil: 500g

Sesame oil: 200g

Sannai: 5

Fragrant leaves: 5 pieces

Caokuo: 5

Cloves: 5

Fennel: 1

Note: 1. Some people think that the higher the oil temperature is, the better. In fact, too high oil temperature will only make the pepper paste, except for the paste flavor. So how to control the oil temperature just right? The simplest way is to put a piece of ginger in the hot oil. If the surface of ginger turns yellow in the hot oil, the oil temperature is just right. 2. It is better to use rapeseed oil instead of corn oil, because corn oil has no fragrance. The amount of oil can submerge the sea pepper noodles, which is about 1 / 3 more than the sea pepper noodles.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: Super spicy