Spicy oil

Spicy oil

Introduction:

"Chongqing people with heavy taste should be familiar with spicy oil. When they make cold dishes at home, or noodles, or eat dishes with no taste, a spoonful of spicy oil will definitely increase their appetite. LG is Chongqing people, and naturally they have heavy taste. Every time they lack spicy oil, they will always nag, because the days without pepper are long in his mind. I am a gourmet, Naturally, I will be satisfied with him. Because of health and hygiene, I personally finished the whole process of choosing, drying, grinding and cooking peppers. It seems that I bought dozens of Jin fresh peppers this year to dry and then make spicy peppers. This fully illustrates the charm of spicy peppers.... "

Production steps:

Step 1: prepare the ingredients

Step 2: grind star anise and huala with a cooking machine

Step 3: grind the pepper in the cooking machine

Step 4: put the ground pepper and star anise pepper in a pot, add appropriate amount of salt and set aside

Step 5: pour oil about 5 times of chili powder into the pan, bring to a boil until the surface of the oil smokes, then turn off the heat and let it cool down for two minutes

Step 6: then pour one third of the oil into the chili powder, stir and repeat this step

Step 7: mix well

Materials required:

Spicy oil: 150g

Star anise: 5

Zanthoxylum bungeanum: 5g

Oil: 500g

Salt: right amount

Note: 1. How to make the color of capsicum red is mainly related to the variety of Capsicum. In addition, when frying capsicum, the oil temperature should not be too high, too high is easy to fry, and it will be black. Just a good temperature can make capsicum red. 2, If you feel trouble, you can directly wipe the dust off the surface with a cloth. 3. If pepper is used as a cold dish, it is suggested to break the chili powder a little. If you occasionally mix rice, you can break the chili powder into large pieces. 4. Adding Chinese prickly ash in this recipe can make the chili oil more fragrant. If you can't eat the spicy flavor, you can also leave Chinese prickly ash out, but it will lose the flavor. 5. When you pour the remaining oil in the pot for the last time, you should stir it with chopsticks while it is hot, so that the chili can be exposed to the hot oil and fried out of red oil

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: spicy