The essential universal chili oil for summer cold sauce

The essential universal chili oil for summer cold sauce

Introduction:

"It's summer. I'm in the lurch. I have no appetite. I can't eat any more. All kinds of porridge and all kinds of vegetables are on the stage. If you want to have a good cold dish, it's essential to have chili oil. If you have time to boil a bottle, you can have a delicious cold dish all summer. "

Production steps:

Step 1: 1. Rinse the dried pepper a little and cut it into pieces with scissors. Rinse the pepper slightly and let it dry. Peel and shred the ginger. Mince the garlic. Wash and break the star anise.

Step 2: 2. Put more oil in the pot. Add shredded ginger before the oil is hot.

Step 3: 3. When the shredded ginger is deep fried to the oil surface, pour in the garlic powder, star anise and Chinese prickly ash, and slowly fry the flavor; pour in the dried pepper, or slowly fry the spicy flavor; when the dried pepper is deep fried to the red, you can turn off the fire and put a little salt to avoid deterioration.

Step 4: 4. Prepare a clean, water-free and oil-free glass bottle, sprinkle the white sesame seeds on the bottom of the glass bottle, wait for the oil in the pot to cool, and pour the chili oil into the glass bottle.

Step 5: 5. A bottle of chili oil is ready. When you make all kinds of cold dishes, add some, and the taste will be upgraded immediately.

Step 6: 6. The freshly fried chili oil is not very spicy. After a few days, the chili oil turns red. When the color is ruddy and transparent, the hemp, spicy and delicious taste will be authentic.

Materials required:

Dried chilli: right amount

Edible oil: right amount

Zanthoxylum bungeanum: right amount

Shredded ginger: small amount

Garlic seed: 2 petals

Star anise: 2

White Sesame: right amount

Small amount of salt

Note: always use a small fire, if the fire is big, pepper and Pepper Fried dry easily, not fragrant but bitter.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: medium spicy