27's cooking diary: authentic Sichuan flavor "red oil" (spicy oil)

27's cooking diary: authentic Sichuan flavor "red oil" (spicy oil)

Introduction:

"It was said that I pasted the method of red oil before, and today I finally did it again ~ so ~ pasted it up ~ friends who like Sichuan flavor and spicy flavor ~ can make some by themselves ~ cold dishes, stewed pork, noodles seasonings and so on can be used!"

Production steps:

Step 1: prepare the ingredients.

Step 2: put the pepper powder into the container (make sure that the container won't be broken after scalding with high temperature oil, ha!) Add the right amount of Zanthoxylum bungeanum.

Step 3: add sesame.

Step 4: add salt.

Step 5: pour the oil in a hot pan, and heat the oil until it is 8% cooked.

Step 6: cool the cooked oil slightly, about ten seconds later, pour it into a container filled with ingredients.

Step 7: keep stirring with chopsticks when pouring hot oil, so as not to burn the ingredients!

Step 8: after all the ingredients are evenly stirred, the oil will no longer bubble~

Step 9: complete! I wish you a good appetite ~ see you next time~~

Materials required:

Dried chili powder: 4 liang

Chinese prickly ash: a handful

Sesame: a handful

Salt: a handful

Rapeseed oil: a bowl

Note: 1, pepper: pepper: Sesame: salt = 10:3:4:12, the choice of containers, be sure not to be scalded by hot oil Oh! 3. Be careful! Don't burn yourself! okay! 4. In the future, when you eat noodles, you can add some, when you make soy sauce, when you make cold dishes, you can also use the universal red oil (chili oil) to finish it!

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: Super spicy