materials?
about 8g of dried pepper in Qiubei
1 tsaoko
3 octagonal
2 green onions
about 5g of Hanyuan pepper
2 teaspoons of salt
about 7ml of olive oil
about 3ml of chicken palm oil
How to oil pepper?
remove the fruit from Qiubei pepper, wipe off the dust on the surface with wet gauze that dries the water, and remove the deteriorated and moldy pepper. Sweet mom doesn't need ready-made pepper noodles. Now all kinds of pigments and dyes are terrible, especially aflatoxin that is moldy must not be used. After watching TV, one episode of TV is almost wiped. If you do this, you will find that the clean pepper actually needs to be washed several times, and then put it in a baking tray for 7 degrees and 2 degrees. Bake the chili until it is crushed by hand.
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Use a grinding cup to break it into chili noodles, not too broken, but a little thicker and more fragrant, and it is not easy to paste.
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Pour the chili noodles into a wide-mouth container and add two teaspoons of salt.
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Pour olive oil into the pot, according to the traditional practice in Kunming. So we used olive oil to refine chili oil, and also added a bottle of oil after eating chicken brown oil. You can use the same oil without chicken brown oil
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Add tsaoko and star anise into the cold oil
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Add Hanyuan Zanthoxylum bungeanum when the oil is slightly hot
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Add green onions, and keep cooking with low fire to avoid it.
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Spoon the oil into the container containing chili noodles, and stir it while pouring it, so that the chili noodles below can fully contact with the hot oil
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After standing for half an hour, it will become such a red and attractive chili oil. After completely cooling, put it into a glass bottle and mix it. Two words: spicy. My daughter didn't eat spicy food very much when she was a child. She should add a spoonful when eating noodles with ham and meat sauce. With this private Chili oil, she can make the finishing touch when cooking.
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Tips
1. When wiping peppers, the gauze must be rubbed to dry. If it is too wet, the peppers are not easy to dry. If you find moldy peppers, you must not
. You can completely blend the flavor of spices into the oil, and it won't make the taste bitter because the temperature of the oil rises too fast
3. A friend asked me if the oil needs to be cooled before pouring pepper. < P > I didn't do this step on purpose. First, the temperature wouldn't be too high because of slow cooking. Second, the spoon for scooping the oil was not big because there were too many Chili noodles. The other one was stirring while pouring oil, which actually cooled the oil, so the pepper.