To share with you the practice of universal cold sauce, with this cold sauce, gazpacho no longer need to go out to buy. Cold vegetables, cold noodles, cold skin, hot pot dipping sauce, dumpling dipping sauce can be easily dealt with, dipping what are delicious fresh spicy, a bowl of seasoning juice all have, what can be mixed, mix what are delicious, both simple and fast.

Ingredients

150 grams of vegetable oil

5 cloves of garlic

A small piece of ginger

A few small onions

A few cilantro

20 peppercorns

3 tablespoons of crushed chili pepper

2 peppercorns

2 tablespoons of cooked sesame seeds

2 tablespoons of cooked peanuts

2 tablespoons of cooked peanuts

2 tablespoons of cooked peanuts

2 tablespoons of cooked peanuts

1 tbsp white pepper

2 tbsp light soy sauce

3 tbsp vinegar

? tbsp chicken broth powder

1 tbsp salt, 1 tbsp sugar

? tbsp oyster sauce, ? tbsp sesame oil

Steps

1. Chop the ginger and garlic, chop the white color of the green onion and the leaves of the green onion, and mince the cilantro and the bell pepper.

2. Take a bowl and dry the water, add chopped white onion, minced garlic, minced ginger, chili powder, millet pepper, cooked white sesame seeds, white pepper powder and spare.

3. Put the oil and pepper grains in the pot, heat slowly over low heat, and then fish out the pepper after frying the flavor.

4. Pour half of the hot oil into a bowl, stir well with chopsticks, and pour all the remaining oil into the bowl when the oil temperature drops a little, so that the ingredients can release more flavor.

5. Then you start the ingredient sauce: add soy sauce, vinegar, chicken powder, salt, sugar, oyster sauce, sesame oil.

6. Finally add green onion leaves and cilantro leaves (if you do not like it, you can not add) and mix well.

Every time you go to the restaurant to eat, will always be served on the table of the various types of gazpacho amazed, I have to say, the chef made out of gazpacho is really too good. Many people are wondering are the same ingredients, and also do not need to fire, a simple mix, why make out the flavor is so different? In fact, do gazpacho seems simple, but the doorway can be very big, first you have to learn to gazpacho sauce.

Below we share a few kinds of sauce to make gazpacho, simple to start fast, easy to operate.

Sesame sauce: can be made of sesame sauce cucumber, sesame sauce thinned with sesame oil, add salt, monosodium glutamate, garlic modulation, this sauce can be used to mix vegetarian gazpacho, but also can be used for mixing the cold skin and Northeast Lapis, the flavor is very good.

Hot and Sour Sauce: 1 spoon salt, 1 spoon sesame oil, 1 spoon pepper oil, 2 spoons of chili oil, 3 spoons of sugar, 3 spoons of white vinegar, 2 spoons of millet chili, this hot and sour sauce can be used to make meat gazpacho and vegetarian gazpacho, it can be said to be a versatile. It is also delicious to use this sauce as a dipping sauce, such as the dipping sauce for beef in sauce.

Spicy sauce: The seasonings needed are 1 spoon salt, half a spoon sugar, 2 spoons vinegar, 2 spoons chili oil, 2 spoons soy sauce, 1 spoon sesame oil, 1 spoon pepper oil, so spicy sauce is generally used in the production of cold meat dishes, such as cold pig's ears, cold pork and so on.

Fresh and salty juice: 1 spoon of soy sauce, 1 spoon of sesame oil, 1 spoon of pepper oil, add 1 spoon of sugar, 2 spoons of salt, 2 spoons of vinegar, 2 spoons of crushed peanuts, the flavor of this seasoning is not stimulating, mainly used for the production of vegetarian coleslaw, such as coleslaw with spinach and so on.

Note:

1. If you add chicken essence or monosodium glutamate to the dressing, you need to melt it with warm water beforehand;

2. Vegetarian gazpacho shouldn't be seasoned too early, you can blanch the vegetables beforehand, and then prepare a good dressing, and then pour the juice before serving. This kind of made gazpacho taste good, otherwise a long time of pickling will lead to vegetable moisture is agitated out, affecting the taste.

3. In the preparation of gazpacho, if you want a richer flavor, you can add chopped nuts in the process of preparation. Such as making eight treasures spinach will add crushed peanuts, raisins, sesame seeds, etc., the flavor will be better.

4. In order to make gazpacho, red oil is essential. To make red oil, you can add some white sesame seeds for a more flavorful taste.

Gazpacho is delicious and refreshing, and it is perfect as a wine dish for lazy people to cook.

Hello is very happy to answer your question, first do a simple self-introduction, I engaged in Lanzhou beef noodle industry for many years, for the production of gazpacho has a personal unique production methods, before answering your question, also read some other answers, other answers are basically some simple family practices, if it is a commercial business is not at all, I'm going to say that catering stores in general are How to make gazpacho, I believe my answer is definitely the highest gold content, specialized or not professional look after you understand.

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Cold dishes are many kinds, but there is a rule

The production of cold dishes in the catering industry is in fact the most simple, there is almost no technical content, although a lot of food and beverage stores have a variety of different tastes of the cold dishes, but I can tell you that, although the variety of cold dishes, in fact, the most important thing is to make sure that you have the best quality of the food. A wide variety of gazpacho, in fact, the production of that a few kinds of seasoning on it.

Personal experience in the production of gazpacho, summed up a gazpacho production formula;

three oil base + a variety of flavors = different flavors of gazpacho taste

Above the formula can be a high degree of generalization of the catering store to make some of the gazpacho method, the following is to see the formula is some of the meaning of the concrete

Three oils: refers to three different oils, respectively, red oil, cooking oil onion oil, sesame oil, these three oils can be said to be the key to the production of coleslaw, no matter what flavor of coleslaw, you need to give coleslaw oil, so that the coleslaw, whether it is the flavor or the color of the coleslaw is the best, with the base oil coleslaw flavor, and with a glossy.

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Various flavors: refers to the specific flavors of the gazpacho, for example, some, spicy taste of the gazpacho, garlic taste, spicy taste, salty taste, spicy taste, sweet and sour flavor, sour and spicy taste, sweet and spicy taste, and so on. The taste of sweet and sour, sweet and spicy flavor, etc., these different flavors of gazpacho modulation is in fact mainly in the base oil after adding, in the different flavors of modulation can be.

Summary of a: Above seems to be a lot of different flavors of gazpacho, in fact, the use of seasoning is that several kinds of just, for example, salt, vinegar, soy sauce, chicken essence, monosodium glutamate (MSG), hot and spicy fresh, garlic water, although the kind of seasoning on the kinds of, but the seasoning used by each catering establishments or their own choices, because a lot of seasoning in fact, just a general term, for example, vinegar has a few types, but it is not a good choice. A general term, for example, there are many kinds of vinegar, balsamic vinegar, aged vinegar, old vinegar, white vinegar, etc., soy sauce is the same so that different brands of soy sauce and soy sauce flavor will be slightly different.

Although the above said that the flavor of different brands of seasonings slightly different, but the general catering restaurant gazpacho production of these is not too much to ask, because the gazpacho want to do a good job, in fact, the key is in the production of the three oils. The following is a careful talk about the production of three kinds of oil.

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The use of material oil and scallion oil controversy

Attentive users may see, in my explanation of the three oils, the material oil and scallion oil side by side, the reason why this is done is because of the difference between the north and south of China's diet, so that the material oil and scallion oil, in fact, the practice of the broadly the same, including its use is also basically the same. The use is basically the same, the difference is that the south customarily called green onion oil, while the north more called is material oil. The two are very similar in the production and application of cold dishes, but different regions have different practices for these two oils.

Personally, I think the two oils are similar, but you can make specific choices according to your personal needs.

Scallion oil production; the choice of ingredients tends to add more vegetables, such as scallions, ginger, counting, cilantro, onions, celery and so on vegetables add more, and spices add less

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material oil production: more inclined to the flavor of the spices to mention, vegetables can be added in moderation, generally some of the spices to add more, for example, anise, pepper, cinnamon, sesame leaves, cumin and so on.

Onion oil and oil for the general restaurant, there is not much difference, unless for the production of cold dishes have special requirements, such as some restaurants to make the chili dishes in favor of the flavor of the spices, I like the oil with a strong pepper flavor of the chili dishes.

The use of green onion oil is more extensive, can be used for a variety of coleslaw base oil added, whether it is green onion oil or red oil, or sesame oil, is to add flavor to the gazpacho, but also make the gazpacho color nice.

Summarize two

In the above the production of the basis of the gazpacho, in addition to the different flavors of the seasoning to the gazpacho classification, will also be based on the selection of different ingredients to the gazpacho classification, in short, is the same flavor, choose to mix the ingredients are different, but also appeared in different tastes of gazpacho, which is the same flavor! The same flavor profile can be used to make many different kinds of gazpacho.

Timing to share some of the production methods of brine, share some of the brine recipe method

Red oil, onion oil, cooking oil production method

Red oil, onion oil, cooking oil although called three different oil, but its production method is similar, the only difference is in the simmering of the three kinds of oil when the selection of different ingredients and ingredients to add a different proportion of the different, so the following is to talk about the production method of oil.



Making of the oil

Ingredients

Vegetables; green onions, ginger, garlic, cilantro, celery, onions, green onions, green onions, there is no specific amount of additive, the general dining room, what is cheaper on the more what

Onion cut into sections, ginger slices, celery cut into sections, cut pieces

Spices 1; anise 10 grams, 5 grams of Yamana, 10 grams of allspice, 8 grams of cinnamon, 5 grams of white kou, 1 gram of cloves, vanilla 10 grams of spices in advance with warm water to soak for half an hour, and then fished out of the water and drained standby

Spices 2: two thorns of chili pepper section of 50 grams of peppercorns 200 grams of sesame 50 grams of spices in the two of all the ingredients Put all the ingredients in spice 2 into a bucket and set aside

5 pounds of salad oil or soybean oil

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Preparation

1, pour 5 pounds of oil in the pot, and at the same time, put in all the vegetables, simmering over a medium-low fire, fry all the vegetables until golden brown, and then remove them from the pot. golden, fish out

Tips; cool oil into the vegetables can be, vegetables is to add flavor to the oil, cool oil into the pot can be a good refining of the flavor of the vegetables.

2, fish out all the vegetables, changed to a small fire when the oil temperature dropped a little, into the spices 1, small fire dip frying, so that the spices slowly out of the incense, the spices will be deep-fried to the discoloration of the fish out, all the spices to the color of the leaves and herbs are mainly color.

3, fish out all the spices in the spice 1, and then raise the temperature of the oil to about 170 degrees, turn off the fire

4, pour the oil in the pot into two times, the barrel with spices 2 can be.

Summary of the three:

The above method is the method of making personal cooking oil, this method of making cooking oil is actually the same as making red oil and green onion oil, the difference lies in the proportion of the ingredients chosen is different, so the three oils out of the flavor will be different.

Making red oil needs to pay attention to the oil temperature ; chili pepper noodles as the main, vegetables, spices, supplemented with three different oil temperatures fried chili pepper noodles, high oil temperature 215 degrees, in the oil temperature of 170 degrees, the low oil temperature of 120 degrees or so, three different oil temperatures fried chili peppers in the aroma, the color of the flavor, that is, fried chili pepper oil. There are layers of flavor.

Notes on the production of scallion oil: The main thing is to pick the choice, scallion oil to vegetable-based, shallots, scallions, the proportion should be large, spices appropriate to put some of them can be, peppercorns do not put so much, it can be.

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In summary

The production of gazpacho is very simple, the key lies in the production of gazpacho three kinds of oil, red oil, material oil, onion oil, sesame oil, gazpacho production is good, gazpacho aroma is the main source of the aroma of these three kinds of oil, and like a number of gazpacho production of spice in fact, is the main to give the The main role of the seasoning is to modulate the flavor of the gazpacho, and the three oils are mainly to provide gazpacho aroma, you can also understand that the seasoning is mainly to provide gazpacho is fresh, sweet, salty, sour and so on flavor type.

So to make a delicious gazpacho, the production of three oils is the key, and the modulation of flavor modulation is mainly by the modulation of seasoning can be, these seasonings are readily available, only need to add according to their own local tastes can be, gazpacho, as long as there is a degree of aroma of the three oils, is simple to put some salt and monosodium glutamate (MSG), the gazpacho are very tasty.

The reason why coleslaw is loved by everyone is because it is flavorful and refreshing. I often have gazpacho on my dining room table, and the flavor is loved by my friends and family. So, how can you mix a good coleslaw?

In fact, the seasonings I use have always been very simple, the most commonly used are pepper, onion, ginger and garlic, soy sauce, vinegar, pepper, red pepper or chili powder, followed by star anise, five spice powder, pepper, oyster sauce, and sometimes a little sugar to enhance the flavor.

Personally, I think, home cooking coleslaw, the above seasonings can be completely satisfied, like to eat spicy and then cut some red pepper and cilantro, it is quite enough flavor. Different combinations, dosages, and uses will give you a completely different flavor.

For example, you can put ginger, garlic, soy sauce, and salt to flavor a typical cold dish.

If you then use pepper, star anise, red chili pepper into a cool pot of cold oil, low-fire frying flavor, hot oil while hot splashed in the sauce or gazpacho, gazpacho will immediately become a completely different flavor - more flavorful, softer.

With hot oil splash, gazpacho, in addition to laying some minced ginger, minced garlic, you can also sprinkle some pepper, five spice powder or pepper, with hot oil, a stimulus, a strong flavor came out.

In fact, the same ingredients, the same seasoning, a thousand people a thousand flavors. Good taste is definitely not the only one, not to mention the thousands of ingredients, with thousands of, it is difficult to give a fixed formula, ratio, can only do more, will naturally find out some experience.

Whether it's a daily diet or a big meal feast, whether it's spring or summer or autumn and winter dinner table always have a few fresh appetizers and greasy coleslaw. Whether it is spring, summer, fall or winter, coleslaw is not just about the food itself, but also about the amazing sauce that comes from mixing all kinds of seasonings together, which is the soul of a coleslaw.

Sugar, sesame oil, vinegar, salt, chili oil and other seasoning more or less, gives each gazpacho a different flavor. And mix all kinds of seasonings to make the sauce of its flavor variety and level is also more important ~ since the sauce is the soul of the coleslaw, then today to recommend a few kinds of production is simple flavor and not simple chef hand-picked mixed vegetables sauce.

NO.1 cool flavor sauce

In the traditional mixing sauce based on the addition of honey, making the flavor more layered. It's a little sour, sweet, salty, and with a kick of chili pepper~

Sauce Characteristics:

Recipe: MeiDaMei Seafood Fishing Juice 20g, MeiDaMei Clear Vinegar 15g, MeiDaMei Oyster Sauce 8g, cilantro 20g, MeiDaMei Oyster Sauce 8g, and MeiDaMei Oyster Sauce 15g. strong> 8g, 20g cilantro, 20g longevity wild honey, 15g chili oil, 6g salt

NO2.Scallion and Pepper Sauce

Using seafood sauce and lemon soy sauce salad dressings combined with the flavors of the scallion, add vinegar pepper oil and peppercorns, scallions and peppers, the taste of the strong, to achieve the effect of flavorful food < Sesame sauce love you, this sesame sauce can not be wrong, cold vegetables, cold noodles are to carry the drop ~

Recipe: Flavored seafood fish sauce 18 grams, Flavored rice vinegar 12 grams, green onion companion soy sauce 12 grams, sesame sauce 18 grams, peanut butter 9 grams, 9 grams of pure water, 6 grams of red oil, 2 grams of sugar, sesame seeds 3 grams

NO4. Sauce

Love sweet and spicy taste, the pursuit of Thai sweet and spicy flavor with stimulation, with this sauce cold more refreshing, more fragrant

Recipe: 2 tbsp lemon juice, 2 tbsp fish sauce, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp finely chopped red onion, 1 tsp finely chopped garlic, 1 tsp finely chopped chili, 1 tbsp finely chopped cilantro

I I have less cold, but I can also teach you some simple dipping sauce, if it helps you can properly learn to make it at home!

1. hot pot dipping sauce: vinegar + soy sauce + oyster sauce + sugar + garlic + sesame oil + millet chili + sesame sauce

Here the ratio of vinegar and sugar can be put a little bit more, highlighting its sweet and sour flavor, and then put the oyster sauce is because it can be deodorized, right, I remember once at home to eat hot pot, my friend helped me to mix a this material is super delicious! After the boyfriend learned to go back to his girlfriend to do it, hahaha, very can add points yo!

2. Garlic sauce: garlic + onion + cinnamon + star anise + oil + salt + sugar

This has to be done, that is, I teach you how to do ha! Onion shredded, minced garlic, hot oil in the pan, add onion, star anise, cinnamon fried flavor, fish out do not. Put into the garlic, fried to the edge of the slight golden, put salt, sugar to taste.

Well, that's it!

gazpacho seasoning production is very simple, gazpacho is good to eat depends on the seasoning of the good, gazpacho gazpacho juice mix gazpacho, cold noodles, are suitable for some time home mix tofu silk, mix cucumber, mix eggs, mix chicken, mix cold skin, etc. are very tasty, today I would like to introduce you to a gazpacho I usually often do, the family is very much like to eat, the following I mix the gazpacho mixing juice and I'll mix the gazpacho today! To mix the gazpacho are introduced to you:

First of all, we have to adjust a mix of gazpacho juice, cut the garlic into minced (lazy people can go to a platform to buy minced garlic artifacts, very good and convenient), and then the minced garlic into a bowl, the hot oil introduced in the minced garlic, pouring out the flavor, then add 3 spoons of vinegar, one and a half spoons of raw pumping, a spoonful of half-sugar, more than half a spoonful of sesame oil, two spoons of Laogai Ma, a spoonful of chili oil, finally we will mix it with the oil, and the oil is not a good choice, but it will be a great choice. chili oil, and finally we will mix it well, chopped green onions and cilantro into the juice, this is our cold sauce is ready (vinegar, chili oil, cilantro and other ingredients are added according to their own tastes and preferences, can be more or less).

Mixed gazpacho I can not help but do a spinach fans,

1, will be cooked fans over a bit of cold water, boiled a pot of hot water will be spinach into.

2, add a spoonful of salt and a little oil will spinach in the pot blanched, 60 seconds or so you can spinach ride out. Over a bit of cold water, this time spinach water is more, we can gently squeeze out the water.

3, spinach and fans into the plate, pour the cold sauce we just made (like peanuts can be put a little), chopped green onions and cilantro can also be put in this time, we can mix our fans spinach can be eaten.

The essence of gazpacho lies in the juice of the good and bad, so we follow this method to try, very tasty gazpacho is done, summer gazpacho to eat summer, winter eat up to solve the greasy, learned to give the family to do oh, very convenient.

There are several kinds of gazpacho seasoning juice, respectively, the following kinds of commonly used juice.1, spicy and hot and sour juice: commonly used in vegetables, chicken, and some fish gazpacho products on the mixing system, such as crispy pickled cabbage, hand-torn chicken, hot and sour fish fillets. Production: with balsamic vinegar, a product of fresh, soy sauce, salt, monosodium glutamate (MSG), a little sugar (for freshness), sesame oil, chili oil and mix until the seasoning is completely melted, mixed can be.

2, salty juice: often used in meat, seafood, vegetables, cold dishes on the mixing of products, such as salt marinated chicken fillet, salt flavored shrimp, mixed peanuts, Dafeng Harvest (no spicy) and so on. Salt, sugar, monosodium glutamate melted with warm water, add a little sesame oil or spicy oil can be.

3, sweet and sour sauce: often used in vegetable gazpacho products on the mixing system, such as sweet and sour melon strips. Salt, sugar with white vinegar or rice vinegar directly after melting and ingredients can be stirred.

4, ginger juice: cold seafood and poultry ingredients with more, such as ginger crab stick, ginger chicken cutlet. The ginger will be broken, and then squeeze the ginger juice and salt, monosodium glutamate, sesame oil can be mixed.

5, garlic juice: more used to mix some meat on the gazpacho products, such as garlic cowpeas, garlic white meat and so on. The garlic will be pounded into garlic with a garlic masher, and salt, sugar, monosodium glutamate, sesame oil can be mixed well.

I am the second sister and daughter of the Northeast, and today I would like to introduce you to the practice of a common seasoning used to make gazpacho. This seasoning is suitable for many gazpacho practices.

The seasoning for gazpacho has a very important role for gazpacho, because gazpacho has little flavor, if the seasoning is mixed well, this gazpacho is delicious. And gazpacho with pasta or as an appetizer appetizer to eat is to play a very important role. So I recommend this practice.

Today I used the cold bean sprouts seasoning to give you a demonstration, so that out of the gazpacho will be particularly delicious.

Preparation materials: half a catty of bean sprouts, a few pieces of garlic, half a green onion, four small chili peppers, a little vinegar, a little monosodium glutamate, and 30g of hot oil. Then the following we began to make:

1, first of all, the bean sprouts washed clean, and blanch the washed bean sprouts. Blanching must be fried bean sprouts, and bean sprouts are still cooked very quickly, you have to do the bean sprouts to cook.

2, we respectively cut the green onion into small minced, and then chopped the small pepper into small pieces. And then peel a few garlic cloves, and then we pat the garlic cloves flat and cut into small pieces.

3, blanched after the bean sprouts we first fished out, and then put inside the mixing bowl. We pour about one and a half spoons of vinegar into the mixing bowl.

4, put about half a spoonful of monosodium glutamate in the mixing bowl, put monosodium glutamate is to increase the flavor of bean sprouts.

5. Then we put in two spoons of sugar. This is so that the sweet and sour taste can come out, these two steps are very critical.

6, we put the small pepper segment, minced green onion and minced garlic. These three ingredients also play a role in flavoring.

7, the most important step is to pour oil. We first put the pot of oil heating, feel the oil temperature rises. Pour the hot oil directly into the container to put all the ingredients, this time through the hot oil a pour. This is the most important step to bring out the garlic flavor, including the scallion flavor, and the chili flavor. So this step is the most important and can not be omitted.

Well, this delicious bean sprouts are ready to eat. Including chili peppers, chopped green onions and minced garlic these play a role in flavoring. The last step of pouring cooking oil is a crucial step to bring out the best in all the ingredients.

So you can make a very tasty coleslaw with some simple ingredients from our own home. And this also saves time and labor, and if you use this method to make the dressing, then the gazpacho will be more delicious.

I'll take Sichuan-style gazpacho as an example to answer. Sichuan style cold dish flavor is divided into: red oil flavor (representative dishes have red oil ear piece, red oil chicken, etc.), spicy flavor (representative dishes have husband and wife lung slices, spit chicken, spicy tripe, spicy three silk, etc.), garlic flavor (representative dishes have garlic puree, white meat, etc.), flavor (that is, salty and fresh taste of the expression of the cold dishes, more vegetarian as the main ingredient, you can add some garlic, such as garlic puree cucumber, or you can not add directly with salt and monosodium glutamate can be added to mix, such as sesame oil bamboo shoots, etc.). (such as sesame oil bamboo shoots, etc.), mustard flavor (also in the flavor of sesame oil on the basis of mustard oil or mustard paste, representative of the dish has mustard belly, mustard cucumber, etc.), fresh pepper flavor (generally use fresh millet pepper cut into thin circles or chopped into millet pepper crushed with salt, monosodium glutamate, sesame oil, garlic, Meijie Fresh, spicy fresh dew, etc., and the main ingredients with the mix, representative of the dish has a clever mix of fungus, mixed with beef, mixed with fungus, but also can be added to some of the onion, mixed with beef, can be added to some of the celery section or parsley Sections), mountain pepper flavor (representative dishes are mountain pepper phoenix claw, pickled assorted cooked pig's tail, pig's ear, gizzard, etc. as the main ingredients, carrots, celery, onions, ginger, garlic, peppercorns, wild peppercorns, pepper, water, sugar, white vinegar, mineral water, salt, monosodium glutamate, etc. made of pickled water, generally soaked for 4 hours), five flavors (that is, the Sichuan brine halogenated dishes, representative dishes are halogenated beef, halogenated duck neck, halogenated gizzard, halogenated pig's feet, halogenated chicken claws, etc.), five flavors (that is, Sichuan brine brined vegetables, representative dishes have halogenated beef, halogenated duck neck, halogenated gizzards, halogenated (brined beef, brined duck neck, brined duck gizzard, brined pig's feet, brined chicken claws, etc.), sesame sauce flavor (sesame oil, sesame paste, salt, monosodium glutamate (MSG), soy sauce, water and so on into a semi-fluid modulation, representative of the dishes have sesame sauce phoenix tails, etc.), ginger flavor (ginger rice, sesame oil, vinegar, salt, MSG, water and so on, representative of the dishes have ginger cowpeas, spinach ginger, ginger, ginger, etc. belly, etc.), and in addition to the pepper flavor, Chenpi flavor, curry flavor and so on. Nowadays, new dishes are emerging, new flavors are also more and more, here a word is difficult to table all.

Another attached chili red oil production methods: cooked vegetable oil 10 pounds, chili noodles 1 catty (two thorns, bullet head, lantern pepper one-third of the pot with 30 grams of salad oil on a small fire fried to date red crispy and cooled into the iron bowl to play fine for the medium-coarse chili pepper spare), 100 grams of white sesame seeds, A material (ginger, garlic, onion pieces, scallions 100 grams each), B material (anise 10 grams) B ingredients (star anise 10 grams, 3 grams of sesame leaves, 5 grams of cinnamon, green and red pepper 20 grams each, 5 grams of cumin, the next block of spices to change the small processing into warm water soak for 10 minutes in water filtration standby), C materials (sesame oil vinegar pepper oil 50 grams each). Pot on the fire into the oil plus AB material refined to golden brown fish out do not, the oil temperature rose to 6 into (180 degrees) turn off the fire under the white sesame frying, frying ladle to scoop the oil into the steel pot of chili pepper on the surface, *** three times into the last plus C material mixing and sealing storage for 24 hours is complete.