In beef noodle shops or other snack bars, there are spicy oil, vinegar and other condiments on every table. A good restaurant with oily spices will have many diners and repeat customers. Many people tend to go without oily spices, which may seem insignificant, but they play an important role.

There are two beef noodle shops near my home. One is doing business every day, while the other is deserted. In fact, the noodles taste almost the same. The difference is that the oil in the former is spicy. Even people who can't eat spicy food should scoop a spoonful into the bowl when eating noodles. So he has to make new spicy oil every day, otherwise there won't be enough for diners. You see, differences in details often bring huge contrasts in interests.

Every summer, I cook spicy oil. First, because more salads are eaten in summer, it is needed to increase the taste and flavor. Second, we eat more noodles in summer, so use a teaspoon of chili oil. To my family, you are the soul of the summer table. You can't be late, and you can't be absent.

When I write recipe tutorials, I often write homemade chili oil in the ingredients column, so people always ask me how to make homemade chili oil. Just today, I poured cold water on it. I took the opportunity to record the process and share it with everyone. I make spicy oil, the recipe and method are very simple. The secret lies in the selection of ingredients and the addition of the three seasonings. Although it may look simple, it is better than beef noodle restaurant.

[Oil spices]

Ingredients: 250 grams of chili noodles, 8 grams of salt, 10 grams of cooked white sesame seeds, 2 tablespoons of five-spice powder, 400 ml of peanut oil or rapeseed oil.

[Specific method]:

1. I never buy chili noodles in the market. Because the chili noodles on the market are a mixed bag, with varying quality, it is inevitable that they will be mixed with chaff and dyed when buying them. So I always buy it from acquaintances, half a catty at a time, which is enough for me to eat for three months. The mother of an acquaintance grows her own chili peppers, dries them in the sun, grinds them into sections, stir-fries them in a pot, and then puts them in a mortar and mashes them, but not too much. When the chili powder is in powder form and mixed with bread crumbs, the spicy aroma can tempt countless bites. Yes, I bought this homemade chili noodles. It really can't be true and everyone can.

Look, there are chili noodles and chili crumbs. It is best to mash it in this state.

2. Put 250 grams of chili noodles into a large bowl that can withstand high temperatures.

3. Add salt, add an appropriate amount of salt, the shelf life of the spicy pepper will be longer. As long as it's stored properly, it'll be fine for a year.

4. Then add appropriate amount of five-spice powder. I put two tablespoons in the spoon pictured.

5. Finally add the fried white sesame seeds.

6. Stir the chili noodles and all seasonings evenly.

7. Heat the oil to 80%. When slight smoke rises, remove from the heat and slowly pour in the chili powder. Stir with chopsticks while dripping oil until all the oil is poured in. The chili noodles will bubble at this time, which is normal. After cooling, the bubbles will disappear. Store in a glass bottle in the refrigerator.

8. When eating noodles, dumplings or even steamed buns, you can take them out and eat them. It's spicy and has an aftertaste that makes you unable to stop eating it.

[Shi Cheng has something to say]:

1. The ratio of my spicy oil to chili noodles is not high. Chili peppers are solid and have less red oil, so you can use less oil. Everyone should increase the amount of oil based on their own preferences and needs, but don't decrease the amount based on mine.

2. Friends who can accept and like rapeseed oil are recommended to use rapeseed oil, otherwise use peanut oil. These two oils are the spiciest oils.

3. Seal after bottling. If it cannot be eaten, it is recommended to store it in the refrigerator at low temperature so that it can be consumed for a long time. Remember to close the lid in time after eating to prevent the oil from being oxidized and causing a spicy taste.