Chili noodles 150g

Fine Chili noodles 150g

Two spoonfuls of special seasoning for pepper with oil.

Rapeseed oil100g

A spoonful of cooked sesame seeds

Recipe practice:

1. Prepare the required materials

2. Put large pieces of Chili noodles and fine Chili noodles into a bowl.

3. Add a spoonful of oil and pepper special seasoning (this is bought at our seasoning place: nothing is missing)

4. Add another spoonful of cooked sesame seeds.

5. Pour rapeseed oil into a hot pot, heat and smoke, then turn off the fire.

6. Cool it a little, or it will burn if you pour in the Chili oil: it tastes bitter. Scoop a spoonful of oil on the Chili noodles.

7. After pouring, stir with a spoon. If the surface of pepper is black, it means that the oil is too hot, and then let it dry for a while. If it is not black, you can pour the oil in again, stirring every spoonful. Until the Chili noodles turn into Chili oil, that's all.

8. The oil is red and the pepper smells delicious. My mouth is watering.

Recipe tip: 1. The peppers in our rolling noodles are particularly delicious: it's just that we put Chili oil in the rolling noodles, but I don't know what's in it: when I buy them, they are polished and sold by the catty, so if you don't sell them there, you don't have to put them there.

2. Pepper oil must be cooked. If it is not ripe, the spilled pepper oil will smell like raw oil, but if it is too hot, it will burn, so it must be cooked and aired for a while before splashing.