[exercise]:
1, Xinjiang dried pepper (spicy skin) must be used. Different raw materials will have a difference of 108 thousand Li (you can buy them on a treasure) This shredded pepper wants the taste of Xinjiang thick meat pepper.
Choosing authentic dried peppers in Xinjiang is the first step to success.
2. Wash off the floating ash on the surface with clear water, soak it in clear water for 5-8 hours, and change the water three times in the middle to make the dried pepper fully drunk until it is soft and thick;
Soak dried peppers in cold water until they are soft.
3, the preparation work before the pepper is soaked, the onion, ginger and garlic are cut into small pieces. It is strongly recommended to use a vegetable cutter here to save time and effort;
Try to cut onion, ginger and garlic into sections.
4. Soaked dried peppers are in a state of thick meat and soft meat, which is between bright red peppers and dried peppers.
Dried peppers that have been soaked for hours are still very strong.
5. Take out the dried peppers and shred them directly without water control. Remember to wear rubber gloves to avoid burning your hands. Even small filaments are not recommended to be cut with a vegetable cutter;
Don't chop it up, or it will turn into Chili sauce.
6. Pour peanut oil or various vegetable oils usually used for cooking into a hot oil pan. When the oil temperature is not too hot, add pepper aniseed and fry until cooked, immediately remove it and discard it;
Don't stir-fry pepper and aniseed.
7. Pour in onion, ginger and garlic foam and stir fry over medium heat;
Medium fire, medium fire, medium fire
8. Stir-fry the shredded peppers evenly in the fire, so that each shredded pepper is warmly embraced by onion, ginger and garlic oil;
Still want to take chestnuts from the fire, not from the fire.
9. Add salt and sugar, turn to low heat and continue to stir-fry until the shredded peppers are cooked and stir-fry excess water;
Taste it, and you can adjust the salt and sugar according to your personal taste.
10, stir-fry on low heat for about 5 minutes. Dried shredded peppers, add rice vinegar, sprinkle white sesame seeds, stir-fry evenly, and turn off the heat.
The house is full of fragrance.
1 1, put it in a bottle and seal it while it is hot. It's best to put it in a small bottle of100g for cold storage and carry it with you.
The eating artifact was born like this.
12, steamed bread, flower rolls, cakes and noodles are the soul mates of this shredded pepper.
Cooking artifact
13, a traditional food in Xinjiang-mixed noodles with spicy leather
Let's find out the spicy noodles ~
14, fancy toast with shredded pepper ~
Tips:
1, stir fry with low heat during frying, don't turn on the big fire;
2. If you don't like onions, ginger and garlic, you can cut them a little bigger and remove them with pepper and discard them;
3, the amount of salt and sugar can be adjusted according to personal taste;
Although there is no preservative, the sealed shredded pepper will be kept in the refrigerator for one year.