condiment
500 grams of fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil.
manufacture
1. Remove the pedicels of fresh peppers, string them with iron plugs, burn them on charcoal fire until they are slightly wrinkled, take out the Chili oil on the fire, take out the iron plugs, put them in a bowl, add flowers and peppers, and mash them into paste. 2. Heat the dry pot, cook the rapeseed oil and pour it into the Chili sauce.
key
1. This is a folk method of making Chili oil, which is widely used by a generation at the junction of Chongqing and Guizhou, especially when eating new bean curd.
2. Because the water content of fresh pepper is high, the oil temperature is slightly higher.
3. This kind of Chili oil will have a different taste when eaten with soy sauce, monosodium glutamate, green onions and fish sauce, and you can also add a little crispy soybeans and bean sprouts.
This kind of pepper is spicy and delicious after frying, and has a long aftertaste.
5. Fresh peppers can also be mashed with a meat grinder.
Method 2
condiment
Zanthoxylum bungeanum 1500g, onion 1kg, coriander root 250g, Arnebia euchroma 100g, cinnamon bark 50g, star anise 40g, tsaoko 30g (crushed), ginger slices 750g, garlic cloves 750g (crushed), red pepper 1kg, vegetable oil.
1. In production. Heat a pan, add vegetable oil, bring to a boil, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, Amomum tsaoko, Lithospermum and coriander, stir well, and remove all residues.
2. Put the Chili noodles into a stainless steel bucket for later use.
3. Put Dahongpao Zanthoxylum bungeanum in the pot, stir-fry in the pan, take out Zanthoxylum bungeanum, pour the oil into the bucket with Zanthoxylum bungeanum noodles, stir well and let it stand overnight.
key
1. When frying spices, boil the oil first, turn off the fire and then fry to prevent oil from splashing and scalding.
2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring up the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter.
3. Stir the Chili noodles while pouring the oil. After the oil is poured out, add a little water to stimulate it, so that the stimulated Chili oil has better color and taste.
The easiest way for ordinary people
Put the Chili powder in a container, pour it out directly when the oil is hot, without adding any seasoning.