There are many kinds of peppers on the market, and their fragrance and spicy degree are also different. There are two kinds of peppers most commonly used to make Chili oil, one is Qin pepper produced in Shaanxi, and the other is two kinds of Beijing pepper produced in Sichuan. These two kinds of peppers are characterized by bright red color, rich aroma and moderate heat. If you like spicy taste, you can add some millet spices on the basis of refined strips or pepper. When making Chili oil, you must choose Chili noodles fried in advance, and then fry Chili oil to maximize its spicy taste.
Put the thick and thin pepper noodles into a stainless steel basin, add appropriate amount of salt and cooked sesame seeds, add appropriate amount of cooking oil and mix well, and wet the pepper noodles. Wet the pepper in advance to prevent high temperature burning, which is easier to master; However, it should be noted that Chili noodles should be mixed with oil, not with water, because the fried Chili oil is not fragrant enough to be stored for a long time. One pepper is not enough. Here, we use three different varieties with different calorie content. One is seven-star pepper, which is very spicy. One is bullet pepper, which is ruddy in color; One is sweet pepper, which tastes good. When these three kinds of peppers are mixed together, they form color, fragrance and pepper.
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