Recently, Xinjiang Tianshan pepper shreds have been sought after by many friends around us. When mixed with rice and noodles, steamed bread and toast, and even snacks, there are all kinds of amazing ways to eat, just like a gesture of online celebrity food, which surprises me, a Xinjiang native who grew up from snacks and snacks. In Xinjiang, this kind of dried pepper is called "spicy skin". Due to the unique local natural environment and lighting conditions, the long pepper here is thick, sweet and moderately spicy. Fresh red peppers will be quickly dried by strong sunlight, which can lock the nutrients in peppers and won't get angry if you eat too much. Therefore, spicy skin has also been made into a dish of mixed noodles-"mixed noodles with spicy skin." All right, let's get down to business. This is the secret of making Tianshan Chili noodles-
[Ingredients]: 200g of Xinjiang dried pepper, onion 1 piece, ginger 1 piece, garlic 1 piece, 300ml of peanut oil, 3g of pepper, 3g of star anise, 25g of salt, 30g of sugar, 5g of white vinegar or rice vinegar, and 60g of cooked white sesame.
[Practice]:
1, Xinjiang dried pepper (spicy skin) must be used. Different raw materials will have a difference of 108,000 miles (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 the floating ash on the surface with clear water, then soak it in clear water for 5-8 hours, and change the water three times in the middle, so that the dried pepper can be fully drunk and the soft and thick meat is soaked;
Soak dried peppers in cold water until 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 the onion, ginger and garlic into powder.
4. After soaking, the dried chili presents a state of thick meat and soft meat, which is between bright red chili and dried chili.
Dried peppers soaked for several hours are still strong.
5, dried peppers are directly fished out and shredded, no need to control water, remember to wear rubber gloves to cut, so as to avoid hot hands. Even if you cut small filaments, it is not recommended to use a vegetable chopper;
Don't chop it up, or it will turn into Chili sauce.
6. Pour peanut oil or various vegetable oils usually used for cooking in a hot oil pan. When the oil temperature is not too hot, add pepper aniseed and fry until cooked, then immediately remove it and discard it;
Do not stir-fry pepper aniseed.
7. Pour in onion, ginger and garlic foam and stir fry over medium heat;
In fire, in fire, in fire, in fire.
8. Stir-fry the shredded peppers evenly on medium heat, so that each shredded pepper is warmly embraced by onion, ginger and garlic oil;
Still in the fire, not in 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;
Have a taste, and you can adjust the salt and sugar according to your personal taste.
10, stir-fry on low heat for about 5 minutes. When the shredded peppers are dry, drop rice vinegar and sprinkle with white sesame seeds, stir well 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 is best to put it in a small bottle of about 100 g and carry it with you.
The meal replacement artifact was born.
12, steamed bread, flower rolls, cakes and noodles are the soul mates of this shredded pepper.
Cooking artifact
13, traditional Xinjiang cuisine-spicy skin mixed noodles
Let's find out the spicy noodles ~
14, fancy toast with shredded pepper ~
Tips:
1, stir fry with low heat during frying, and don't turn on a big fire;
2. If you don't like onions, ginger and garlic, you can cut them bigger, then fish them out with pepper and throw them away;
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.