The main reason why hot dry noodles are so delicious is the chili oil. It can be said that chili oil is the main reason why hot dry noodles are so attractive and attractive. It is the soul of hot dry noodles. There are three ways to make hot dry noodles. , only by following this method can the aroma of chili peppers and various seasonings be fully forced out. Here I will share with you how to make the strangely fragrant chili oil that is not shared by others:

Ingredients preparation: chili powder , pepper, aniseed, bay leaf, sesame, meat button.

1. Put the chili powder, Sichuan peppercorns, Shisanxiang, ginger and garlic into a bowl and set aside. Add oil to the bottom of the pot, add Sichuan peppercorns, aniseed, bay leaves, and meatballs, stir-fry until fragrant, and remove;

2. Heat the oil until it is 60% hot, scoop out an appropriate amount, and pour it on the chili powder. This is called the first pouring;

3. Heat the oil until it is 70% hot, scoop out an appropriate amount. Take out an appropriate amount and pour it on the chili powder. This is called the second pouring;

4. Heat the oil until it is 90% hot and smoke starts to appear on the surface. Scoop out an appropriate amount and pour it on the chili powder. This is called the third pouring. Pour;

This first pour is preheating, the purpose is to wake up the peppers and various seasonings, so that the active substances inside are in a free state;

The second pour is to force out the fragrance , so that it can fully release the aromatic oil inherent in various spices;

The purpose of this third pour is to dilute the red oil on the pepper, which will add color and fragrance. No matter what changes happen, after a while, the whole bowl will turn red, which is very beautiful.

Some people may ask, why do you need to pour the pepper three times? It’s not troublesome. Can’t I fry the pepper into oil in one go? May I ask you? Have you ever eaten hot dry noodles on the street that have a mushy smell? Have you ever eaten hot dry noodles that look good in color but taste full of oil? Do you know why? Because the first method is too hot and the chili peppers are fried, the second type does not force out the aroma of the chili peppers and seasonings, but only soaks out the red pigment on the chili peppers. So it just looks good, but doesn't taste great.

There is a method for everything, and you cannot cut corners. If you want to taste the authentic hot dry noodles with chili oil, please follow my method and enjoy the joy of delicious food together. Thank you for reading. I am a post-90s generation who loves cooking and sharing. I love reading and thinking, and I love learning and growing. If my words touch you, please like, repost, and follow us. We will grow together in the future. .

Brother Dong talks about food

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