I don’t know when I started to be obsessed with the smell of fireworks in the kitchen, and the sizzling sound of chili oil is intoxicating. Our family always keeps a bottle, whether it is cold dishes, fried noodles, Soup rice cakes, dip them in dumplings, add a tablespoon of chili oil, so satisfying! Youchizi is one of Shaanxi's famous gourmet specialities, also called oily chili. It is made by mixing the chili noodles made by grinding Qinjiao with fragrant condiments such as peanuts and sesame, then adding them with cooked oil, and then changing them to the farmer's house. When the vinegar is stirred up, the aroma is fragrant, and the spicy oil is ready. Pure Shaanxi spicy oil, the original method is so simple, full of spicy, and it will not go bad after being stored for a year. Come and take a look. Spicy oil

Processing method 1. Main ingredients: dried chili peppers. Please choose the spiciness according to your preference. The 150 dried chili peppers here are slightly spicy, and the 50g chili powder is the super spicy one, which is suitable for everyone's taste. It’s different, make it according to your own wishes. 2. Add the seasonings in cold water and soak them for thirty minutes in advance. 3. I forgot to put this in the family photo. Cut the onions into strips and slice the ginger. Set aside. 4. Saute the skinned sesame seeds over medium-low heat until fragrant. Leave 5. Wet with kitchen paper and shake dry, clean the dust on the surface of the dried chili peppers, pour a little oil into the pot, add the dried chili peppers and stir-fry over low heat until the chili pepper shells are obviously hard, stir-fry Sometimes there will be a rustling sound, turn off the heat and set aside (do not wash the dried chili peppers in water. If you like it clean, you can clean it a few more times according to my method) 6. Wait until the stir-fried dried chili peppers are completely cool. , use a wall-breaking machine to grind the pepper into large particles (no need to grind too finely).

7. Pour 10g salt and 20g white wine into the chili powder and mix well (this step is to prevent the chili powder from turning black due to too high temperature when pouring boiling oil) 8. Pour the sesame seeds into the chili powder 9. Cool the pot, pour 1000g of cooking oil, and bring the temperature to a boil above 230 degrees to remove the peanut oil smell of the cooking oil. 10. Turn off the heat, wait for the temperature to drop to about 160 degrees, pour in the vegetables and spices, and fry over medium heat throughout the process. 11. Fry the vegetables and spices until golden brown on both sides and pick them up. 12. Wait until the water temperature reaches about 120 degrees. 13. Pour in and soak. Add water and seasoning and fry over low heat throughout the process. 14. Fry until golden and the spices fade. 15. Turn on medium heat and wait until the temperature rises to around 180. 16. Take a spoon and slowly pour the boiling oil onto the chili powder, stirring evenly while pouring. Pour all the oil onto the chili powder. 17. The processed chili peppers must be left overnight before eating, so that the aroma can be fully released! 18. Put it in a glass bottle without water and oil, and it will not change in quality for a year.