500 grams of Chili noodles
Corn oil1000g
6 fragrant leaves
A small piece of cinnamon 1 (the size of a fingernail)
A handful of pepper
Three octagons
2-3 slices of nutmeg
A handful of fennel
Onion section 3
5 thick slices of ginger
50g cooked white sesame seeds
Proper amount of salt
0.5 spoon of aged vinegar
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The Chili noodles I bought were made by Shaanxi farmers themselves. They are very spicy, not particularly spicy, but very fragrant.
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Master the oil temperature, burn the oil to 230 degrees, and wait for the temperature to drop slowly.
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At every step, the temperature is critical. 180 degree Add onion and ginger slices. Ginger slices should be cut thicker, about 5 mm, onion segments 5 cm, and three segments are enough. Then, the temperature will drop to 160 degrees. Add all seasonings and stir-fry until cooked. Deep-fried until it turns yellow and discolored. Take it out and throw it away.
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When the oil temperature drops to 140℃, pour in the Chili noodles. Before this, mix the Chili noodles and cooked white sesame seeds evenly. You can put more food if you like. 50 grams is only an approximate amount, which should be added according to personal preference.
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Pepper will not turn black when splashed at this temperature, and it will retain the fragrance of pepper without burning.
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After spilling, if there is vinegar, drop a few drops to make it more fragrant.