Have you ever heard of the Eight Eccentrics of Shaanxi? It talks about local customs and delicacies, among which You Po La Zi is one of them. It is made with the main ingredient of Qin pepper, which is produced in the northwest. This kind of pepper is fresh and spicy. After frying, it is ground into pepper noodles, poured with boiling oil and blanched again, and the oil-splashed pepper is made.

The scalding hot oil fully brings out the spicy flavor of the pepper, and it is quite delicious when mixed with noodles, steamed buns, pancakes, and cold dishes. The chili pepper is oily and delicious, with a rich spicy flavor. In the local people's diet, there is a special spicy oil noodle, which is made from spicy oil noodles. It has become an indispensable condiment in the lives of local people.

Today, youpolanzi has been distributed all over the country. It can be found in Sichuan, Chongqing, Yunnan, Guizhou, Hunan and even the Northeast. The production methods are also diverse, forming their own unique local characteristics. It also has various names, such as sea pepper oil, red oil chili oil, chili oil, chili oil, etc. Although the cooking methods are similar, the made spicy peppers all have one unique feature, that is, the spicy peppers are fragrant and spicy, and the color is oily and red.

But to make an authentic spicy spicy dish, the production process requires certain methods and skills.

First of all: the choice of peppers is very important. Don't choose raw chili peppers, but choose dried chili peppers. Try to choose dry chili peppers with thick flesh and few chili seeds. This kind of chili pepper has a strong spicy flavor.

Secondly: You need to master the techniques for frying peppers. Dried chili peppers should be soaked in warm water before frying, so that the fried chili peppers will be bright and spicy.

Third: The temperature of the hot pepper should be appropriate. If the temperature is low, the spicy flavor cannot be fully stimulated; if the temperature is too high, the chili noodles will easily burn and turn black. Moreover, you should pay attention to "a small amount and many times" when pouring oil.

Now let’s enter the production time and share with you how to make an authentic spicy oil. Everyone is welcome to learn and collect! ---Youpo spicy seeds---

Main ingredient: 200 grams of dry red pepper

Ingredients: 1 spoon of salt, 400 ml of rapeseed oil, 20 Sichuan peppercorns, 4 green onions, old 1 piece of ginger, 2 tablespoons of balsamic vinegar, 1 small handful of sesame seeds

---Start making---

(1) Choose dry red peppers that are relatively long and undamaged , this kind of chili has a strong spiciness and is suitable for making spicy peppers. Wash the peppers with clean water to remove dust on the surface, then rinse with clean water again, soak in warm water for 30 seconds, remove and drain, and cut off the pepper stems for later use. By the way, cut the ginger into thin slices and lightly crush the scallions.

(2) After cleaning the pot, boil away the water in the pot, then turn to low heat and let it sit for a while to allow the temperature in the pot to drop to a mild temperature. Add the dried chilies and stir-fry constantly. When there is a crisp "crackling" sound, the peppers are basically fried and the spicy flavor oozes out. Stir-fry for another 1 minute and turn off the heat. Pour the peppers into a stone mortar while they are hot and mash them. Put them into a large bowl and sprinkle in small handfuls. Mix in white sesame seeds.

(3) Clean the pot again and pour in rapeseed oil. Turn on high heat, and when the oil starts to boil, reduce to low heat. Wait about 2 minutes for the oil temperature to drop slightly and the oil surface to bubble slightly. Add the Sichuan peppercorns and fry until fragrant. When the color of the Sichuan peppercorns becomes darker, take it out, drain the oil and throw it away. Then turn on medium heat and when you see the oil is rolling, add in the ginger slices, green onions and fry until the color is slightly yellow. When the ingredients are completely floating, turn them over a few times, fry them for about 10 seconds, take them out, drain the oil and discard them.

(4) Change to low heat again, let the oil stand for 2-3 minutes to let the oil temperature drop. When the oil is not rolling, scoop a small amount of oil into the chili, stir while pouring, there will be a large amount Bubbles are generated. At this time, the high temperature of the oil will process the peppers thoroughly, and the peppers will fully absorb the oil and become oily and fresh. After the bubbles disappear, scoop in half the remaining oil. There won't be many bubbles at this time, but you still have to continue stirring to fully release the spicy flavor. When there are no bubbles, pour in the remaining oil and mix well. That’s it. Finally, add 1 tablespoon of salt and 2 tablespoons of vinegar, mix well, and let cool.

(5) Prepare a glass bottle, wash it, disinfect it and dry it. Bottle and seal the oily spicy seeds and store them in a cool, dry place or in the refrigerator to keep them fresh. The oily spicy seeds are now ready. Scoop out a little when you want to eat, stir-fry, mix with noodles or dip into steamed buns and pancakes. It is very good, spicy and appetizing.