Spicy oilseed is a famous special food in Shaanxi, which is not only a seasoning, but also a dish. It is made by mixing ground pepper with peanuts, sesame seeds and other seasonings, then pouring in cooked oil and stirring with farm vinegar. It is very fragrant and deeply loved by people. The Chili oil we made is not fragrant enough. Without them, we can learn to use them all our lives!

Eight eccentrics in Guanzhong, Shaanxi Province, a spicy dish, steamed buns, mixed vegetables and dried noodles, too smeared mouth. The delicious Qishan handmade noodles in Shaanxi, Fengxiang tofu pudding steamed buns and xi 'an's most popular mutton steamed buns are all inseparable from oil and spicy. As an out-and-out Shaanxi native, I can't live without peppers for every meal. Even eating jiaozi, steamed stuffed buns and fried noodles is inseparable from greasy and spicy food. Even a smelly fart child in Shaanxi will pout when eating without oil or spicy food.

Friends who like food will cook spicy food, but everyone cooks differently, so the taste is different. The spicy oil we usually make is not fragrant enough, and we can't always make authentic Chili oil. Something was missing.

[Oil Spiced Seeds]: Required ingredients: Chili powder 100g, star anise 150g, fragrant leaves 60g, pepper 200g, ginger slices 120g, cinnamon 80g, onion 1, oil, salt and balsamic vinegar, cooked peanuts, sesame seeds and parsley roots.

The manufacturing method and steps are as follows:

Step 1: Go directly to the supermarket or vegetable market to buy Chili powder. Of course, you can also buy dried peppers, wash them and dry them, and make Chili powder (noodles) with a cooking machine or a wall-breaking machine. Slice ginger and onion, and crush cooked rice with a knife.

Step 2: put Chili noodles, cooked sesame seeds, chopped flowers and 1 tablespoon salt into a bowl and stir well.

Step 3: Put the oil in a hot pot, and when it is heated to 50%, add the prepared spices such as fragrant leaves, cinnamon, star anise, pepper, ginger slices, onion segments, coriander roots and celery roots, fry until the spices are quick-drying and slightly rolled, and then take them out.

Tip: be sure to stir-fry the incense slowly with medium and small fire, not too hot, so that the incense will burn before it is cooked.

Step 4: Turn off the fire for a while, divide it into 3-5 times with a small spoon, and slowly scoop it into the Chili bowl. This is called perfume. Finally, add a proper amount of balsamic vinegar and stir well. Chili oil may not be very red at first. The longer, the better.

Tip: Stir the pepper slowly when you pour the oil. Don't pour it right away. If the oil temperature is too high, it will burn easily, which will affect the taste. Remember that oil must not exceed peppers and sesame seeds, a little more is enough. Chilled Chili oil can be stored in bottles and opened when eating. Steamed buns, bibimbap and seasonings are delicious.