Want to eat spicy strips, afraid of unsanitary? Today, I will teach you a few ways to make spicy strips. I believe many people like spicy and delicious spicy strips, which are delicious since childhood. However, various additives, pigments and preservatives in spicy strips are very harmful to human body. In addition, now everyone advocates healthy and green, but they want to eat spicy strips but can't eat them. It's really hard ~

So today I will teach you how to make spicy strips, which are healthy and delicious.

The first is homemade spicy beef tendon noodles:

Ingredients: beef tendon noodles, star anise, fragrant leaves, onion segments, pepper, ginger slices, pepper noodles, pepper powder, cumin powder, sesame seeds, chicken powder and salt.

Exercise:

1. Cut beef tendon noodles into appropriate lengths, then steam them in a steamer for a while and dry them.

2. Heat the pan and drain the oil. Add star anise, fragrant leaves, onion, pepper and ginger slices, stir-fry and take out.

3. Turn the heat down and pour in the Chili noodles first. Then add pepper powder, cumin powder, sesame, chicken powder and salt in turn, and stir-fry until fragrant. Be sure to simmer, not fry.

4. Pour the fried sauce on the beef tendon noodles and mix well.

The second kind is homemade bean skin spicy strips, which really have childhood memories and are spicy and attractive ~

Ingredients: bean skin, Chili powder, cumin powder, sesame, salt, sugar, pepper, aniseed powder, monosodium glutamate and chopped green onion.

1. Soak the bean curd skin in warm water, clean it, and then wring the water out of the bean curd skin. The more dry the better. Cut it into strips or slices, air it for a while, but dry it a little, put it in a large container and mix it with the right amount of salt for later use.

2. Put the right amount of Chili powder, pepper and sugar into the bowl for later use.

3, the pot is hot, add the right amount of oil, add the cumin powder and sesame oil to boil, turn off the fire, put the chopped green onion in the hot oil, then pour the seasoning into the bowl, shake it to fully blend the seasoning with the oil, and pour it into the bean skin.

4. Finally, put the aniseed powder and monosodium glutamate into the bean skin and mix well.

1. Don't soak the bean skin too soft. Soak for a long time and it won't be strong. You should wring the water out of the bean skin. Too much water is not good to drink.

2. When putting chopped green onion, the oil temperature is too high and it will spill out. Be careful not to burn!