How to make homemade spicy strips
Main ingredients: beef tendon noodles, soybean oil skin, etc.
Preparation of spicy oil spice powder: 20 grams of Dahongpao pepper seedlings, dried 10 grams of green peppercorns, 5 grams of fennel, 5 grams of cumin powder, and 2 grams of white pepper powder.
Ingredients for spicy oil: 80g Erjingtiao chili powder, 40g extra fine colored chili powder, 40g white sugar, 40g cooked sesame seeds, 30g cooked peanut powder, 30g chicken powder, 30g salt , 30 grams of garlic powder, 20 grams of chicken essence, 3 grams of five-spice powder, and 5 grams of chef's four treasures fresh spices.
Ingredients for spice oil: 700 grams of cooking oil, 50 grams of ginger slices, 50 grams of shredded onions, 30 grams of shallots, 5 grams of star anise, 5 grams of star anise, and two bay leaves. Method:
1. Put 20 grams of Dahongpao pepper seedlings, 10 grams of dried green peppercorns, 5 grams of fennel, 5 grams of cumin powder, and 2 grams of white pepper powder into a grinder and beat into fine powder. , put in a stainless steel basin and set aside.
2. Combine 80g Erjingchichi powder, 40g extra fine colored chili powder, 40g white sugar, 40g cooked sesame seeds, 30g cooked peanut powder, 30g chicken powder, 30g salt, Put 30 grams of garlic powder, 20 grams of chicken essence, 3 grams of five-spice powder, and 5 grams of Chef's Four Treasures Extract fresh spices into a stainless steel basin, mix evenly with the spice powder, and set aside.
3. Pour 700 grams of cooking oil into the pot. When the temperature is 130°, add 50 grams of ginger slices and fry over low heat for three minutes. Then add 50 grams of shredded onions, 30 grams of shallots, and star anise. 5 grams, 5 grams of star anise, and 2 pieces of bay leaves. Fry over low heat for about 7 to 8 minutes. When brown, add 1 gram of Lithospermum. After frying for about 20 seconds, turn off the heat. Use a leak-proof drain to collect all the ingredients. . When the temperature drops to 180°, pour the fried oil into a stainless steel basin, stir evenly, and let it sit for 24 hours to make spicy spicy oil.
4. Add an appropriate amount of cold water to the pot and bring to a boil. Add an appropriate amount of dry beef tendon noodles to the pot and pour water into it. Boil until loose and then scoop it out. The time should not exceed 10 seconds. Steam until soft. Pick it up and put it in a basin to further steam until soft, let it cool and set aside.
5. Add appropriate amount of spicy oil to the cooled beef tendon noodles and stir-fry until the beef tendon noodles absorb the spicy oil and become spicy.