Authentic Sichuan-style spicy method?
Ingredients: dried pepper 1 0g, pepper 1 0g, peeled white sesame 5g, chopped cooked peanuts 5g, vegetable oil100ml, vinegar 2g, salt10g.
1. Cut the dried pepper into sections with scissors, put it in a cooking machine together with the pepper, mash it, and pour it into a bowl.
2. Add white sesame seeds, chopped cooked peanuts and salt and mix well.
3. Put the pot on the fire and pour in the vegetable oil.
4. Burn the oil to 70% to 80% heat (put clean chopsticks and try the oil temperature, you can see that there are many bubbles around the chopsticks).
5. Pour the hot oil on the prepared pepper powder, it will make a loud noise, the fragrance will escape, and many small bubbles will appear on the oil surface.
6. Add 2 drops of vinegar, which is very useful when cooking noodles.
Sichuan Chili oil method
Firstly, clean dried chili, and air-drying or sun-drying; You can also use kitchen paper to wipe the floating dust on the surface of pepper.
There is no need to put oil in the dry pan when it is hot. Stir-fry the pepper in a pot with low fire until it has a little fragrance, then take it out and cut it into sections.
Put a little oil in the wok, and fry the dried Chili segments with a small torch until they are slightly crisp, that is, the surface changes color slightly, and then the taste is a little choking. Then turn off the torch and take the pepper segments out of the cooking machine and break them (you can also beat them by hand with a grinding pot)
Put chopped Zanthoxylum bungeanum, cooked sesame seeds and Zanthoxylum bungeanum granules into a heat-resistant pot, preferably an iron pot or stainless steel pot, and stir well.
Then heat the pan, pour in rapeseed oil, cook the oil, add spices and onion ginger, and simmer for fragrance. Remove the onion and ginger, but remove the spices and put them in the pepper pot. Rapeseed oil will have some bubbles when it is heated. When those bubbles burn out, the fire can be turned off. At this time, the oil temperature is almost 200 degrees.
Leave the oil for two minutes, slowly pour half of the oil into the chopped pepper with a large spoon, stirring while pouring. In two minutes, when you feel less sloppy, the remaining oil will be about 100 degrees, and then pour the other half of the oil.
Stir the Chili noodles and ingredients evenly, and put them in a container to stand overnight. Put it in the refrigerator, eat whatever you want and eat as much as you want. Be sure to use waterless containers and spoons.