Spicy oil"-this is a seasoning, is in the chili oil on the basis of the extension of the delicious additives, widely used in Sichuan cuisine, mainly chili pepper, pepper, sesame seeds, cooking oil made because of the enticing aroma, color and lustre of the red, spicy and fresh, appetizing meal and The use of a wide range of characteristics and is highly popular, the current spicy oil is also a homemade seasoning,

spicy oil delicious correct practice - features: red color, attractive flavor, spicy appetizing, delicate sweet, simple practice, a look at the will.

Main ingredients: dry long pepper moderate, dry chili pepper a little, dry pepper 1 handle

Applications: ginger 1 piece, anise 1, cinnamon 1 piece, a little fragrant nai, 2 pieces of sesame leaves, white sesame seeds moderate

Seasoning: sugar, canola oil moderate

--Start production

The first step "processing chili": ready to all the ingredients, first take a clean moisture-free porcelain bowl or stainless steel moisture-free bowl, cut the dried chili pepper into small sections, dry long pepper with a wallbreaker or cooking machine into chili pepper, and dry chili pepper, a little Sugar together into the bowl and mix well, ginger washed and cut thick slices, standby (Note, do spicy oil chili and peppercorns need to buy fresh dry goods to use their own broken, do not buy ready-made chili pepper and pepper powder

The second step of the "treatment of peppercorns": and then take a small bowl of clean waterless, ready to dry peppercorns a handful of water with clean water to soak and wash to remove the internal dust. water to remove the internal dust impurities, and then all fished out and drained, start the pot on low heat, will be cleaned all the peppercorns into the pot to keep a small fire frying, has been fried until the dry water and fried flavor, fried peppercorns were charred yellow when you can turn off the fire and sheng out, and then use a wallbreaker or a cooking machine will be broken into peppercorns, standby

The third step "frying incense Hot oil": start a pot, add enough rapeseed oil, open fire and heat it to 6 into the heat to turn on low heat, the ginger thick slice, star anise, cinnamon, chanterelles, sesame leaves all added to the pot, keep the fire slow frying, while frying with a spoon to stir, fully fried flavor (note that the first oil to 6 into the heat and then keep a small fire throughout).

The fourth step is to let the oil cool down: about 10 minutes of low-fire frying, frying to all the spices are beginning to darken black, turn off the heat, all the spices out of the discarded, and then let the oil temperature naturally lower for a short while (add the dry spices do not fry the black, otherwise it will be bitter, began to darken black when you can). When it starts to darken and become black, you can turn off the fire and fish out).

The fifth step of the "oil": when the oil temperature drops to 6% hot (with a hand across the oil can feel hot but not smoking state), the hot oil will be divided into 3-5 slowly added to the first step of the chili pepper noodles prepared in the bowl, every time you add to the chopsticks should be stirred well to avoid chili pepper noodles hot paste, repeated refueling repeatedly stirring! to all canola oil all added to the bowl, and then sprinkled into the appropriate amount of white sesame seeds and mix well (note that the burning hot oil must be added in stages, and every time you add to stir once), and finally the second step to beat all the peppercorns sprinkled into the mix of the chili oil, and once again stirred well, the spicy oil that is ready