2, cut the ginger into small particles standby;
3, fried white sesame, sesame seeds in the pot to finish popping on the pot (otherwise it will be fried)
4, cut the dried chili pepper into small segments, and chili pepper seeds, together, put in the pot to dry and stir-fry (pay attention to the fire can not be too big, otherwise it will be scorched);
5, drying chili pepper in plastic bags (bags should be thicker), tie the mouth tightly, put the bag flat on the table;
5, put the drying chili pepper in plastic bags (bags should be thicker), put the bag flat on the table. Otherwise it will be scorched);
5, the dried chili pepper in a plastic bag (the bag should be a little thicker), tie the mouth tightly, put the bag flat on the table, with a beer bottle crushing, crushing chili pepper (if there is a crusher, you can use the crusher to save a little effort), crushed into chili pepper powder and put in a bowl of the right size (can not be plastic), and fried sesame seeds and cut up a good ginger in a bowl, and then add a little bit of salt;
6, put the oil in the pan frying, seventy to eighty percent of the heat, into the pepper (like hemp can be put a little more);
7, the frying oil poured into the bowl, using chopsticks to stir, so that the numb, spicy, fragrant east is done.
Oil Chili
Materials:
Dry red pepper, garlic, soy sauce, salt, cooking oil
Practice:
1. dry red pepper seeded and washed (do not go to the seeds can also be, according to personal preference), into the grinder ground into crumbs (do not need to be ground into a powder, crushed chili pepper shells on the good), you can also buy the market directly dry red pepper. Or you can just buy dried red chili peppers from the market. The amount is about a cup or so
2. 2-4 cloves of garlic minced into a garlic paste to be used.
3. Find a heat-resistant container (can not be plastic Oh), put the crushed chili, and then add a teaspoon of salt (the other day I saw a vegetable friend said that salt is not good, a long time the flavor is gone. It seems a little reasonable, next time I also do not add salt to try), with soy sauce (or water) to mix the chili pepper wet (this point is the big secret of success oh). Soy sauce should be a small spoon a small spoon to add, mix too dry oil temperature is high chili easily burnt (oil temperature is the key to success), too wet oil temperature plummeted and fried incense, the specific extent of what is not easy to describe it, or need to do it yourself according to the experience of the pinch.
4. Add soy sauce and mix until not dry and not wet state, add garlic.
5. The next step is to heat the oil. If you're not quite sure about the temperature of the oil, that's fine. Break a clove of star anise or cut a piece of ginger and put it into the frying pan. When it gets burnt (fish it out and throw it away), the oil temperature will be about right. Don't pour all the boiling oil into the bowl at once. Use a large tablespoon (don't use a plastic one!) Ladle a spoonful of oil into the bowl of chili and quickly stir it with just a small spoon to heat the chili evenly. Then pour a second spoonful. So, pour a spoon, stir, and then pour a spoon, stir ~ ~ ~ ~ poured, if you like, this time you can feel free to add some pepper, five-spice powder, monosodium glutamate and so on. Cold on it. If you like red oil, you can burn more oil. Or red oil used up only chili when you can reheat the oil.
6. Find a clean glass bottle packed, if eaten within a month or two can not be put in the refrigerator, otherwise it is better to refrigerate.