A bowl of authentic Chongqing noodles, seasoning is the soul. The so-called small noodles are not authentic, and the key depends on the seasoning. Whether the seasoning tastes enough depends on the sea pepper. Today, I will share with you the production of Chili oil in Chongqing noodles!

Each family's production method is different, and the taste is very different for Chongqing people's keen nose and tongue. The first is the proportion of ingredients, such as Guizhou Dahongpao sea pepper, which is characterized by rich fragrance, bright color and beautiful fragments. Wulong gold and silver pepper is delicate and long, suitable for taste. Xichuan second gold bar is spicy, Hainan chaotian pepper is spicy, and rice pepper is used less. How to match and temper, each family has its own secret recipe or unique research. What I'm telling you today is the method of Chongqing Chili oil, Pakistan's small noodles!

The following are the materials needed to make Chili oil, involving secret recipes, and it is inconvenient to disclose the measurement!

food

Chili noodles 1

Dahongpao Zanthoxylum bungeanum 1

Vegetable oil 1

Clean onion 1

Coriander root 1

Arnebia euchroma 1

Cinnamon 1

Octagonal 1

Amomum tsaoko (broken) 1

Ginger 1

Garlic cloves (minced) 1

Methods/steps

1

Heat a pan, add vegetable oil, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, Amomum tsaoko, Arnebia euchroma and coriander after boiling, and remove all residues.

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2

Put the Chili noodles in a stainless steel bucket for later use.

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three

Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables until they are fragrant and spicy, remove the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight.

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end

Matters needing attention

When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. If the temperature is high, it is easy to fry and the oil is bitter.

Stir the Chili noodles while pouring oil. After pouring the oil, add a little water and stir it, so that the fried Chili oil has better color and taste.

When frying spices, you should boil the oil first, then turn off the fire to prevent the oil from overflowing and scalding.