Without good chili noodles, you cannot make fragrant, spicy and red chili oil, so today we will tell you about the basis of Sichuan chili oil - how to make chili noodles.

Everyone knows that Sichuan people love to eat chili peppers, but the spiciness in Sichuan is different from that in Hunan, Guizhou and other areas that also like spicy food. The spiciness in Sichuan is spicy and spicy, with spicy coming last. The fragrance and numbness come first. How to reflect the fragrance and numbness in front of the word spicy is the key to the cooking process of Sichuan cuisine. Sichuan's chili noodles have different recipes and production methods due to different regions, usages and tastes. The following will only take the Chengdu Plain (western Sichuan region) as an example to explain the production of Chengdu red oil chili noodles:

Raw materials of chili noodles:

500g Chaotian pepper, 500g Erjingtiao chili, 50g pure rapeseed oil, a hammer nest, a wok

Chili noodles made in Chengdu area Generally, it is not made from one kind of pepper. Chaotian pepper is the main element of spiciness, and Erjingtiao pepper is the main element of fragrance. The proportion of the two can be increased or decreased according to personal taste, and the total amount remains unchanged.

2. The process of making chili noodles

1. Cut the chili peppers into segments, sift out the chili pepper seeds, and separate the chaotian pepper segments, erjingtiao segments, and chili seeds for later use. .

2. Pour 25g of pure rapeseed oil into the wok. First pour the Chaotian pepper segments into the pan and stir-fry over medium-low heat until crispy. Turn off the heat and let cool and set aside (the same operation is done for the two Jingtiao segments and set aside. ).

Finally, stir-fry the chili seeds (without vegetable oil) over medium-low heat until they become crispy and change color.

3. Put the cooled pepper segments and pepper seeds into the hammer nest and pound them into the required coarse subdivisions for use

The process of making pepper noodles is painful because I had runny noses and tears, haha, but after I finished it, I felt it was worth it when I smelled the wisps of chili aroma. Who do you think you like this mouthful? Finally, I recommend that everyone wear a mask during the whole process of making it.

So everyone must learn how to make this authentic Sichuan chili noodles. This is the most original and authentic way of making it.