Ingredients: good chili powder, pepper, five-spice powder, sesame seeds, salt.
Practice:
1. Boil a pot of hot oil (the oil should smoke), turn off the heat, and let it stand for 1 to 3 minutes (cooling down, key).
2. Slowly pour the hot oil into the chili powder, stirring the chili powder with chopsticks while pouring (a rag under the container prevents the container from moving), making sure it is uniform. The oil should be more, not less, and the chili powder should be completely submerged when finished.
2. Chongqing red oil
Ingredients: 1500 grams of chili pepper, 1 kg of green onions, 250 grams of coriander root, 100 grams of comfrey, 50 grams of cinnamon, 40 grams of star anise, fruits of the grass (patted) 30 grams of ginger 750 grams of garlic (patted) 750 grams of pepper 1 kg of red robes, 10 kilograms of vegetable oil.
Practice:
1. pot on the fire, under the vegetable oil, boil off the fire (in case the oil splash burns), under the onion root, ginger, garlic cloves, cinnamon, star anise, grass jelly, comfrey, parsley fried aroma excellent, fish out all the dregs of the material.
2. chili noodles in a stainless steel bucket standby.
3. Put the big red robe pepper into the pot, fry out the flavor and numbness, fish out the pepper, pour the oil into the bucket containing chili noodles, stir well and leave it overnight.
Key:
1. frying Dahongpao pepper oil temperature should not be too high, it is best to use a small fire to lean on more fire for a while, the hemp flavor are raised, the temperature is high easy to fry paste, oil bitter.
2. To the chili pepper surface on the oil should be drenched while stirring, the oil drenched with a little water agitation, so that the agitation of the chili pepper oil, whether it is the color or taste are relatively good.
3. Fresh Nation Chili Oil
Ingredients: 2500 grams of fresh Nation chili noodles, shallots, garlic cloves (patted), ginger, onion silk 1 kg each, 500 grams of coriander seeds, 50 grams of star anise, 50 grams of cinnamon, 70 grams of cumin, 30 grams of sesame leaves, Su 250 grams of seeds, 15 kilograms of soybean oil, 100 grams of peppercorns.
Practice:
1. Soybean oil poured into a stainless steel drum, on the fire boil, refining until the soybean oil has no yellow when the fire is turned off, left for 15 minutes, under the onion, garlic, ginger, onion silk, and then under the star anise, cinnamon, coriander leaves, cumin, Su seeds, coriander seeds fried out of the flavor, fish out all the dregs of the material.
2. Another take a stainless steel bucket, loaded with chili noodles, dense funnel put on top, will refine the oil dripping into the chili noodles, dripping after the cover to cover the night into. The color is bright red, spicy flavor moderate.
Key:
1. Soybean oil must be boiled, otherwise the taste is not good.
2. Be sure to follow the order of ingredients.
3. The dregs of the material should be removed, especially the seeds of soursop and coriander seeds, which should be filtered through a closed drain.
4. The oil should be filtered and stored separately after refining, and this oil can be used to make spiced cramps and flavored cold dishes.
4. Garlic Hot Sauce
Ingredients: fresh bell peppers, a few red bell peppers, 500 grams of tomatoes, 1 piece of ginger, two heads of garlic.
Practice:
1. Put the above into a blender to make a paste.
2. frying pan with a small bowl of water, cooking over medium heat, a variety of paste in the pot, simmering sauce (garlic half of the last to put) while simmering salt, sugar (a little), rice vinegar, a small half bottle.
3. Remember to keep stirring with a spoon to prevent sticking to the pot, from thin to thick, you can turn off the fire, and then under a little monosodium glutamate, and then pour the rest of the garlic into the cool bottled.