Pepper noodles meet the needs of people who love noodles and peppers. Their appetite will be better when they see a bowl of spicy, fragrant and red Chili noodles. But sometimes Chili noodles are not fragrant or spicy, but also greasy, which makes people lose their appetite, so we should master the production method of Chili noodles. So, how can Chili noodles be spicy and fragrant?

How to make Chili noodles spicy and fragrant? Exercise 1

1. Prepare Chili noodles, cooked sesame, pepper, star anise, coriander, onion, carrot, onion, ginger, monosodium glutamate, salt and vinegar.

2. Cut parsley, shred onion and slice carrot.

3. Heat the pan, pour the oil, and pour the pepper, star anise, parsley section, shredded onion and carrot slices into the oil for deep frying.

4. Put the cooked sesame seeds into a bowl, add salt, a few pieces of monosodium glutamate, a little vinegar, pour hot oil and stir evenly with chopsticks. It's made of spicy seeds. It smells delicious. (Oil is one third higher than Chili noodles)

Exercise 2

1. Preparation materials: 0/00g of oil/kloc-0, 50g of peanuts, 60g of pepper noodles and 20g of sesame seeds.

2. Wash and chop the peanuts first, and put the pepper noodles, sesame seeds and peanuts into a bowl and stir well.

3. Heat the oil in the pot, then slowly pour it into the bowl with Chili noodles and stir well.

Exercise 3

1. Cut pepper into segments, screen out pepper seeds, and separate pepper segments, Vitex negundo segments and pepper seeds for later use.

2. Pour 25g of pure rapeseed oil into the wok, first pour the pepper section into the wok, stir-fry with medium and small fire until crisp, turn off the fire, and let it cool for later use (the same is true for the Huangjing section); Finally, stir-fry pepper seeds (without vegetable oil) with low fire until crispy and discolored.

3. Put the cooled pepper segments and pepper seeds into containers respectively, make them into required thickness, and repackage them for later use.

The process of making Chili noodles is painful, because a handful of snot and a handful of tears, but after making it, it is worthwhile to smell the fragrance of floating Chili. Who told me I like this mouth!

The difference between noodle tea and camellia oleifera noodles 1, national characteristics

There are obvious differences in ethnic characteristics between noodle tea and oil tea noodles. Noodle tea is a typical halal food, which has been circulated among the Hui people in China for hundreds of years. Noodle tea is a traditional food of the Han people and exists in most parts of China. But now oil-tea noodles are gradually fading out of people's lives, and it is not easy to drink traditional and authentic oil-tea tea again.

2. Raw materials

There are also obvious differences in raw materials between noodle tea and oil tea noodles. The main raw material of noodle tea is millet flour, and sesame paste and sesame salt will be added when making it. The main raw materials of oil-tea noodles are wheat flour, sugar and edible oil, and sometimes nuts and sesame seeds are added.

3. Processing method

There are also obvious differences in processing methods between noodle tea and camellia oleifera. Noodle tea does not need deep processing. It only needs to grind millet into powder, and then prepare proper amount of sesame paste and sesame salt.

Usually, people eat more noodle tea, which obviously protects their eyes. It contains various nutrients such as vc, carotene and choline nicotinate, which can promote the development of optic nerve, improve retinal function and prevent macular degeneration in human eyes. Regular consumption can prevent vision loss and eye fatigue, and can also prevent a variety of eye diseases.