Hot hot oil fully stimulates the spicy taste of pepper, which is quite delicious when mixed with noodles, steamed bread, cakes and cold dishes. Pepper pepper oil is delicious and spicy. In the local people's diet, there is a special kind of oil noodles, which is made of oil noodles. It has become an indispensable seasoning in local life.
Today, oil pepper seeds have spread all over the country, in Sichuan, Chongqing, Yunnan, Guizhou, Hunan and even Northeast China. The production methods are also varied, forming its own unique local characteristics. There are also various names, such as sea pepper oil, red oil pepper, pepper pepper oil, Chili oil and so on. Although the practices are similar, chili pepper oil has a common feature, that is, chili pepper oil is spicy and bright in color.
However, to make authentic spicy oil, the production process needs to master certain methods and skills.
First of all: the choice of pepper is very important. Don't choose raw peppers, choose dried peppers, and try to choose dried peppers with thick meat and few seeds. This kind of pepper has a strong spicy taste.
Secondly, we should master the skills of frying peppers. Dry peppers should be soaked in warm water before frying, so that the fried peppers are bright and spicy.
Third: the temperature of pepper oil should be appropriate. The temperature is low, and the spicy taste cannot be fully stimulated; If the temperature is too high, the Chili noodles are easy to burn and turn black. And the oil spill pays attention to "a small number of times."
Let's enter the production time and share with you an authentic oil splashing method. Welcome to learn to collect!
-Five sesame oils-200g dried red pepper as the main ingredient.
Ingredients: salt 1 spoon, rapeseed oil 400 ml, pepper 20 grains, onion 4 heads, ginger 1 slice, balsamic vinegar 2 spoons, sesame 1 spoon.
-Start making-
(1) Choose long and undamaged dried red pepper, which is spicy and suitable for oil pepper. Wash pepper with clear water once, wash off the dust on the surface, soak in clear water and warm water for 30 seconds, remove and drain, and cut off the pepper stalks for later use. By the way, slice the ginger and mash the scallion slightly.
(2) After cleaning the pot, boil the water in the dry pot and let it dry on a small fire for a while, so that the temperature in the pot will drop to a moderate level. Add the dried chillies and stir fry constantly. When there is a "crackling" sound, the pepper is basically cooked and has a spicy taste oozing out. Then fry 1 min and turn off the heat. Pour the pepper into a stone mortar while it is hot, mash it, put it in a large bowl, sprinkle a little white sesame seeds and mix well.
(3) Clean the pot again and pour in rapeseed oil. Turn on a big fire. When the oil is rolling, turn it down. Wait for about 2 minutes to let the oil temperature drop slightly and the oil level bubble slightly. Add pepper and stir-fry until fragrant. Take out the pepper when it gets darker, drain the oil and throw it away. Then turn on the medium fire and see the oil rolling. Add ginger slices and stir-fry scallion until the color is slightly yellow. When the ingredients float completely, turn them over a few times, fry them for about 10 second, take them out, drain the oil and discard them.
(4) Turn the fire down again, let the oil stand for 2-3 minutes and let the oil temperature drop. When the oil does not roll, scoop a small amount of oil in the pepper and stir it while pouring, resulting in a large number of bubbles. At this time, the high temperature of the oil will thoroughly process the pepper, and the pepper will fully absorb the oil and become oily, tender and beautiful. After the bubbles disappear, scoop in half of the remaining oil. There are not many bubbles at this time, but you have to continue stirring to fully release the spicy taste. When there are no bubbles, pour in the remaining oil and stir well. Finally, add 1 tbsp salt and 2 tbsp vinegar, mix well and let cool.
(5) Prepare a glass bottle, clean it, disinfect it and dry it. Bottle and seal the oil pepper granules, and keep them fresh in a cool and dry place or refrigerator, and the oil pepper granules are finished. When you want to eat, scoop out a little, stir-fry, mix noodles or dip in steamed bread and cakes, which are very good, spicy and appetizing.