Seasoning: 1 tbsp sugar, moderate amount of oil, star anise, peppercorns, cinnamon, allspice, ginger and garlic granules, and white sesame seeds in moderation
How to do it:
1: Prepare a bowl that can withstand high temperature, and put in the chili powder, tempeh, crushed chili pepper, white sesame seeds, sugar, ginger and garlic granules in sequence for spare.
2, hot pot into the oil, add a little more, when the oil is hot, first put star anise, out of the flavor and then put cinnamon, pepper, sesame leaves fried flavor.
3, and then use a slotted spoon to drain out all these spices still off, continue to heat the oil to the extent of green smoke.
4, one hand pick up the pot, one hand chopsticks, and then pour into the oil, while using chopsticks to stir, you can hear the sound of nuisance.
5: Wait until the oil temperature in the bowl is a little lower, then add a spoonful of chili powder and mix well to increase the spiciness and the color of the red oil.
6, cool and put into a clean bottle, cover and store at room temperature or in the refrigerator. (
PS: chili powder because it is powder, oil temperature is very high when easy to paste off, so put in the bowl of the lower level, so as to avoid the oil rushed directly to the top.
As for the amount of chili powder, chopped chili pepper according to the degree of individual like spicy add it, I add less, because my pig eat spicy is not too strong.
My amount is: chili powder, chili powder each 2 spoons. At first, I put a spoonful of chili powder at the bottom of the bowl, and then added a spoonful after the oil was a little cooler.
This method was previously watched on TV a chef to do chili oil learned, he according to the oil temperature chili powder added in three times.
According to his statement: the first time to take its fragrance, the second to take its spicy, the third time to add is to take its color, feel a little bit of truth. Oh
When the oil temperature is a little lower, you can also add a little five-spice powder and pepper powder to increase the flavor of the hot sauce. I'm sure you'll be able to find a way to make it work for you!
If you don't want to have a grainy feeling, you can beat the tempeh in a blender before you use it, so that the finished product will be completely saucy.
Or you can beat it halfway through and not halfway through for a better texture. :)