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Authentic Shaanxi Qin pepper milled chili noodles (5)

Pure canola oil (10 pounds of oil can be done 4 pounds)

Cold skin chili oil spices 1 copy

Methods/Steps

4/4 step-by-step reading

Pour the pot into the right amount of pure canola oil, the amount of oil generally We do more than 10 pounds of oil to splash 4 pounds of chili noodles, do less according to this ratio on the line, a small amount can be oil can eventually submerge the chili noodles as well, you can then thin a little. Turn on the fire to the oil to smoke, here the oil temperature is the key, you can use the white sesame test, put a few white sesame seeds can be fried sesame straight circle some will pop up on the fire can be turned off.

Remember that the oil can not be too hot, too hot easy to splash the material paste, paste on the taste will be bitter; oil can not be too cool, cool splash of raw and chili oil is not fragrant. After heating off the fire to stand to not smoke when you can splash.

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Special spices for cold skin chili oil 1 can be matched with 5 chili noodles in a porcelain container, mix well, you can also add a small amount of white sesame, and so the oil is cool, divided into three times poured into the chili jar oil splash chili noodles, each time you have to stir evenly to avoid splashing the oil is not uniform, there are places where the paste, and there are places where the splash is not still raw.

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The next is one of the key points: the aroma

Pour the oil after stirring the hot pepper to not bubbling, poured into the Qishan with corn, wheat, sorghum and other brewing grain vinegar Tian Yuan vinegar a few drops, and immediately stirred the hot pepper, the hot pepper is seen to be boiling again and bubbling an aroma to rise. Persimmon vinegar, apple cider vinegar, rice vinegar, Shanxi old vinegar and other vinegars tried, very disappointed ... None of them tasted as good as the local grain vinegar in Qishan. Stimulating aroma of the back of the spicy bright red oily color, smell exudes a strong slightly sour mellow smell.

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Key point number two: moisturize

After the fragrance and then wait for the hot pepper does not bubble, in the hot pepper to add a small amount of sugar (there are also honey ....). In the past, the general farmhouse sugar is very expensive, so with sugar, the effect can not be said to be worse than honey, it is a characteristic of each), stirring evenly, so that the sugar to take full advantage of the residual heat of the hot pepper dissolved in the oil splash hot pepper. After touching up the oil splash hot pepper color appears to be red and heavy, hot pepper oil appears to be more viscous (compared to the general do not add sugar oil splash hot pepper that watery appearance is too strong). At this time, the oil splashed hot pepper because of the sugar added new characteristics, such as mixing noodles will find that most of the hot pepper oil are stuck in the noodles, so that the noodles attractive color, and the bowl side of the sticky hot pepper is not much, fully embodies the good steel on the knife edge, never waste. It also shows the simplicity of the ancient Shaanxi farmers.