Ingredients ?

White sesame seeds moderate amount

Cao guo 2 pcs

Cilantro leaves 3 slices

Several ginger slices

Peanut oil moderate amount

Salt a little bit

Erjiao chili peppers two-third

Daotian chili peppers one-third

Several green onions

Several green onions

Homemade Sichuan flavor How to make chili oil ?

Dry chili peppers (two thorns chili pepper and morning glory) cut into sections, there is no other dry chili available, as for the finished product is not fragrant, don't blame me ~? Because this is due to the characteristics of the chili itself decided, two thorny strip of moderate spiciness, heavy flavor, asahi peppers main spicy, not fragrant. That's why I'm pairing them this way.

Put into a clean waterless pot, small fire roasting incense, never let the chili paste off, baking process, Sichuan called "kang". This process is relatively long, want to taste good, you have to be patient. I a **** baked three times, four to five minutes each time, in the middle of the fire cover the lid.

Some people may ask what degree of roasting? Such as a small video, chili pepper fall you hear the sound, very crisp crackling sound, get your hands gently pinched and crumbled on the line.

Stone mortar or iron mortar Tsubaki into chili powder, it is recommended that you wear a mask, my rhinitis I can not afford such torture, still wearing a mask, the cooking machine into powder, at this time you if you smell the house full of chili pepper aroma, congratulations on half of your success ~.

The following we to make fragrant oil ~ as shown, don't blame me for the ingredients hard? Ginger, green onion, green onion, chopped fruits of grass, 3 pieces of sesame leaves.

Heat the oil and add all the ingredients. Simmer under medium heat ~

Steam to this level, turn to minimum heat, do not paste the whole ~

Steam well after the aroma, fish out the residue.

Cao Guo picked out and put in the chili noodles, put a little salt, sesame seeds ~

Oil temperature down, take the appropriate amount of oil first into the chili noodles, all mixed wet.

This way~

Turn on the heat, until 70% hot, and pour into the chili noodles at once. This step is the most critical, if the oil temperature is too high, chili frying paste, foregone, not to mention what can be the flavor, the oil temperature is too low, that is the oil bubble chili, to tell you the easiest way to grab a small handful of sesame seeds thrown into the pot, sesame seeds immediately floated and not burnt on the right, pour it, and so on, what to wait for ~? You say I'm easy, one hand to take the frying pan one hand to take the phone, fortunately did not fall on the back of the foot?