capsicol
Fry the vegetable oil in a pan until the oil temperature is above 100℃. When it is almost smoky, turn off the fire and take it out in a container. Wait for the oil temperature to drop, about 60~70℃, and put the raw Chili noodles into the oil. The oil should submerge the Chili noodles. The Chili oil made in this way is red and bright, has no burnt smell, and is very spicy.
Note: Dry the water in the container, and be careful in operation. If there is water and oil, it will fry, and it will hurt to burn it.
garlic juice
Peel garlic, wash it, mash it into a sticky paste, and add cold boiled water to dilute it.
Stuffy mustard
Fill the mustard with a 2 kg jar, add 70-80 degree hot water, stir while adding water, add half vinegar when the mustard is stirred into a thick paste, screw on the lid after stirring, and put it on for 8 hours to use. Dilute sesame paste: according to the situation, dilute as much as possible. First, pour sesame sauce into the bowl, add a little less salt (for puffing) and add a little soy sauce (for coloring). Then stir in one direction, and add a small amount of 70-80 degree hot water while stirring. Preparation of salt water: 5-6 kg of boiled water is needed for cooling, 2 kg of salt, monosodium glutamate 1 kg, and 4 kg of sugar, all of which can be used after deepening.