Spices proportion of the same about 3 grams, cloves halved 1.5 grams, incense leaves, cardamom doubled 6 grams each
Anise, row of grasses, incense leaves, kola, grass nuts, licorice, cloves, Wicker, nuts, kokomo, fruits, fennel, cumin, cinnamon, cardamom, lemongrass, thyme
Vegetables each of which are about 50g, halved for cilantro
Onion, ginger, shallot, garlic, cilantro
Ratio of cooking oil to chili noodles, 5:1 to 7:1 (chili noodles approx. 1000g - 750g)
Ratio of cooking oil to vegetables presented as spices
20:1 (vegetables totaling approx. 250g), and ratio of cooking oil to spices, 100:1 (spices Total and about 50 grams)
Sichuan restaurant teacher to share the authentic chili oil practice, the future of their own home can also be done
Optimal ratio of mixed oils
Canola oil 5 pounds: 4 pounds of salad oil: peanut oil 8 two: 2 two sesame oil
1. chili pepper crushed grain processing skills and selection of materials I recommend the use of Chongqing's Chaotian Peppercorns (to enhance the spiciness), the Sichuan's Erjingzhi ( color), Guizhou's sub
Bullet chili pepper (to enhance the aroma). The different dried chili peppers cut and seeded, cut into about 2 cm of chili pepper section and then mixed up. Frying pan with a little bit of ding point oil wet pan frying over low heat, fried to slightly burnt crisp, cooled, with plastic gloves directly kneaded into
0.1 - 0.2 cm size of crushed particles (also known as chili noodles, store with a large amount of available machine processing), chili pepper noodles, the finer the production of the chili oil color the more red, spicy flavor will be better, but of course there are also drawbacks, because of improper heating and scorched, we are usually the use of coarse particles so that The aroma of the finished chili bite will fill the entire mouth, producing a crunchy effect.