The secret recipe for boiling mutton fat chili oil, and the detailed secret recipe for the preparati

Mix the soy sauce sheep fat and chili oil together, then put a little salt, and the salty boil is good.

How to boil lanolin peppers.

Some people in the northern region may not know how to eat mutton fat, or which foods can be added to mutton fat, because the mutton fat boiled out is greasy, but in fact, the way to eat mutton fat is very rich, such as adding mutton fat to bread, mutton fat fried rice, hot pot, etc.

Add boiled mutton fat and chili peppers to the bowl, then pour mutton soup and mutton, and finally garnish with chopped green onions and coriander.

Ingredients: 1000 grams of mutton plate oil, 250 grams of chili paste, 300 grams of yellow raw oil, 2 grams of salt.

Method:1Add clean sheep plate oil to a clean pot, no need to add other oil, and keep stir-frying, which can help quickly evaporate the water in the sheep plate oil.

2.It needs to be stirred continuously until the water in the sheep plate oil is completely evaporated, and the fat begins to slowly seep out, and then you can turn to low heat and boil slowly.

3.Pay attention to keep stirring the sheep plate oil while simmering on low heat until all the fat is boiled out.

4.When we find that all the lamb plate oil in the pot has turned into fried and the color is starting to turn yellow, then we can turn off the heat.

5.We need to pour out all the residue in the sheep plate oil.

6.Add the chili sauce and peanut oil prepared before and continue to boil slowly in the pot, paying attention to the continuous stirring during the boiling process.

7.When you notice that all the chili sauce is slowly starting to darken and you can smell the strong spicy smell, you can turn off the heat.

8.At this time, we will knock the boiled mutton fat chili into the sealed container and let the mutton fat chili slowly cool.

After reading the above method of boiling mutton fat and mutton fat chili, have you learned it? Lanton fat is very delicious, but we need to pay attention not to eat too much, because the richest thing in sheep fat is fat, excessive fat can increase the risk of fatty diseases in the human body, so we need to control the amount, especially if you have fatty diseases, or obese people need to eat less.

Ingredients: 400 grams of mutton fat, 100 grams of dried red pepper noodles, chopped sesame seeds, chili noodles.

Specific steps: 1. Wash fresh mutton fat (about 400 grams) with warm water and cut into small pieces.

2. Put the dried red pepper noodles (100g) in a large bowl with high temperature, add half a spoon of fried chopped sesame seeds (to increase the fragrance), and stir with chopsticks.

3. Add half a bowl of water to the wok, bring to a boil, and add mutton fat.

4. Turn to low heat, boil slowly, and turn it with a shovel to heat the mutton fat evenly, slowly evaporate the water and overflow the oil.

5. When the oil residue turns brown and floats on the oil surface, use a waterless colander (the colander must be dry to control the moisture, otherwise, the water will splash when it encounters hot oil, and it will be dangerous), and the oil residue will be fished out and discarded.

6. Turn off the heat, slowly pour the boiled mutton fat into the chili noodles, stir gently with chopsticks while pouring in, pour a little less at a time, and pour it in multiple times to prevent the chili noodles from overflowing when the hot oil is hot.

7. Before the sheep fat chili is solidified, stir it frequently with chopsticks so that the chili noodles can be evenly distributed in the sheep fat.

8. When the mutton fat chili oil is completely solidified, use a knife on the surface of the mutton fat, dissolve the cruciferous knife, divide the solidified mutton fat chili oil into small pieces, put it in the fresh-keeping box (or fresh-keeping bag), put it in the refrigerator, and take it as you eat, which is particularly convenient and hygienic.

1. Before boiling mutton fat, blanch the chili powder with boiling water and mix well for later use. The paprika is made to look like a dry chili paste.

2. Heat the pot, wash the lamb kidney oil with water in advance, and put it into the pot without controlling the dry water to prepare pure mutton fat. Because when washing mutton fat, you don't need to add water separately. In this way, the mutton fat is whiter and less paste-friendly.

3. Fry the sheep fat into golden oil residue and remove the oil residue. The oil residue can be thrown away without throwing it away, and the carrots and vermicelli are wrapped in large buns, which are very fragrant.

4. You can pour out a part of the boiled oil first, keep it for stir-frying, and use it for barbecue and oil after two days. The fried spicy skewers are very good.

5. Put the green onion and ginger in the pot and fry until golden brown, remove and throw away.

6. When I fried it earlier, sometimes I only put in Sichuan pepper and star anise to fry the fragrance. When I fried it this time, I used an acquaintance's recipe and put Sichuan pepper, star anise, a little cinnamon, half a bay leaf, two cloves, a little cumin, and a little angelica, which was very fragrant. I saw that I liked it.

As long as we boil good oil and good chili peppers, the red oil will not be bad. The spices are also only Titian. See what everyone likes.

If you only put the peppercorns, you don't need to take them out, if you put other spices, after frying the fragrant, take out the spices except for star anise and a little pepper and throw them away.

7. Turn off the heat. When the oil temperature is not very hot, pour the chili peppers over medium-low heat and start boiling. The ratio of chili pepper to oil depends on yourself.

If you like more oil, you can put less chili peppers, and if you like more chili peppers, you can put more chili peppers. I still think that the oil is more fragrant than the chili pepper. Boiling chili oil requires patience, and after boiling for a long time, the aroma of chili pepper is fully released, and the redder can be richer.

8. When the fragrance comes out and the pepper changes color slightly, turn off the heat, bring it to a cool place, stir repeatedly, and then pour it into a heat-resistant container to cool.

9. In this way, the chili oil will be boiled. Leave to cool. When eating, put some chili base and put some oil to it.

Three meals a day, cook your favorite food, and share the taste of home with you.

Mutton fat chili pepper is a favorite seasoning of northerners, mutton soup, mutton noodles, etc., put some mutton chili pepper, can add color and flavor, increase appetite.

Today I will share with you the recipe of mutton chili, and interested friends may wish to give it a try.

1. About 400 grams of mutton fat, wash with warm water and cut into small pieces;

2. About 150 grams of dried red pepper noodles and put them in a large bowl with high temperature resistance;

3. Put the cut mutton directly into the wok and heat it, and turn it often with a spatula;

4. When the water in the mutton fat has evaporated, the mutton fat begins to produce oil, turn off the medium heat, and slowly press the mutton fat block with a shovel;

5. When the oil residue becomes charred and floats on the oil surface, the oil is boiled, turn off the heat, and use a colander to remove the oil residue (remember Gaohe: the colander should be dry and not watery);

6. Slowly pour the boiled mutton fat on the chili noodles, pour it in batches, and stir slowly to prevent the mutton fat from overflowing;

7. In the process of chilling the chili oil, stir it often with chopsticks so that the chili noodles can be evenly distributed in the sheep fat;

8. When the mutton fat chili pepper is completely cooled, put the big bowl upside down on the case, take the mutton fat chili out of the bowl of cherry blossoms, cut it into small pieces with a knife, put it in a closed container or in a fresh-keeping bag, put it in the refrigerator and refrigerate, and eat it all year round.