How to make spicy and fragrant and spicy secret recipes

See if it's dried chili pepper or chili flakes.

Dried chili pepper 100 degrees oil temperature, a little more oil, fry for one or twenty seconds, don't wait until it turns brown and then pick it up, after turning brown and scooping it up, the high-temperature oil will continue to work, and it is easy to turn black and mushy.

The oil temperature of the chili noodles is 100 degrees, and the amount of oil must be enough to soak the chili noodles. Dig a nest in the middle of the chili noodles, pour oil into it, and stir quickly.

2. Wait for the chili oil to cool thoroughly before adding salt, sugar, soy sauce, monosodium glutamate, chicken essence and other seasonings!! Otherwise, the chili pepper is easy to absorb moisture and become damp, and it will not taste good and will not be fragrant. (If you add seasonings and soy sauce and the like before frying as said upstairs, I guarantee you won't be able to fry the real Sichuan spicy oil chili pepper!) ）

Ingredients: 10 tablespoons crushed chili peppers.

1 tablespoon tempeh.

1 tbsp Sichuan peppercorns.

3 tbsp sesame seeds.

Appropriate amount of green onion, ginger and garlic.

15 tbsp vegetable oil.

3 tablespoons rice vinegar for food.

1 teaspoon salt. 2 tablespoons light soy sauce.

Recipe preparation: 1Mix the crushed chilies, tempeh, peppercorns and sesame seeds in a large bowl. Be sure to keep it water-free. Friends who like spicy and heavy flavors can crush the peppercorns. Sesame seeds can be arbitrary, black and white.

2.Mix well with vegetable oil and other ingredients such as crushed chili peppers. Do not cover, microwave for 1 minute, take it out and stir it, and continue to beat for 1 minute. It should be very fragrant at this time.

3.Remove the large bowl from the microwave (beware of hot hands!) Immediately pour 3 tablespoons of vinegar and stir. There will be a pulling sound and hot air rushing up, but be careful and there is no danger.

4.Then stir in the salt, light soy sauce and green onion, ginger and garlic while hot.

5.Allow to cool a little, put it in a container with a lid (a glass bottle is fine), and refrigerate for 1 day to allow the ingredients to fully integrate with the flavor. It seems that there is no problem with saving it for one or two months.

Use your phone to see how this dish is made.

Recipe Tips:

This spicy oil can be used as almost any salad and is quite annoying.

1. Prepare raw materials. The specific method is shown in the figure below

2. Put the pepper, cumin, star anise, and bay leaves into a crusher and stir them up, and pour them into the chili powder. The specific method is shown in the figure below

3. Pour in the white sesame seeds and stir well. The specific method is shown in the figure below

<>5. Add salt, pepper and chicken powder to taste. The specific method is shown in the figure below

6. Add sesame oil to enhance the fragrance. The specific method is shown in the figure below

7. Finished product. The specific method is shown in the figure below

Ingredients: 50 grams of dried chili peppers, 120 grams of cooking oil, 1 tablespoon of salt, 1 tablespoon of sesame oil, 6 cloves of garlic, 20 grams of white sesame seeds, 10 grams of ginger, 30 grams of peanuts.

1. First of all, the dried chili peppers are broken with a food processor.

2. The peanuts are fried over low heat with a little oil, change color, and when you hear the crackling sound, take them out and let them cool.

3. Chop the ginger and garlic into minced pieces, and crush the peanuts with the back of a knife after cooling;

4. Pour the chili flakes into a deep bowl and add 1 tablespoon of salt;

5. Add minced ginger and garlic, cooked sesame seeds, and pour in a spoonful of sesame oil;

6. Pour 120g of cooking oil into the pot and heat until smoking.

7. Pour the hot oil evenly over the chili flakes.

8. Finally, let it cool and you can use it.

Ingredients: appropriate amount of fine chili powder, appropriate amount of minced chili pepper with seeds, appropriate amount of rapeseed oil.

Excipients: appropriate amount of crushed peanuts, appropriate amount of white sesame seeds, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of bay leaves, appropriate amount of cinnamon, appropriate amount of tangerine peel, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of ginger slices, appropriate amount of salt, appropriate amount of vinegar.

1.First, prepare half of the fine paprika and half of the seeded chili powder in a bowl.

2.Then add a tablespoon of white sesame seeds, a tablespoon of chopped peanuts, and a teaspoon of salt and mix well.

3.Boil rapeseed oil in a pot, and add spices such as peppercorns to fry until fragrant.

4.Add sliced ginger, green onions, and garlic.

5.Fry the yellow on low heat, heat it on high heat, and let it stand for 1 minute.

6.Spoon the oil and gradually add it to the chili powder in step 2 and stir well.

7.Pour the remaining oil into a bowl and stir well.

8.Finally, sprinkle a spoonful of vinegar to fragrance.

9.The finished product is shown below.

Summary. Main ingredients: 200g of Guizhou Dahongpao chili powder, 200g of Hunan Chaotian chili powder, 200g of Sichuan Erjintiao chili powder, 2 auxiliary materials, 2 cinnamon, appropriate amount of sesame seeds, 5 star anise, 50g of Sichuan pepper, 50g of rapeseed oil, 200g of small grinding sesame oil, 5 pieces of Sannai, 5 bay leaves, 5 grass fruits, 5 cloves, 1 fennel, step 1 of Chongqing oil and chiliPut 200 grams of Guizhou Dahongpao chili powder into a high-temperature container 2

Put in 20 grams of fennel 350 grams of dried peppercorns 4Add 200 grams of Sichuan Erjin Bar chili powder 5

200 grams of medium-spicy Hunan Chaotian chili powder, spices: 5 pieces of Sannai, 2 pieces of cinnamon, 5 bay leaves, 5 grass fruits, 5 star anise, 5 clovesPour all the prepared rapeseed oil into the pot, the amount of oil is about 1 3 more than the volume of the chili flakes (500 grams).

After the rapeseed oil is burned until you can't smell the raw oil, you can turn off the heat, and wait for the oil temperature to cool naturally to 8 when it is hotSlowly pour the hot oil into the chili noodles, stirring constantly while pouring, to ensure that all the chili noodles can fully contact with the hot oil, and finally add 200 grams of small sesame oil to the chili noodles.

How to make spicy rice fragrant and spicy secret recipe Chongqing.

Hello, it is a pleasure to serve you. The following is an introduction to the practice of Chongqing oil and spicy seeds, I hope you <> the main ingredients Guizhou Dahongpao chili powder 200g, Hunan Chaotian chili powder 200g, Sichuan Erjintiao chili powder 200g, auxiliary ingredients cinnamon 2, appropriate amount of sesame seeds, 5 star anise, 50g of Sichuan pepper, 50g of rapeseed oil, 200g of small grinding sesame oil, 5 of Sannai, 5 bay leaves, 5 grass fruits, 5 cloves, 1 fennel of Chongqing oil and chili seedsPut 200 grams of Guizhou Dahongpao chili powder into a high-temperature container 2

Put in 20 grams of fennel 350 grams of dried peppercorns 4Add 200 grams of Sichuan Erjin Bar chili powder 5

200 grams of medium-spicy Hunan Chaotian chili powder, spices: 5 pieces of Sannai, 2 pieces of cinnamon, 5 bay leaves, 5 grass fruits, 5 star anise, 5 clovesPour all the prepared rapeseed oil into the pot, the amount of oil is about 1 3 more than the volume of the chili flakes (500 grams).

After the rapeseed oil is burned until you can't smell the raw oil, you can turn off the heat, and wait for the oil temperature to cool naturally to 8 when it is hotSlowly pour the hot oil into the chili noodles, stirring constantly while pouring, to ensure that all the chili noodles can fully contact with the hot oil, and finally add 200 grams of small sesame oil to the chili noodles.

Tips & Tips 1, some people think that the higher the oil temperature when making spicy sea pepper, the better, in fact, too high oil temperature will only make the sea pepper paste, except for the mushy taste. So how can you control the oil temperature just right? The easiest way to do this is to add a slice of ginger to the hot oil, and if the surface of the ginger slices slowly turns yellow in the hot oil, the oil temperature will be just right.

2. It is best to use rapeseed oil for oil, rather than corn oil, because corn oil has no fragrance. The amount of oil can be used to submerge the sea pepper noodles, which is about 1 3 or so more than the sea pepper noodles.

The secret recipe and method of Chongqing oil and spicy seeds are as follows:

Tools Ingredients: rapeseed oil, coarse chili flakes, fine chili flakes, cooked white sesame seeds, onions, shallots, ginger, celery, cinnamon, bay leaves, star anise, yellow gardenia, allspice powder, salt, vinegar.

1. To make oil and spicy seeds, you need rapeseed oil, the taste of other oils will be worse, prepare 2 taels of thick and thin chili noodles.

2. Prepare onions, ginger, shallots, and celery.

3. Prepare cinnamon, bay leaves, star anise, and yellow gardenia.

4. Pour 1 kg of rapeseed oil into the pot, pour all the spices into the cold oil, do not pour in the hot oil, the fragrance will be paste before it is fully stimulated.

5. Fry the small and medium-sized slag only for about 5-10 minutes, the spices in the pot can be dehydrated and slightly browned, and the removed material can be used to stew meat, which is very delicious.

6. Mix the chili flakes with cooked white sesame seeds, 10 grams of five-spice powder and 15 grams of salt.

7. Pour the oil into the chili powder twice, the first time less, judge the beam and pour it into the mixture, you can't see the degree of dry chili, stimulate the spicy taste, pour in about 5 grams of vinegar, pour the remaining oil for the second time, mix evenly, cover the lid and simmer for 10 minutes to let the fragrance fuse.

If you want to make spicy oil, first we need to heat the peanut oil, and wait until it is 70% hot, that is, when it is 150-170 degrees, then you can find that the oil surface is turned from all sides to the middle, and there will be a trace of smoke, at this time we can pour the powdered mixed spices and chili noodles into the red oil. At this time, the oil temperature will be below 70% hot, and then we keep it for 3-5 minutes, and when the oil temperature drops to 50% hot, then we can sprinkle in an appropriate amount of raw sesame seeds.

For spicy peppers, in fact, the quality of dried red peppers determines the quality of spicy peppers, so everyone must learn to choose high-quality dried chili peppers when buying.

At the same time, when we are frying chili peppers, we must use the minimum heat, so as to avoid the situation of stir-frying. In addition, all the water in the dried chili peppers can be removed.

When the oil is hot, we need to add an appropriate amount of spices at this time, which can make the taste of the oil and spicy seeds better, and at the same time, white sesame seeds should also be put to make the taste better, and when the oil is hot, it must be cooled in time for more than ten seconds, mainly because the oil is relatively hot when the fire is just turned off, and it is easy to burn the pepper noodles at this time, which is undoubtedly not good.

The nutritional value of spicy seeds.

Spicy oil contains a special substance, which can accelerate the metabolism in our human body, promote hormone secretion, and can also help us with health care**. At the same time, chili oil is also rich in vitamin C, which can play a role in lowering cholesterol. It can also help us avoid cardiovascular disease.

For spicy seeds, in fact, there is also the presence of capsaicin, which can have a strong anti-inflammatory and antioxidant effect, which will help us reduce the production of heart disease and prevent diseases.

1.Prepare ingredients: a portion of coarse and fine chili noodles, prepare a portion of rapeseed oil according to the amount of chili noodles (it must be used to make cooked oil and spicy seeds), and prepare another serving of sesame seeds according to the chili noodles (the black sesame seeds used in the picture, so it is a bit dark, and it was given by others, and it has not been eaten yet.)

2.Under normal circumstances, white sesame seeds are used, and the color is more beautiful), a small spoon of salt, a small spoon of vinegar, a few chives, a grasp of dried peppercorns, 2 star anise, 2 sand ginger, and a few bay leaves.

3.Method: (1) Wash the chives first and dry them with water.

4.(2) Put the chili flakes and sesame seeds in a pot and stir well.

5.(3) Start the oil pot, add enough amount at one time, fry the oil over high heat first, let the low heat slowly cool down, when the temperature in the pot is not too high, put the prepared chives, dried peppercorns, star anise, sand ginger, bay leaves all into the pot, turn on medium heat, stir out the fragrance, until the chives become brown.

6.(4) Turn off the heat and slowly strain out the ingredients in the pot (when slowly scooping the ingredients, it is also the time for the oil temperature to drop slowly.)

7.If you use a colander to remove it directly, then wait a little longer to lower the temperature of the oil in the pan.

8.), pour into the chili flakes.

9.(5) Keep stirring, first take a spoonful of balsamic vinegar and continue to stir, put it evenly for a while, put a spoonful of salt and stir well, you can put it to stand.

10.After it has cooled thoroughly, seal it well.

Spicy oil. There are many common condiments in daily life, in the case of some condiments to select, you need to carry out the selection according to the delicious preparation, otherwise the random mess will promote the change of delicious taste, and it is not easy to eat in the case of eating, there are many types of condiments, different condiments are not the same in terms of efficacy, generally salt, chicken essence, they are all to put in the case of making dishes, and the spicy seeds are also very good to choose, how to make spicy seeds?

Many people are not very clear about the method of spicy oil, it is also very important in application, and in the case of eating some fried noodles, many people will love to put it, but in the case of eating spicy seeds, it needs to be carried out appropriately.

How to make spicy seeds:

Ingredients: 20 dried chili peppers, 1 4 teaspoons of salt, 10ml of water, 5 star anise, 1 teaspoon of sesame pepper, 1 teaspoon of seedlings, star anise, 3 apples, 4 small cinnamon branches, a small amount of nutmeg, 1 small stalk of ginger.

Practice. 1.Brew the spices and prepare the peppers in advance. Fill a bowl with water, pour all the spices into the water and soak for 30 minutes. Dry red peppers are washed and dried, cut open, remove the moldy areas, and cut into pieces with scissors.

2.Boil aromatic oil. It doesn't matter how much oil you put in the pot (if you have more oil and less ingredients, you can boil more time; In turn, it reduces the time) as you require.

Scoop up the spices, drain them slightly, pour them into cold oil, and simmer for about 20-30 minutes. Remember that the sand kernels should be cracked, which is beneficial for the flavor to penetrate into the oil. The oil that is boiled so well is so fragrant, and the fried noodles are cold dishes or roasted vegetables, all of which are very delicious.

3.Roasted pepper in oil. Add oil to the pan and stir-fry the chili flakes, bring to a simmer, and stir-fry the chili flakes for 5 minutes until the chili flakes are crispy. At this time, I still remember to wear a mask, especially when there are many peppers in the sky, it is very choking.

4.Crush the peppers and spices. The spices and chili flakes removed from the oil are mixed in a crusher, poured into a bowl and set aside.

5.Spicy oil. Put oil into the pot again, about 100ml, and add the aroma oil that has just been boiled, after burning the smoke, Xuan Huo, wait for the water temperature to drop to 70% hot, then pour the oil into the Chaotian pepper bowl, and pour in the water, and mix it with a soup spoon or wooden chopsticks.

At this time, you can find that the beautiful and sweet and delicious spicy seeds appear in front of your eyes.

The above is a detailed explanation of the practice of spicy seeds, in the case of making such delicious seeds, it is necessary to prepare in advance on the food, and in the case of making them, they can be carried out satisfactorily, and in the case of preparation, there will be no problems, the steps of making spicy seeds are very simple, and each process is not difficult.