What is the seasoning of the fried spicy skewers made of

Curry powder, dried shallots, cumin, anise, chili powder, garlic, white sesame seeds, and blended oil are boiled.

The dipping sauce of the spicy fried skewers can be adjusted in this way, and the preparation materials are minced garlic, chili peppers, sugar, soy sauce, refined salt, and dried chili peppers, stir them together, pour hot oil, and fry them like this.

It should be prepared according to the ratio of each condiment, understand the specific matching ratio, and pay attention to the matching skills in terms of dipping sauces. You need to marinate the skewers in advance and fry them in a pan, and the fried skewers that come out of this way are more delicious.

You can fry it directly in the oil pan, but be sure to trap the oil so that it can taste better and spread the sauce better.

25 grams of fine chili noodles, 25 grams of coarse chili noodles, 160 grams of rapeseed oil, 15 grams of sesame seeds, 15 grams of crushed peanuts, 2 grams of refined salt, 5 grams of sugar, a little Sichuan pepper, 1 star anise, 2 green onions, 3 slices of ginger, 2 bay leaves, appropriate amount of cinnamon, 1 grass fruit.

Cooking steps:1Put the two chilli flakes together and stir a little.

2.Add the sesame seeds and chopped peanuts and stir together.

3.Add salt and sugar and stir it with a spoon as well, and set aside the stirred chili noodles.

4.Prepare spices and green onion ginger.

5.Be sure to use rapeseed oil, only rapeseed oil will give off a unique fragrance after mixing with chili peppers, take 160 grams of rapeseed oil, put it in a wok, and heat it on high heat.

6.After the oil is hot, add green onion and ginger and fry for a while, then add spices such as peppercorns, and fry until the fragrance comes out, then turn off the heat and take it out.

7.Just take out the fried spices and green onion and ginger and throw them away, and the oil is cold until warm.

8.Pour in the prepared chili noodles, turn on low heat and stir, boil for a while, remember not to turn on the high heat, just boil it on low heat, you can turn off the heat after the bubbles, the chili oil is ready, and it is bottled after cooling.

Please check.

Spicy skewers seasoning recipe and practice, spicy skewers are one of the snacks that many of us like to eat, spicy skewers as the name suggests is a skewer with bamboo skewers to facilitate diners to eat, it is the most popular embodiment of grassroots cuisine, the following shares the seasoning recipe and practice of spicy skewers.

Out of the stall spicy skewers. Method.

Add to bowl according to the sauce ratio.

Put the sauce in a pan, add starch and water, stir to thicken.

Dress up your favorite ingredients and brush the boiled skewers with sauce (I forgot to take a picture of the skewers).

Each one is evenly spread with the sauce and the taste is superb.

Skewer the skewers according to the stock at home and your own taste (this is part of the stock, the shrimp and beef have already been eaten :)

Cut the small pieces of butter fondue base.

Add water and bring to a boil.

After boiling, you can add ingredients that are difficult to cook first.

Add other strings.

Once cooked, it's ready to eat.

Close-up of Q-bomb beef tendon.

Boil water, wash the vegetables, boil the ingredients in boiling water, and blanch the bamboo skewers.

2. String them together.

3. Twice the amount of stir-fried vegetable oil, pour in the Pixian bean paste and hot pot base in the hot oil, and fry until bubbling.

4. Pour in boiling water, light soy sauce, sprinkle with salt and sugar.

5. After the pot is boiled, pour the ingredients into a deeper basin, sprinkle with sesame seeds, pour in pepper oil, heat the rice cooker, soak for 30 minutes, and serve.

Two large stick bones and ginger slices balsamic vinegar are boiled out of the broth, which is the soul of the skewers of fresh and delicious food.

Spices are washed and need to be cut well. I ended up using twice as much as in the figure.

Heat the oil in a pan and add two tablespoons of Pixian bean paste to stir-fry the red oil.

Pour in all the spices and stir-fry.

The fragrance is overflowing!

Pour in the bone broth, add two tablespoons of balsamic vinegar and two tablespoons of light soy sauce, add a piece of spicy tofu, an appropriate amount of salt, bring to a boil and simmer for 10 minutes until the flavor of the spices penetrates into the soup.

Pour the soup into a basin and sprinkle a large handful of cooked white sesame seeds. I can take out a large piece of the spices, but I am lazy and want to soak the spices more to bring out the taste, so I didn't fish.

Prepare the ingredients in advance, soak the fungus and kelp, boil and peel the quail eggs, blanch the vegetables, tofu, mushrooms, konjac, potatoes, etc., remove the shrimp line and fry the shrimp line, and fry the sausage with a flower knife and slightly fry it in oil. After that, all the ingredients are skewered and soaked in the soup.

If the cauliflower is large, it should also be blanched in water.

All the ingredients are soaked in the soup as much as possible, adjust the position after a while, after soaking for an hour, the flavor can be eaten cold, this is how the cold pot skewers come from, in fact, the bone broth contains fat and is not easy to cool. If you like to eat hot, you can also put the pot on the fire for five minutes before serving it to add flavor.

Spicy and fragrant, it is not inferior to the skewer shops outside!