Why is the cold skin sold delicious, relying on chili oil and spice recipes to share with you?

The cold skin sold is delicious, he mainly does his seasoning very well, his chili pepper and sesame oil, sesame pepper oil are all high-quality ingredients, and when pouring sesame pepper oil, his proportion is also very particular, and the oil temperature is also very particular.

Yes, it relies on chili oil and sauce, if these two things are delicious, then the cold skin is delicious, because the cold skin is tasteless, mainly relying on seasonings.

If this is cheap, it must be delicious, on the one hand, it is a problem of seasoning, and on the other hand, it must be that his cold skin production process is better.

The cold skin is very delicious, and you can usually make it yourself, put some coriander sesame oil, and then put some chili oil, soy sauce, and these are served cold.

Yes, the cold skin is delicious, the seasoning is very important, and the chili oil should be delicious.

The cold skin sold is delicious, not only for chili oil and red spices, but also for people.

Why is the cold skin sold delicious? Relying on chili oil spice recipe to share with you. I also think that selling cold skin is delicious, mainly because of the condiments.

Why is the cold skin sold delicious, relying on chili oil and spice recipes to share with you? They are all secret recipes, and they can't be easily shared with you.

If the cold skin is delicious, it must be potato flour, because the cold skin of potato flour is very smooth.

I think the cold skin sold is also very delicious, and the main reason why it is delicious is that the cold skin is particularly chewy, and its seasoning is particularly good.

A bowl of cold skin is not authentic, whether it is delicious or not, whether it is delicious enough or not, this chili oil is the key, maybe some people will say that it will be an oil and spicy soon? If you say that, you're wrong, chilli oil and oil pepper look almost the same, but there are differences in how they are made.

1. If you want to make the chili oil with a good color and pure fragrance, then we had better choose Qin pepper from Shaanxi, which is characterized by red and bright color, full fragrance and slightly spicy. First of all, the Qin pepper should be dried and roasted in a clean pot over low heat, and then ground into a fine powder, the finer the chili powder grinds, the better the color effect. When we grind the chili powder again, divide it into 2 parts, 1 3 grind it into coarse chili powder, the coarse chili powder is fragrant, and the remaining 2 3 grind it into fine powder, and the fine powder is out of color.

2. It is not enough to rely on the spicy aroma of chili peppers, but also to add a spice powder to it. The spices to be prepared are 8 grams of cumin, 5 grams of Sichuan pepper, 5 grams of cinnamon, 6 grams of star anise, 3 bay leaves, 1 seedless grass fruit, 3 grams of good ginger, 1 gram of cloves, 3 grams of nutmeg, 3 grams of white cardamom, 3 grams of fragrant sand, and 6 grams of thyme. Wash all the spices and dry them in a clean pot over low heat, then beat them into powder and set aside.

Also prepare some ingredients for boiling oil, sliced green onions, sliced ginger, sliced onions, and coriander.

3. Add 500 grams of rapeseed oil to the pot, and it is ideal to use rapeseed oil to make chili oil, because the viscosity of rapeseed oil is better, and it is easier to hang on the top of the cold skin. After turning on the low heat, put the ingredients prepared for boiling oil into the pot together, and boil slowly over low heat, so that the fragrance of the ingredients can be more integrated into the oil, so that the oil fragrance of the boiled out is more intense, and the ingredients are fried dry, and all the slag should be beaten out with a colander until golden brown, beaten clean, and then turn on the high heat to raise the oil temperature to 8 into heat (240 degrees) and turn off the fire. Such a high oil can volatilize the odor of rapeseed oil.

4. After turning off the fire, wait for the oil temperature to slowly drop, when the oil temperature drops to 6 into the heat (180 degrees), pour 50 grams of peeled white sesame seeds into the pot, and then pour 50 grams of spice powder into the oil pot together, stir a few times with a spoon to make it heat more evenly, and when the oil temperature in the pot drops to 5 into the heat (150 degrees), pour the coarse chili powder into the pot and stir a few times, then pour the fine chili powder into the pot and stir evenly, and then pour in 30 grams of balsamic vinegar to increase the color of chili oil. Add another 15 grams of white wine to increase the flavor of chili oil. After stirring well, pour it into a large bowl, then seal it and let it stand for more than 12 hours before use, so that the color is beautiful, and the fragrance is full of cold skin chili oil.

If you want to make the chili oil, the color is red and bright, then the authentic Shaanxi Qin pepper is the first choice, and if you like spicy peppers, you can add a small amount of bullet peppers. If you want to have a good aroma of chili oil, then the ratio of spices is very important, the combination of chili pepper and spices, the fragrance of chili oil can be pure, and finally the control of oil temperature must be controlled, if the oil temperature is too high, it is easy to burn, and the oil temperature is too low and the color can not be produced and the fragrance can not be produced.

Ingredients: dried red pepper, Sichuan pepper, ginger slices, star anise, cinnamon, white sesame seeds (cooked). Pour in the dried red pepper and Sichuan pepper in an oil-free cold pan, slowly fry over low heat for about 1 minute, and turn off the heat.

After cooling, take 1 3 and grind it into capsicum powder with a grinder. Another 2 to 3 grind into chili flakes. Mix the chili powder with the chili flakes, add a teaspoon of salt and sugar, stir well, and sprinkle with a layer of white sesame seeds (stir-fried).

In a cold pan, add ginger, star anise, cinnamon, and boil oil over medium heat. When the ginger slices are fried until shriveled and browned, remove all the spices, continue to heat the oil until white smoke rises, and turn off the heat. After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles.

If you don't want slag, just red oil, then after cooling, filter it with a colander.

The soul of the cool skin is mainly chili oil, the cold skin, the practice of chili oil is also very simple, first put the chili noodles and sesame seeds at the bottom of the bowl, then heat the oil in the pot, put in the pepper pan star anise bay leaf coriander, these seasonings are fried and dried, and poured on the chili noodles.

You can pour hot oil or sesame oil and sesame seeds, it is very fragrant and not spicy at all.

Main ingredients: 15g of chili flakes, 20g of ground chili peppers.

Auxiliary source materials: appropriate amount of cooking oil, a spoonful of salt, 3 bay leaves, 3g of Sichuan pepper, 4g of sesame seeds.

1. Prepare a small bowl and pour all the prepared red pepper powder and red pepper flakes into the bowl. Add a spoonful of salt and stir to combine.

2. Add the prepared sesame seeds and Sichuan peppercorns and stir well.

3. Then add the prepared bay leaves to the bowl, which is the key to making the chili oil fragrant and coarse.

Fourth, heat the oil, burn until the bottom of the pot is slightly bubbling, then turn off the fire rock to accompany the head, at this time wait for half a minute to let the oil cool a little, otherwise it is easy to fry the chili oil.

5. Pour the prepared chili oil into a small bowl, stir well, and then make the fragrant and delicious chili oil.

Ingredients: 100g chili flakes

Excipients: appropriate amount of oil, half a spoon of salt, a small handful of Sichuan pepper, a little sesame seeds, a few green onions, a few slices of ginger, 1 star anise, 1 cinnamon, 1 bay leaf.

1. Sichuan pepper is roasted over low heat.

2. Crush the peppercorns.

3. Roast sesame seeds over low heat.

4. Prepare chili noodles.

5. Roast and dry chili noodles over low heat.

6. Pepper noodles, pepper noodles, sesame seeds, salt, mix well.

7. Preparation, green onion ginger, star anise bay leaves, cinnamon.

8. Add an appropriate amount of oil to the spices and boil over low heat.

9. On low heat, remove the spices after the green onion and ginger are shriveled, turn off the heat after the oil smokes, and let the oil cool.

10. After the fumes disappear, pour it into the chili flour mixture and stir it with chopsticks constantly, stir well, that is, the chili red oil will be obtained, and after a period of time, the color of the red oil will be stronger.

Raw materials for making chili oil: rapeseed oil, bean paste, spice king, green onion, garlic, chili flakes, sesame seeds, and rice powder.

1. Put a pound of rapeseed oil into the pot and heat it over high heat until the oil smokes slightly, start to put in the bean paste, and then continue to fry in the pot to prevent the bean paste from sticking to the bottom of the pot.

2. After frying the bean paste in rapeseed oil for about 3 minutes, you can fry the spice king together, put the green onion and garlic prepared before the period and fry it together until the surface of the garlic is slightly yellow, the time is about 10 minutes, and then start to turn off the heat.

3. Use a strainer to remove the domestic bean paste dregs, as well as onions and garlic together, throw them away, and leave only the rapeseed oil that has absorbed the fragrance, and then heat the oil slightly warm.

4. Put the chili noodles, sesame seeds, and chili oil powder into the iron basin, and put the sesame seeds for two purposes, the first is to match the color well, the second is to produce the fragrance, and then pour the freshly heated rapeseed oil in the pot into the basin, at this time the pot will make a sizzling sound, and then stir it with chopsticks, so that an authentic Shaanxi Hanzhong cold skin chili oil is made.

5. The color of the chili oil is particularly good-looking after it is cooled, put about two spoonfuls when mixing the cold skin, the chili oil is fragrant but not spicy, only the taste of the chili oil is good, the taste of the whole cold skin can be better, the production of chili oil is mainly the details of the operation and the proportion of the cold skin chili oil.

Precautions: You must not be lazy after putting the bean paste in, otherwise the bean paste will paste the pot.

It is best to choose Qin pepper for chili pepper, not too spicy, and it is better to choose fine powder for chili noodles.

The spices of the cold skin chili oil hair, this is generally not found on the Internet, (crown, fragrant "Xing) small, eat the ingredients required to make the cold skin chili oil, star anise, pepper, cinnamon, pepper, fennel, meat, cloves, etc.

Grind or crush it and mix it into spicy noodles (if you can't find it, buy ready-made thirteen spices), and the ratio of seasoning to spicy seeds is about 1:5. Add salt and sesame seeds and mix well. Generally, these things are put in a total of about 1 3 containers, and they are afraid of overflowing when they splash oil.

The oil must be vegetable oil, salad oil, blended oil and the like do not stimulate the fragrance.

When the heat is so hot that the oil is smoking, turn off the heat and cool for a while, and pour it into the spicy cup when it is no longer smoking. Why do you want to cool it, the spicy will be black when the oil is boiled.

Pour more oil, at least completely cover the spicy noodles. Splash it and put it on.

After five or six minutes, drop a few drops of vinegar inside, and the fragrance will come out. Thank you for your adoption!

In fact, it is just ordinary chili pepper, flavor.