What should I do if the fennel flavor is too strong in oil peppers?

There are chili peppers, if the fennel flavor is too strong, you can filter it at this time, because fennel generally settles at the bottom, and finally add some oil to the top, I think the taste will be lightened. The effect is relatively good.

Hello. If the fennel flavor is too strong, you can make some oil peppers again and add the previous oil peppers to mix, which can effectively dilute the fennel flavor.

If it's too heavy, then put more water, and if you put some water, just remove the oil.

Scooped out with a spoon, cumin is a commonly used seasoning in cooking, and it is a necessary ingredient for roasting fish stew and making marinated food. Because fennel can remove the odor in the meat and make it re-fragrant, it is named "fennel". Anise is the big ingredient, and its scientific name is "star anise".

The seeds of cumin are condiments, and its stems and leaves also have an aroma, and are often used as a filling for steamed buns, dumplings, wontons, and other foods. The main ingredient they contain is fennel oil, which can help secretion of digestive juices, increase gastrointestinal peristalsis, and eliminate accumulated gas, so it has the effect of strengthening the stomach and promoting qi.

If the aroma of the oil pepper is too strong, you can add more water. This will make it taste a little lighter.

Hello, you can add a little more chili pepper, so that the fennel flavor will not be so strong, that's all. In fact, it has nothing to do with the love of incense.

The oil chili pepper is too heavy in Huaixiang, how can it be half, then you can only add some chili pepper and then go in, if it is too heavy, it is indeed not delicious. Only by adding something else can dilute her taste.

It's okay to put the fennel flavor in chili oil, you can take out the vegetables, and don't put too much on the re-burning.

You can pick out the fennel with chopsticks, which will reduce the taste. Or you can make another one.

These condiments require less, and a flavor is OK. If there is too much, the spicy ash will feel weird, and the spice flavor will be too strong

What should I do if the oil chili pepper is put in meat, and the fragrance is too strong? Then don't put it away, it won't taste good.

Summary. Hello, dear, I'm honored to answer for you! <>

The solution to the strong flavor of fried chili oil and coriander is to sprinkle white sesame seeds after all the chili peppers are soaked, and pour all the remaining hot oil on top of the white sesame seeds to stimulate the fragrance. Ingredients: Dosage: A large bowl of chili noodles (the bowl I use is relatively large), white sesame seeds are not limited (you can put more if you like), an appropriate amount of salt, an appropriate amount of cumin (you can leave it out), half of the amount of peanut oil, and chili pepper (if you want to oil chili oil, how much chili oil, how much chili pepper is or how much oil), and an appropriate amount of five-spice powder.

What to do if the fried chili oil coriander flavor is too strong.

Hello, dear, I'm honored to answer for you! <>

The solution to the strong flavor of fried chili oil and coriander is to sprinkle white sesame seeds after all the chili peppers are soaked, and pour all the remaining hot oil on top of the white sesame seeds to stimulate the fragrance. Ingredients: Pepper noodle stool-type, a large jujube fiber guess bowl (the bowl I use is relatively large), white sesame seeds are not limited (you can put more if you like), an appropriate amount of salt, an appropriate amount of salt (you can leave it out), half of the amount of peanut oil, chili pepper (if you want to oil chili oil, how much chili oil, how much oil), and an appropriate amount of five-spice powder.

1. Prepare about 500 grams of chili noodles first, then add 4 teaspoons of salt and 2 teaspoons of sugar, stir well. 2. Add some water to the chili noodles in small quantities and many times, you don't need to add a lot of disturbances, you only need to soak the chili noodles slightly. 3. Stir up Lee's cooking oil.

Prepare some slices of green onions, ginger and garlic, finely shredded onions, and a few pieces of coriander or parsley. Spices prepare star anise, peppercorns, bay leaves and cinnamon. Pour more rapeseed oil into the pot, first put the onions, ginger, garlic, onions and coriander into the pot to fry, fry until slightly yellow, pour in all the spices, until the water in the dish is fried dry, the spices are fried out of the fragrance, and all the ingredients are removed from the oil.

The resulting oil already has the aroma of all the ingredients and spices. 4. You can put a little crushed peanuts or white sesame seeds into the soaked chili noodles, and then pour the boiled oil into the chili noodles in batches. 5. Finally, you need to add some high-grade liquor to the chili oil, adding baijiu can not only increase the flavor, but also prolong the eating time of the chili oil.

<> kiss (° After the incense is fragrant, when the spicy is not bubbling, add a little sugar to the spicy, stir well, and use the residual heat of the spicy to fully dissolve the sugar in the oil and spicy. After polishing, the oil is splashed with spicy seeds, and the color is dry, and the hands are ruddy and heavy, and the spicy oil is more viscous. The boiling point of the head incense and the main incense components are relatively low and volatile, and your chili oil has just been fried and fragrant, and there is no fragrance after it cools, indicating that the temperature at which you make chili oil is not well controlled, so that the first fragrance and part of the main fragrance in the chili oil volatilize.

I hope my answer can help you, I don't think you have any other questions to consult, we are ready to answer for you I am very happy, I hope you can give me a like, thank you, I am very much looking forward to the next consultation.

Ingredients: dried chili pepper (100g), Sichuan pepper (20g).

Excipients: ginger (4 pieces) star anise, (2 pieces) cinnamon bark (1 knot), white sesame seeds (a little).

Preparation steps: 1. Prepare materials: dried red pepper, Sichuan pepper, ginger slices, star anise, cinnamon, white sesame seeds (cooked).

2. Pour dried red pepper and Sichuan pepper into an oil-free cold pan, stir-fry slowly over low heat for about 1 minute, and turn off the heat.

3. After cooling, take 1 3 and grind it into chili powder with a grinder.

4. Another 2 3 grind into chili noodles.

5. Mix the chili powder and chili noodles, add a teaspoon of salt and sugar, stir well, and then sprinkle with a layer of white sesame seeds (fried).

6. In a cold pan, add ginger slices, star anise, cinnamon, and boil the oil over medium heat.

7. When the ginger slices are fried until they are shriveled and browned, take out all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

8. After the hot oil has cooled for 10 seconds, slowly pour it into the chili noodles. (At this point, the chili oil is ready to be used as a seasoning).

9. If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to keep it tightly sealed.

Whether it's spicy or not depends on the paprika.

Put less water before mixing the chili peppers, it is not easy to fry the paste.

Then heat the oil, it is best to smoke, you can put some peppercorns and cinnamon and pour it on it, stirring while pouring.

It is better to pour it in batches, so that it will be even.

Finish with a sprinkle of sesame seeds and a little salt.

1. Chop the dried chili pepper into 2 cm segments, put it in the food processor and crush it into chili noodles, and the thickness of the chili noodles can be adjusted freely according to personal preferences; (Using a food processor saves effort and avoids spicy to your hands and eyes.) ）

2. Peanuts are also crushed in a food processor;

3. Put some water and salt in the chili noodles and mix well, so that the chili noodles are soaked and sober, and do not add too much water;

4. Cut the green onion into sections, cut the garlic in half, and slice the ginger;

5. Heat the wok, fry the white sesame seeds over low heat;

6. Pour the vegetable oil into the pot, and when it is hot until 4, first add the peppercorns, star anise, and bay leaves and fry them on low heat for 3 minutes until the fragrance is completely dissolved in the oil;

7. Add the green onion, garlic and ginger slices to the oil and continue to fry for 4 minutes until the green onion section, garlic and ginger change color and remove them;

8. Finally, put chili noodles and crushed peanuts in the oil and fry them for 5 minutes until the water in the chili noodles completely evaporates; (It doesn't matter if you put chili flakes and crushed peanuts in the oil, the foam will be less or disappear after boiling.) ）

9. After the chili oil is cooled, sprinkle in white sesame seeds.

Tips: 1. The seasoning should be put in order during the boiling process of chili oil;

2. Putting some water in the pepper noodles is conducive to the exudation of capsanthin, the pepper noodles with water are not easy to fry and paste, and the color of the oil is beautiful;

3. Keep the hot oil temperature at all times when boiling chili oil.

Why are modern people's tastes getting heavier and heavier? I remember that some of the people around me used to be unaccustomed to eating chili peppers, but now they are all in love with chili peppers. Maybe it's because the work pressure is too much, and I don't have an appetite every time I eat, but the chili pepper can be appetizing, and over time people like it.

However, it is also good to eat chili peppers occasionally, capsaicin can promote blood circulation in the human body and promote metabolism.

For people who are not spicy or happy, it is really good to have a bottle of chili oil at every meal. Because sometimes some dishes are not spicy, they don't taste good when they eat them, but when they put some chili oil in a bowl alone, their appetite returns. This has entered spring, the weather is getting hotter and hotter, and people's taste will get worse and worse, so this chili oil is also indispensable.

I usually make chili oil at home, and chili oil is an indispensable condiment at home. But the chili oil I made was always not fragrant enough, and I asked the chef later to find out that it was strange that this step was missing!

【Homemade chili oil】

Ingredients: Appropriate amount of dried chili peppers, appropriate amount of sesame seeds, appropriate amount of chopped peanuts, appropriate amount of green onions, 3 star anise, 2 bay leaves, appropriate amount of Sichuan pepper, a little salt, appropriate amount of cooking oil.

The method is as follows: 1. First of all, we wash the dried chili peppers, because there will be dust on the surface, and drain the water after washing.

2. Then put the dried chili peppers into a food processor and beat them into chili noodles, and put the crushed peanuts in the microwave to heat them up to bring out the fragrance.

3. Heat oil in a pot, add green onions, star anise, bay leaves and peppercorns to fry until fragrant, then remove various spices and filter out the sesame oil.

4. Add sesame seeds and crushed peanuts to the chili noodles, add a little salt and stir well, then pour in the fried sesame oil and stir well.

In this way, the fragrant chili oil is completed, and the moment the oil is poured, the fragrance comes to the nose, and it is so fragrant. The main thing is to add green onions, star anise, bay leaves and peppercorns to fry in oil, add this step, the fragrance of spices are integrated into the oil, and the chili oil that comes out of this way is fragrant enough!

Tips: Store the prepared chili oil in a clean jar, in the refrigerator in hot weather, away from direct sunlight, in a cool, dry place.

Be sure to put seasonings, sesame seeds, chicken essence, and monosodium glutamate in the chili pepper. Cook in hot oil and then pour in the appropriate amount of sugar. Finally, use a little white vinegar to stir up the fragrance, and then pour in the hot oil, so that the chili oil is very fragrant.

The ingredients of chili oil made by yourself are not right, there are seasoning spices sold on the market, you can use various condiments to mix them in proportion to the chili pepper, and then pour them with hot oil, which is absolutely fragrant.

Because when making chili oil, don't unilaterally use chili powder, so the taste of chili oil is not enough, and the edible oil used in chili oil is boiled with spices in advance, so it will be fragrant.

More than 10 kinds of spice ingredients, boiled out of the "chili oil", can it not be fragrant?!