Can anyone tell me how to make a good seasoning?

I believe that it is not only Sichuan people who love spicy food, but also gender and region. And spicy oil is a widely used spice unique to Sichuan, which has a wide range of uses. Recently, I found out that the original supermarket to make a good oil and spicy is very expensive, a small bottle will cost 15-6 yuan, hehe, in fact, making oil and spicy is very simple, you can do your own DIY, you don't have to buy a good one, not only save money, but also can be slightly improved according to your own taste, so that the taste is better and more suitable for yourself!

Now let's tell you the ingredients: first of all, prepare a container for the spicy seeds, and recommend a glass bottle with a lid, which is convenient to store and can also make the flavor of the spicy seeds last. Then there is 100g of dried chili noodles, taste it when you buy it, and feel that the spicier it smells and smells as fragrant as possible, and then it is 15g of dried peppercorns that go to the seeds, and it also smells as numb and fragrant as possible.

Then there is 10g of white sesame seeds (black sesame seeds are also fine, but white sesame seeds are better), and it is better to dry and fragrant sesame seeds. Then prepare 200g of vegetable oil, peanut oil is recommended because the fragrance is very strong and the nutrition is good. Steps:

First put the peanut oil in a wok and heat it over high heat until it smokes slightly, then turn off the heat and immediately pour the dried chili noodles, Sichuan pepper, and white sesame seeds into the oil together. Then use a spatula to mix the above ingredients and stir-fry until a rich aroma comes out. If the fragrance does not get it, you can turn on a low heat until the peanut oil is absorbed by the ingredients (if the oil is more than the ingredients, it doesn't matter, it can float on top of the dry matter after bottling, it is very fragrant) and exudes a strong fragrance, and this is done.

After the fried oil and spicy seeds are cool, you can use a spoon to put them into a wide-mouth glass bottle with a lid, and then cover the lid and store it at room temperature, which can generally maintain a rich fragrance and spicy taste for about half a year. Every time you eat noodles or cold dishes, you can put in the right amount according to your spicy taste, the taste is numb and spicy, and then mixed with peanut oil and white sesame seeds is fragrant and the aftertaste is endless. I also have two improved recipes, one is that if you like a stronger and more western taste, you can add 20g of scorching powder to the ingredients according to the above amount, and then mix it in the above recipe to fry the fragrance and preserve, when using this oil and spicy seeds to make condiments with meat food, it brings a strong barbecue flavor to the food but is safer and more hygienic than barbecue.

Second, if you don't eat too spicy or like to eat sweet and spicy flavors, you can add 10g of brown sugar to the main recipe above, so that the spicy taste will not be very strong, and it has a unique sweet and spicy taste. However, because I prefer a stronger flavor, I usually prepare a bottle of spicy seeds with scorching Western Regions flavor oil for myself to eat white chopped chicken or braised fat sausages, and dip it when marinating beef, which tastes great. Every time I open the bottle of spicy oil, the saliva is secreted involuntarily, and it is simply an appetite!

PS: When stir-frying, you can also add thin ginger slices or garlic cloves according to personal taste. It will be more fragrant.

Put the oil first, and put the seasoning pepper in the cooked hands.

1. Ingredients: 60 grams of devil chili pepper, 60 grams of ordinary Zhaoqingxun chili, 20 grams of white sesame seeds, 10 spoons of vegetable oil, 4 grams of cumin, 4 star anise, 1 cinnamon, 2 grams of bay leaves.

2. Material bearing weighing (white sesame is attached).

3. Mix two kinds of peppers with this pepper, and wash the dust separately with spices (except cinnamon), remove and drain the water.

4. Heat an iron pot and slowly dry the spices and peppers.

5. Put the dried peppers and spices into a wall breaker or (pound garlic jar) and crush them.

6. Pour chili spice powder and white sesame seeds into a bowl, pour oil into an iron pot and heat it, put in the cinnamon over low heat to force out the fragrance, and remove the cinnamon after the oil is boiled until there is green smoke.

7. Pour oil with an iron spoon into a bowl, pour oil with your left hand and stir with your right hand to avoid the pepper paste.

8. Seal and store after cooling.

1. Prepare the raw materials.

120 grams of dried chili peppers, 20 grams of dried Sichuan peppercorns.

2. Put the sesame seeds in the pot and fry them over low heat until cooked, don't fry the paste.

3. Soak the peanuts in water for a while, peel them, and then fry them in oil.

4. Put the peppercorns in the pot and roast over low heat (no oil).

5. Grind the peppercorns into a fine powder with a food processor.

6. Clean the chili pepper, cut it into sections, remove the chili seeds slightly, pour 500 grams of water, 500 grams of rapeseed oil, sesame oil, pepper oil, and chili oil into the pot, and boil slowly over medium heat, stirring while boiling to make it evenly heated.

7. The oil becomes relatively clear, which means that all the water is boiled off, and the subsequent process should be turned on a low fire, pay attention to the observation, the color of the pepper is red and bright, and it cannot be blackened, but the water must be boiled off. Once the chili peppers are boiled, quickly remove the chili peppers.

8Put the boiled chili peppers into a food processor bucket and beat them finely, then add the fried peanuts and whip them slightly to make the flowers crumble.

9Put bay leaves, star anise, cinnamon, ginger, green onions, garlic, and thyme in a frying pan, boil over medium-low heat to bring out the fragrance, and then strain the oil out.

10 dozen fine chilies, peanuts and peppercorns, stir-fried sesame seeds and salt, mix well.

11. When the oil temperature is not very high, pour it in, stir evenly, because the materials are cooked, the temperature of the oil should be controlled, not too high, and there can be no temperature.

Precautions. 1. It is best to choose pepper and pepper from Sichuan or Chongqing;

2. When boiling chili peppers, water and oil must be mixed, and the water and oil are put into the pot together, and they must be stirred while boiling until all the water is boiled off;

3. The boiling of oil and spices should not be too hot, and the fragrance should be slowly boiled.

<>1. Ingredients: 170 grams of star anise, 220 grams of Sichuan pepper; or 150 grams of cherry ginger slices, 50 grams of good ginger; 100 grams of licorice, 50 grams of bib; 100 grams of cinnamon branches, 100 grams of cinnamon; 100 grams of white pepper, 50 grams of fennel; 80 grams of meat buckle and 50 grams of white buckle; 25 grams of cloves.

2. The above condiments must be crushed into the end, which must be fine, and the spicy oil after making it can increase the flavor of the fragrant shirt; Take a few chili powder (according to your own needs to see how much chili powder);

3. Stir evenly with the above flavor material and put it in a heat-resistant container for later use; Take the best rapeseed pressed oil, peanut oil, sesame oil, soybean oil, etc.

4. Heat the oil to 180 degrees Celsius and cool it away from the fire source for 3 minutes (warm reminder: safety is more important, be careful of burns); Aim for the paprika, pour the oil into the paprika, and the aroma will come to your nose;

5. After the hot oil is splashed clean, pour the spoon or pot containing the oil with a little farmhouse vinegar, shake it for a while, and then pour it into the chili oil; It's done, and the oil and spicy are done.

Oil poured chili pepper Ingredients: chili powder Auxiliary materials: salt, pepper powder, peanuts, sesame Cooking method:

1. Pour oil over a pot on a low heat, add salt, pepper powder, sesame seeds, and crushed peanuts to the chili powder and stir evenly for later use; 2. Let the hot oil cool for 1-2 minutes, pour it into the prepared chili noodles, and mix well. Characteristics: Spicy and fragrant.

Shaanxi oil spicy secret recipe Method: Mix the following spices and grind them, and grind the Shaanxi red pepper (do not grind it into noodles), mix the two Take a few rapeseed oil (the oil must not be put less, generally it is not much better than the pepper), heat until there is a big smoke, turn off the fire, cool it, and splash it directly on the pepper without smoke. (You can also add a little salt to the chili) star anise 170 grams Sichuan pepper 220 grams Ginger slices 150 grams Ginger 50 grams Licorice 100 grams Bi Bu 50 grams Cinnamon 100 grams Cinnamon 100 grams Cinnamon 100 grams White pepper 100 grams Fennel 50 grams Meat buckle 80 grams White buckle 50 grams Cloves 25 grams Oil pepper Ingredients:

Dried chili shreds, salt, oil, cooked sesame seeds Method: 1. Put the dried chili shreds into a small bowl, add a little water and stir, slightly damp, add a little salt. 2. Add oil to the pot, and the amount of oil and chili pepper is 2:

1. Heat the oil. 3. Pour hot oil over the shredded chili peppers and stir at the same time to prevent the shredded chili peppers from being mushy. 4. Sprinkle cooked sesame seeds on the surface and let it cool and bottle.

Note: Control the oil temperature does not have to be too hot to avoid burning the shredded peppers. Cover the bottle and store it at room temperature.

It can be used for cold dishes, noodles, hot pot seasoning, dipping sauce, and stir-fry seasoning. Seek adoption.

Just use spicy noodles and oil! Heat the oil and pour the spicy noodles over it!

Spicy oil is from Shaanxi! Warm the oil! Pour the peppers directly on top! Add green onions to it.

I think you should add more red peppers, because the red peppers are really spicy, and stir them thoroughly. You can add more old godmothers.

Prepare dried chili peppers, Sichuan peppercorns, ginger, star anise, cinnamon, white sesame seeds, etc., people sometimes have to add spices, in order to make the oil more fragrant and more flavorful, I must use the minimum heat at that time; Pour dried red pepper and Sichuan pepper into a cold pan without oil, turn off the heat after a minute, grind it into chili powder after cooling, and then put ginger, star anise, cinnamon, etc. in cold oil in a cold pan, and then put it together.

When making chili noodles, you should choose coarse chili noodles, and you should also prepare oil and sesame seeds, which will be more delicious; If you want to make oil sesame seeds, you should first put the sesame seeds and oil coarse chili noodles in a bowl, and then prepare the peppercorns, peppercorns, peppercorns and large ingredients, at this time, the pot will burn the oil, and then turn it off into a low heat, when the oil is warm, you must put the seasoning in it to fry the fragrance, and then continue to put the oil on the pepper noodles, at this time, the seasoning is fragrant chili oil.