How to make green spicy seeds, how to make spicy seeds

Cook in a dry pan and then add oil.

Coarse chili flakes 48g (5 tablespoons).

20 grams (2 tablespoons) of cooked sesame seeds

Cooked peanuts 45g (4 tablespoons).

200 grams of cooking oil (preferably unscented corn oil) (about 1 rice bowl).

2 tsp Sichuan peppercorns.

Star anise 1 piece.

1 teaspoon of cumin.

Cinnamon bark 1 small root.

1 grass fruit.

Fragrance 3 tablets.

1 gram of salt 1 tablespoon of white vinegar.

The method of pouring spicy oil.

This kind of coarse chili noodles, like this, 1 tablespoon, about 5 tablespoons is about 45 grams, and I dug it fuller, which is 48 grams.

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200 grams of cooking oil is about the amount of oil in 1 rice bowl.

It is best to use salad oil (corn oil) without aroma, so that the aroma of the oil and spicy seeds can be unobstructed.

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Stir-fried spices: 2 tsp Sichuan peppercorns, 1 star anise, 1 tsp cumin, 1 cinnamon, 1 grass fruit, 3 bay leaves.

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Place the chili noodles in the middle of the pot and place the cooked sesame seeds and cooked peanuts around the edges. Pour the hot oil for a while, and pour the emphasis on the chili flakes.

It is best to use a basin with a lid to hold these materials, because after we pour oil, we must cover the lid to allow all the materials to fully absorb all kinds of fragrance, if there is a lid, the aroma will not leak, and if there is none, it can be wrapped in plastic wrap. Later it will be bottled and preserved.

Prepare about 1 gram of salt and a tablespoon of white vinegar.

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Pour the oil into a pan and heat over medium heat.

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When the oil starts to get a little hot, add all the spices. Sichuan peppercorns are easy to scorch. After adding spices, carefully observe the color change of spices and smell the fragrance.

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When you start to smell the fragrance, you need to carefully observe the color change of the spices, and when the colors start to darken, you need to use a colander to start scooping the spices.

After scooping the spices, turn off the heat, and pour oil on the pepper noodles.

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Pour half of the oil onto the chili flakes and bring them to a boil.

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Quickly pour in 1 tablespoon of white vinegar and stir all the ingredients with chopsticks as you pour.

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Add about 1 gram of salt and stir freely. It's time to pour in all the oil.

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Pour in the whole oil a second time. The same boils up.

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Stir all the ingredients with chopsticks and stir well, so that all the ingredients can fully absorb the oil from the fried spices.

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This oil and spicy seeds are so beautiful. I can't help but pick up a chopstick and taste it.

Although the freshly made oily spicy seeds are fragrant, they are not as rich in taste as the oily spicy seeds that have been made overnight.

After 7 days of oil, the spicy seeds are fully soaked in the oil, and the best is delicious, the spiciness, the fragrance is so fragrant that no one is there, and all kinds of chili sauce are killed in seconds, and the most important thing is that there is no stabilizer or anything.

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A soup pot without a lid, wrap it in plastic wrap, put it in the refrigerator overnight, and the next day you can mix noodles, blanched yuba, fungus, pig ears or something.

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The next day, open the plastic wrap and scoop up 1 tablespoon of oil and chili seeds, fragrant!

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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.

Oil cayenne pepper. Ingredients: Appropriate amount of chili noodles, appropriate amount of peanut oil, appropriate amount of white sesame seeds, appropriate amount of dried pepper, 2 star anise, 40 Sichuan peppercorns, 1 green onion, 2 bay leaves, 2 meat.

Directions: Place the chili flakes in a heat-resistant bowl;

2. Preheat the oven at 200 degrees for 5 minutes, spread the peeled peanuts on the baking sheet, put down the layer, bake at 200 degrees for 10 minutes, roast the peanuts, don't burn them. After cooling, put it in a plastic bag and crush it with a rolling pin;

3. Spread white sesame seeds and chopped peanuts on the pepper noodles;

4. Pour the peanut oil into the pot, add the dried chili, five-spice, Sichuan pepper and green onion, and when the oil is heated for 9 minutes, pour the hot oil with the five spices of the dried chili pepper into the chili bowl, and stir until it is heated evenly; (Add more oil, the amount of oil is about 3-4 times the volume of chili pepper peanuts and sesame seeds).

5. Add an appropriate amount of peanut oil to the pot again, heat the oil to 9 minutes, pour it into a bowl and stir until it is heated evenly;

6. After the temperature of the chili oil is lowered, put it in a bottle for storage.

Tips:1If the oil temperature is too high, it is easy to burn the chili, spices, peppercorns, green onions, etc., and the burnt seasonings will produce a bitter taste, so when the oil is 9 minutes hot, you need to filter these seasonings and pour them into a bowl quickly.

2.The second time you pour in 9 minutes of hot oil, it can make the chili oil more fragrant, and you don't have to worry about frying the chili pepper if you stir it.

3.Fry more chili oil, which can be eaten with cold dishes. ﹌﹌

Ingredients: 20g of chili noodles (coarse and fine), a total of 40g, 10g of white sesame seeds (cooked).

Vinegar. 5ml (more).

Vegetable oil. 300ml

Spices