What is braised pepper oil, the practice of braised chili oil

It should be unique to them.

Ingredients: 2 tablespoons of chili noodles, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of cumin powder, 1 tablespoon of salt, 1 tablespoon of sugar, tablespoon of white sesame seeds, appropriate amount of cumin, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking oil.

Production steps: 1. Prepare the seasoning. Pepper Noodles:

Sichuan pepper powder: cumin powder: salt:

The ratio of sugar:white sesame seeds is 2:1

2. Take a large clean bowl and pour all kinds of seasonings together while measuring the portion.

3. Prepare spices. 3 star anise, 1 small strip of cinnamon, 1 handful of cumin, 1 handful of Sichuan pepper. You don't need to be too particular about the ratio of this spice, just put a little more spice if you like.

4. Heat an appropriate amount of oil, add spices, and fry slowly over low heat. Fry out the fragrance of spices, see the pepper fried discolored, you can turn off the heat.

5. Take away star anise and cinnamon, but generally all the spices are sandwiched away, and only oil can be left. Wait for the oil to cool a little, and then pour the pepper oil into the seasoning. Tip: If the hot oil is too hot, it is easy to scald the seasoning.

6. Stir well.

7. This all-purpose sauce is ready. Do more than one at a time, put it in a clean container, and keep it tightly sealed. Mix bean skin, lotus root, potatoes, hot vegetables, etc.

The method of flavoring chili oil is very simple, you have to buy some seasonings that are specially made for lo-mei, and then Huangda chili, Li Jing's.

Summary. This is 5 kinds of Harbin brine material, and the sand ginger powder is contained in a cloth bag. Add eight cups of water to a boil and simmer for one hour and a half to two hours.

2. Ingredients: star anise (two grains), cumin, Sichuan pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1 4).

Method: Carry the brine material in a cloth bag, add 12 cups of water and boil for 30 minutes.

3. Ingredients: pork, pork bones, add old mold tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, monk fruit.

Method: Add water and boil for one hour.

4. Ingredients: 50 grams of soy sauce, star anise, cinnamon and grass fruit, 25 grams of sand ginger, Sichuan pepper and cloves, 50 grams of licorice, and 500 grams of boiling water.

Method: First put the soy sauce, cooking wine, rock sugar, refined salt, and monosodium glutamate in a clay pot and put it on a low fire, and cook it for about 1 hour. Spices and herbs should be soaked in a pot frequently. Once the brine is made, it is best to use it every other day.

5. Ingredients: 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, 50 grams of licorice, 500 grams of fatty meat, 1500 grams of dark soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of green garlic, 150 grams of fried garlic.

How to make Sichuan pepper marinade delicious.

This is 5 kinds of Harbin brine material, and the sand ginger powder is contained in a cloth bag. Add eight cups of water to boil, simmer for one hour and a half to two hours 2, ingredients: star anise (two grains), cumin, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1 4) Method:

Carry the brine in a cloth bag, add 12 cups of water and boil for 30 minutes. 3. Ingredients: pork, pork bones, add old mold tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, monk fruit.

Method: Add water and boil for one hour. 4. Materials:

50 grams of soy sauce essence, star anise, cinnamon, grass fruit, 25 grams of sand ginger, Sichuan pepper, 25 grams of cloves, 50 grams of licorice, and 500 grams of boiling water. Method: First put the soy sauce, cooking wine, rock sugar, refined salt, and monosodium glutamate in a clay pot and put it on a low fire, and cook it for about 1 hour.

Spices and herbs should be soaked in a pot frequently. Once the brine is made, it is best to use it every other day. 5. Materials:

100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, 50 grams of licorice, 500 grams of fatty meat, 1500 grams of dark soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of green garlic, 150 grams of fried garlic.

You can take a look. However, it is necessary to boil once a day in the morning and evening, and the "medicine bag" is generally 15 days for a flash, and every day according to the loss of the dosage, add light soy sauce, fish sauce, dark soy sauce, salt, sugar, and wine in proportion, and after marinating every day, you need to pick up the ginger, garlic, green garlic, and coriander to remove foam impurities. There should be no water mixed in to prevent deterioration.

Spice oil and Sichuan pepper oil are both common types of Chinese seasonings, and there are several differences between them.

1. Raw materials: The main raw materials of five-spice oil are sesame, spices, cinnamon, star anise, fennel and other spices, and the main raw material of pepper oil is Zanthoxylum.

2. Flavor: Five-spice oil has a strong spice flavor and belongs to the sweet and spicy flavor type; Zanthoxylum pepper oil, on the other hand, has a strong spicy flavor with the unique numbness and aroma of Zanthoxylum.

3. Uses: Five-spice oil is generally used to cook meat, seafood and other dishes, which can play a role in removing the smell and enhancing the taste. Sichuan pepper oil is often used to mix cold dishes, hot pot, etc., which can increase the taste and texture of dishes.

4. How to use: Under normal circumstances, five-spice oil can be used directly, while the amount of pepper oil needs to be considered, because the pepper flavor in the flower is more heavy, and excessive use will make the dish taste too spicy or too numb, and the amount of use needs to be adjusted according to your own taste.

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

Seasoning: ginger (4 slices), star anise (2 pieces), cinnamon bark (1 small section), white sesame seeds (a little).

Method:1Pour 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.

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

3.Another 2 to 3 grind into chili flakes.

4.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).

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

6.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.

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

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

Chili oil is a commonly used oily condiment in the processing of duck meat products, which is made of dried chili pepper as raw material and heated in vegetable oil, and its processing method is as follows:

Choose red dried chili peppers with strong spicy flavor, no impurities, and no mildew, wash them with water, dry them, and cut them into small pieces. Add fresh vegetable oil to the pot, boil the oil over high heat, and cool it to room temperature after the bad smell volatilizes. Put the crushed chili peppers in the cooling oil, stir constantly, and soak for about half an hour.

Then slowly heat to boiling point, boil and fry until the peppers are slightly yellowish-brown, and immediately stop the fire. Remove the chili pepper blocks, cool the chili oil to room temperature, filter it with a cotton cloth, and add a little chili red to tone the color, which is the finished product. After processing, it is best to let the chili oil stand for a period of time, and then use it after clarification, its color is bright red or orange red, clear and transparent, with a spicy fragrance, and no taste.

Secret chili oil, the chili oil you want, hurry up and make it.

First put some red oil in the pot (depending on the amount of your own chili pepper), then put chopped chili pepper for stir-frying, add some dried chili powder after stir-frying, put in some ginger and garlic foam, star anise powder, sesame oil, etc., mainly according to your own taste, you can also add pepper, mountain pepper oil and so on.

Powdered the dried chili peppers.

Put it in a frying pan and fry it.

It's good to fry it dry.

Summary. Dear, you can mix brine and chili oil, but before mixing, it is recommended that you fry the brine oil and chili oil separately to fully bring out their respective aromas and spiciness. Next, here's a way to mix brine and chili oil:

1.Prepare marinades: star anise, bay leaves, cinnamon, cloves, grass fruits, dried peppers, peppercorns, cinnamon, etc.

It can be added according to personal taste. 2.Brine oil production:

Put the marinade into a pot, add an appropriate amount of cooking oil, and slowly stir-fry the marinade over low heat until it is slightly yellow. Pay attention to control the heat to avoid too high temperature causing the marinade to paste off and lose its fragrance. Then pour out the brine oil and set aside.

3.Chili oil production: Prepare some dried chili flakes, pour the cooking oil into the pot, add peppercorns and dried chili pepper segments, and slowly fry the chili peppers over low heat until fragrant.

After the oil color turns red and the pepper fragrance is released, turn off the heat, and use a drain net to remove the pepper and pepper segments. Pour the sautéed red chili oil into the dried chili flakes and finish with the chili oil. 4.

Mix brine oil and chili oil: Mix the prepared brine oil and chili oil in the ratio that suits your taste, and stir well. 5.

The mixed brine oil and chili oil can be used in various dishes such as noodles, vegetables, and stews to increase the flavor and spiciness of the food.

Is it okay to put the brine oil directly with chili oil?

Dear, you can mix brine and chili oil, but before mixing, it is recommended that you fry the brine oil and chili oil separately to fully bring out their respective aromas and spiciness. Next, I will provide you with a way to mix brine oil and chili oil:1

Prepare marinades: star anise, bay leaves, cinnamon, cloves, grass fruits, chili peppers, peppers, cinnamon, etc. It can be added according to personal taste.

2.Brine oil production: Put the marinade into the pot, add an appropriate amount of cooking oil, slowly fry the marinade over low heat until it is slightly yellow.

Pay attention to control the heat to avoid too high temperature causing the marinade to paste off and lose its fragrance. Then pour out the brine oil and set aside. 3.

Chili oil production: Prepare some dried chili flakes, pour the cooking oil into the pot, add peppercorns and dried chili pepper segments, and slowly fry the chili peppers over low heat until fragrant. After the oil color turns red and the aroma of the pepper is released, turn off the heat, and use a drain net to remove the pepper and pepper segments.

Pour the sautéed red chili oil into the dried chili flakes and finish with the chili oil. 4.Mix brine oil and chili oil:

Mix the prepared brine oil and chili oil in a ratio that suits your taste and stir well. 5.The mixed brine oil and chili oil can be used in various dishes such as noodles, vegetables, and stews to increase the flavor and spiciness of the food.

Is the brine oil mixed in chili oil and cooked food?

Dear, do you want to eat brine oil with chili oil noodles?

Mix coleslaw. You can mix it.

Isn't that to be fragrant?

Dear, you can try it in small quantities and see what suits your taste.

The difference between cooking oil and pepper oil lies in the composition and use.

1. Ingredients: Cooking oil usually refers to an oil mixed with a variety of spices and seasonings to add flavor to dishes. The specific ingredients can vary depending on the production habits, but common spices and seasonings include Sichuan pepper, star anise, cinnamon, bay leaves, etc., and imitation fiber seasonings such as green onions, ginger, and garlic may also be added.

The pepper oil is a seasoning oil with imitation pepper as the main ingredient. It is generally made by stir-frying Sichuan peppercorns and adding them to oil, and in rare cases, other seasonings such as salt and chili peppers may be added.

2. Uses: Cooking oil is used as a condiment and seasoning in the cooking process, which can add the aroma and taste of dishes. It is often used in stir-fries, cold dishes, dipping sauces, etc., to harmonize the flavor of the dish and make it more delicious and rich.

Zanthoxylum pepper oil mainly uses Zanthoxylum as the main flavor, which has a unique spicy taste and aroma. Commonly used as a seasoning and condiment, it can be added to foods such as hot noodle soups, cold dishes, and hot pots to add a special spicy taste and aroma.