Can you use corn oil for spicy strips? What kind of oil are spicy strips made of? What are the dange

You can use, sweet potato, flour, sugar, corn oil, salt method: 1The sweet potatoes are steamed in a pot, pressed into a puree, and flour, sugar, corn oil, and a pinch of salt are added.

and form into a dough. 2.Put the dough in a plastic bag, press the rod evenly, sprinkle with black and white sesame seeds, cut it into the desired shape, and put it in a baking sheet.

Bake in the oven at 150 degrees for 25 minutes.

Spicy strips can be made with corn oil, and they are white after frying in corn oil.

Personally, I think it should be, yes. There should be no taboos about corn oil, and there is no need to worry about whether corn oil can be used at all.

It is best to use red oil for spicy strips, which is bright in color and luster, and corn oil is used sparingly.

We usually use soybean salad oil, and there is also corn salad oil on the market, which can be used.

This one is made with oil that has been fried repeatedly, and it is certainly not healthy. May contain carcinogens and oxidizing agents such as nitrous acid.

500 grams of fresh chili peppers, 20 grams of fresh peppers, 500 grams of rapeseed oil.

Preparation: Remove the fresh chili peppers, string them with iron skewers, put them on charcoal fire until they are slightly wrinkled, remove them from the fire, pull out the iron skewers, put them in a bowl, and add fresh peppers to pound into puree.

Put the pot on the heat, refine the rapeseed oil, and pour it into the pepper puree.

2.Because the moisture content of fresh peppers is larger, the oil temperature should be slightly higher.

3.This kind of chili oil will have a unique taste when you add soy sauce, monosodium glutamate, green onions, fish sauce, and a little crispy soybeans and minced sprouts.

4.This chili pepper is spicy and fragrant after frying, and has a long aftertaste. 5.Fresh chili peppers can also be pureed with a meat grinder.

Hello cumin 1500 grams, 250 grams of chili noodles, 250 grams of chicken powder, 200 grams of Wang Shouyi spicy fresh, 250 grams of peanuts (dry fried and peeled), 250 grams of sesame seeds (dry fried), peeled sunflower seeds 250 (dry fried), 100 grams of cashew nuts (dry fried), all the above raw materials are beaten into powder (or ground into powder by a dry mill or small stone mill), add 150 grams of curry powder, put it in a container, 1500 grams of salad oil, 500 grams of duck fat heat and pour in, stir well.

Ingredients: Yuba edible oil.

Table salt: Sichuan peppercorns.

Dried chili garlic cloves.

Sliced ginger soy sauce.

Cumin powder paprika.

Sesame seeds: White sugar.

Cooking wine homemade spicy strips to make steps.

1.Soak the bean curd, cut into sections, and set aside.

2.Prepare garlic cloves, ginger slices, peppercorns, and dried chili peppers for later use.

3.Prepare soy sauce, cumin powder, chili powder, cooking wine, salt, sesame seeds, and sugar as seasonings according to personal taste.

4.Heat the oil, add the ingredients from step 2, stir-fry until fragrant and remove.

5.Put the soaked and cut yuba into a pan and fry it until golden brown.

6.Remove the fried yuba and start a new pan.

7.Add the yuba and the seasoning from step 3 and stir-fry to taste.

8.Once removed, the delicious spicy strips are ready.

How to practice spicy strip oil? It's the spicy fritter that saved the city with the oil residue!

Ingredients: a large handful of dried bean skin, 4-5 tablespoons of chili powder, 2 tablespoons of cumin powder, a whole minced garlic, 1 tablespoon of salt, 1 tablespoon of chicken essence, and an appropriate amount of sugar.

1. First wash the dried bean skin, steam it in a pot for 10-15 minutes, and then set it aside to cool.

The oil in the spicy strips is a special oil made by adding light soy sauce and oyster sauce with five-spice powder, cumin powder, white sugar, salt and chili powder, and continuing to mix, the method is as follows: Preparation materials: bean skin, oil, five-spice powder, cumin powder, white sugar, salt, chili pepper, garlic, white sesame seeds, light soy sauce, oyster sauce.

1. Put the bean skin in a steamer and steam for 15 minutes. 2. Put five-spice powder, cumin powder, white sugar, salt and chili powder together. 3. Peel the garlic.

1. Ingredients: appropriate amount of beef tendon noodles, appropriate amount of chili noodles, a little cooked sesame seeds, star anise, a little skin grafting, Sichuan pepper, a little bay leaf, green onion, a little ginger, a little cumin powder, a little pepper powder, a little salt, a little chicken powder.

2. Cut the beef tendon noodles into shorter pieces. Put the water into the steamer, sprinkle a little water and steam for 2 minutes.

3. Then sprinkle some water on the reverse side and steam for 2 minutes. Add a little more oil to the pan.

4. Add star anise, cinnamon, bay leaves, Sichuan pepper, green onion and ginger and stir-fry until fragrant. Fry dry and remove unnecessary.

5. Then add an appropriate amount of chili flakes. Then add cumin powder, peppercorn powder, and cooked sesame seeds and stir-fry until fragrant.

6. Then add a little salt and chicken powder and stir well. Finally, pour in the beef tendon noodles and mix well.

Food: Beef and mutton (soybean oil skin, beef tendon noodles, etc.), oil, dried chili peppers, chili noodles, sesame peppers, star anise, star anise, star anise, ginger, sugar, rice wine, light soy sauce.

1. Cut beef and mutton into strips. Marinate with salt and rice wine for a while.

2. Blanch the beef and mutton in boiling water, remove the frying pan, fry the beef strips until golden brown, and scoop them up.

3. Stir-fry the pot with ginger foam, then add dried chili peppers, chili noodles, sesame peppers, star anise, star anise, star anise, and sugar until the aroma escapes, then add light soy sauce and a small bowl of water to boil.

4. Put in the beef strips, simmer until flavorful, and remove from the pot.

Handmade spicy strip ingredients.

Spicy potato.

Preparation of spicy potatoes.

Food: potatoes, chili peppers, sausages, lettuce, wild peppers, cumin powder, chicken essence, salt, monosodium glutamate, paprika.

1. Cut potatoes, peppers and sausages into strips, chop lettuce, cut pickled peppers into thin rings, heat the pot outside, pour in green and red peppers and lettuce and stir-fry for one minute.

2. Pour in the potato strips again, pour in the sausages and fry them together when they are fast, and add cumin powder, chicken essence, salt, monosodium glutamate and chili powder at this moment. Stir-fry until evenly proportioned, and finally sprinkle some green onions.

3. Sprinkle some green onions on the final plate.

Ingredients: Dried beef tendon noodles, dried chili powder, cumin powder, cooked sesame seeds, edible salt, chicken essence, barbecue season.

Production steps] Step 1: The dried beef tendon noodles bought from **, clean them with water, don't soak them, and then make spicy noodles after soaking soft, there will be no taste of that tendon. If it is softened, it will take about 20 minutes, and you can mix it with cucumber to make a delicious cold dish.

Step 2: After the water is boiled, put the washed beef tendon noodles in the steamer and steam for 3 minutes, if you want to eat more gluten, steam for 2 minutes. I took this last time I did it**, and after doing it a few times in the past two days, the experience I have summed up is that you don't want to put a bunch like me, and you have to tear it one by one after steaming, which is very troublesome.

Be sure to spread only one layer, after one layer is steamed, take it out, and put another layer of steaming, so that you can directly operate the next step.

Step 3: Prepare the seasoning, dried chili powder, cooked sesame seeds, fennel, barbecue sauce, cumin powder, a small spoon of edible salt, a small spoon of chicken essence, pour it into the steamed beef tendon noodles, you can stir it in advance, stir well, I am afraid that my son will eat it, so I didn't put so much chili powder.

Step 4: Put a clean empty pot on the fire, pour cooking oil, put sesame pepper, Sichuan pepper, star anise, bay leaves, boil the oil very fragrant, filter out the excess residue, pour the hot oil into the beef tendon noodles that we pour into the dried chili powder, stir it and you can eat, the taste is exactly the same as the one sold outside, if you like to eat chili peppers, you can put more by yourself, and if you don't like to eat it, you can put less, and you can master it. Isn't it great.

And you don't need to pour so much oil to eat it yourself, it's weirdly high in calories.

It's so simple, so delicious, so enjoyable, with spicy strips full of post-80s memories, it's done.

Prepare the seasoning, dried chili powder, cooked sesame seeds, fennel, barbecue sauce, and cumin powder, a small spoon of edible salt, a small spoon of chicken essence, pour it into the steamed beef tendon noodles, you can stir it in advance, stir well, I am afraid that my son will eat it, so I didn't put so much chili powder.

Thank you.

It can be used. Vegetable oils for barbecues, such as peanut oil.

Corn oil, oil sunflower oil, soybean oil, etc. are OK.

As long as the meat you buy is fine, it doesn't affect the taste.

You can consult the teachers of professional chef schools, and there are such barbecue classes that you can sign up for and learn.

Spicy strips in the process of making cold water and noodles, add an appropriate amount of moisturizer when kneading the dough, or steam it before frying can make the spicy strips more soft and fluffy, if the made spicy strips become hard, soak them in water for a period of time can be soft and fluffy again, most of the spicy strips on the market have low nutritional value, it is best to eat less.

Dosage, the amount of leavening agent used is related to many factors. When the amount of high-sugar bread leavening agent in the bread is 1%, a better baking effect can be obtained; The amount of low-sugar leavening agent used in steamed bread and steamed buns is about the same. The more fermentations, the less you use.

This thing, put it less.