What seasonings to put when pouring spicy oil, and what are the ingredients and methods of pouring s

The oil must be vegetable oil, salad oil, blended oil and the like do not stimulate the fragrance.

When the heat is so hot that the oil is smoking, turn off the heat and cool for a while, and pour it into the spicy cup when it is no longer smoking. Why do you want to cool it, the spicy will be black when the oil is boiled.

Pour more oil, at least completely cover the spicy noodles. I watched Aiju's **, I don't know if it was put on for a while when taking pictures or mixed with the old godmother, I feel a little less oil.

Method: Spicy noodles are the first, you can taste the taste when you buy them, spicy noodles should not be too fine, ground into powder that is not fragrant, to be spicy and fragrant, a scorching spicy may be mixed with alkali. The brothers and sisters are abroad, so they can only settle for it.

I usually buy spicy threads from Shaanxi and grind them for me in the shop.

Ingredients, star anise, Sichuan pepper, cinnamon, pepper, fennel, meat, cloves (uh, poppy husks should be available in Chinese medicine stores, so you might as well get a little .......)）

Grind or crush it and mix it into spicy noodles (if you can't find it, buy ready-made thirteen spices), and the ratio of seasoning to spicy seeds is about 1:5. Add salt and sesame seeds and mix well. Generally, these things are put in a total of about 1 3 containers, and they are afraid of overflowing when they splash oil.

The oil must be vegetable oil, salad oil, blended oil and the like do not stimulate the fragrance.

When the heat is so hot that the oil is smoking, turn off the heat and cool for a while, and pour it into the spicy cup when it is no longer smoking. Why do you want to cool it, the spicy will be black when the oil is boiled.

Pour more oil, at least completely cover the spicy noodles. I watched Aiju's **, I don't know if it was put on for a while when taking pictures or mixed with the old godmother, I feel a little less oil.

Splash it and put it on.

After five or six minutes, add a few drops of vinegar to the inside, and the fragrance will be hooked up immediately.

How to make oily peppers:

1. Heat the oil, wait for it to cool a little, put a little oil into the dry spicy seeds, and stir well.

2. Heat the rest of the oil again, turn off the heat, wait a minute, and then pour the hot oil into the spicy sauce just now.

All right. Shaanxi oil pouring spicy exclusive secret recipe.

Ingredients: Star anise 170 grams.

Sichuan pepper 220 grams.

Sliced ginger 150 grams.

Ginger 50 grams.

Licorice 100 grams.

Bib 50 grams.

Cinnamon sticks 100 grams.

Cinnamon bark 100 grams.

100 grams of white pepper.

Fennel 50 grams.

Meat buckle 80 grams.

White buckle 50 grams.

Cloves 25 grams.

Method: Mix and grind the following spices, and grind the Shaanxi red pepper (do not grind it into noodles), and mix the two.

Take a few rapeseed oil (the oil must not be put less, generally it must be a lot less than the chili), heat it until it smokes, turn off the fire, cool it, and splash it directly on the chili pepper when it is smokeless. (A little salt in the pepper is fine).

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.

The oil and spicy sauce should belong to the blended chili oil, and there is still a difference between it and chili sauce. But generally you want to say that the oil is spicy sauce is not wrong, after all, the production method is similar to the method of oil chili sauce, the oil is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve.

Each region has a different local flavor of chili sauce. Generally, make chili sauce at home, put the chili peppers in the pot, fry them until fragrant (without adding oil), grind them into powder (you can also chop them with a knife), minced peppercorns (also cooked in a pot without oil, fragrant, and then minced), garlic (according to the amount of chili peppers and personal preferences). The above seasoning, garlic and vinegar are finally put in the pot and put the oil (the amount of oil is determined according to the amount of chili peppers, and the chili peppers can be used), and the sesame oil can be put directly, after heating, it is better to put the oil cool, mix it into the chili pepper, and then stir, put in the garlic and vinegar, after mixing, put it in a glass bottle and take it as you eat, cold vegetables, noodles, and ingredients for stir-frying.

To be correct, the oil is not a blended oil, and it should belong to the seasoning range of chili sauce.

So you must pay attention when eating.

During the cooking process, appropriate seasonings should be added.

In this way, the cooking will be more delicious and the nutritional value will be richer.

If it's just a spicy sauce splashed with oil, this is a blended oil, that is, chili oil, which does not belong to chili sauce, because chili sauce also needs to add other ingredients to be called sauce.

Hello! Oily pepper belongs to chili sauce, and blended oil refers to a mixed cooking oil.

This is very different, the oil and spicy material in the north is chili noodles, which are poured directly with boiling oil, and the chili sauce in the south is made by chopping peppers and chili peppers after pickling.

Oily spicy seeds belong to chili sauce and dipping sauce, which can be mixed cold, stir-fried, and mixed noodles.

Is it a blended oil or a chili sauce? I think the oily and spicy seeds belong to the chili sauce. He is not a blended oil.

It should be a chili sauce, but it doesn't belong, this is a processed product. It is not a blended oil.

Personally, I think if you like to eat chili peppers, you can use Thai peppers, you can also use small red peppers, according to personal taste to learn chili, small red peppers will be very fragrant after frying, the taste will be very good, but Thai peppers are particularly spicy.

Shaanxi's native peppers, that is, Qin peppers. The spicy taste of Qin pepper belongs to spicy, and it is fragrant and spicy to make oil and spicy pepper with this spicy Qin pepper, which is the raw material for making oil and spicy seeds.

To use the Qin pepper produced in Shaanxi, the chili powder made of Qin pepper is fried, poured into a container with sesame seeds and spice powder, and made of chili oil. This makes the best oil and spicy seeds.

Depending on what you like, you generally use your own local red peppers, which are spicier, and some like to use Sichuan peppers, which taste spicier.

It is made of dried chili peppers from Sichuan, cut into small pieces, and fried in an oil pan.

Ingredients for oily and spicy seeds: chili noodles, Sichuan pepper powder, cumin powder, cooking oil, white sesame seeds, light soy sauce, ginger, garlic, salt.

How to make oily peppers:

1. Chop the ginger and garlic, put it in a bowl, and sprinkle peppercorns, cumin powder, chili noodles, salt and white sesame seeds on top at a time.

2. Heat the oil in the pot, boil the oil until it is very hot, see the smoke coming out, and then pour the hot oil into the bowl in step 1, the oil should cover the chili noodles and then one-third higher, stir.

<>3. Stir well and wait for the oil to be fully absorbed, then add light soy sauce, the amount of light soy sauce should cover the chili noodles, because the ingredients above us are dry, and he will absorb oil and light soy sauce.

4. After pouring oil and light soy sauce, let it stand and wait for him to cool down naturally.

1. Beat star anise, Sichuan pepper, ginger slices, licorice, cinnamon, white pepper, fennel, meat buttons, white buttons, and cloves into fine noodles.

2. After the dried red pepper is dried, it is generally OK, not too fine. Packed in a container, the chili peppers can only take up one-third of the container.

3. Fry the peanuts, beat them into coarse grains, and fry the sesame seeds.

4. Add salt, sesame, star anise, Sichuan pepper, ginger slices, licorice, cinnamon, white pepper, fennel, meat buttons, white buttons, cloves, peanuts to the container of chili peppers, and mix well.

6. Continue to heat the pot, the oil is hot to smoke, and after cooling for a minute or two, pour all the old envy oil on the top of the pepper, and keep stirring with chopsticks, so as not to burn the pepper on the top, and the oil should completely cover the pepper.

7. Sealed and placed in the refrigerator, it can be stored for a long time. The spicy oil and spicy seeds are ready.

Oily peppers can be used to reduce oil. If you can accept and like to grind rapeseed oil, it is recommended to use rapeseed oil to make it, otherwise, use peanut oil. The oil made of these two oils is the most spicy.

After bottling, it should be sealed, and it is recommended to put it in the refrigerator for low-temperature stool storage, you can eat it for a long time, and remember to cover the lid in time after eating to prevent the oil from being oxidized and showing a hala smell.

Introduction:

Too low will cause the red oil to be too light and the flavor of the chili pepper is too heavy, and the aroma of the chili pepper can not be fried, and the oil is too hot to cause the red oil to turn black and the paste is too heavy, so whether the hot soy sauce is good or not, the key is the control of the oil temperature, and secondly, the quality of the chili pepper is also very critical.

Here's how to make oily peppers:

Ingredients: 1 star anise, 3 cloves, 1 cinnamon, 2 grass fruits, 1 spoon of half ginger powder, 1 spoon of Sichuan pepper, 1 spoon of cumin, 1 spoon of black pepper, 2 bay leaves, half a cup of dried chili, 1 4 cups of sesame seeds, 2 spoons of Zhenjiang balsamic vinegar, 2 cups of oil, 3 4 cups of Shaanxi spicy noodles.

1. Prepare all the materials, you need a lot of spices.

2. Bake the pepper on low heat for 2-3 minutes, take it out, then pour in star anise, cinnamon, half a grass fruit, cloves, bay leaves, peppercorns, cumin, and bake over low heat for 2-3 minutes.

3. After letting cool at room temperature, pour it into a stone mortar and mash it.

4. Pour the roasted dried chili peppers into a stone mortar, mash them and mix them with Shaanxi spicy noodles.

5. Pour 2 cups of oil into the pot, heat until it just starts to smoke, remove from heat, and wait for 5 minutes; Then pour in the sesame seeds; (You can test the oil temperature with a small amount of sesame seeds first, if the sesame seeds are put into the pan, fry them immediately, and wait for another 2-3 minutes) Wait for the color of the sesame seeds to start changing, and add 2 grass fruits.

6. Stir slightly and add the mixed spices in step 3; Stir slightly and pour in the mixed paprika from step 4; After stirring well, pour in the ginger powder; Pour in the balsamic vinegar at the end.

7. After cooling at room temperature, you can enjoy.

The preparation and ingredients of oily pepper are as follows:Ingredients: 5 tablespoons of chili noodles, 5 tablespoons of chili powder, 1 tablespoon of Sichuan pepper powder, 1 teaspoon of salt, 1 teaspoon of chicken essence, appropriate amount of white sesame seeds, 1 cinnamon, appropriate amount of oil.

Steps: 1. The thickness of these two kinds of chili powder is not the same.

2. Add sesame seeds.

3. Mix well.

4. Pour one-third of the oil.

5. Then the last two times.

6. Finally, you can also put some cooked peanuts in it.

7. Let it cool and enjoy the deliciousness.