Tips on how to make oily spicy seeds, detailed tips on how to make oily spicy seeds

Stir-fry the chili noodles, fine chili noodles, white sesame seeds, thirteen spices, green onions, ginger, garlic, and coriander, and drizzle the oil.

1. Grind the chili pepper into powder with a food processor, not too fine.

2. Add pepper powder and salt to the chili powder.

3. Add sesame oil and mix well, soak all the powder. You can also add balsamic vinegar to mix well, and it tastes good.

4. Pour vegetable oil into the pot until there is a large amount of smoke and turn off the heat.

5. When there is no smoke, add ginger, Sichuan pepper and star anise, turn on low heat and fry slowly until fragrant, and then remove the ginger, Sichuan pepper and star anise.

6. Slowly pour the oil into the pepper mixture powder and stir well.

7. Pour it into the pot, add cooked white sesame seeds, turn on the heat, stir slowly and boil at the same time, to boil for half an hour, feel very fragrant, turn off the heat. Note that it is simmering.

8. Cover the pot and simmer until it is cool.

9. Pour into a glass jar after cooling, and finish.

Ingredients: 50 grams of chili noodles, 50 grams of cooked white sesame seeds, half a teaspoon of salt, peppercorns, oil Method:

1.Mix the chili flakes, white sesame seeds and salt and place in a large, heat-resistant bowl.

I also added some crushed walnuts and crushed peanuts, and you can put a little bit of any nuts in your house, just put them in a crisper bag and roll them out with a rolling pin. 2.Heat the wok, pour oil (it is better to have more oil, at least it should be able to cover the pepper noodles), put in a large spoon of peppercorns, and when the oil is hot, the peppercorns turn black and the fragrance floats out, turn off the heat, take out the peppercorns, and let the oil cool down by the way, and then pour the oil in the pepper bowl while it is hot, and the bowl will boil when the oil is hot, be careful not to be scalded.

In this link, it should be noted that the oil temperature should not be too high, otherwise it will become a paste and spicy. If you don't like peppercorns, it's okay.

3.After cooling, it is put in a dry glass bottle, and it can be eaten as you go, and it will taste better after a few days, but I can't wait.

In fact, it doesn't have to be so complicated, teach you a simple method: just use the cooking oil you bought, use the kind of spicy that grinds a little rougher, turn off the fire after it is heated until it is 70% hot, and then move the oil pan out of the stove, which means don't continue to heat, and then pour the spicy into the oil, add an appropriate amount of salt to the spicy, remember to use chopsticks to stir the spicy well after pouring it in. The other is to pour the boiling oil directly into the spicy seeds and stir well.

Don't boil the oil too much, so as not to burn the spicy seeds. You can add spices like star anise to your liking.

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.

【Oily and spicy】

Ingredients: 250 grams of chili flakes, 8 grams of salt, 10 grams of cooked white sesame seeds, 2 tablespoons of five-spice powder, 400 ml of peanut oil or rapeseed oil.

How to do it]:

1. Regarding the choice of chili noodles, I never buy them in the market. Because the chili noodles on the market are mixed with pearls and pearls, the quality is uneven, and it is inevitable that I will buy those adulterated with bran and dyeing, so I always buy them from acquaintances, and I buy half a catty each time, which is enough for me to eat for three months. The acquaintance's mother planted the chili pepper herself, after drying it, first hinged it into sections, and then put it in the pot and stir-fried it over low heat, and then put the chili pepper into the mortar and mash it, not too broken, when the chili noodles are powdery mixed with crumbs, the scorching aroma can seduce the saliva of countless foodies.

Yes, what I bought is this kind of chili noodles made by the local method, it really can't be real, everyone can also make it like this.

You see, there are chili flakes and crumbs of chili peppers, and it is best to pound it into this state.

2. Put 250 grams of chili noodles into a large bowl, which must be able to withstand excessive heat.

3. Add salt, add an appropriate amount of salt to it, the shelf life of oily peppers will be longer, as long as it is stored properly, there will be no problem for a year.

4. Then add an appropriate amount of five-spice powder, the tablespoon in the picture, I put two tablespoons into it.

5. Finally, add the fried white sesame seeds.

6. Stir the chili noodles with all the seasonings.

7. Heat the oil until it is 80% hot, and when there is a slight smoke, you can remove it from the heat, slowly pour it into the chili noodles, and stir with chopsticks while pouring the oil until all the oil is poured in. At this time, the pepper noodles will bubble, which is normal, and after cooling, the bubbles will disappear. Serve in glass bottles and refrigerate.

8. When eating noodles, dumplings or even steamed buns, you can take it out. It's the kind of spicy flavor that you can't stop eating it once you eat it.

There is something to say]: 1. The ratio of spicy oil and chili noodles I make is not high, and the spicy seeds I make are more solid and less red oil, so you can eat less oil. Increase the amount of oil according to your personal preferences and needs, but don't reduce the amount of oil on my basis.

2. Friends who can accept and like rapeseed oil are recommended to use rapeseed oil, otherwise, use peanut oil. The oil made of these two oils is the most spicy.

3. After bottling, it should be sealed, and it is recommended to put it in the refrigerator for low temperature storage if you can't finish it, and you can eat it for a long time. Remember to close the lid in time after eating to prevent the oil from being oxidized and having a hala smell.

Ingredient breakdown. Ingredients.

Dried chili peppers. 30 pcs.

Sesame. 1 tbsp. Oil. 5 scoops.

Accessories. Linseed.

1 tbsp. Pepper.

1 tbsp. Bayberry.

3 pcs. Aniseed.

2 pcs. Nutmeg.

1 pc. Cinnamon.

2 pcs. Tangerine peel. 2 pcs. Salt.

1 tbsp. Sugar. 1 tbsp. Vinegar.

1 scoop. Slightly spicy. Taste. Burn.

Craft. Ten minutes.

Take. Simple.

Difficulty. Authentic Shaanxi oil pours spicy pepper practice steps.

3Mix paprika, sesame seeds, flaxseeds, salt. Mixed.

4. Burn oil. 5Add Sichuan pepper, cinnamon, star anise, bay leaves, tangerine peel and nutmeg. If you have grass fruit, you can also add it. Burn the fragrance in the hot oil.

6Turn off the heat for one minute and let cool (very critical) and strain out the seasoning. Pour the hot oil over the chili peppers and stir slowly as you pour.

7Add a little aged vinegar. Boiling occurs after vinegar is added.

8. Add a little sugar to taste and brighten.

9. Keep away from light and in a cool place. Spicy seeds are the most fragrant, so it is not recommended to make too much at one time, and it is best to eat them freshly.

Oily and spicy family practice:

1. First mix the chili noodles (given by my son's friend in Inner Mongolia, or you can fry them yourself and mash them) with salt, vinegar, white wine, and cooked oil, and spread a layer of raw white sesame seeds on top. Spare.

2. Put the cold oil into Sichuan pepper, star anise, cinnamon, bay leaves, green onions, ginger slices, garlic pieces, onion pieces, celery or coriander (add according to personal taste) and boil slowly over low heat, boil until all the ingredients are dry and charred, take out, let it sit for three or two minutes, pour half of the oil into the chili noodles (be careful to burn your hands), and stir well. Put another layer of raw white sesame seeds, pour in all the remaining oil, continue to stir well, put it into a clean bottle at room temperature, cover the lid, and serve after 24 hours. Put it in the refrigerator and keep it for half a year.

Since my daughter-in-law was pregnant, confinement, and breastfeeding, I have never made chili oil. My son has been hungry for the past few days, so he made some chili oil this afternoon. It can be used to mix all kinds of cold dishes, mixed noodles, mixed dough cold powder, bowl saucer, noodles, and can also be used as a dipping ......Convenient and delicious!

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.

<> Ingredients: flour (400 grams), water (240 grams), salt (2 grams).

Excipients: garlic sprouts (3 roots), tomatoes (220 grams), green pepper (10 grams), red pepper (10 grams), coriander (10 grams), garlic (7 cloves), chili flakes (20 grams), thirteen spice powder (1 gram), white sesame seeds (5 grams), eggs (2 pieces).

Method:1Salt is put in the flour and stir well, water is slowly poured into the flour and the dough is mixed, and the mixed dough rests for half an hour.

2.Flatten the garlic with a knife and cut it a few times, then mash it and set aside.

3.Peel and chop the tomatoes, cut the green and red peppers into rings, chop the coriander, open the green leaves and roots of the garlic seedlings, put the thirteen spice powder into the chili noodles and stir well, beat the eggs and set aside.

4.Heat the oil, pour in the spicy seeds, pour the oil and pour the spicy seeds, pour in the oil and stir quickly, sprinkle in the white sesame seeds and stir well.

5.Pour hot oil into the garlic paste and stir well.

6.Heat the oil in a wok and stir-fry the garlic sprouts first to bring out the fragrance.

8.Add an appropriate amount of hot water to the fried tomatoes, boil for two minutes, add an appropriate amount of salt, then put the beaten eggs in, and sprinkle the garlic sprouts with the leaves before removing from the pan.

9.Let it stand for a few times, take half of the dough and gently shape it into an oval shape.

10.Sprinkle white flour to prevent sticking and roll out.

11.Cut into centimeter-wide strips, pull the dough at both ends with both hands, and drop it on the cutting board to tear the noodles apart.

12.Cook in a pan.

13.You can put all the ingredients for the dipping sauce according to your preference, as long as the tomato and egg soup is hot!

Seafood dip. Ingredients: 3-5 cloves of garlic, 1-2 small red peppers, half a green pepper, a small amount of sugar, a little chicken powder, 2 tablespoons of light soy sauce, 1 teaspoon of hot cooked oil.

Method: Wash and cut the garlic and chili peppers separately.

Cut the garlic into cubes and cut the peppers into rings.

Add sugar, chicken powder, light soy sauce and hot cooked oil and mix well.

You can dip as much as you want, and serve it in a small dipping saucer.

Add this lime juice to the dipping sauce base on top, and the dipping sauce becomes a hot and sour seafood dipping sauce.