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Anonymous users2024-02-15Ingredients: half a catty of chili flour, 2 catties of mutton fat, half a catty of lard, half a catty of salad oil.
Excipients: 1 tael of green onion and ginger slices, 3 grams of star anise, 3 grams of cinnamon, 10 grams of tangerine peel, 2 grams of cloves, 5 grams of Kaempfera, 5 grams of Sichuan pepper, 3 grams of cumin, 3 grams of bay leaves, 5 grams of ginger, 2 grass fruits, 2 grams of licorice.
Method: After refining the mutton fat and lard according to the above method, pour in the salad oil and put in all the accessories, fry the fragrance of the accessories over low heat, remove all the accessories, put the clean hot oil to about 6 when it is mature, pour it into the pepper noodles and mix well.
1.Wash the mutton fat, cut the green onion and ginger into small pieces, and mix well with chili powder and thirteen spices.
2.Refine the mutton fat over low heat, add the green onion and ginger and fry the yellow and remove it.
3.Let the mutton fat cool to 6 hot, pour in the paprika.
4.Stir again when the lanolin is solidified.
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Anonymous users2024-02-141. The mutton fat will solidify into lumps after it is refined and cooled, and adding some vegetable oil (peanut oil I added) will make the mutton fat easier to disperse and easy to take out;
2. Add chili sauce to make mutton fat, don't use chili noodles, the chili noodles are too dry, and they are not as delicate as chili sauce, and the mutton fat tastes smoother;
3. Chili sauce, where you buy pickles, you can buy them for 2-3 yuan, and you can buy them for 10 yuan.
4. The whole process of boiling mutton fat should be made with low heat, and the mutton fat boiled out of the burnt smell is not fragrant if the fire is too urgent;
5. The cooked mutton fat is cooled to solidify and turn into orange-red lumps, put it in the refrigerator for refrigeration and freeze preservation, and it is no problem to eat it for half a year.
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Anonymous users2024-02-13Three meals a day, cook your favorite food, and share the taste of home with you.
Mutton fat chili pepper is a favorite seasoning of northerners, mutton soup, mutton noodles, etc., put some mutton chili pepper, can add color and flavor, increase appetite.
Today I will share with you the recipe of mutton chili, and interested friends may wish to give it a try.
1. About 400 grams of mutton fat, wash with warm water and cut into small pieces;
2. About 150 grams of dried red pepper noodles and put them in a large bowl with high temperature resistance;
3. Put the cut mutton directly into the wok and heat it, and turn it often with a spatula;
4. When the water in the mutton fat has evaporated, the mutton fat begins to produce oil, turn off the medium heat, and slowly press the mutton fat block with a shovel;
5. When the oil residue becomes charred and floats on the oil surface, the oil is boiled, turn off the heat, and use a colander to remove the oil residue (remember Gaohe: the colander should be dry and not watery);
6. Slowly pour the boiled mutton fat on the chili noodles, pour it in batches, and stir slowly to prevent the mutton fat from overflowing;
7. In the process of chilling the chili oil, stir it often with chopsticks so that the chili noodles can be evenly distributed in the sheep fat;
8. When the mutton fat chili pepper is completely cooled, put the big bowl upside down on the case, take the mutton fat chili out of the bowl of cherry blossoms, cut it into small pieces with a knife, put it in a closed container or in a fresh-keeping bag, put it in the refrigerator and refrigerate, and eat it all year round.
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