Stir fried chilli
The previous version was the simple version of oil spilled spicy food commonly used by families, which was liked by many friends. However, this version is commonly used by hotels or businesses, which is slightly cumbersome, but tastes more mellow. If you want to eat better, don't be afraid of trouble.1. This version of oil spilled chilli must be processed with oil low-temperature baking method. The flavor is authentic and mellow. People who have eaten Chongqing bittern, Rongchang bittern goose or Chongqing noodles will find that the chili peppers in their seasoning are thicker than the peppers usually poured at home because of this method.2. Before putting the spices into the oil pan, be sure to soak them in water for a while, otherwise the fragrance will be burnt before it is fried.3. The oil fried with spices is the clear oil commonly used in Chongqing noodles and cold noodles.4. The oil is poured in several times. First, to prevent too much oil, the high temperature will last for a long time, and the pepper will become paste. Second, to facilitate the seasoning halfway.5. Add white vinegar, one is to reduce the hot and dry pepper, the other is to make the color of oil splash more red and bright.6. Zanthoxylum bungeanum powder is finer than other spices. If it is added early, it will become sticky due to repeated sprinkling of oil, resulting in a bitter taste. Pepper powder can also be treated with the same method as pepper to get pepper powder, which will be more fragrant.7. Spicy oil is simple. Don't put it too long. After a long time, the flavor will become weak and the taste will become worse. Try not to exceed one quarter.8. The proportion of pepper depends on your personal preference. Those who like spicy can increase the proportion of dried pepper of Chaotian pepper.
Step 1 . Three shallots and three parsley, one thumb sized ginger slice, 20 cm shallots cut into sections, 10 cm (fist size) diameter onions cut into quarters, and four or five garlic slices.
Step 2 . Three Amomum villosum, five white buckles, Sannai and white buckles, four anises, five fragrant leaves, a thumb sized cinnamon, a five centimeter diameter spoon, a spoonful of pepper, half a spoonful of fennel, soak in cold water for 10 minutes, and filter out the water with gauze.
Step 3 . Add about 50 ml of oil into the pot.
Step 4 . Chaotian pepper and ordinary slightly spicy dry pepper are 1:1, with a diameter of 10 cm each. The rice bowl is about 1 to 1.5 bowls. Stir fry over low heat for about twoorthree minutes. The color turns dark red and the pepper becomes crisp. Chop it with a knife or treat it with a cooking machine to a state of half a centimeter thick. This is the common knife edge pepper treatment method.
Step 5 . In a large soup bowl, add 10 cm diameter tablespoons, 2 / 3 teaspoons of processed chili powder, 2 / 3 teaspoons of white sesame, 5 cm diameter tablespoons of salt, and mix well.
Step 6 . Add 1 to 1.5 liters of rapeseed oil to the pot and heat it.
Step 7 . Add spices and ingredients (oil will splash immediately after cooking).
Step 8 . Deep fry over medium high heat for about 10 minutes, and the ingredients turn yellow without pasting.
Step 9 . Take out the ingredients and spices to get the oil.
Step 10 . Change to medium fire and maintain the temperature.
Step 11 . First, pour twoorthree spoons of hot oil evenly with a ten centimeter diameter spoon, and quickly mix well.
Step 12 . Add a five centimeter diameter spoon and a spoonful of white vinegar, and mix well.
Step 13 . Turn off the heat, pour 1/2 hot oil and mix well.
Step 14 . Wait until the chili oil stops rolling, add about 1/2 teaspoon of pepper powder with a diameter of five centimeters (you can also use the same treatment method as pepper to get pepper powder, which will be more fragrant), and pour in the remaining oil for one minute.
Step 15 . Mix well and let cool.
Step 16 . Put it into a container for standby.
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