Chinese Food
Three fried chili oil
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Summer is coming. All kinds of cold noodles are becoming popular. And the key to leading the cold dishes is chili oil. I think it's also the key to the business of some small restaurants. It's not random. I remember that when I opened the restaurant, I ate takeout every day. There was an egg noodles and cold noodles that I had to order every time I didn't know what to eat or had no appetite because His two kinds of sauces are very delicious. One is to chop pepper. The sour and hot are very appetizing. The other is chili oil. His sauce is hot enough. So I am absolutely addicted to the hot sauce. Moreover, the price is very affordable. Chili oil, chop pepper and chili sauce are almost a necessary seasoning for every family, And it has always been a classic dish seasoning. Whether it's mixing cold dishes, dipping dumplings, eating noodles, chili oil is essential. A bowl of chili sauce is in hand. For children's shoes that are not hot and unhappy, a common dish will suddenly become extremely wonderful and attractive.
Cooking ingredients
Cooking Steps
Step1:Dry pepper and dry naturally after cleanin
Step2:Use the blender to beat up the chili powder
Step3:It's too thick. It's too thin
Step4:Prepare all the spices you nee
Step5:And clean and full sesam
Step6:And peanut oil or other oil
Step7:Put peanut oil in the pot. Put spices in low oil temperature. Fry out the fragrance. When the leaves and ginger are discolored, take out the spices
Step8:Keep heating until the oil starts to smoke slightly. At this time, the oil temperature is about 89% hot. Turn off the fire
Step9:Take a heat-resistant container. Put in the white sesame and one third of the chili powder and mix well
Step10:Pour one third of the hot oil on the chili noodles. The chili powder and white sesame will be bubbling because of the pouring of the hot oil, and you can smell the very fragrant chili flavor. This is a deep fried fragrance; wait for half a minute, and then put one third of the chili powder into the heat-resistant container
Step11:Pour in hot oil. At this time, the oil temperature has dropped to 50 or 60% of the heat. The chili oil will be a little bubbly, but it will not roll like the first time, and the batter will turn black. This is two times hot; put the last three parts of chili powder into a heat-resistant container
Step12:Pour in hot oil. At this time, the oil temperature has basically dropped to 20 or 30% of the heat. Chili oil will not roll and bubble. This is three fried red. After chilli oil is cooled, it can be bottled.
Step13:In recent days, many friends have asked me for the recipe of chili oil. It will be uploaded today
Cooking tips:Those who like delicious food can pay attention to my wechat - lizi286421. They can also pay attention to my micro blog - my sister Mei's petty bourgeois life. On wechat, I usually share some of their daily food and life. But there are no specific steps. I don't know how to confide in this chili oil. It's really good. I tried to mix noodles and cold dishes are very delicious... Cooking skills are good.
