The most common condiment in Sichuan cuisine, cooked oil and pepper, is pepper oil, which is indispensable to every household. Every household does different things. Here, I will also make public the secret secret of A Gongs tips, so that when you have no appetite for anything in the summer, you can use this sharp tool to make all kinds of delicious and appetizing dishes. Every day you have a good mood! ____________ If you want to come to Grandpa, you wont blame him! Good things to share! Husband is also a very selfless person. Special reminder: Because the chili pepper is very hot, please put on disposable gloves when operating to avoid the hand being burned!
Food Material List
2Sichuan PepperMore than 10
3Trinaphthalene (Alpinia officinalis)1 piece
5Food Processing Machine
1Cut the chili pepper into small pieces with scissors and heat it in the microwave oven for 30 seconds at medium and high temperature. This link should be handled according to the drying degree and weight of the chili pepper. Please proceed under the close supervision of people. Feel that the chili pepper in the oven is smoking. Turn off the fire immediately and mix it well. Dont think it must be 30 seconds! If you are not sure, stir-fry it in a wok: heat the wok and stir-fry it directly into the chili pepper section until it is slightly brown.
2Baked hot pepper is purple sauce! The dried chili pepper section is dried and cooled. Turn it gently with your hands to separate the chili seeds from the chili peppers as much as possible. Must wear two layers of disposable gloves for operation, beware of hot injury!!!
3This is pepper seeds sunk in the bottom of the bowl.
4Put the separated pepper segments into the dry grinding cup of the mixer.
5Beat the chili segments into flour and pour them out.
6Pour pepper seeds, pepper and trinaphthalene into a dry grinding cup and beat into powder.
7Mix the chili noodles with the chili seed powder.
8Mixed pepper powder
9Divide the whole pepper powder into two parts.
10Heat the frying pan on the fire, pour 100 grams of oil until 80% hot (smoking a lot of green smoke), then pour in a piece of chili powder, stirring with chopsticks while inverting, so that all the chili powder in the bowl is deep-fried;
11After the oil in the bowl is cooled (the boiling oil bubbles are calm), stir in the other half of the chili noodles.
12Must stir for a while, so that the oil temperature drops faster, otherwise the chili pepper will paste badly!
13When its cool enough, it can be stored in a sealed glass bottle and eaten for a long time.
Secret book: To make chili noodles, grind chili and chili seeds separately! This is an important step to ensure spicy chili noodles! Our chili oil doesnt need any sesame or peanut spices at all. It smells attractive. Heres the secret. This is a rather troublesome procedure when there was no food mixer in the past. Imagine: using pepper pepper pepper pepper to pepper these two things separately, so tired! Now its easy. Its done in minutes with a mixer. Special note: When pouring hot oil into chili pepper, please treat chili noodles separately. First, fry half thoroughly to ensure its fragrance, then put the other half to ensure its spicy. Otherwise, it is possible to make chili oil or spicy but not spicy, or spicy but not fragrant. The fire is very important! Many students will ask what trinaphthalene is, that is, the two small white things in Figure 6, the scientific name is Shajiang, also known as Sanai, Shannaizi, the general condiment counter is available, if the students in the South can not really buy, you can go to the pharmacy to ask trinaphthalene, is a very common Chinese medicine, there must be. Two pieces are put in the picture to make it more eye-catching. The actual dosage is not so much. Students who have not eaten half or a small piece is enough. Give it a try.
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