Three Fried Chilli Oil

Summer is coming, all kinds of salad delicacies are beginning to prevail, and the key to leading salad dishes I think chili oil has played an indispensable key, which has even become the key to the good or bad business of some small restaurants. This is not random, remember when the store opened, take-out every day, there was an egg noodles and cold noodles I every day. Next time I dont know what to eat or when I dont have appetite, because the two kinds of sauces at home are very delicious, one is chopped pepper, hot and sour is very appetizing, and there is chili oil, his family is hot enough, so for me without hot and unhappy, absolutely shout addiction, and the price is also very affordable Oh chili oil, chopped pepper, chili pepper. Sauce is almost a necessary condiment for every household, and has always been a classic dish condiment, whether mixed with cold dishes, dipped in dumplings, eating noodles, chili oil is indispensable. A bowl of chili sauce in hand, for childrens shoes without spicy and unhappy, a common dish will instantly become extremely exciting and attractive! Hot people are never tired of eating. I remember when I was a kid, Ma Ma was busy making all kinds of sauces every summer, and that row of glass jars was absolutely spectacular temptation.. This time, I also asked Ma Ma for advice. Just a few days ago, I saw a post about making chili peppers that I thought was good, so I synthesized it. I didnt expect to make it tasteful.

Food Material List

1 Dry pepper 25g

Operational steps

1 Dry chili peppers dry naturally after cleaning
2 Beat chilli powder with a cooking machine.
3 The ones bought outside are too thick and too thin.
4 Prepare all the spices you need.
5 And clean and full sesame
6 Or peanut oil or other oil.
7 Peanut oil is put into the pot, low oil temperature is put into spices, and fragrance is fried. After the leaves and ginger slices are discolored, spices are fished out.
8 Continue heating until the oil starts to smoke slightly. At this time, the oil temperature is about well done(ripening degree 90%), turn off the fire.
9 Take a heat-resistant container and put white sesame and a third of the chili powder into it.
10 Pour a third of the hot oil on the top of the pepper, the pepper powder and white sesame will roll and bubbles because the hot oil is poured in, and can smell the very fragrant pepper fragrance, which is a deep-fried fragrance;
wait half a minute, then put a third of the pepper powder into the heat-resistant container;
11 When hot oil is poured in, the temperature of the oil has dropped to 5 or 6% and the chilli oil will bubbles slightly, but it will not roll and be blackened by the frying paste as it did for the first time, which is two-fried chilli;
put the last three-thirds of the chilli powder into the heat-resistant container;
12 When hot oil is poured in, the temperature of oil has basically dropped to 2 or 3 to become hot. Chilli oil will not roll and bubbles, which is three-fried red. It can be bottled after chilli oil is cooled, and it tastes better after a weeks storage.
13 A lot of friends have asked me in private these days for this recipe of chilli red oil. Its uploaded today.

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