capsicol(la jiao you )

capsicol

Introduction:

"Chili oil is one of the most distinctive seasonings in Sichuan cuisine. Almost every family in Sichuan can make chili oil, and my family is no exception. Chili oil is produced all year round. There are many ways to eat chili oil, especially when it is added to the salad, it immediately makes your appetite open, very delicious! Even if you put it in the rice, it tastes very fragrant! Haha, think of all the water ~ ~ ~ remember when I was a child, I saw my parents make chili oil. The method is very simple, that is to pour the hot rapeseed oil into the chili noodles and stir them evenly. Now, however, when making chili oil, all kinds of spices are put into the oil pan. I've tried it before. I feel that the spicy flavor is much less and the taste is not very good. I still like the original chili flavor! The production of chili oil mainly depends on the oil temperature. If the oil temperature is low, the fried chili is not fragrant, and if the oil temperature is high, it is easy to fry. But there is a small trick to solve this problem, that is to add a little water to the chili noodles to mix well, so that the oil temperature is high and it is not afraid of frying. "

Production steps:

Step 1: add half a spoonful of salt to the chili noodles and mix well http://home.meishichina.com/recipe-192869.html

Step 2: add a little water to wet the hot pepper noodles (not too much water, you can still see the state of dry powder after mixing)

Step 3: cut the leaves of white onion and green onion into slices

Step 4: pour rapeseed oil into the pot and bring to a boil

Step 5: add ginger slices and scallion

Step 6: when the scallion is white and yellow, put it into the scallion leaves

Step 7: deep fry scallion and ginger until brown, remove and turn to low heat

Step 8: spoon the hot oil into the chili noodles and stir well with a small spoon

Step 9: after cooling, put it into a clean glass bottle and seal it

Materials required:

Hot pepper noodles: 30g

Rapeseed oil: 100g

Chives: 5

Ginger: right amount

Salt: right amount

Note: Pepper noodles with a little water, is to prevent in the state of high oil temperature is not fried paste, onion leaves easy to fry paste, so to the last person feel that rapeseed fried chili oil is very fragrant, if you don't like can be replaced by other vegetable oil, the amount of oil can be according to their own like to add good chili oil, after one day the chili oil will be more red and fragrant, I do a good job of chili oil sealed After the general refrigerated storage in the refrigerator, so that longer preservation time, do not recommend a long, because the fragrance will volatilize after a long time

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : La Jiao You