Spicy oil is essential for mixed vegetables in summer(xiang la you xia ri ban cai shao bu le )

Spicy oil is essential for mixed vegetables in summer

Introduction:

"My husband's comment on this chili oil is that it's not spicy enough, the color is not deep enough, and it's very fragrant and numb. I also know that this spicy food can't satisfy the mouth of Hubei people. I used to feel a little bit spicy, but now I don't feel much progress. It seems that I really want to marry whoever I want. Ha ha, to sum up, the color is very simple. I didn't put shredded chili noodles. Of course, I didn't put much chili. In fact, I think it's quite spicy, and it's very spicy. It's just right to mix a cold dish or something. "

Production steps:

Step 1: prepare the raw materials, remove the dust on the dry red pepper, and wipe it with a wet cloth.

Step 2: cut the red pepper into small pieces with scissors.

Step 3: pour more than half a bowl of oil into the pan and heat it until it bubbles with chopsticks.

Step 4: pour in all the ingredients.

Step 5: extract the fragrance.

Step 6: only take oil after filtration.

Materials required:

Red pepper: right amount

Incense button: appropriate amount

Fragrant leaves: appropriate amount

Sesame: right amount

Cinnamon: moderate

Star anise: right amount

Ma Jiao Granule: right amount

Salad oil: right amount

Note: 1. Pepper can also be washed with water, and then dried. 2. Don't throw away the filtered raw materials. Add them when you can make other things.

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: Super spicy

Chinese PinYin : Xiang La You Xia Ri Ban Cai Shao Bu Le