Production of old Chongqing chili oil(lao zhong qing la jiao you de zhi zuo )

Production of old Chongqing chili oil

Introduction:

"Chili oil is the essence of Sichuan cold dishes and snacks. A spoonful of good chili oil can make a salad or a snack instantly popular. Therefore, when making chili oil, you must work hard to make salad and snacks. Here is the production of the secret chili oil handed down by the old Chongqing family. The chili oil made in this way is bright red, spicy but not dry, mellow and has a unique and gradual compound spicy feeling and a long aftertaste. I hope you like it. "

Production steps:

Step 1: slightly spicy Tianxiang pepper.

Step 2: slightly spicy Tianxiang pepper.

Step 3: medium spicy Chaotian pepper.

Step 4: medium spicy Chaotian pepper.

Step 5: spicy erjintiao pepper.

Step 6: spicy erjintiao pepper.

Step 7: use a blender to mix the dried chili into chili noodles.

Step 8: put the hot pepper noodles into the container according to the ratio of 1:1:1.

Step 9: stir the peanuts into powder.

Step 10: add salt, sesame and peanut powder into chili noodles and mix well.

Step 11: wash ginger, garlic and scallion, cut them and pat them into pieces.

Step 12: wash and prepare the spices.

Step 13: heat the wok over high heat and add vegetable oil and salad oil.

Step 14: turn down the heat after the oil is cooked, add spices and pepper, and continue to cook for 30 minutes.

Step 15: turn off the heat and add the rock sugar. After the rock sugar melts, let it stand for 3 hours.

Step 16: take out the residue of auxiliary materials in the oil, heat the oil to 70% heat, slowly pour half of the hot oil into the chili noodles, and constantly stir.

Step 17: after mixing evenly, pour the remaining oil into the chili noodles and continue to stir.

Step 18: finally, add the sesame oil into the hot pepper noodles and mix well.

Step 19: red and bright old Chongqing chili oil.

Step 20: spicy but not dry old Chongqing chili oil.

Step 21: fragrant old Chongqing chili oil.

Step 22: long aftertaste of old Chongqing chili oil.

Step 23: you will love it.

Materials required:

Tianxiang pepper: 200g

Chaotian pepper: 200g

Erjintiao pepper: 200g

Peanuts: moderate

Sesame: right amount

Salad oil: 500g

Vegetable oil: 500g

Sesame oil: 200g

Ginger: right amount

Garlic: right amount

Scallion: right amount

Salt: right amount

Tsaokuo: moderate amount

Sannai: right amount

Star anise: right amount

Cinnamon: moderate

Clove: right amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Note: 1. When you pour the oil into the chili noodles, 70% heat is just right, half fragrant and half burnt, especially fragrant. Avoid too high oil temperature, otherwise the hot pepper noodles will all burn, it will not be fragrant. 2. The ratio of three kinds of dry capsicum is 1:1:1, the ratio of oil and capsicum is about 2:1. 3. When there is no condition to buy three kinds of dry pepper, you can also use ordinary chili noodles instead, but there will be no gradual compound spicy feeling and long aftertaste.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Super spicy

Chinese PinYin : Lao Zhong Qing La Jiao You De Zhi Zuo