Chili Oil for Cold Dishes

Chili Oil for Cold Dishes

1. Prepare chili powder (the chili powder is made by mixing Sichuan Erjintiao chili and Guizhou bell pepper at a ratio of 1:1. The characteristics of these two kinds of chili are special fragrance and slightly spicy, especially suitable for serving as cold dishes. The two kinds of chili are mixed Then put it in a wok and fry until the chili is slightly oily. It can be crushed with a hand, and then mashed. This is the chili noodles I mixed last time.) Add the right amount of fried sesame seeds. One spoonful of white wine, one spoonful of Aoyanqi seasoning powder (this seasoning is very fragrant, I heard that the chili oil made in the hotel is filled with this spice, if not, it can be omitted)

2. Prepare the oil refining materials. If there are onions in the amount of green onion and ginger, add more onions, one small chive and one coriander, two star anise, one small piece of cinnamon, one grass fruit, 5-6 pieces of bay leaves (because the There is not much chili powder, so not much spice is used. If the amount of chili powder is large, the spice should be increased appropriately

3. Pour an appropriate amount of oil into the pot, heat it to 30-40% hot, put it in the other ingredients except the bay leaves, and fry slowly over low heat

4. Fry until the green onion and ginger are slightly yellow, add the bay leaves (because bay leaves are not resistant to frying)

5. Then fry the spices until golden brown and remove them

6. Then raise the oil temperature to smoke

7. Pour into the chili in three times and stir while pouring the oil (the chili oil is refined and covered and placed overnight for best use)

8. (There is also the second recipe with spices: star anise, cinnamon, bay leaf, cumin, angelica, baikou, nutmeg, grass, and amomum. The chilli and red oil cold vegetables are also very fragrant. I use this More recipes)

9. Good companion for cold dishes, finished picture