🔥🔥compared to The Full Version of Red Oil Chili in A Restaurant🌶🍺
1.
The bowl in the picture is the material for frying oil;
2.
300 grams of oil, put it in the pot, heat the pot with cold oil and start to fry the ingredients in the picture above on low fire;
Fry until the onion, parsley, etc. are visibly browned, and then remove.
3.
Onions and other ingredients after being fried for a while;
4.
Do not fish out
5.
Prepare a small pot, put chili flakes, chili noodles, pepper noodles, sugar and salt in the pot;
The sugar is added to make the taste moist, so that it will not choke when you eat it, and 1 gram of it will not taste sweet;
6.
Stir these evenly, put in a little bit of high-density white wine, not too much, just moisten the dry powder;
This is to make these materials moist, so as not to wait for the hot oil to be poured into them instantly become mushy; at the same time, the high-grade liquor can sterilize and prolong the fresh-keeping period of the chili oil;
This step is very important and cannot be omitted;
If you don't like white wine, you can use a small amount of cooling oil to moisten it, and the effect is the same.
7.
After the onions, bay leaves and other ingredients are removed, continue to heat the remaining oil in the pot. When there are such small bubbles, the oil temperature is about 100°, and the oil is poured into the powder first;
8.
When you pour it for the first time, mix a small amount and mix the powder to the state shown in the figure.
This step also cannot be omitted, it is the key to ensure that red oil can be produced later;
9.
Heat the remaining oil in the pot until you can feel the obvious heat when you put it in the air. The temperature of the oil is about 130-140°. Pick up the pot and pour it into the chili noodles at one time. Stir the chili in the pot with a spoon while pouring. Noodles
The kitchen novice must be careful! To avoid burns, you can ask another person to help pour the oil.
10.
Pour all in. The oil is still hot at this time, and there are still oil bubbles. After stirring well, let it cool for a while, and put on the ripe sesame seeds;
11.
Put the sesame seeds in, stir well, let it sit aside and let it cool to room temperature, then put it in a can ✌️✌️
Tips:
Pouring the oil in two times is very important. A relatively low oil temperature can produce red chili oil. If the oil is heated to a high temperature and poured into the chili noodles, the color of the oil will be dark red or black. Up.
The quality of chili noodles and noodles is also crucial, so don't buy the cheap ones.
The amount of sesame is not quantitative. Put more if you like, and less if you don't like it.
Most people don't have kitchen thermometers, so the temperature is determined by the experience value of cooking. The hand volleys 20 centimeters and feels warm, it is almost 100°, and it feels that the roasting panic is almost 140-150°, the chefs can grasp it by themselves~~
