Garlic Oil with Chili Sauce
1.
I’ll just do it for one person today. In fact, I eat a lot, not less, haha.
Peel the garlic, cut the stalks across the board, and set aside first. There is no requirement for garlic, but the quantity is mastered by yourself, and dry ones have also been used.
The seasoning powder is clockwise: cumin powder, this must be, and it should take up the most proportion;
White pepper, a little bit is fine, not necessary, but it’s better if you have it;
Five-spice powder, which is made of powdered prickly ash and star anise fruit, must have, and the weight is less than cumin;
Nande seasoning, this is just a little bit, it is not a must. It is okay to have a little bit of instant noodle seasoning at home, but it can't be more.
I use blended oil for cooking oil. I'm not picky about the oil. What's the use?
There is also ordinary table salt.
I didn't shoot the white sesame. Actually, I didn't use pure white sesame. It was the biscuits that my mother bought in the supermarket. . . Everyone laughed. . . There are white sesame seeds on the biscuit residue, hahaha, in fact, this is very important, because the biscuit residue can basically play a role in thickening, everyone must pay attention to it.
Another black sesame. . . Don't put it, it will spoil the taste and color. . .
Actually, this is to take photos for everyone to see. Actually, every time I do it, I take garlic, and then heat the oil and dust it to save time.
2.
I used 5 large peppers, all fresh peppers bought by my house were stringed together and dried, so you can eat them without worry. The two small ones are super spicy, and the big one is slightly spicy. This is more suitable for my taste. You can choose by yourself. It must be with seeds and stalks.
3.
All cut well. Then you should pay attention to:
The garlic cubes must be finely chopped, but not too chopped, too chopped to taste, and of course not to use garlic mash.
I cut the super spicy chili very finely to increase the spiciness.
Then cut the spicy slices to a larger size, which makes it easier to eat separately and is very crispy.
You can learn from it, and of course you can adjust it too
4.
Then mix the chili and the respective seasoning powder into a porcelain bowl. It must be a heat-resistant container. You will need to add boiling oil later.
5.
It's starting to heat up the oil.
Here is a simple way to tell everyone.
You would rather have more oil than less, because if you don’t have enough oil, you will simply fail. If you have more oil, you can stir-fry if you don’t use it up.
Then the oil temperature, how to control it, it’s simple; first make a big fire, heat it until there is a slight smoke in three seconds, then turn off the fire, let the oil disappear by itself until the light smoke disappears, that is, from smoking to stopping smoking, and then again Just stop for a few seconds.
Remember, it's very important! ! If you are not at ease, I would rather let the oil cool for a few more seconds instead of pouring the hottest oil into it. It will burn the ingredients directly and it will be bitter, but it is also a kind of taste, hehe
6.
Ready to pour. Get ready
7.
Here comes, crackling crackling crackling burst, the aroma of chili is full in an instant, hahaha
8.
Then use chopsticks to quickly stir a few times to prevent the bottom material from being unripe, and also to prevent the top from being over-scorched.
Everyone has noticed, I have already rubbed the garlic granules, because at this time, I must put them out immediately.
Just stir it up a few times, just put it
9.
Burst again, this time the garlic is full of value instantly! ! !
Fragrant! ! !
Say it again, pour oil---stir---put garlic granules---stir. Basically don’t have an interval of more than a few seconds, otherwise the oil will be cold and the garlic will not burst.
10.
Finally, sprinkle the biscuit residue with white sesame seeds, hehe, let this last, or even let the oil cooler, it is not required to explode, it is not necessary.
Then put salt at the end.
Don't put salt in advance, it's not necessary, and the salt is not good when it gets hot.
If you put it at the end, it can also reduce the amount of salt used.
But I’m from Yubei, the taste is relatively salty, so I put about 3/4 of the salt spoon, you can master it yourself, if you don’t put it, it won’t taste good, just a little bit.
Then be sure to stir more to let the salt dissolve. Otherwise, it won’t be melted when it settles down. I think there is less salt, but it’s not too much.
11.
After it’s cold, I will put it in the glass bottle. In fact, this is to show you multiple angles, because I can destroy it in the bowl, hahaha
12.
Let’s take a look at the details. After cooling down, the large-sized peppers are very crispy and the garlic is very fragrant. After soaking, you can scoop it up and eat it. After being left for a long time, the rest is chili oil, thick and fragrant, you can mix cold vegetables, noodles, you can replace sesame oil with vegetables, hehehe
Tips:
Simple, go to the condiment section to buy a few packets of condiments and use them for a long time when you are visiting the supermarket.
This is very fragrant. If you don’t like the taste of garlic, you can put it in less, so that there are only light particles and not very strong. If you like garlic, you can add more, or cut the particles into larger ones.
You can also like other things, such as peanuts, almonds, shiitake mushrooms, enoki mushrooms, soy beans, or those who like sesame pepper. I also spared the dried fish, hahaha. As long as you deal with these in advance, and then put it in at the end, if you want oil, you can wait a long time for the flavor to soak in, but it is usually eliminated immediately haha.
This is mainly the oil temperature. According to my method, you can easily master it. Once again, the oil is better than less. If it is too much, it will not be completely poured in.
Heat the oil fume for a few seconds, then turn off the heat. After a few seconds, the oil will be smokeless by itself, then burst the peppers, stir, and immediately put garlic particles, stir, ok! ! It's basically formed. You can use white sesame seeds, biscuit residue, salt, or other ingredients for the rest. Feel free to do it, hahaha, I promise you don’t need ten minutes before and after this, because there are no steps, hahaha
