The soul of Sichuan style cold dishes - spicy oil (exclusive secret recipe)

Overview

It is no exaggeration to say that with this bottle of spicy oil, life will really become more colorful ~ and cooking delicious food will also become easier. Whether it's for cold dishes, noodles, dumplings, or water, everything tastes great with it! After trying many recipes, I finally came up with this optimal solution~ I’m drooling just looking at it! Come and learn how to do it!

Tags

• appetizers
• quick dishes
• sichuan cuisine
• fast food
• cinnamon
• dried chili pepper
• onions
• rapeseed oil
• star anise
• white sesame
• fragrant leaves
• ginger slices
• green onions

Ingredients

Steps

1. 1 The smaller pepper on the left is called Gypsophila, which is very spicy but lacks flavor and color. The one on the right is Erjingtiao, which is not spicy, but has a strong fragrance and is especially red in color. Choose the best of each. If you like it spicy, add more baby's breath. If you don't like spicy food, put less. Use paper to wipe off the dust on the surface of the dried chili pepper and cut it into sections for later use.

   

2. 2 Choose sesame seeds that are white in color and have plump seeds. One function is to increase the fragrance, the other is to increase the taste, and the third function is to look good when paired with red oil.

   

3. 3 These are the spices ~ just a little bit is good. This is the amount of chili noodles for one pound, please add or subtract appropriately~

   

4. 4 After these items are fried, the aroma of the oil is greatly increased. Just use the leftover scraps from your usual cooking.

   

5. 5 When the pot is hot, turn down the heat, add the dried chili peppers and stir-fry slowly until the color becomes darker and there is a "rustling" sound when stir-frying. Pick one up with your hands and pinch it. It will break like a biscuit when you pinch it. Pour out and let cool.

   

6. 6 It would be best to pound it by hand, but I just moved here not long ago and I haven’t found a stone mortar near my home yet~ So I used a mixer and didn’t beat the chili powder too finely, as shown in the picture.

   

7. 7 Heat the rapeseed oil until it emits a lot of smoke and then turn off the heat. Because lettuce oil has an unpleasant smell, it must be cooked before use. When the smoke becomes smaller, scoop two tablespoons of oil into the bowl of sesame seeds and blanch them directly. Then set aside for later use.

   

8. 8 When the oil cools down a little (it's better to put a piece of ginger in it to bubble), put in the onion and ginger slices and fry over low heat. After frying for a while, add the spices and fry. Wait until they are completely fried (barely bubbling anymore) and then take them all out.

   

9. 9 First scoop a small amount of oil with a lower temperature (you can feel a little residual heat when you put your hand in the air above the oil) into the container with chili noodles, then pour in the sesame seeds soaked in the oil and mix well. The purpose of this is to prevent the chili noodles from being burnt due to direct contact with the higher oil temperature. Then heat the oil until it starts to smoke, then turn off the heat and pour in the oil one by one, stirring as you go. In the sound of "chichichi", the compound aroma in the oil mixed with the spicy aroma of chili noodles comes to your nose!

   

10. 10 In this way, the spicy oil is ready. But be careful, be sure to let it sit for a night, so that the red pigment and aromatic content in the pepper can be fully analyzed ~ start eating now ~ can’t wait