Spicy oil
Overview
How to cook Spicy oil at home
Tags
Ingredients
Steps
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Remove the dust from the dried red pepper (rinse with water and drain a little), put it in a pot and stir-fry over low heat (remember) until the water dries up. Turn off the heat and use scissors to cut the chili into sections. Then turn on low heat and continue to stir-fry the chili until there are black spots on the surface and the oil is shiny. There is a sound when turning the chili and the fragrance of the chili is diffused. At this time, turn off the heat and continue to stir-fry using the remaining heat. Be careful not to get confused. Wait for it to cool down completely (chili shells will be crispy when cooled). You can take out the chili shells and continue to stir-fry the chili seeds over low heat until the edges of the seeds change color
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Make dried chili noodles: Use a food processor to pulverize the completely cooled chili peppers several times into noodles (I make them in various thicknesses), and finally beat the chili seeds into fine noodles and add them to the chili shell noodles and mix well. Finally put it into a container and wait for the oil.
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Rinse the aniseed, atractylodes, cinnamon and bay leaves with water and dry them with a clean dishcloth. Heat a pan over low heat and pour in vegetable oil, then add aniseed, atractylodes, and cinnamon and fry until the oil bubbles and becomes calm, then turn off the heat. Immediately add bay leaves and thin slices of ginger until they change color, then use chopsticks to pick out each spice. Add appropriate amount of white sesame seeds. As soon as the white sesame seeds float to the surface of the oil, scoop them into the container of chili noodles in batches and stir continuously. The fragrant red home-made chili seeds are ready.
