Open the door seven things, "chai rice oil sauce vinegar tea", the lack of condiment support, the taste of the meal, will not be too tasty, for people who love to eat spicy, pepper oil, pepper oil is more common, pepper oil is a condiment extracted from pepper, it is heavier, pepper flavor is strong, especially in the cold dish, will give a special aroma and hemp taste, let people smell on the mouth, pepper oil makes people appetite, the more chewy the more fragrant, 10 years of old chefs, teach you pepper oil, chili oil, lard, bright oil boiling method , spend money to learn the tutorial, free to share with you, recommended collection backup.
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1, a pound of fresh green peppercorns, remove the large branches, pay attention to small thorns, sharp and hard, be careful not to prick your hands, and then brew and wash it with clean water, dry it for later, be sure to dry.
2, after the flowers and peppers are thoroughly dried, put into a hot container, iron pot, stainless steel basin are OK, put in a few pieces of incense leaves, cinnamon, put some large ingredients is necessary, can release a good fragrance.
3, prepare 900 ml of rapeseed oil, heat the oil to 6-7 into the heat, the oil temperature is about 200 degrees, the oil temperature at this time is very high, be careful of burns.
4, pepper oil in a total of three times poured oil, can not be poured all at once, the specific operation should be paid attention to.
Scoop 3 tablespoons of hot oil into the peppercorns and stir slightly, this is the first time you pour oil.
Then, while waiting for the oil pan to emit small green smoke, pour 2-3 spoons of hot oil into the peppercorns, which is the second time.
5, when the oil in the pot emits a lot of green smoke, the whole oil feels that it begins to smoke, turn off the fire source, slowly pour all the oil into the peppercorns, during which it is stirred, so that the peppercorns are heated evenly, which is the third time to pour oil.
6, the oil temperature is very high, pepper will be stimulated by high temperature will open the mouth, instantly stimulate the fragrance of peppercorns, very rich, but has been high temperature explosion, the fragrance of green peppercorns will also volatilize a lot, so the first 2 times pouring oil, first force out some fragrance, it is necessary.
7, wait for the pepper oil temperature to cool naturally, seal a layer of plastic wrap, but also need to be placed for a day, soaked for 24 hours.
8, the next day when unveiled, all are strong peppercorn flavor, hemp flavor level should be rich, full of stamina, the hemp taste is really amazing, all the fragrance of peppercorns.
9, pepper soaked for two days, which sucked a lot of oil, drained in a colander, and then put into the bottle, you can cook cold mix, this vial with a year no problem.
10, the remaining peppercorns also do not waste, put into the bottle to use, put some when cooking vegetables, the effect is also very good, I tasted two, the taste is really strong, fried a plate of dishes with 5, 6 pieces is almost the same.
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1. Prepare a container, add 100g coarse chili noodles, 100g fine chili noodles, 30g white sesame seeds, two spoons of salt, stir well with chopsticks.
2: Pour in 2 tablespoons of hot cold oil, mix well with chopsticks, wet the chili noodles and stir into a loose state.
3: Prepare some accessories, 1 onion cut into pieces, 3 chives into sections, 1 parsley cut into sections, put on a plate and set aside.
4, from the pot to pour oil, most of the chili oil is oil, let's pour more, put in all the spices, there are dried peppers, star anise, cinnamon, fragrant leaves, peppercorns, put in spices, can increase the unique aroma of chili oil.
5, raise the oil temperature to 70%, change to low heat, pour in onions, coriander, chives, stir well with a spatula, fry all the ingredients, fry dry, and fully release the aroma.
6, fry until all the ingredients, the color is charred, it looks dry, as shown in the picture, fish out the ingredients all thrown away, only retain the hot oil.
7, take advantage of the high oil temperature, the green onion oil divided into three times, poured into the pepper noodles, poured once and mixed once, so that the pepper noodles are fully soaked, and the pepper oil is made.
8, after placing for 6 hours, the color of chili oil is more red and bright, the aroma of vegetable oil has been fully immersed in chili peppers, the aroma is rich, spicy and enjoyable, more delicious than the old dry mother.
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1: Prepare the ingredients, wash and cut a handful of shallots into small pieces, cut a handful of cilantro into small pieces, and slice a piece of ginger.
2, fried onion oil with vegetable oil is better, rapeseed oil, soybean oil can be, pour the right amount of oil into the pot, wait for the oil temperature to be 50% hot, add the right amount of fragrant leaves, dried pepper, star anise, cinnamon, peppercorns, the fire must be small.
3, wait for the oil temperature to gradually rise, pour in chives, coriander, shallots, ginger slices, be sure to use the minimum heat, use a spatula to slowly stir, the whole process of frying for about 10 minutes, vegetable water vapor will slowly evaporate, when frying, do not cover the lid, avoid vegetable vapor dripping into the pot.
4, fried to so the ingredients, vegetables, as shown in the picture, dry and dry, the color is charred on the line, the aroma of green onions has been slowly integrated into the oil, stirred several times in the middle, and so that the vegetables are completely squeezed dry, fished out and thrown away, the onion oil filtered again.
5, the aromatic onion oil, it is boiled, how to preserve it? When it slowly cools, put it into a jar or bottle, refrigerate it in the refrigerator, when it is cold and stir-fried, add a spoonful, and the taste is immediately fragrant.
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1, this is the legendary pork plate oil, the fresher the better, fresh pork board oil will be slightly pink, smell will not have a strange taste, it looks like a fan, in fact, the boiled lard is snow white, will not be affected by blood.
2, put the pork plate oil into the basin, add water, throw 30 peppercorns, soak for about half an hour, soak can remove the fishy smell on the surface, soak for a while is fine.
3, soft and soft pork board oil, the color of the overall snow white, very beautiful, boiling lard is best to buy this thick lard oil, the oil rate is high, the quality of the boiled oil is also good.
4, prepare a wok, first pour 60 grams of water, and then pour 500 grams of pork plate oil, water should not exceed 150 grams at most, water is mainly heat insulation, not the main material, open on high heat.
5, lard will slowly dissolve, release a lot of water vapor, this is a normal phenomenon, over time, water vapor will slowly evaporate clean, leaving only grease, turn into medium heat slow boiling.
6, boiling lard do not go away, just look at it in front of it, wait for the water vapor to disappear completely, prove that the lard has run out of water, this time turn into a small fire, keep stirring with a shovel, and then boil for 2 or 3 minutes to turn off the heat.
7, boil until the oil residue is crisp yellow, turn off the heat or low heat, then scoop the oil out, filter it with a strainer, filter the lard residue do not throw, it is also a good thing, put some pepper noodles can be chewed directly, crunchy.
8, see if the lard is very clear, so that after cooling to become white no problem, at first it is liquid, and so after it becomes completely cool, it will present a solid cream.
9, put a night of lard, has become snow white, very successful, scoop up a spoonful to see, lard is particularly clean, and very tight, without a little fishy smell.
10, if there is a high-temperature resistant glass bottle, you can also put it into the glass bottle, to pour it in when it is warm, so that it is more conducive to preservation, refrigerator refrigeration, while eating and putting, can be stored for about a year, 500g of pork plate oil, can filter out 387g of lard, the net oil rate is as high as 80%, do pastries and cook dishes.
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