In beef noodle restaurants and other snack restaurants, seasonings such as spicy seeds and vinegar are served on every table. In a good restaurant made of oily spicy seeds, there are many diners and repeat customers, and many people tend to go to the oily spicy seeds that seem inconspicuous but actually play a pivotal role.
There are two beef noodle restaurants near my house, one is booming every day, one is cold and clear, in fact, the taste of the noodles is similar, the difference is that the former's oil is spicy and spicy, even if you can't eat spicy people, you have to scoop a spoon into the bowl when eating noodles. Therefore, his family's oily spicy seeds have to be made new every day, otherwise it will not be enough for diners to eat. You see, the difference in details often brings a huge contrast in efficiency.
Every year in the summer, I will make oil spicy seeds, one is because I eat more cold dishes in the summer, I need it to add flavor and seasoning, and then I eat more noodles in the summer, and it is particularly strong to add a small spoonful of oil to eat spicy seeds. For my family, the oily spicy is the soul of the summer table, and it cannot be late, let alone absent.
When I write recipe tutorials, I often write homemade chili oil in the ingredient column, so someone always asks me how to make homemade chili oil. Just today, I made oil and spicy seeds, and took the opportunity to record the process and share it with everyone. I make spicy seeds in oil, the recipe and method are very simple, the secret lies in the choice of ingredients and the addition of three seasonings. Don't look simple, but the taste is more fragrant than the beef noodle restaurant.
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【Ingredients】: 250 grams of chili noodles, 8 grams of salt, 10 grams of cooked white sesame seeds, 2 tablespoons of allspice powder, 400 ml of peanut oil or rapeseed oil.
【Specific method】:
1, regarding the choice of chili noodles, I never buy them in the market. Because the quality of the chili noodles in the market is uneven, it is inevitable that I will buy bran and dyed, so I always buy from acquaintances, and buy half a catty each time, enough for me to eat for three months. The mother of an acquaintance grows her own pepper, after drying it, first ream it into sections, and then put it in a pot to stir-fry incense, and then put the pepper into the mortar to mash, not too broken, when the pepper noodles appear powdery mixed with crumbs, the spicy aroma can seduce the saliva of countless foodies. Yes, I bought this kind of chili noodles made in the soil, which really can't be true, and everyone can concoct it that way.
You see, there are chili noodles and there are also chili crumbs, and it is best to mash it into this state.
2, put 250 grams of chili noodles into a large bowl, this large bowl must be able to withstand too high temperature.
3, add salt, add the right amount of salt into it, the shelf life of the oil spicy seeds will be longer, as long as it is properly preserved, there is no problem for a year.
4, then add the appropriate amount of five-spice powder, the tablespoon in the picture, I put two tablespoons into it.
5: Add the sautéed white sesame seeds at the end.
6: Stir the chili noodles with all the seasonings.
7: Burn the oil to 80% heat, when there is a slight smoke rise, you can get out of the fire, slowly pour into the pepper noodles, while pouring oil with chopsticks, until all the oil is poured in. At this time, the chili noodles will bubble, which is normal, and when it is cool, the bubbles disappear. Pack in glass bottles and refrigerate.
8, eat noodles and eat dumplings or even when eating steamed buns, you can take it out. It's the kind of spicy with an aftertaste that can make people addicted to it once they eat it.
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1, I made the oil spicy oil and pepper noodles ratio is not high, make out of the spicy fruit more solid, red oil is less, so you can eat less oil. Everyone should increase the amount of oil according to their personal preferences and needs, but do not reduce the amount of oil on my basis.
2, can accept and like rapeseed oil friends, it is recommended to use rapeseed oil to do, otherwise, use peanut oil. The oil made from these two oils is the most fragrant.
3, after bottling to seal well, can not finish the recommendation to put in the refrigerator low temperature preservation, can eat for a long time. After eating, remember to cover the lid in time to prevent the oil from being oxidized and the taste of harrah's seeds appears.
I am a silent poet, a lawyer in my own profession, who loves to wash my hands and make soup. She loves home cooking and is good at making the best taste of ordinary ingredients. If there are no special circumstances, basically adhere to the daily change and share more home-cooked recipes with everyone. Thank you for your attention and support, and thank you very much! At the same time, it is stated that this graphic work is silently composed of poetry original, and it is forbidden to carry and steal pictures from bad self-media.