This is the correct way to pour spicy seeds in oil, the secret method of chili oil tells you, read it again and learn. Since ancient times in Shaanxi, it has been praised as "a dish of oil and spicy seeds"! And is listed as one of the eight monsters in Shaanxi, how to make spicy seeds in the end? This is a technical work, Shaanxi is not like the country of Tianfu can produce fruits and vegetables all year round, nor like jiangnan water towns, there are fish and shrimp everywhere, so it can only be dried and mashed after the pepper is dried and mashed for many years to eat under rice, "oil splash spicy" is not only a dish of the Qin people, but also can be sandwiched bibimbap to eat, can be used when making any cold mixed vegetables. Today I will share with you a universal red oil spicy method, this red oil spicy can be used to adjust a variety of cold dishes, the method is very simple, let's take a look at the production method with me.
Ingredients to prepare:
Dried red pepper, rapeseed oil, shallots, coriander, onion, ginger slices, white sesame seeds, peppercorns, star anise, cinnamon, fragrant leaves, orange peel (tangerine peel), grass fruit, balsamic vinegar, white wine
Here's how:
1. I have prepared some pre-fried line peppers here, fried very dry, we will use it today to mash the chili noodles.
2. Put the pepper directly into the stone mortar and mash it, the pepper noodles pounded with the line pepper are fragrant and spicy, and it is most suitable for making red oil spicy seeds, at this time the pepper noodles are pounded, and the spoon is scooped out and poured into the bowl.
3. Add some cooked rapeseed oil to the bowl and stir well, so that when the pepper noodles will be poured with hot oil, the pepper noodles will not be burned off because the oil temperature is too high, and then add a handful of white sesame seeds to the bowl.
4. Next, cut some green onions, cut the coriander into long pieces, then cut the onion into small pieces and cut some ginger slices.
5. Pour more rapeseed oil into the pot, when the oil is slightly hot, pour the cut vegetables into it, and then add peppercorns, star anise, cinnamon, fragrant leaves, orange peel (tangerine peel), and crushed grass fruits, here with the minimum fire slow frying, the aroma inside these spices is completely fried, fried for about 10 minutes, the spices are fried until the color is dry and yellow.
6. At this time, the oil temperature in the pot is not very high, the oil temperature is raised again, and then the hot oil is poured into the chili noodle bowl in batches, stir evenly with a spoon, add balsamic vinegar to it, and then add a small amount of white wine to stir well, the red oil spicy taste will be more fragrant, just made chili oil placed for a few hours, the aroma will be more obvious, we this universal red oil spicy will be done, do a variety of cold dishes can use this red oil spicy, like friends can try it themselves.