Secret recipe for making spicy seasoning

Many people like to eat chili peppers when they eat. The red peppers not only add a lot of sensory stimulation in color, but also taste very refreshing. Especially in winter, eating chili peppers can make you sweat and also keep you warm to a certain extent. So is there any recipe for the chili peppers we often eat? Next, follow the editor to learn about it in detail.

Material:

1 2 jins of fresh red pepper 2 1 jin of cooking oil 3 1 jin of beef or meat (lean meat) 4 3 liang of salt 5 2 liang of sugar 3 liang of ginger 1 liang of pepper powder 10 5 liang of sweet noodle sauce 3 liang of peanuts (crushed after frying) 2 liang of sesame seeds (crushed after frying)

practice:

After the oil is heated to 80%, add the chopped meat and stir-fry for a while. Then add the chopped chili and seasonings and stir-fry on low heat for half an hour. Finally, add the noodle sauce and MSG and stir. There are many cold dishes in Sichuan cuisine that are spicy or have a red oil flavor. Therefore, whether there is a jar of authentic and rich spicy cooked chili oil is the key to making a good cold dish. In Sichuan, every household has cooked chili oil, but there are not many that are bright red in color, spicy but not dry, mellow in aroma, and long in aftertaste.

When refining red oil, the first thing to pay attention to is the quality of the peppers. The dried peppers should be thick and have few seeds, and the color should be oily and bright red. Secondly, the combination of pepper varieties is important. The Chaotian pepper from Guizhou, the Erjintiao which is a specialty of the western Sichuan basin, and the Xiaomi pepper from the Chongqing and Guizhou areas should be mixed in a ratio of 4:4:2, dried over a low fire, and pounded into pepper powder. This kind of pepper powder has the redness of the Chaotian pepper, the mellowness of the Erjintiao, and the fierceness of the Xiaomi pepper. It is bright to the eyes, fragrant to the nose, and the spicy taste is layered after it enters the mouth. As for the final refining, it requires even more delicacy and ingenuity. The general method is: prepare the ingredients according to the ratio of 50% vegetable oil and 10% chili powder, put the vegetable oil into the pot and cook it, add onions, ginger and peppercorns in appropriate amounts, fry until browned, then remove them and wait until the oil temperature drops to 50% hot, then pour in the three kinds of finely mashed chili powder. In addition, you also need to put a little comfrey and cardamom into the pot for refining. During the process, you need to stir it constantly with a spatula to allow the warm oil to slowly infuse and heat out the flavor and color of the chili and spices. When the oil turns red and has a strong peppery aroma, move the pot aside and let it cool down slowly. If you think the aroma of the red oil refined in this way is not strong enough, you can add star anise, cardamom and the like during the refining process as needed. In short, how to choose depends on what the refined red oil is used for. If it is used as a seasoning for cold dishes, then too strong a spice flavor will cover up the original flavor of the dish.

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