Cold Noodle Chili Oil Spice Powder Recipe

Liangpi is a summer delicacy that is popular with many people. Eating some Liangpi in summer has a good effect of relieving heat and cooling down. There are many condiments in Liangpi, the most common of which is chili oil. There are many spice recipes in chili oil. If you want to make more delicious chili oil spice powder, you need to understand some common raw materials. Let’s take a look at the contents of the Liangpi chili oil spice recipe.

Cold Noodle Chili Oil Spice Powder Recipe

Ingredients for making chili oil: rapeseed oil, bean paste, spice king, onion, garlic, chili powder, sesame, and aniseed powder. 1. Put a pound of rapeseed oil into the pot and heat it over high heat until the oil smokes slightly. Start adding the bean paste and continue to stir-fry in the pot to prevent the bean paste from sticking to the bottom of the pot. During this process, be sure to use low heat until the bean paste is dried. 2. After frying the bean paste in rapeseed oil for about 3 minutes, you can add the spice king and fry together with the onions and garlic prepared in advance. Fry until the surface of the garlic turns slightly yellow, which takes about 10 minutes, then turn off the heat.

3. Use a strainer to remove the domestic bean paste residue, onions and garlic, and throw them away. Only the rapeseed oil that has absorbed the aroma is left. Then turn on the fire and heat the oil slightly. 4. Put the chili powder, sesame seeds, and aniseed powder of chili oil into an iron basin. There are two purposes of adding sesame seeds. The first is to make the color look good, and the second is to produce fragrance. Then pour the rapeseed oil that has just been heated in the pot into the basin. At this time, there will be a sizzling sound in the basin. Then stir it with chopsticks. In this way, an authentic Shaanxi Hanzhong Liangpi chili oil is ready. 5. The finished chili oil looks particularly good after it has cooled. Add about two spoonfuls when mixing the cold skin. This chili oil is fragrant but not spicy. Only when the chili oil tastes good, the taste of the whole cold skin will be good. The production of chili oil mainly depends on the details of the operation and the proportion of chili oil and spices in the cold skin.

Note:

Don’t be lazy after putting the bean paste in, otherwise the bean paste will stick to the pot. The best pepper to choose is Qin pepper, which should not be too spicy, and fine powder is better for chili powder.

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