Recipe: Sichuan red oil chili oil

Home Cooking Recipe: Sichuan red oil chili oil

Notes:

It is said that the best flavor of the cold dish is the Sichuan red oil. Fried a large pot of standing, mixed with noodles can be ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Material as shown

    Material as shown

  2. Home Cooking Recipe: Put the chili noodles and white sesame in a large basin

    Put the chili noodles and white sesame in a large basin

  3. Home Cooking Recipe: Heat the oil, put all the seasonings after the oil is white, open the smallest fire and fry, fry until the pepper is discolored, turn off the heat, remove all the spices.

    Heat the oil, put all the seasonings after the oil is white, open the smallest fire and fry, fry until the pepper is discolored, turn off the heat, remove all the spices.

  4. Home Cooking Recipe: The oil temperature drops to 60% heat, and the oil is poured into the basin three times. Every time you pour it, you must stir it with chopsticks. Otherwise, the oil temperature will be too high. Finally, the cover is stuffy and stuffy, and the bottle can be bottled until the temperature is lowered.

    The oil temperature drops to 60% heat, and the oil is poured into the basin three times. Every time you pour it, you must stir it with chopsticks. Otherwise, the oil temperature will be too high. Finally, the cover is stuffy and stuffy, and the bottle can be bottled until the temperature is lowered.

  5. Home Cooking Recipe: It’s too cool to have this big bottle.

    It’s too cool to have this big bottle.

Tips:

1. Chili noodles can choose two-thirds of rough noodles, one-third of fine noodles 2. Oil temperature should not be too high, away from the fire, must wait for the temperature to be reduced and then pour into the chili noodles, three times to pour oil quickly Stir


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