How to make Chili into a spicy face

1, raw materials preparation: dried pepper, pepper (these raw materials are preferably from Sichuan), ginger, white sesame and oil;

2. Cut ginger into small particles for later use;

3. Stir-fry white sesame seeds. Put the sesame seeds into the pot after explosion (otherwise they will be fried).

4. Cut the dried peppers into small pieces, put them in the pot with the pepper seeds, and fry them (be careful not to burn too much, or they will burn);

5. Put the dried peppers into a plastic bag (the bag is thicker), tie the mouth tightly, put the bag flat on the table, crush it with a beer bottle, crush the peppers (if there is a pulverizer, it can save labor), grind them into Chili powder, put them into a bowl of appropriate size (not plastic), put the fried sesame seeds and cut ginger into the bowl, and add a little salt;

6. Fry the oil in the pan. When it is 70% to 80% hot, add pepper (you can put more if you like hemp);

7. Pour the fried oil into a bowl and stir with chopsticks, and the hemp, spicy and fragrant Dongdong will become.

Chili oil

Materials:

Dried Chili, garlic, soy sauce, salt, edible oil.

Exercise:

65438+

2. Chop 2-4 cloves of garlic into minced garlic for use.

3. Find a heat-resistant container (not plastic), put chopped peppers and add a teaspoon of salt (a few days ago, I saw a vegetable friend say that adding salt is not good, and the fragrance will be gone after a long time. It seems reasonable, don't try to add salt next time), wet the pepper with soy sauce (or water) (this is the big secret of success). Add a small spoon of soy sauce. If it is too dry, the pepper will be easy to paste if the oil temperature is high (the oil temperature is the key to success or failure), and if it is too wet, the oil temperature will drop sharply and it will not be fragrant. It is difficult to describe the specific degree, but we should deal with it according to our own experience.

4. Add soy sauce and stir until dry and wet, then add garlic.

The next step is to boil the oil. If you are not sure about the oil temperature, it doesn't matter. Break an octagonal or cut a piece of ginger and put it in the oil pan. When you enlarge it (take it out and throw it away), the oil temperature is almost the same. Don't pour all the cooked oil into the bowl at once. Use a big spoon (never use plastic! ) Scoop a spoonful of oil in the pepper bowl and stir quickly with a small spoon to make the pepper evenly heated. Then pour the second spoon. In this way, pour a spoonful, stir it, pour another spoonful, stir it ~ ~ After pouring, you can add some pepper powder, spiced powder and monosodium glutamate at will if you like. It just got cold. Those who like red oil can burn more oil. Or you can wait until the red oil runs out and only peppers are left before heating the oil.

6. Find a clean glass bottle and pack it. If you eat it within a month or two, you don't need to put it in the refrigerator, otherwise it is better to refrigerate it.