Homemade spicy slices, spicy strips recipes and detailed methods
Main ingredients: soybean oil skin (oily bean skin), soybean tendon noodles, soybean tendon, yuba and other soy products.
Spicy seasoning:
150g medium thick Erjingtiao pepper noodles, 50g fine bell pepper powder, 50g cumin powder, 30g white sesame seeds, 20g green pepper noodles, 10g Dahongpao pepper noodles.
Ingredients: 150 grams of soft white sugar, 40 grams of refined salt, (8 grams of Chef Sibao concentrated fresh flavor powder, 8 grams of Xianweibao, these two in brackets can be omitted).
Oil: 500 grams of rapeseed oil, 20 grams of ginger slices, 20 grams of chives, 20 grams of celery, 20 grams of green onion strips, 15 grams of coriander, 15 grams of star anise, 5 grams of white kou, 5 grams of fennel , 3 grams of bay leaf, one grass fruit.
Specific operation steps:
1. First, put the spices in the oil: 15 grams of star anise, 5 grams of white cocoa, 5 grams of cumin, 3 grams of bay leaves, and a fruit (patched), soak in warm water for 20- For 30 minutes, clean to remove dust, remove and drain the water, set aside.
2. Spicy seasoning: 150 grams of medium thick Erjingtiao pepper noodles, 50 grams of fine bell pepper powder, 50 grams of cumin powder, 30 grams of white sesame seeds, 20 grams of green pepper noodles, and 10 grams of Dahongpao pepper noodles. Put it into a stainless steel basin, stir well and set aside.
3. Add 500 grams of rapeseed oil to the wok, add 20 grams of processed ginger slices, 20 grams of chives, 20 grams of celery, 20 grams of green onion strips, 15 grams of coriander, 15 grams of star anise, white 5 grams of cocoa, 5 grams of cumin, 3 grams of bay leaves, and one grass fruit. Fry them over medium and low heat until the vegetables and spices are fragrant, and when they turn dark brown, fish them out and throw them away.
Turn off the heat when the oil temperature rises to 210°, and set it aside.
4. Pour the boiled spice oil into the chili noodles in the stainless steel basin several times at a high oil temperature of 210°, and stir while splashing. Be careful not to pour too much in the first time, it is easy For frying, you only need a little hot frying for the first time, don’t fry too much.
Note: The high oil temperature in this step is easy to fry the chili noodles. If you can't operate it, you can mix it with a little cold and cooked rapeseed oil in advance and then pour it in with high-temperature hot oil directly at once.This way it won't be fried. You can also use 180-190° hot oil to pour in, but the oil temperature is low and there is no sticky fragrance.
5. Add 150 grams of soft white sugar and 40 grams of refined salt to the cool chili oil (Chef Sibao concentrated fresh flavor powder 8 grams, Xianweibao 8 grams, the two in brackets can be omitted), Stir well and set aside.
6. Cut the soybean oil skin into thick strips or squares that you feel fit, rinse with clean water to Microsoft, and control the moisture. Take the well-mixed amount of chili oil and mix well with the soybean oil skin to make the spicy flakes.
Note:
1. Other soy products such as bean tendon, bean tendon noodles, yuba, etc. can be prepared in this way, but they need to be soaked in warm water to soften and soak thoroughly.
2. The practice of spicy red oil is based on the ratio. The ratio of spicy slices, spicy strips and red oil should be adjusted according to the actual situation.
3. If you don't like to eat numb flavor, you can remove the green pepper and red pepper noodles. If it is too troublesome, you can directly add the finished green pepper oil in the later stage and mix well.
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