Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Cinnamon: Warm and moderate
Ingredients
Chili noodles ( half a bowl ) | White sesame seeds ( appropriate amount ) |
Salt ( 2 grams ) | Zanthoxylum bungeanum ( appropriate amount ) |
Cinnamon ( 1 small section ) | Aniseed ( 2 valves ) |
Geranium leaves ( 2 ) | Soybean oil ( appropriate amount ) |
onions ( appropriate amount ) | Ginger ( appropriate amount ) |
How to make secret chili oil
1. Stir a little salad oil into the bowl of chili noodles to moisten the chili noodles to prevent them from frying.
2. Cut the onion into small pieces and slice the ginger.Add salt and white sesame seeds to the bowl of chili noodles and stir well.Set aside.
3. Add soybean oil to the pot and heat it up.Reduce the heat to low and add Sichuan peppercorns, aniseed and cinnamon., bay leaves, onions, and ginger slices, fry until the onions and ginger slices turn brown and turn off the heat.
4. Remove the spices from the oil and save them for cooking later.
5. When the oil is 70% hot, pour a spoonful of oil onto the chili noodles.Stir constantly, add another spoonful of oil and stir evenly until the oil is completely immersed in the chili pepper noodles.
Tips
1.Boiling onions in oil has a stronger onion flavor, which is better than boiling onions in oil.2.Add ginger, pepper and other spices and onions to make the oil more fragrant.3.Wait until the oil is 70% hot before adding the chili noodles so that they will not burn.4.The chili oil should be left overnight before consumption.Only by eating it the next day can you taste the uniqueness of the chili oil.
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