30 years of experience! How to make chili oil, the secret of more fragrant, spicy and hemp скачать в хорошем качестве

30 years of experience! How to make chili oil, the secret of more fragrant, spicy and hemp

The subscription chef is coming: https://bit.ly/3bRmcWW This chili oil is spicy, fragrant and numb. It tastes exactly the same as Lao Ganma’s dry-stir-fried pork oil chili (but lacks the pork shreds). The chef does not need to use high or low heat when he comes. This loose description, all the key actions Digitizing. Basic formula: 150g coarse chili powder 50g fine chili powder 50 grams of bell pepper 30 grams pepper 1. Stir-fry bell pepper and 1/3 Chinese pepper or put it in the oven for fragrant; 2. The bell pepper and 1/3 Chinese pepper are powdered; 3. After mixing all the chili powder, divide it into two parts; 4. Fried chili powder for the first time, oil temperature: 190ºC; 5. The chili oil drops to 110ºC, and the two parts of chili powder are combined; 6. Fried chili powder for the second time, oil temperature: 140ºC; 7. Fried pepper for the third time: 100ºC; The above method can ensure the scent of chili pepper, spicy flavor and pepper flavor and numb flavor to the extreme. For coarse and fine chili powder, it is recommended to buy packaged Korean chili powder. Korean chili powder is roasted before being crushed, while Chinese chili powder is generally crushed without roasting. So Korean chili powder is more fragrant. It does not use onions, ginger, garlic, and various spices, which is the authentic and traditional taste. The subscription chef is coming: https://bit.ly/3bRmcWW