Finely ground chili oil flavored fried chili sauce
A technology of chili and red oil, which is applied in the direction of food science, etc., can solve the problems of less red oil, not pure taste, and destruction of chili nutrients
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[0005] 1. Wash and dry the fresh chili peppers and machine them into powders with a particle size of 1-2MM. Weigh 2.5kg of chili powder and moisten it with an appropriate amount of black tea. At the same time, add 0.5kg of onion fine particles and stir evenly for later use.
[0006] 2. Wash 0.1kg ginger and 0.1kg garlic and crush them for later use. Put 0.75kg of peanuts, 0.05kg of sesame seeds, 0.25kg of fennel seeds, and 0.75kg of walnut kernels into low-temperature vegetable oil, filter them out, and grind them into powder.
[0007] 3. Pour 10kg of high-quality vegetable oil into an iron pan and control the temperature of the oil between 120°C and 150°C. After heating for 1 minute, add the ginger and garlic that have been prepared for ingredient processing. After the ginger and garlic turn yellow, filter out Vegetable oil, then add 0.05kg Zanthoxylum bungeanum seeds to the filtered vegetable oil, the temperature of the oil is controlled between 120°C-140°C, after the Zantho...
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