There are two kinds of oil chili pepper made by farmers: one is ordinary spicy noodles with pepper seeds, and the other is of course without pepper seeds. The difference is that the oil pepper particles with pepper seeds are more fragrant than those without seeds, and the oil pepper particles without pepper seeds are redder and brighter than those with seeds.
Preparation materials:
Rapeseed oil, Shaanxi dried pepper, spice powder.
Preparation of secret spice powder (exclusive full formula);
30g of Zanthoxylum bungeanum and fennel respectively, 25g of Illicium verum, Cinnamomum cassia, 20g of clove, fragrant sand and tangerine peel each10g, white pepper, black pepper, Amomum tsao-ko, Amomum villosum, Amomum tsao-ko, Amomum villosum, Amomum villosum, Alpinia officinarum, Cinnamomum cassia, Glycyrrhiza uralensis, dried ginger, nutmeg and Fructus Piperis. Stir-fry the prepared spices in an iron pot with slow fire for about 20 minutes, cool them and put them in a grinding pot to grind them into powder. It's best not to use a grinder to process them, because high heat will affect the taste.
The practice is as follows:
1, grinding spicy noodles
Take the dried red pepper of that year (the most fragrant variety in Shaanxi), put it in a large iron pot and copy it with slow fire until the spicy taste and fragrance of the pepper are fully emitted. When the pepper is bright red, pour it into a mill and grind it into pepper noodles with appropriate thickness for use.
2, oily and spicy
Take a few spoonfuls of ground Chili noodles and put them in a magnetic or enamel Chili jar. Add a little salt and spice powder (generally 10 spoonful of Chili noodles with a spoonful of spice powder, which can be increased or decreased as needed, but not too much) and stir well. Pour rapeseed oil into the pot, heat it until it is 80% hot and smoke rises upwards, then turn off the fire, let it stand until it is 50% to 60% hot and smoke rises slightly, and pour it into the pepper jar three times, stirring evenly every time to avoid uneven oil splashing, burning in some places and still living in some places.
3. The first key point: aroma.
After pouring the oil, stir-fry the pepper until it doesn't bubble, then pour a few drops of brewed grain vinegar and stir-fry the pepper immediately. You can see that the pepper is boiling and bubbling again, and a fragrance is rising. Pepper (Shaanxi local grain vinegar) is bright red and shiny, emitting a strong, slightly sour and mellow smell.
4. The second point: touch up.
When the pepper doesn't bubble, add a small amount of white sugar to the pepper (there is also honey ... In the past, white sugar was very expensive for farmers, so the effect of using white sugar can't be said to be worse than honey, which is different), stir evenly, and let the white sugar make full use of the residual heat of the pepper to dissolve in the oily seeds.
After polishing, the oil flower looks ruddy and thick in color, and the Chili oil looks more viscous (the clear soup looks much stronger than the oil flower without sugar). At this time, the oil pepper has added new characteristics because of white sugar. For example, when mixing noodles, you will find that most of the Chili oil sticks to the noodles, which makes the color of the noodles attractive, but not many peppers stick to the bowl, which fully reflects the simple folk custom that farmers in western Shaanxi never waste good steel on the blade.