Finely-ground red oil hot pepper
A technology of chili and red oil, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not pure taste, destruction of chili nutritional components, and less amount of red oil, etc.
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[0005] 1. Wash and dry the fresh chili and machine it into powder 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 of ginger and 0.1kg of 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 to filter 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 seed in the filtered vegetable oil, the temperature of oil is controlled between 120 ℃-140 ℃, after Zanthoxylum bungeanum se...
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