Sichuan's restaurants and families have a must-have seasoning - "red oil sea pepper", people from other provinces also call it "oil and spicy", is a Sichuan people to make cold dishes, eat noodles, dumplings to use the seasoning. Its spicy flavor will whet the appetite of diners. Many people from other provinces have lived in Sichuan for a period of time and will like this "red oil sea pepper" when they eat authentic Sichuan flavor.
Considering that many people from other provinces, especially northerners, it is not easy to eat authentic red oil sea pepper after leaving Sichuan, I will introduce the practice of red oil sea pepper to you here:
The first is to prepare the ingredients: the basic materials for red oil sea pepper are chili noodles and rapeseed oil.
According to the degree of spiciness, chili noodles are divided into three types: non-spicy, slightly spicy, and spicy, and you can choose according to your taste. I suggest: a slightly thinner chili flake is better.
Rapeseed oil is best to choose the kind that is produced by traditional technology and smells very fragrant from rapeseed oil.
The oil and chili flakes are calculated by volume, and they are matched at about 3:1.
Method: Put the prepared chili noodles into a large enough heat-resistant container such as a large porcelain bowl or food-grade stainless steel basin.
Pour an appropriate amount of rapeseed oil into a hot pan and heat it over medium heat to 180 220 (like boiling the pan and the smoke gradually dissipates). Slowly pour the oil into the container of chili noodles while it is hot, stirring as you pour. Special note: the speed of pouring oil must be slow! Sluggish! Be sure to stir evenly! Otherwise, part of the chili noodles will be scalded and the taste will be affected.
After the oil is poured and completely stirred, let it sit for a few hours, wait for the oil to completely soak the pepper noodles and cool them to room temperature, then put them in a glass bottle or ceramic jar for later use, and the red oil sea pepper is completed.
If you like, add less sesame seeds than white sesame seeds to the chili noodles to make them taste more fragrant.
Nowadays, there are unscrupulous merchants, in order to obtain greater benefits, the chili oil they sell will inevitably use inferior oil, inferior chili peppers, and even add pigments such as "chili red". Therefore, homemade red oil sea peppers, choose their own materials and make their own, and it will be more reassuring to eat. You may wish to give it a try according to the above production method.